Southern Fried Chicken Sandwich

Fried chicken sandwich with all the fixins on red and white plaid tablecloth.

Print Recipe

5 from 2 votes

Seasoned crispy chicken breast nestled in a toasted Brioche bun

Prep Time10

Cook Time15

Marinate time15

Total Time40

Course: Dinner, Entree, Lunch, Main Course, Sandwich

Cuisine: Southern

Servings: sandwiches

Calories: 1819kcal

Author: Anecia Hero

Equipment

heavy duty bottom skillet Cast iron or dutch oven

Ingredients

2 pounds chicken breast (boneless, skinless)
1 cup buttermilk See Recipe Notes
⅓ cup dill pickle juice
4 large eggs, room temperature
2 cups flour, all-purpose
½ teaspoon cayenne pepper
½ teaspoon paprika, smoky
1 teaspoon onion powder
1 teaspoon garlic powder
Lawry's seasoned salt (optional)
1 teaspoon salt
3 cups oil, vegetable or canola , See Recipe Notes
buns
mayonnaise
dill pickle slices
lettuce, tomatoes, onion (optional)

Instructions

Pat chicken breasts dry with paper towel; cut in half lengthwise; pound breast to ¼" inch thick; fold chicken breast in half and pound again (See Recipe Notes)
1 cup buttermilk
Place (pounded) chicken breasts in a flat baking dish
2 pounds chicken breast (boneless, skinless)
In a small bowl, combine buttermilk and pickle juice; pour this over the chicken coating both sides; cover with plastic wrap and let sit 15-20 minutes on the counter (not in the fridge)
1 cup buttermilk, ⅓ cup dill pickle juice
Lightly beat eggs and pour into a flat dish
4 large eggs, room temperature
Combine flour, onion and garlic powder, cayenned, paprika, salt and pepper in a second flat bowl or pie plate
2 cups flour, all-purpose, ½ teaspoon cayenne pepper, ½ teaspoon paprika, smoky, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt
Dredge chicken directly from buttermilk mixture to flour; coat well; then dredge that piece of chicken in the egg coating well; and again in the flour.
Preheat oven to 350°F if you want to toast the bottom buns
Heat oil in skillet to 325°F; place coated chicken in hot oil; do not move chicken for 3 minutes; gently flip and fry another 3-4 minutes; check for a golden brown coating and internal temperature of 165°F for doneness. Remove and place on wire rack. Lightly season with Lawry's Seasoned salt (optional). Repeat until all pieces are fried.
3 cups oil, vegetable or canola, Lawry's seasoned salt (optional)
While the last piece is frying, place the bottom buns on a baking rack cut side down and bake for 3-5 minutes
buns
Assemble sandwich with preferred toppings
mayonnaise, dill pickle slices, lettuce, tomatoes, onion (optional)

Notes

Chicken breasts

I pound mine so they'll be thinner. They cook quicker and aren't too thick to bite into. You can skip this step if you like.

Out of buttermilk? Make your own

Pour one cup of milk into a 2-cup measuring cup; add 1-2 tablespoons of fresh lemon juice; stir and let sit 5-10 minutes.

Want your chicken spicier?

Add a few tablespoons of Louisiana Hot Sauce to the buttermilk/pickle juice brine.

Frying oil

The exact amount of frying oil will depend upon the size of your skillet and the number of fried chicken breasts you are making. You want about 1"inch of oil in the pan.

Nutrition