Free recipe
Crispy Chicken Sandwich
Built around chicken breasts and buttermilk -- the method starts by put the cutlets in the buttermilk with 1/2 teaspoon salt.
Anchored by chicken breasts, buttermilk and flour, this American comfort dish starts by put the cutlets in the buttermilk with 1/2 teaspoon salt and comes together in about 55 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
Worth the 55 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around chicken breasts, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 boneless skinless chicken breasts, halved into 4 thin cutlets
- 1 cup buttermilk
- 1 1/2 cups flour
- 1 tsp paprika
- 1 tsp garlic powder
- 4 brioche buns
- Oil for frying
- Pickles, lettuce, mayo
- Salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Put the cutlets in the buttermilk with 1/2 teaspoon salt and soak at least 30 minutes (this tenderizes them).
Mix the flour with the paprika, garlic powder, 1 teaspoon salt, and pepper in a shallow dish.
Lift each cutlet from the buttermilk, let it drip, and press firmly into the flour. For extra crunch, dip back into the buttermilk and flour again.
Pour about 1 inch of oil into a deep pan and heat to 350F/175C (a pinch of flour should sizzle).
Fry the cutlets 3-4 minutes per side until deep golden and cooked through (165F/74C inside). Drain on paper towels.
Toast the brioche buns and spread with mayo.
Build each sandwich with lettuce, a crispy cutlet, and pickles. Serve hot.
The step worth not rushing: Lift each cutlet from the buttermilk, let it drip, and press firmly into the flour. For extra crunch, dip back into the buttermilk and flour again.
