Our "go to" chicken sandwich!
From: Gimmedelicious.com
- To get the perfect size fillet: pound each chicken breast down to about 1/2-inch thickness then cut in half crosswise, so you end up with a chicken cutlet about the same size as your buns.
- To make 5-minute Buttermilk: Using buttermilk gives the chicken the authentic southern taste and helps the crust develop all those small crinkles that make it extra crispy. If you don’t have buttermilk at home, rest assured making your own buttermilk at home is super easy and done in 5 minutes. Stir 1 cup of milk with 1 tablespoon lemon juice or white vinegar in a bowl and let stand for 5 minutes until the milk begins to curdle.
- Cornstarch: Cornstarch helps make the crust super crispy and light as opposed to just battering the chicken with just flour. I highly recommend using it for the best results but if you don’t have cornstarch at home, replace it with more flour and add 1 tablespoon of baking powder.
- The Bun: Using brioche buns takes this sandwich to the next level and will replicate the flavor and texture of Popeyes chicken sandwich.
What you need
For the chicken marinade
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon EACH paprika garlic powder, black pepper, salt
For Breading
- 1 cup flour
- ½ cup corn starch
- 1 teaspoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy)
- 1 teaspoon EACH salt & pepper
Spicy mayo
- ½ cup mayo
- 1 teaspoon hot sauce
- 1 teaspoon paprika or Cajun or taco seasoning
- 1/2 tsp garlic powder
TO ASSEMBLE
- 4 medium-sized brioche buns
- Mayonnaise
- Sliced pickles
- 3-4 cups canola oil for frying
Instructions
To Marinate Chicken
- Pound chicken breasts in between two pieces of parchment paper or plastic wrap.
- Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun.
- In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper.
- Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away.
To Cook Chicken
- Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.
- In a medium shallow bowl, whisk the flour, cornstarch, and spices.
- Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
- Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust.
- Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F.
To Assemble
- Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp.
- Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun.
- Top with pickles and chicken.