Barley Free Crispy Chicken Sandwich

Total time1 hr 40 min

Prep time20 min

Cook time20 min

5.0

(15)

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each), pounded to ¾-inch thickness
1 cup buttermilk
1 tsp hot sauce
1 tsp kosher salt

For the dredge

1 ½ cups all-purpose flour
¼ cup cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp black pepper
½ tsp baking powder

For frying

4 cups neutral oil (such as canola or vegetable oil), for frying

For the sauce

½ cup mayonnaise
1 tbsp pickle brine
1 tsp hot sauce
½ tsp smoked paprika

For serving

4 brioche buns, split
1 cup dill pickle slices
2 cups shredded iceberg lettuce
1 large tomato, sliced into 4 rounds (optional)

Instructions

1
In a large bowl, whisk together the buttermilk, hot sauce, and kosher salt. Add the chicken breasts, turning to coat, then cover and refrigerate for at least 1 hour and up to 8 hours.
2
In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, black pepper, and baking powder until evenly combined.

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