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Extra-Crunchy Fried Chicken Sandwiches
Thin breast cutlets brined in spiced buttermilk, then dredged in a seasoned flour and cornstarch mix moistened with a little marinade so it fries into craggy, extra-crunchy flakes; served on buttered buns with dill pickles.
- YieldMakes 6 sandwiches
- Hands-on40 min
- Total4 h 40 min
- Difficulty
Ingredients
Spice mix
- 2 tbsppaprika
- 2 tbspfreshly ground black pepper
- 2 tspgarlic powder
- 2 tspdried oregano
- ½ tspcayenne pepper
Buttermilk brine
- 240 mlbuttermilk
- 1large egg
- 1 tbspkosher salt
- 3boneless, skinless chicken breast halves, 170–225 g each, split horizontally into 6 cutlets
Coating
- 190 gall-purpose flour
- 65 gcornstarch
- 1 tspbaking powder
- 2 tspkosher salt
To fry and serve
- 1.4 Lvegetable shortening or peanut oil
- 6soft hamburger buns, split
- 30 gunsalted butter, for toasting the buns
- 12 slicesdill pickle chips
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