Description
A juicy, double-coated chicken breast pressed between a toasted brioche bun, smothered in tangy condiments. This recipe balances tender chicken with a crunch-coated exterior for a handheld masterpiece, featuring a golden crust, zesty marinade, and bold spices.
Ingredients
4 large boneless chicken breasts (2 lb total)
2 cups buttermilk
1 Tbsp hot sauce (e.g., Frank’s RedHot)
2 cups all-purpose flour
3/4 cup cornstarch
1 1/2 tsp baking powder
4 large eggs
1 tbsp paprika
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
4 brioche buns, toasted
4 tbsp mayonnaise
4 dill pickles, thinly sliced
4 large lettuce leaves
1 cup cooking oil (e.g., vegetable oil, for frying)
Instructions
Wrap chicken breasts in plastic. Pound with meat mallet until 1-inch thickness
In a large container, mix buttermilk and hot sauce. Add chicken and refrigerate overnight
Whisk flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper in a bowl
Dredge each chicken breast in the flour mix, shaking off excess. Dip into egg wash, then coat again with the flour mix
Heat oil to 350°F in a Dutch oven. Fry chicken 6 minutes per side until golden and fully cooked
Transfer to toasted brioche buns. Top with mayonnaise, pickles, lettuce, and additional salt if desired
Notes
For juicier results, substitute chicken thighs for breasts
To make the buns more halal-friendly, use clarified butter instead of butter for toasting
Avoid alcohol-based seasonings; opt for plain spices instead
Let floured chicken rest 10 minutes for extra crunch
Use fresh oil for each batch to prevent gummy coating
Adjust hot sauce quantity to taste
- Prep Time: 20
- Cook Time: 12
- Category: Easy Chicken Recipes
- Method: Frying
- Cuisine: Modern American
Nutrition
- Serving Size: 1 sandwich
- Calories: 750
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg