Ingredients
- 4 ea Chicken Breasts
- 4 ea Buns Butter toasted.
- 1 cup Buttermilk Room temp.
- 1 ea Egg Room temp.
- 2 tbs Hot Sauce I used Frank's Red Hot, but use your favorite.
- 2 cups Flour
- 1/2 cup Corn Starch
- 2 tbs Seasoning I used Frank's Red Hot Seasoning. Use whatever you like, but I'd suggest something with some kick.
- 1 ea Pickles I used bread & butter slices.
- 1 ea Coleslaw See notes for recipe.
- 1 ea Spicy Truffle Mayo See notes for recipe or use your own sauce. I do suggest using something with heat.
- 1 ea Oil For frying.
Instructions
- Gather your ingredients.
- Mix the buttermilk, egg, and hot sauce together until well blended in a pan.
- Combine the flour, cornstarch, and seasoning in a separate pan. Mix well.
- Cover the chicken in plastic and pound it until it has a uniform thickness. I'm not a big fan of thick fried chicken patties, so I pound a bit extra.
- Trim the chicken to make the size and shape you want for your sandwiches.
- Run each breast through the dry flour mixture.
- Let sit for a few minutes.
- Run each breast through the buttermilk mixture.
- Run each breast though the dry flour mixture one last time. Place onto a rack to rest for 30 minutes. This is a great chance to start toasting your buns.
- Get your oil up to 375 degrees. Not much hotter and not much cooler.
- Fry the breasts for about 4.5 minutes per side, flipping halfway. We want an internal temp of 160 degrees.
- Let the breast rest for a minute and allow any excess oil to drain off.
- Place the breast on the bottom bun and then cover with pickles.
- Next, add the slaw.
- Finally, add a heavy dose of the sauce to the top bun and complete your sandwich.
- Enjoy!
Notes
- For the coleslaw, I recommend my recipe for Creamy Coleslaw.
- For the spicy truffle mayo, I recommend my recipe for Spicy Truffle Sauce.
- The potato wedges you see in the photo are my recipe for Garlic-Parm Potato Wedges.
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