Description
Crispy, juicy fried chicken paired with tangy pickles, fresh lettuce, and a zesty mayonnaise sauce in a toasted bun. This American classic balances Southern comfort with modern convenience.
Ingredients
4 boneless, skinless chicken breasts, cut into 4-inch portions
4 sandwich buns, pre-toasted
1 cup buttermilk (use nut/soy milk for vegan alternative)
1 1/2 cups flour (blended with 1 tsp paprika and 2 tsp garlic powder)
2 eggs, whisked
4–5 pickles, thinly sliced
4 large iceberg lettuce leaves
1/2 cup mayonnaise (with 1 tsp Dijon mustard)
Vegetable oil, for frying (250°F/120°C)
Instructions
Dry chicken with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp pepper
Submerge chicken in buttermilk for 30-60 minutes
Combine flour, paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp cayenne pepper in a bowl
Coat chicken in egg mixture, then press into seasoned flour, shaking off excess
Air-dry chicken for 10 minutes until oil is ready
Heat oil in a cast-iron skillet until a breadcrumb sizzles rapidly
First fry: cook chicken 4-5 minutes until golden
Second fry (1-2 minutes) for extra crispiness
Assemble sandwiches with lettuce, pickles, and Dijon mayonnaise
Notes
Use an oven to pre-toast buns for better texture
Buttermilk can be substituted with dairy-free alternatives
Double-frying at 250°F ensures a blistered crust
Allow chicken to rest 5 minutes before serving to retain juices
- Prep Time: 20
- Cook Time: 20
- Category: Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg