Juicy crispy chicken sandwiches are the best. I know everyone says the thigh is the moist part of the chicken but, I love a chicken breast as long as it not dry. The secret to locking in the flavor is to marinate overnight to allow time for the flavors to infuse in the meat. You can also add flavor with a quick simple brine in salty water prior to cooking. It helps tenderize the meat and gives it that extra pop of flavor.
Using buttermilk also helps to tenderize the chicken because of the acidity in the buttermilk. Buttermilk also helps the chicken break down the tissue so the chicken is not tough and chewy. It can also help with creating the flaky crust when you dredge it through the dry mix.
Ingredients Crispy Chicken Sandwich
Flour- forms the breading on the chicken filled with flavor from the seasoning
Buttermilk- the acidity from the buttermilk assist in tenderizing the chicken
Boneless Chicken Breast- tender boneless breast is my choice thighs can be used as well
Seasonings- Garlic powder, onion powder, kosher salt, paprika, and black pepper added to the chicken and the flour to give the breast a burst of umami flavor.
Let's Cook!
Step 1- Clean and season the boneless chicken breast with garlic powder, onion powder, kosher salt, paprika, and black pepper
Step 2 Marinate the chicken breast in buttermilk at least 4 hours or overnight in the fridge
Step 3- Season the flour with the garlic powder, onion powder, kosher salt, paprika, and black pepper
Step 4- Dredge the boneless chicken breast through the season flour. Coat both sides and set to the side
Step 5 Heat oil in a cast iron pan 400° F Add the chicken to the hot oil do not over crowd the pan. Pre-heat the oven to 350°
Step 6- Brown the chicken on both sides about 6-8 minutes each side
Step 7- Place chicken on a cookie sheet rack and finish in the oven baking until the thickest part of the chicken is 150°F on the meat thermometer
Step 8- Toast a Brioche bun, add a bed of lettuce, pickles, siracha, and cool ranch dressing. Ready to serve!
Bon Appetit, ENJOY!
Comments