Fried Chicken Sandwich
Buttermilk thigh, dill pickles, mayo, potato bun.
- Prep
- 15m
- Cook
- 120m
- Serves
- 2
- Level
- Hard
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Ingredients
- Brioche bun4
- Chicken breast1 lb
- Buttermilk brine4 tbsp
- Seasoned flour1 cup
- Dill pickles2 tbsp
- Mayonnaise3 tbsp
Nutrition
Per serving · estimated
- Calories
- 620
- Fat
- 24g
- Carbs
- 62g
- Protein
- 39g
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Instructions
- 1
Brine & rest
Brine the chicken breast in buttermilk and salt for 12 hours to break down proteins.
- 2
Bake through
Dredge in heavily seasoned flour (incorporating baking powder for aeration).
- 3
Fry crisp
Deep fry at 350°F until the crust is mahogany and the internal temp hits 165°F.
- 4
Rest the
Rest the meat.
- 5
Fry crisp 2
Place on a toasted brioche bun swiped with mayo and layered with acidic pickles. (For the dinner variant, serve open-faced alongside double-fried potatoes and sweet slaw).
Tags
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