Crispy Chicken Sandwich

Ingredients

• 4 boneless skinless chicken breasts, pounded to 1/2 inch
• 1 1/2 cups buttermilk
• 1 tbsp hot sauce
• 1 1/2 cups all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne (optional)
• Vegetable oil, for frying
• 4 brioche buns, toasted
• Dill pickle chips, shredded lettuce, and creamy sauce, for serving

Instructions

1. 1

   Whisk buttermilk and hot sauce in a bowl. Add the chicken and marinate 30 minutes (or up to overnight).

2. 2

   In a shallow dish, whisk flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne.

3. 3

   Heat 1 1/2 inches of oil in a heavy skillet to 350°F.

4. 4

   Lift each chicken breast from the buttermilk, letting excess drip off, then dredge firmly in the seasoned flour.

5. 5

   Fry 4 to 5 minutes per side until deep golden and the internal temp hits 165°F. Drain on a wire rack.

6. 6

   Slather each toasted brioche bun with creamy sauce, add lettuce and pickles, then top with the crispy chicken. Serve immediately.