Crispy Chicken Sandwich
Equipment
Ingredients
Chicken
boneless chicken breast (pounded, halved)
900 g
salt
1 tsp
smoked paprika powder
1 tbsp
garlic powder
1 tbsp
black pepper powder
1 tsp
Wet Batter
buttermilk
240 ml
salt
1 tsp
smoked paprika powder
1 tbsp
black pepper powder
1 tsp
garlic powder
1 tbsp
Coating
cornflakes, crushed (crushed)
1.5 cup
panko breadcrumbs
1 cup
Dry Batter
all purpose flour
1 cup
corn starch
1 third_cup
Sauce
mayonnaise
1 cup
buttermilk
80 ml
hot sauce
1 tbsp
salt
1 tsp
onion powder
0.5 tsp
garlic powder
1 tbsp
smoked paprika powder
1 tbsp
black pepper
0.5 tsp
pickle juice
1 tbsp
honey
1 tsp
Assembly
brioche bun
6 piece
pickles (sliced)
0.5 cup
butter
2 tbsp
Instructions
Season the chicken
Season the chicken with salt, smoked paprika, garlic powder, and black pepper. Mix well so the seasoning coats all pieces evenly. Let the chicken rest for 10–15 min.
Prepare dry batter
In one bowl, mix all-purpose flour and cornstarch.
Prepare wet batter
In a bowl, combine buttermilk, salt, smoked paprika, black pepper, and garlic powder. Mix until well combined.
Coat the chicken
Add the chicken pieces to the wet batter and make sure they are fully coated. Remove the chicken from the wet batter and dredge it in the flour mixture, pressing gently so the coating sticks well.
Prepare coating
In another bowl, combine the crushed cornflakes and panko breadcrumbs.
Fry the chicken
Heat oil in a deep pan to 175°C. Carefully add the coated chicken pieces. Fry for 5–7 minutes per side, or until golden brown and fully cooked. Transfer to a wire rack or paper towel to drain excess oil.
Prepare sauce
In a bowl, combine mayonnaise, buttermilk, hot sauce, pickle juice, and honey. Add salt, onion powder, garlic powder, smoked paprika, and black pepper. Whisk until smooth and creamy.
Toast the buns
Spread butter on the cut side of the brioche buns. Toast them in a pan over medium heat until golden.
Assemble the sandwich
Spread sauce on the bottom bun. Place the crispy fried chicken on top. Add pickles. Spread more sauce on the top bun if desired. Close the sandwich and serve.
Original recipe
Storage
Best consumed fresh. Chicken can be stored separately and reassembled when needed.
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