Crispy Chicken Sandwich
Equipment
Ingredients
Chicken
boneless chicken breast (boneless, pounded)
900 g
salt
2 tsp
smoked paprika powder
2 tbsp
garlic powder
2 tbsp
black pepper powder
2 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)
45 g
panko breadcrumbs
50 g
Dry Batter
all purpose flour
125 g
corn starch
40 g
Sauce
mayonnaise
220 g
buttermilk
80 ml
hot sauce
15 ml
salt
1 tsp
onion powder
0.5 tsp
garlic powder
1 tbsp
smoked paprika powder
1 tbsp
black pepper
0.5 tsp
pickle juice
15 ml
honey
20 g
Assembly
brioche bun
6 piece
pickles (sliced)
120 g
butter
30 g
Instructions
Season the chicken
Season the chicken with salt, smoked paprika, garlic powder, and black pepper.
Rest the chicken
Let the chicken rest for 10–15 minutes to allow flavors to penetrate.
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 chicken in wet batter
Add the chicken pieces to the wet batter and make sure they are fully coated.
Prepare coating mixture
In another bowl, combine the crushed cornflakes and panko breadcrumbs.
Coat chicken in dry batter and coating
Remove the chicken from the wet batter and dredge it in the flour mixture, then press into the cornflake-panko coating.
Heat oil for frying
Heat oil in a deep pan to 175°C.
Fry the chicken
Carefully add the coated chicken pieces and fry for 5–7 minutes per side, or until golden brown and fully cooked.
Drain the chicken
Transfer fried chicken to a wire rack or paper towel to drain excess oil.
Prepare the 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 served immediately. Chicken can be reheated in oven at 180°C for 8-10 minutes to restore crispiness.
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