Print

Fixing 1 Crispy Garlic Chicken Sandwich Disaster

Crispy Garlic Chicken Sandwich
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create restaurant-quality Crispy Garlic Chicken Sandwiches at home. You get a juicy interior encased in a crunchy, flavorful coating thanks to our tested and perfected recipe.

Ingredients

  • Chicken Breasts: 2 large, boneless, skinless
  • Buttermilk: 1 cup
  • Hot Sauce: 1 teaspoon
  • All-Purpose Flour: 1 1/2 cups
  • Cornstarch: 1/2 cup
  • Garlic Powder: 2 teaspoons
  • Onion Powder: 1 teaspoon
  • Paprika: 1 teaspoon
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Oil for frying: 3 cups (vegetable or canola)
  • Buns: 2 brioche or potato rolls
  • Garlic Butter Spread (for toasting): 2 tablespoons softened butter mixed with 1 teaspoon minced fresh garlic
  • Optional Toppings: Pickles, lettuce, mayonnaise

Instructions

  1. Prepare the Chicken: Slice the chicken breasts in half horizontally to create four thinner cutlets. Pound them lightly to an even 1/2-inch thickness.
  2. Brine: In a bowl, combine the buttermilk and hot sauce. Submerge the chicken cutlets completely. Cover and refrigerate for at least 2 hours, or up to 12 hours.
  3. Make the Dredge: In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
  4. Coat the Chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to make sure the coating adheres well. Shake off any loose flour.
  5. Heat the Oil: Pour the oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature; this step is crucial for crispiness.
  6. Fry the Chicken: Carefully place one or two chicken cutlets into the hot oil, ensuring you do not overcrowd the pan. Fry for 4 to 6 minutes per side, turning occasionally, until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown and crisp.
  7. Drain: Remove the cooked chicken and place it on a wire rack set over a baking sheet to drain excess oil. Let rest for a few minutes.
  8. Toast the Buns: Spread the garlic butter mixture evenly on the cut sides of the buns. Lightly toast them in a dry skillet over medium heat until golden brown and fragrant.
  9. Assemble: Place the crispy chicken cutlet on the bottom bun. Add your preferred toppings like pickles or lettuce. Top with the remaining bun half. Serve immediately.

Notes

  • For extra crunch, double-dip the chicken: After the first dredge, dip the chicken back into the buttermilk for a second, quick dip, and then back into the flour mixture.
  • Do not skip checking the oil temperature. If the oil is too cool, the chicken will absorb too much oil and become soggy.
  • The garlic butter toast adds a great aromatic layer to the sandwich.

Nutrition

Find it online: https://savorandpin.com/crispy-garlic-chicken-sandwich-recipe/