Created on 1/18/2023
Ingredients:
Chicken Marinade
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon EACH paprika, garlic powder, black pepper and salt
Breading
- 1 cup flour
- 1/2 cup corn starch
- 1 tablespoon EACH paprika, garlic powder, cayenne pepper
- 1 teaspoon salt and pepper
Spicy Mayo
- 1/2 cup mayo
- 1 teaspoon hot sauce
- 1 teaspoon paprika or cajun seasoning
- 1/2 teaspoon garlic powder
Assemble
- 4 medium sized brioche buns
- Mayonnaise
- Sliced pickles
- 3-4 cups of canola oil for frying
Instructions:
Step One: Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun (see video below).
Step Two: In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away. (I recommend marinading for 24 hours)
Step Three: Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.
Step Four: In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
Step Five: Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F.
Step Six: Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot!
Notes: For extra crispy chicken, do a double fry. Fry chicken per the directions in Step Five. Repeat until all chicken has been fried once. Turn the oil temperature up to medium high, wait until the oil reaches that temp. Then return each piece of chicken separately into the oil. Fry again for about 2 minutes until the breading is a deep golden brown color. Repeat with each piece of chicken.