Equipment
Ingredients
Chicken & Brine
- 4 boneless skinless chicken breasts, trimmed
- 240 ml buttermilk
- 10 g salt
Seasoned Flour Dredge
- 250 g all-purpose flour
- 30 g cornstarch
- 10 g smoked paprika
- 5 g garlic powder
- 5 g onion powder
- 3 g cayenne pepper
- 5 g black pepper, ground
Egg Wash
- 2 large eggs
- 30 ml water
Frying & Assembly
- 1000 ml vegetable oil
- 4 brioche buns
- 60 ml mayonnaise
- 4 iceberg lettuce, leaves
- 30 g unsalted butter
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1012 kcal
- Protein
- 53 g
- Carbohydrates
- 127 g
- Fat
- 32 g
- Fiber
- 8 g
- Sugar
- 20 g
- Sodium
- 1574 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 230 mg
- Potassium
- 1028 mg
- Calcium
- 170 mg
- Iron
- 32.0 mg
- Magnesium
- 127 mg
- Phosphorus
- 654 mg
- Zinc
- 2.9 mg
- Vitamin A
- 743 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 3.0 mcg
- Vitamin E
- 4.4 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 2.7 mg
- Vitamin B12
- 4.5 mcg
- Thiamin
- 1.66 mg
- Riboflavin
- 1.91 mg
- Niacin
- 31.0 mg
- Folate
- 654 mcg
- Water
- 225 g
Sources: USDA FoodData Central
Method
Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound the thickest parts gently until each cutlet is of even thickness, approximately 1.5cm (0.6 inches).
In a bowl, combine the chicken, buttermilk, and salt. Ensure chicken is fully submerged. Let sit at room temperature for 20 minutes (or refrigerate up to 4 hours).
Set up a breading station. In one shallow bowl, whisk eggs and water. In another, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and black pepper. Drizzle 15ml of the marinade into the flour mixture and work it in with fingers to create small craggy lumps.
Fill a heavy skillet or Dutch oven with 5cm of vegetable oil. Heat over medium-high heat until the oil reaches 175°C (350°F).
Remove chicken from buttermilk, letting excess drip off. Dip into the seasoned flour, pressing firmly to adhere the breading into every crevice. Shake off excess flour.
Carefully lower chicken into the hot oil (do not overcrowd; cook in batches if necessary). Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 74°C (165°F).
Transfer fried chicken to a wire rack to drain. Season immediately with a pinch of salt while hot.
Butter the cut sides of the buns. Toast in a separate skillet over medium heat until golden brown.
Spread mayonnaise on both halves of each toasted bun. Place a lettuce leaf on the bottom bun, top with the hot fried chicken, and close with the top bun.
Chef's Notes
- For the most authentic experience, add dill pickle slices on top of the chicken before closing the bun.
- If using chicken thighs, frying time may increase slightly by 1-2 minutes as they are more forgiving and usually thicker.
Storage
Refrigerator: 3 days — Store fried chicken separately from buns and toppings to maintain texture.
Freezer: 2 months — Freeze fried chicken only. Reheat in oven to recrisp.
Reheating: Reheat chicken in an oven or air fryer at 190°C/375°F for 10-15 minutes. Do not microwave.
Troubleshooting
Breading is falling off the chicken
Cause: Chicken was too wet before dredging or oil was too cold
Fix: Cannot be fixed once fried; handle gently
Prevention: Shake off excess buttermilk and press flour firmly into meat; ensure oil is at 175°C
Chicken is dark on outside but raw inside
Cause: Oil temperature was too high
Fix: Finish cooking in a 180°C (350°F) oven on a wire rack until internal temp reads 74°C
Prevention: Maintain steady heat at 175°C (350°F); use a thermometer
Cultural Context
The crispy chicken sandwich is a quintessential American fast-food staple, with roots deeply embedded in Southern culinary traditions. Its popularity exploded in the late 20th century, evolving from simple fried chicken served on a bun to the elaborate, flavorful creations found today, often seen as a more casual, handheld alternative to traditional fried chicken meals.
