Description
Mouthwatering crispy chicken sandwich promises pure culinary delight with golden-brown perfection. Crunchy layers of seasoned chicken nestled between pillowy bread create an irresistible meal you’ll savor with pure satisfaction.
Ingredients
Scale
Main Ingredients:
- 3 chicken breasts, boneless, skinless, halved into 6 cutlets
- 1.5 cups (360 milliliters) low-fat buttermilk
Seasoning:
- 1 tablespoon hot sauce (Franks Red Hot brand)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Gently tenderize chicken cutlets between parchment paper, creating an even 1/2″ thickness to ensure uniform cooking and optimal texture.
- Craft a flavorful marinade in a spacious mixing vessel, thoroughly coating chicken pieces and allowing them to luxuriate in the liquid for 2-4 hours or overnight in the refrigerator.
- Prepare a seasoned coating mixture by combining dry ingredients in a shallow dish, creating a complex flavor profile with multiple spices and enhancing the future crunch.
- Extract chicken from marinade, allowing excess liquid to drip away, then meticulously dredge each piece in the seasoned flour mixture, pressing firmly to create a substantial, textured exterior.
- Carefully heat oil in a deep, heavy-bottomed pot to precisely 350˚F, maintaining a consistent temperature for optimal frying conditions.
- Perform a second flour coating just before frying to develop an extra-crispy, irregular surface that will provide maximum crunchiness.
- Gently lower chicken pieces into hot oil, cooking in small batches to maintain oil temperature, and fry until golden brown and perfectly crisp, approximately 3-4 minutes per side.
- Rest fried chicken on a wire rack, allowing excess oil to drain and internal temperature to stabilize, ensuring the meat reaches a safe 165˚F.
- Lightly toast bun surfaces with a touch of butter, then assemble sandwiches with preferred condiments and garnishes for a complete culinary experience.
Notes
- Achieve even cooking by pounding chicken cutlets to a consistent 1/2-inch thickness, ensuring uniform heat distribution and tender meat.
- Marinate chicken for at least 2 hours or overnight to enhance flavor penetration and create a more juicy, succulent texture.
- Use double-dredging technique by coating chicken in seasoned flour twice, creating an extra crispy, textured exterior that stays crunchy longer.
- Maintain precise oil temperature between 300-325°F to prevent soggy breading and ensure a golden, crisp coating without burning.
- Gluten-free option: Replace wheat flour with gluten-free flour blend or almond flour for those with dietary restrictions.
- For a lighter version, consider baking the breaded chicken at 425°F for 20-25 minutes, turning once halfway through cooking.
- Prep Time: 4 hours
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 270
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 75 mg