Red Meat Allergy Friendly Crispy Chicken Sandwich
Total time1 hr 40 min
Prep time20 min
Cook time20 min
5.0(15)
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Learn more →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 oil 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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