This sandwich is seriously good. A simple buttermilk marinated fried chicken breast with killer secret sauce, lettuce and tomato in a buttery brioche bun.
Ingredients
- 4 boneless skinless chicken breasts
- 1 1/4 cup buttermilk
- 2 teaspoons Spanish smoked paprika
- 2 teaspoons garlic salt
- 1 teaspoon cayenne pepper
- 3 tablespoons pickle juice
- 1 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/3 cup ketchup
- 1/3 cup mayo
- 1 tablespoon soy sauce
- 1 tablespoon dijon mustard
- 4 brioche buns
- 1 tomato, sliced
- 2 cups lettuce, shredded
- Peanut oil for frying
Instructions
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Mix 3/4 cup buttermilk, garlic salt, paprika, cayenne and pickle juice together. Add the chicken marinate for 2 hours or up to overnight.
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Add peanut oil to a deep heavy sided pan and heat over medium high heat until the oil reaches a temp of 350 degrees.
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In a large bowl mix the flour, 1/2 cup buttermilk, baking powder, salt, pepper, and garlic powder. Remove the chicken from the marinade and coat with the flour mixture.
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Add the chicken to the hot oil and cook for about 7 minutes per side until golden brown and cooked through. Set on rack to drain.
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Make the (not) secret sauce by mixing the ketchup, mayo, mustard, and soy sauce together.
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Add sauce to both sides of the bun, add chicken and top with lettuce and tomato.
Takes 25 minutes (plus marinade time)
Serves 4
