Description
A deliciously crispy chicken sandwich with a juicy center and a crunchy double-dredged crust, perfect for weeknights or gatherings.
Ingredients
- 3 medium boneless, skinless chicken breasts, halved into 6 cutlets
- 1 1/2 cups low-fat buttermilk
- 1 Tbsp hot sauce (Frank’s RedHot recommended)
- 1 tsp salt (for marinade)
- 1 tsp black pepper (for marinade)
- 1 tsp onion powder (for marinade)
- 1 tsp garlic powder (for marinade)
- 1 1/2 cups all-purpose flour
- 2 tsp salt (for breading)
- 1 tsp black pepper, freshly ground (for breading)
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp onion powder (for breading)
- 1 tsp garlic powder (for breading)
- Oil for frying (vegetable, canola, or peanut)
- 6 burger buns, buttered and toasted
- 6 green lettuce leaves
- 1 large tomato, sliced
- 2 dill pickles, sliced into rings
- Mayonnaise or your favorite sandwich sauce
Instructions
- Pound chicken to a 1/2″ thickness.
- Whisk together buttermilk, hot sauce, salt, black pepper, onion powder, and garlic powder. Marinate chicken for 2–4 hours or overnight.
- Mix flour with salt, black pepper, baking powder, paprika, onion powder, and garlic powder in a shallow bowl.
- Coat chicken in seasoned flour, then place on a wire rack.
- Heat oil in a pot to 350°F. Dredge chicken again in flour before frying.
- Fry chicken in batches until golden brown and cooked through, about 3–4 minutes per side.
- Rest chicken on a wire rack, then toast buns.
- Assemble sandwiches with mayonnaise, lettuce, tomato, fried chicken, and pickles.
- Serve immediately.
Notes
Pound cutlets to an even 1/2″ thickness for best results. Baking powder in the flour helps create a lighter, crispier crust.