Crispy Chicken Sandwich
Equipment
Ingredients
Chicken
boneless chicken breast (pounded to even thickness, cut into halves)
900 g
Seasoning
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
Dry Batter
all purpose flour
125 g
corn starch
40 g
Coating
cornflakes (crushed)
45 g
panko breadcrumbs
50 g
Sauce
mayonnaise
220 g
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 powder
0.5 tsp
pickle juice
1 tbsp
honey
1 tsp
Assembly
brioche bun
6 piece
pickles (sliced)
120 g
butter
30 g
Instructions
Season the chicken
Season chicken breasts with salt, smoked paprika, garlic powder, and black pepper. Mix well to coat evenly.
Rest the chicken
Let the seasoned chicken rest for 10–15 minutes to allow flavors to penetrate.
Prepare dry batter
Mix all-purpose flour and cornstarch in a bowl for the dry coating.
Prepare wet batter
Combine buttermilk with salt, smoked paprika, black pepper, and garlic powder in a separate bowl.
Prepare coating mixture
Crush cornflakes and mix with panko breadcrumbs in another bowl.
Coat chicken in wet batter
Dip seasoned chicken pieces into the wet buttermilk mixture, ensuring full coverage.
Coat chicken in dry batter and crumbs
Remove chicken from wet batter, dredge in flour mixture, then press into cornflake-panko coating.
Heat oil for frying
Heat oil in deep pan to 175°C.
Fry the chicken
Carefully add coated chicken pieces to hot oil. Fry 5–7 minutes per side until golden brown and fully cooked.
Drain fried chicken
Transfer fried chicken to wire rack or paper towels to drain excess oil.
Prepare the sauce
Whisk together mayonnaise, buttermilk, hot sauce, pickle juice, honey, and all seasonings until smooth and creamy.
Toast the buns
Butter the cut sides of brioche buns and toast in a pan over medium heat until golden.
Assemble the sandwiches
Spread sauce on bottom bun, add crispy chicken, top with pickles, add more sauce if desired, and close with top bun.
Original recipe
Storage
Best enjoyed fresh. Reheat chicken separately to maintain crispiness. Store sauce separately.
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