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Fried Chicken Breast Sandwich
I fried up a couple of coated chicken breasts. By themselves they were absolutely outstanding. Crunchy outside, moist and flavorful inside. I made one Nashville-style and realized I had made the perfect fried chicken breast sandwich.
Course Main
Cuisine American
Keyword chicken, deep-fried, sandwich
Prep Time 3 hours hours
Cook Time 20 minutes minutes
Total Time 3 hours hours 20 minutes minutes
Servings 8
Calories 630 kcal
To make it Nashville-Style Hot
Toss the chicken breasts with black pepper and 2 tablespoons of the salt. Cover and refrigerate at least 3 hours.
Whisk the eggs, buttermilk, and hot sauce together in a large bowl.
Whisk the flour and remaining 4 teaspoons of salt in another large bowl.
Heat 2" of oil to 325 F in a deep fryer or Dutch oven.
Working in batches, dredge chicken in flour.
Shake off excess then dip into the buttermilk mixture.
Shake off excess then dip again into the flour mixture.
Shake off excess then fry until golden brown on both sides, 10-12 minutes.
Transfer to a rack or paper towel-lined plate to cool.
To make it Nashville-Style Hot Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl.
Carefully whisk in 1 cup of the deep fryer oil.
Brush mixture onto both sides of the cooked chicken breasts.
Calories: 630 kcal | Carbohydrates: 89 g | Protein: 42 g | Fat: 11 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 172 mg | Sodium: 2360 mg | Potassium: 706 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 1931 IU | Vitamin C: 7 mg | Calcium: 118 mg | Iron: 15 mg