Description
Crispy fried chicken sandwiches with perfectly seasoned, marinated chicken breasts, served on toasted brioche buns with fresh lettuce, tomato, pickles, and your favorite toppings. This recipe offers a flavorful, crunchy, and juicy chicken burger experience that’s perfect for a satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
Breading Mixture
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- Salt and pepper to taste
For Assembly
- 4 brioche buns
- Lettuce leaves
- Tomato slices
- Pickles
- Any other desired toppings (optional)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half horizontally to create four thin fillets. This helps the chicken cook evenly and stay tender.
- Marinate: Place the chicken fillets in a bowl and pour the buttermilk over them. Cover and let marinate for at least 30 minutes. This step tenderizes the chicken and adds moisture.
- Mix Breading: In a separate bowl, combine the flour, paprika, garlic powder, cayenne pepper, salt, and pepper. This seasoned mixture will give the chicken its flavorful, crispy coating.
- Coat the Chicken: Remove each chicken fillet from the buttermilk and dredge it thoroughly in the flour mixture, ensuring every part is well coated.
- Fry the Chicken: Heat oil in a pan over medium-high heat. Fry each chicken fillet for 4-5 minutes per side until golden brown and cooked through, achieving a crispy exterior and juicy interior.
- Toast the Buns: Lightly toast the brioche buns in the same pan or in the oven until they are golden and slightly crisp, enhancing their flavor and texture.
- Assemble the Burgers: Place a crispy chicken fillet on the bottom half of each toasted bun. Top with lettuce, tomato, pickles, and any additional toppings you prefer. Finish with the top half of the bun and serve immediately for the best flavor and texture.
Notes
- Marinating the chicken in buttermilk helps tenderize and adds moisture to the final dish.
- Adjust cayenne pepper to your preferred spice level for a milder or hotter flavor.
- Use a thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For extra crispiness, double-dredge the chicken by dipping it back into the buttermilk and then the flour mixture again before frying.
- Serve immediately for the best crunch, as the breading can soften if left to sit.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
