Part of:
Sandwiches
Ingredients:
- 2 medium chicken breasts (sliced into 4 cutlets)
- oil (for frying, like vegetable oil, peanut, or canola oil)
- ½ cup buttermilk
- 1 tablespoon vinegar-based hot sauce
- 1 cup all-purpose flour
- ½ teaspoon ground black pepper
- 1 ½ teaspoons salt
- ½ cup frying oil (from above)
- 2 teaspoons light brown sugar
- 2 teaspoons cayenne powder
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- 4 burger buns (buttered and toasted)
- bread and butter pickle chips
- coleslaw
- ¼ cup mayonnaise {
Instructions:
- Brine the chicken if time allows it. Slice the chicken into cutlets, and place in a glass bowl with a sprinkle of salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to an hour.
- Remove the chicken from the fridge and bread it. In a shallow bowl, mix the all-purpose flour with salt and pepper. And in a second bowl, whisk the buttermilk with hot sauce.
- Take about a tablespoon of the buttermilk mixture and place it in the flour, then using your hands rub the flour to create little crumbles.
- Dredge the chicken in flour and shake off any excess, then dip in buttermilk, and back into the flour. Shake off any excess flour.
- Heat 1-2 inches of oil in a dutch oven to 350˚F (160°C). Add chicken, 2 pieces at a time and fry for 3-4 minutes on one side, then for 3 more minutes on the other side. The chicken is ready when the internal temperature reaches 160°F (74°C). Remove immediately and place on a cooling rack in the oven to keep it warm as you fry the rest.
- To make the Nashville hot sauce, in a small bowl, combine the sauce ingredients, then as you're frying the chicken, take about half a cup of the hot oil and cover the spices with it. Give it a quick mix, and baste the chicken with it. Make sure to do this while the chicken is still hot to avoid greasy chicken.
- Build the crispy chicken sandwich by spreading mayo on your toasted buns, followed by the fried chicken, coleslaw, and pickle chips.