Fried Chicken Deluxe (Print)
Golden buttermilk-coated fried chicken with buttery, toasted buns and refreshing toppings.
# Ingredients:
→ Brine
01 -
1 tablespoon sea salt
02 -
1 tablespoon garlic powder
03 -
1 cup pickle juice
04 -
2 cups buttermilk
→ Dredging
05 -
2 tablespoons pickle juice
06 -
2 eggs
07 -
1 cup buttermilk
→ Breading
08 -
1 teaspoon black pepper, coarse
09 -
2 cups all-purpose flour
10 -
1 teaspoon celery salt
11 -
1 teaspoon smoked paprika
12 -
1 teaspoon cumin
13 -
2 tablespoons cornstarch
14 -
1 teaspoon garlic powder
15 -
1 teaspoon kosher salt
16 -
1 teaspoon ground mustard
17 -
1 teaspoon white pepper
→ Assembly
18 -
Pickles, sliced
19 -
6 onion ciabatta buns
20 -
Lettuce
21 -
3 boneless, skinless chicken breasts
22 -
Mayonnaise
23 -
2 teaspoons garlic, minced
24 -
3 tablespoons butter
25 -
Tomatoes, sliced
26 -
Canola oil for frying
# Steps:
01 -
Cut the chicken breasts in half widthwise so you’ve got 6 even pieces. Toss the chicken into the brine mix and let it sit for 2 hours.
02 -
In one bowl, whisk together the pickle juice, eggs, and buttermilk. In a separate bowl, stir together the flour, cornstarch, and all the seasonings.
03 -
Take the brined chicken and dip it into the buttermilk mixture first. Then cover it well in the seasoned flour. Press it in firmly so the coating sticks, and let it sit for 20 minutes.
04 -
Melt the butter and mix in the minced garlic. Set this aside for later.
05 -
Heat up your oil to 350°F. Fry each piece of chicken for 5 minutes on each side until it’s golden brown and reaches 165°F inside.
06 -
Take your buns, brush them with the garlic butter, and pop them in a 400°F oven for 3 minutes to toast.
07 -
Spread mayonnaise on the buns, then stack the chicken, sliced tomatoes, pickles, and lettuce to build the sandwiches.
# Notes:
01 -
Letting the chicken brine is key for flavor.
02 -
Resting the coating makes it stick better when you fry.
03 -
Keeping the oil at the right heat helps it cook evenly.