Crispy Chicken Sandwich

Ingredients

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

Steps

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add the seasoned chicken pieces to the buttermilk mixture and make sure they are fully coated.

5. 5

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

6. 6

   Remove the chicken from the wet batter and dredge it in the flour mixture, pressing gently so the coating sticks well.

7. 7

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

8. 8

   Carefully add the coated chicken pieces to the hot oil. Fry for 5–7 minutes per side, or until golden brown and fully cooked.

9. 9

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

10. 10

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

11. 11

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

12. 12

    Spread butter on the cut sides of the brioche buns. Toast the buns in a pan over medium heat until golden.

13. 13

    Spread sauce on the bottom bun, then place the crispy fried chicken on top.

14. 14

    Add the pickles. Spread more sauce on the top bun if desired, close the sandwich, and serve immediately.

Notes

The source instructs you to combine the cornflakes and panko but does not explicitly state when to apply that coating; it subsequently instructs dredging the wet chicken in the flour mixture. Follow the stated sequence as written, or confirm the intended coating order before preparing. The source also says to fry until fully cooked but does not provide an internal temperature.

Nutrition per serving

• main
• sandwich
• crispy chicken
• fried
• American
• dairy-containing
• contains gluten
• spicy