fried chicken sandwich
Ingredients
- 4 boneless, skinless chicken breasts, 6 oz each, pounded to ¾-inch thickness
- 1 cup buttermilk
- 2 tbsp hot sauce
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1½ tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp kosher salt
- ½ tsp black pepper
- Vegetable oil for frying
- 4 brioche buns, toasted with butter
- ½ cup dill pickle slices
- 4 tbsp housemade comeback sauce
Instructions
- Combine buttermilk and hot sauce in a shallow bowl. Submerge chicken breasts completely and refrigerate 20 minutes minimum for moisture retention and flavor penetration.
- Whisk together flour, cornstarch, smoked paprika, cayenne, garlic powder, onion powder, salt, and black pepper in a wide shallow dish. This dual-flour blend creates an ultra-crispy exterior while maintaining tenderness.
- Heat ½ inch of vegetable oil in a 12-inch cast iron skillet to exactly 350°F using a thermometer. Proper temperature is critical—too hot burns the coating, too cool produces grease absorption.
- Remove chicken from buttermilk, allow excess to drip off, then dredge completely in seasoned flour mixture, pressing gently to adhere. Let breaded chicken rest 5 minutes on a plate to set the coating.
- Carefully place breaded chicken into hot oil without crowding—cook in two batches if needed. Fry 5-6 minutes per side until golden brown and internal temperature reaches 165°F at thickest point. Drain on paper towels for 2 minutes.
- While chicken drains, spread 1 tbsp comeback sauce on bottom half of each toasted brioche bun. Layer 2-3 dill pickle slices on sauce.
- Place one fried chicken breast on pickles, then top with remaining brioche half. Serve immediately while chicken retains heat and crispness.
Inspired by Neal Fraser’s winning fried chicken sandwich. This is a plausible recreation, not the chef’s original recipe.