This chicken sandwich is about to be your new favorite This fried chicken sandwich is ultra crispy on the outside, tender & juicy on the inside and bursting with flavour all over !
CHICKEN SANDWICH
- 3 chicken breasts boneless skinless
- 1 cup buttermilk
- 1 large egg
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- 2 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 cups canola oil for frying
- Prepare the marinade by whisking together the buttermilk and spices in a medium-sized bowl. Set the marinade aside.
- Place the chicken breasts in a casserole dish, and pour the buttermilk mixture over them. Let the chicken marinate in the refrigerator for 1-4 hours, or overnight.
- Prepare the seasoned coating by whisking together the flour, cornstarch and dry seasonings in a large bowl.
- Pre-heat the oil to 350°F in a deep-sided dutch oven or large cast iron skillet.
- Remove the chicken from marinade, shake off any excess marinade and set the chicken aside. Add 1 egg to the bowl of leftover marinade and whisk until the egg is fully disbursed.
- Dredge each chicken breast/thigh in the seasoned flour, dip once more in the marinade and let the excess marinade drip off, then dredge in flour again.
- Drop each breast in the hot oil and fry for 15 minutes. You can fry all 4 pieces of chicken in the same batch.
- Serve: with bun, mayo, lettuce, chicken, pickles, onion, tomato top bun (spread with mayo). Enjoy!
