Crispy Chicken Sandwich
A crispy, juice chicken sandwich packed full of flavor.
Servings: 4
Calories: 811kcal
Ingredients
Chicken & Buttermilk Marinade
- 4 Chicken Breast
- 2 cups Buttermilk
Breading
- 1 cup Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Dried Thyme
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 2 tsp Celery Salt
- 2 tsp Galic Salt
- 2 tsp Black Pepper
- 2 tsp Dry Mustard
- 2 tsp Ground Ginger
- 1½ tbsp White Pepper
- 2 tbsp Paprika
If Deep-Frying
- 3 cups Peanut Oil
If Air-Frying
- Cooking Spray
Sandwich Assembly
- 4 Brioche Buns
Instructions
Marinading Chicken
- Place chicken breasts in a bowl or shallow baking dish and cover with buttermilk.
- Cover the dish with plastic wrap and refrigerate for a minimum of 3 hours.
Pounding Chicken
- Remove chicken from the buttermilk and place either in a small plastic bag or between two pieces of plastic wrap.
- Flatten the chicken breasts to approximately ½ inch to ¾ inch thick using a meat pounder. Your goal is a relatively uniform thickness.
Breading Mixture
- Combine the flour, baking powder, and spices in a shallow baking pan.
- Use a fork to combine the mixture thoroughly.
Breading the Chicken
- Dredge each piece of chicken in the flour and spice mixture. Be sure to coat the entire surface thoroughly.
Cooking Option #1 - Deep Frying
- Using a deep-fryer or large skillet, heat oil to 130℃/265℉.
- If the oil is too hot, you will burn the breading before reaching the required internal temperature of 75℃/165℉.
- Working with one piece of chicken at a time, submerge the chicken into the hot oil.
- Cook chicken on each side for 5-8 minutes or until the breading is golden and crunch. The internal temperature of the chicken needs to reach 75℃/165℉.
- It is important to note that the temperature of the cooking oil will drop during the cooking process. Therefore, allow the oil to reheat before frying your next piece.
- Once the chicken reaches the correct temperature and desired golden brown, crunchy texture, remove it from the hot oil and place it on a wire rack over paper towels to allow it to drain.
Cooking Option #2 - Air Frying
- Preheat the air-fryer to 204℃/400℉.
- Add chicken to the air-fryer basket.
- Spritz the surface of the chicken with cooking spray.
- Cook for 10-15 minutes. Then pause the air-fryer and flip the chicken.
- Cook for 10-15 more minutes or until the chicken reaches the desired level of crispiness.
- The internal temperature of the chicken needs to reach 75℃/165℉.
Assembling the Sandwiches
- Place a finished chicken breast on a brioche bun. Add any condiments and garden vegetables you desire.
- Enjoy!!
Notes
Culinarian Tips, Tricks, and Suggestions: Nutritional information for this recipe has been calculated based on deep-frying. We have found that you can reduce the calorie count if you air-fry versus deep-fry the chicken. However, there is a slight texture difference.
Nutrition
Serving: 1Sandwich | Calories: 811kcal | Carbohydrates: 74g | Protein: 16g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Cholesterol: 159mg | Sodium: 3043mg | Potassium: 301mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2656IU | Vitamin C: 2mg | Calcium: 322mg | Iron: 5mg
This was such a treat after a long day.