Buttermilk-Fried Chicken Sandwich
Today we are going to learn how to make chicken sandwiches they are crispy on the outside and so juicy on the inside so let’s get started. To make the chicken sandwiches start with medium chicken breast and cut those in half lengthwise and place the chicken cutlets between two sheets of plastic wraps. We are going to pound these chicken cutlets to get them to an even ½ thickness so they cook more evenly. It is easiest to use a meat mallet if you have one but some simple house items will always work.
Sometimes you can get chicken that has already been cut into cutlets to save yourself a step. Now that the chicken is even in size we are going to whisk together our marinade. In a medium mixing bowl combine low-fat buttermilk with hot sauce, salt, black pepper, onion powder, and garlic powder. Stir that chicken marinade together to combine then add the chicken cutlets, turning them to coat. You want to make sure the cutlets are fully submerged in the marinade because that marinade will tenderize them and give them great flavor.
Now cover the bowl with a plastic wrap and refrigerate for at least 2 hours or overnight. Given time to the marinade will ensure tender and juicy chicken. Once that has been marinating for at least 2 hours you can take it out of the refrigerator and we are going to make our breading. In a medium bowl, combine all-purpose flour and baking powder season with salt, black pepper, baking powder, paprika, onion powder, and garlic powder.
A well-seasoned flour mixture is key here so do not skip on that seasoning whisk all together to combine. Now it is time to dip the chicken to the flour mixture. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into the flour mixture turning to coat pressing the flour mixture into the chicken with your hands for the best-fried chicken you want to make sure you have a thick and shaggy layer of that flour mixture on each chicken cutlet.
Once you have the cutlets drenched in flour transfer them to a wire rack. Repeat this process with the remaining cutlets coating each piece generously. Once all the chicken pieces are coated, heat 1 inch of canola oil or vegetable oil in a soup pot or Dutch oven to 350˚F. Before putting the chicken into the hot oil dip it in the flour mixture one more time. Cook the pieces 2 pieces at a time for a smaller pot so you don’t crowd and reduce the temperature of the oil too quickly.
Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F while cooking your chicken. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over. Transfer to a wire rack set over a baking sheet to ensure it stays crispy all around. Repeat this process for the remaining chicken pieces.
The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F. Lightly butter and toast the cut sides of your buns until they are golden and build your crispy chicken sandwiches with desired toppings. So start by putting a generous amount of fry sauce (which is a combination of mayo and a little bit of ketchup) on the bottom and top bun.
Add the crunchy pickles then lettuce then next big slices of tomato and last but not least the chicken. If you let the chicken rest on the wire rack it keeps the chicken pieces from being soggy it is best not to use paper towels. Then cover your sandwich with the top bun and you are done.
Ingredients;
Chicken Marinade:
- 3 medium chicken breasts boneless, skinless, halved into 6 cutlets
- 1 1/2 cups low-fat buttermilk
- 1 Tbsp hot sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Classic Breading for Fried Chicken:
- 1 1/2 cups (180 grams) all-purpose flour
- 2 tsp salt
- 1 tsp black pepper freshly ground
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
Toppings for Chicken Sandwiches:
- 6 burger buns buttered and toasted
- 6 green lettuce leaves
- 1 large tomato sliced
- 2 dill pickles sliced into rings
- Mayonnaise or your favorite sauce
Instructions;
- Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.
- In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
- In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder, and garlic powder.
- Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into the flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
- Heat 1 ” oil in a soup pot or dutch oven to 350˚F. Add chicken, 2 pieces at a time for a smaller pot so you don’t crowd and reduce the temperature of the oil too quickly.
- Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.
- Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.
- Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.