Description
Crispy chicken, brown sugar glaze, and fresh toppings make this sandwich a flavor explosion. Perfect for a quick weeknight dinner!
Ingredients
Units
Scale
- 1 cups (237 ml) buttermilk
- 1-2 cups (237-473 ml) flour
- Salt
- Pepper
- Oil
- 2 boneless (skinless chicken breasts, halved)
- 1 Tbsp cayenne powder
- 1 Tbsp brown sugar
- 1/2 tsp chile powder
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 4 buns (toasted)
- Lettuce
- Tomato
- Mayonnaise
- Chives
Instructions
- Set up a dredging station: Place buttermilk in one shallow pan and flour in another. Season flour with salt and pepper.
- Dredge chicken breasts in buttermilk, then flour, tapping off excess.
- Heat 1/2 inch of oil in a large, heavy-bottomed pan over medium-high heat.
- Fry chicken in batches, turning to ensure a deep golden brown and an internal temperature of 160°F (71°C).
- Transfer fried chicken to a wire rack over a sheet pan.
- In a small bowl, whisk together cayenne, brown sugar, garlic powder, and paprika. Whisk in 1/4-1/2 cup of the cooled oil.
- Brush the oil mixture over both sides of the chicken.
- To assemble sandwiches: Place lettuce on the bottom bun, add chicken, tomato slices, mayonnaise, and chives on the top bun. Repeat and serve immediately.
Notes
- For extra crispy chicken, use a combination of all-purpose flour and cornstarch in the dredging station.
- To make ahead, prepare the chicken and glaze separately. Reheat the chicken gently before assembling the sandwiches.
- Substitute sriracha or your favorite hot sauce for the cayenne powder to adjust the spice level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 150