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Buttermilk-Fried Chicken Sandwich

by Robert Broadfoot featured in Sandwiches You'll Love Packing For Lunch

Ingredients

for 8 servings

Buttermilk Marinade

  • 2 cups
    buttermilk (480 mL)
  • 1 teaspoon
    salt
  • 1 teaspoon
    black pepper
  • ½ teaspoon
    cayenne pepper
  • 8 boneless, skinless chicken thighs

Dill Dressing

  • 1 ½ cups
    plain greek yogurt (360 g)
  • 3 tablespoons
    fresh dill, chopped
  • 1 teaspoon
    garlic powder
  • 2 tablespoons
    lemon juice
  • ¼ cup
    grated parmesan cheese (30 g)

Seasoned Flour

  • 2 cups
    all-purpose flour (250 g)
  • 1 tablespoon
    salt
  • 2 teaspoons
    black pepper
  • 1 ½ teaspoons
    cayenne pepper
  • 1 tablespoon
    garlic powder
  • peanut or vegetable oil, for frying

For Serving

  • softened butter, for buns
  • 8 brioche burger buns
  • 1 head butter lettuce
  • 2 tomatoes, sliced

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Preparation

  1. Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
  2. Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
  3. Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
  4. Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through. The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack.
  5. Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
  6. Enjoy!
 

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