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Prep Time15 Mins (plus 4 hours marinating time)
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Cook Time15 Mins
This classic sandwich features a juicy, crispy fried chicken breast marinated in buttermilk, served on a toasted brioche bun with fresh lettuce, ripe tomato slices, and tangy pickles.
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Ingredients
For the Buttermilk Marinade
Boneless, skinless chicken breast
Buttermilk
Hot sauce (optional)
Salt
Black pepper
For the Breading
All-purpose flour
Cornstarch
Garlic powder
Onion powder
Paprika
Cayenne pepper (optional)
Salt
Black pepper
For Frying
Vegetable oil, for frying
For Assembling the Sandwich
Brioche bun, split
Mayonnaise
Lettuce
Tomato
Dill pickle
For the sauce
Mayonnaise
Lime juice
Garlic, minced
Parsley, finely chopped
Salt & Pepper, to taste
Nutrition
Per serving
- Daily Value*
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Calories700 kcal
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Fat35 g
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Carbohydrates60 g
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Sugars8 g
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Fiber3 g
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Protein35 g
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Sodium1200 mg
- Nutritional values are approximate and can vary based on ingredient brands and preparation methods.
Instructions
Slice the breast horizontally to create two thinner halves. Cut each of those halves in half again, creating four equal portions, each around 150 grams (about 5 ounces). If the pieces are still too thick, use a meat mallet to gently pound them to an even thickness (about 2.5 cm or ½ inch). This helps them cook more evenly and quickly.
In a bowl, combine buttermilk, hot sauce (if using), salt, and black pepper. Add the chicken breast, ensuring it’s fully submerged. Cover and refrigerate for at least 1 hour, preferably up to 4 hours, to tenderize and flavor the chicken.
Prepare the sauce by adding mayonnaise, lime juice, minced garlic, chopped parsley, salt and pepper to a small bowl and mix all the sauce ingredients.
Prepare the breading by whisking together flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and black pepper in a shallow dish.
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge the chicken in the flour mixture, pressing gently to adhere. For an extra-crispy coating, dip the chicken back into the buttermilk marinade and dredge again in the flour mixture.
In a deep skillet or Dutch oven, heat about 2.5 cm (1 inch) of vegetable oil to 175°C (350°F) . Carefully place the breaded chicken into the hot oil. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 75°C (165°F). Transfer to a wire rack to drain excess oil.
Toast the brioche bun until lightly golden. Spread mayonnaise on both cut sides of the bun. Layer the bottom bun with lettuce leaves, tomato slices, and pickle slices. Place the fried chicken on top, then cover with the top bun.
Tips and Substitutions
- Add more cayenne pepper to the breading or drizzle hot sauce over the assembled sandwich.
- Melt a slice of cheddar or pepper jack cheese over the fried chicken before assembling.
- Add a spoonful of coleslaw on top of the chicken for extra crunch and flavor.
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