Ultimate Crispy Chicken Sandwich
Combines the perfect blend of crunchy fried chicken, spicy Korean aioli and homemade pickles between 2 brioche buns
Equipment
- Dutch Oven Or preferred deep frying vessel
- Metal Prep Bowls
- Wire Rack
- Rubber spatula
- Stainless Steel Spider
- Chef's Knife
Ingredients
Chicken
- 4 Pieces Boneless, Skinless Chicken Breast
- 1 cup Buttermilk
- 1½ tsp Garlic Powder
- 1½ tsp Paprika
- 2 tsp Kosher Salt
- 1 tsp Black Pepper Fresh Ground
- 2 Lg Eggs
- 2 Cups Panko Breadcrumbs
- Fry Oil Peanut Preferred
Korean Mayo
- 1/2 Cup Kewpie Mayo
- 2 tbsp Gochujang
- 1 tbsp Honey
- 2 tbsp Lime Juice (Juice of 1 Lime)
Pickles
- 2 medium Cucumbers, sliced
- 1/2 cup Rice Vinegar
- 1/2 cup Water
- 1/4 cup Sugar
- 1 clove Garlic, sliced
- 1 tsp Black Peppercorns
- 1 tsp Salt
Sandwich
- 4 buns Brioche Buns
Instructions
- Marinate the chicken: In a bowl, mix together buttermilk, garlic powder, paprika, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes in the refrigerator
- Make the spicy sauce: In a small bowl, mix together mayonnaise, sriracha sauce, honey, and apple cider vinegar. Set aside.
- Make the pickles: In a small saucepan, bring vinegar, water, sugar, salt, peppercorns, garlic, and dill to a boil. Remove from heat and let cool. Add the sliced cucumbers to a jar and pour the pickling liquid over them. Let sit in the refrigerator for at least 30 minutes.
- Bread the chicken: In a shallow dish, place flour. In another shallow dish, beat eggs. In a third shallow dish, place panko breadcrumbs. Dredge each chicken breast in flour, then egg, and finally panko breadcrumbs.
- Fry the chicken: Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown, about 8-10 minutes - until the thickest piece registers 163 degrees. Remove from heat and let cool.
- Assemble the sandwich: Toast the buns. Spread the spicy sauce on both sides of each bun. Add lettuce, tomato, pickles, and a chicken breast to each bun. Serve and enjoy!