Spicy Chicken Sandwich with Pickles and Tomato
A crunchy buttermilk fried chicken sandwich with a cayenne and paprika crust, pickles, tomato, and lettuce.
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts 4 breasts, pounded to an even thickness
- 1 cup buttermilk
- 2 tsp hot sauce
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tsp cayenne pepper adjust to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- vegetable oil for frying, about 1 inch deep
- 4 sandwich buns toasted
- 4 lettuce leaves
- 1 tomato sliced
- 12 dill pickle slices
Instructions
Cooking
- Pound the chicken to an even thickness. Whisk the buttermilk and hot sauce, add the chicken, and refrigerate for at least 30 minutes.
- Stir the flour, paprika, cayenne, garlic powder, onion powder, salt, and pepper together. Drizzle 2 to 3 tablespoons of the soaking liquid into the flour and toss into small clumps. Discard the rest of the liquid.
- Heat the oil in a deep skillet over medium heat to 350 degrees F.
- Lift each piece from the buttermilk, let the excess drip off, and press it into the flour mixture to coat all sides.
- Fry one or two pieces at a time for 4 to 5 minutes per side, until golden and 165 degrees F in the thickest part. Rest on a wire rack.
- Toast the buns and build each sandwich with lettuce, chicken, tomato, and pickles. Serve hot.
Notes
Keep the oil near 350 degrees F and fry in small batches. Store the chicken and toppings separately in the refrigerator for up to three days, and reheat the chicken until it reaches 165 degrees F. Nutrition is an estimate per sandwich.