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

Cook Time 20

Total Time 3 20

Servings

Calories 630kcal

Author Based on a recipe from Bon Appetit

Equipment

Ingredients

4 chicken breasts boneless skinless, halved horizontally
1 tablespoon freshly ground black pepper
2 tablespoons kosher salt plus 4 teaspoons
4 large eggs
2 cups buttermilk
2 tablespoons hot sauce
4 cups all-purpose flour
vegetable oil for frying

To make it Nashville-Style Hot

6 tablespoons cayenne pepper or less, depends on how hot you want it
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika

For the sandwiches

8 buns
mayonnaise
tomato sliced then
green leaf lettuce
dill pickle chips

Instructions

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.

For the sandwiches

Slather buns with mayo. Add tomatoes, chicken, lettuce, and pickles.

Notes

Don't have buttermilk? Just use whole milk.

Nutrition