Crispy chicken sandwich

Étapes13

1. 1

   Étape 1. Season the chicken

   Season the chicken with salt, smoked paprika (1 tbsp), garlic powder (1 tbsp), and black pepper (1 tsp). Mix well so the seasoning coats all pieces evenly.

   blanc de pouletselpaprika fumé1 c.à.s. de 3 c.à.s.ail en poudre1 c.à.s. de 3 c.à.s.poivre noir1 c.à.c. de 2.5 c.à.c.
2. 2

   Étape 2. Rest the chicken

   12 min

   Let the chicken rest for 10–15 min.

   blanc de poulet
3. 3

   Étape 3. Mix the dry batter

   In one bowl, mix all-purpose flour and cornstarch.

   farine de bléfécule de maïs
4. 4

   Étape 4. Make the wet batter

   In a bowl, combine buttermilk (240 ml), salt, smoked paprika (1 tbsp), black pepper (1 tsp), and garlic powder (1 tbsp). Mix until well combined.

   babeurre240 ml de 320 mlselpaprika fumé1 c.à.s. de 3 c.à.s.ail en poudre1 c.à.s. de 3 c.à.s.poivre noir1 c.à.c. de 2.5 c.à.c.
5. 5

   Étape 5. Soak the chicken

   Add the chicken pieces and make sure they are fully coated.

   blanc de pouletbabeurre
6. 6

   Étape 6. Combine the coating

   In another bowl, combine the crushed cornflakes and panko breadcrumbs.

   pétales de maïs
7. 7

   Étape 7. Dredge the chicken

   Remove the chicken from the wet batter and dredge it in the flour mixture, pressing gently so the coating sticks well.

   blanc de pouletfarine de bléfécule de maïs
8. 8

   Étape 8. Heat the oil

   Heat oil in a deep pan to 350°F (175°C).

   huile végétale
9. 9

   Étape 9. Fry the chicken

   6 min

   Carefully add the coated chicken pieces. Fry for 5–7 minutes per side, or until golden brown and fully cooked.

   blanc de poulet
10. 10

    Étape 10. Drain the chicken

    Transfer to a wire rack or paper towel to drain excess oil.

11. 11

    Étape 11. Make the sauce

    In a bowl, combine mayonnaise, buttermilk (80 ml), hot sauce, pickle juice, and honey. Add salt, onion powder, garlic powder (1 tbsp), smoked paprika (1 tbsp), and black pepper (0.5 tsp). Whisk until smooth and creamy.

    sauce piquanteseloignon en poudreail en poudre1 c.à.s. de 3 c.à.s.paprika fumé1 c.à.s. de 3 c.à.s.poivre noir0.5 c.à.c. de 2.5 c.à.c.babeurre80 ml de 320 mljus de cornichonsmiel
12. 12

    Étape 12. Toast the buns

    Spread butter on the cut side of the brioche buns. Toast them in a pan over medium heat until golden.

    beurre
13. 13

    Étape 13. Assemble the sandwich

    Spread sauce on the bottom bun. Place the crispy fried chicken on top. Add pickles. Spread more sauce on the top bun if desired. Close the sandwich and serve immediately.

    mayonnaisebriochecornichon