Crispy Chicken Sandwich

Ingredients

• 2 lb boneless chicken breast (Cut in half and pounded to even thickness)
• salt (To taste, for seasoning chicken)
• 1 tbsp smoked paprika powder (For seasoning chicken)
• 1 tbsp garlic powder (For seasoning chicken)
• 1 tsp black pepper powder (For seasoning chicken)
• 1 cup buttermilk (For the wet batter)
• salt (To taste, for wet batter)
• 1 tbsp smoked paprika powder (For the wet batter)
• 1 tsp black pepper powder (For the wet batter)
• 1 tbsp garlic powder (For the wet batter)
• 1.5 cup cornflakes (Crushed, for the coating)
• 1 cup panko breadcrumbs (For the coating)
• 1 cup all-purpose flour (For the dry batter)
• 0.333 cup cornstarch (For the dry batter)
• 1 cup mayonnaise (For the sauce)
• 0.333 cup buttermilk (For the sauce)
• 1 tbsp hot sauce (For the sauce)
• salt (To taste, for the sauce)
• 0.5 tsp onion powder (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• 1 tbsp smoked paprika powder (For the sauce)
• 0.5 tsp black pepper (For the sauce)
• 1 tbsp pickle juice (For the sauce)
• 1 tsp honey (For the sauce)
• 6 brioche buns (For assembly)
• 0.5 cup pickles (For assembly)
• 1 cup butter (For toasting the buns)
• oil (For deep-frying)

Steps

1. 1

   Cut the chicken breasts in half and pound the pieces to an even thickness.

2. 2

   Season the chicken with salt, smoked paprika, garlic powder, and black pepper. Mix well so the seasoning coats all pieces evenly, then let the chicken rest for 10–15 minutes.

3. 3

   In one bowl, mix the all-purpose flour and cornstarch to make the dry batter.

4. 4

   In a separate bowl, combine the buttermilk, salt, smoked paprika, black pepper, and garlic powder. Mix until well combined.

5. 5

   Add the seasoned chicken pieces to the wet batter and make sure they are fully coated.

6. 6

   In another bowl, combine the crushed cornflakes and panko breadcrumbs.

7. 7

   Remove each chicken piece from the wet batter and dredge it in the flour mixture, pressing gently so the coating sticks well. Press the pieces into the cornflake-and-panko mixture so the prepared coating adheres.

8. 8

   Heat oil in a deep pan to 350°F (175°C).

9. 9

   Carefully add the coated chicken pieces to the hot oil.

10. 10

    Fry the chicken for 5–7 minutes per side, or until golden brown and fully cooked.

11. 11

    Transfer the fried chicken to a wire rack or paper towel to drain excess oil.

12. 12

    In a bowl, combine the mayonnaise, buttermilk, hot sauce, pickle juice, and honey.

13. 13

    Add the salt, onion powder, garlic powder, smoked paprika, and black pepper to the sauce mixture. Whisk until smooth and creamy.

14. 14

    Spread butter on the cut sides of the brioche buns.

15. 15

    Toast the buttered buns in a pan over medium heat until golden.

16. 16

    Spread sauce on the bottom bun.

17. 17

    Place a crispy fried chicken piece on top of the sauce.

18. 18

    Add pickles and spread more sauce on the top bun if desired.

19. 19

    Close the sandwich and serve.

Notes

The source says to dredge the wet-coated chicken in the flour mixture after combining the cornflake-and-panko coating; pressing the chicken into the coating mixture is included as the mechanically necessary coating step. The amount of frying oil and bun butter is not specified.

Nutrition per serving

• main
• sandwich
• fried
• crispy chicken
• American
• family-friendly