Cut chicken breasts in half horizontally to create thinner cutlets.
Season chicken with salt and pepper.
In a shallow dish, combine flour, paprika, garlic powder, and cayenne pepper.
Dip each chicken cutlet in buttermilk, then dredge in the flour mixture, ensuring it's fully coated.
Heat vegetable oil in a large skillet over medium-high heat.
Fry chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
While chicken is frying, prepare the sauce: In a small bowl, combine mayonnaise and pickle relish.
Assemble the sandwiches: Spread sauce on both halves of each bun. Place lettuce, fried chicken, and pickle slices on the bottom bun. Top with the other bun half.
Serve immediately.
Ingredients
4
44Boneless, skinless chicken breasts
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1 cup120 gAll-purpose flour
1 tsp5 mLPaprika
1/2 tsp2.5 mLGarlic powder
1/4 tsp1.25 mLCayenne pepper
1 cup240 mLButtermilk
44Hamburger buns
1/4 cup60 mLMayonnaise
1 tbsp15 mLPickle relish
1/2 cup120 gDill pickle slices
44Lettuce leaves
4 cups960 mLVegetable oil
Equipment
Large skillet
Shallow dishes
Thermometer
Instructions
Cut chicken breasts in half horizontally to create thinner cutlets.
Season chicken with salt and pepper.
In a shallow dish, combine flour, paprika, garlic powder, and cayenne pepper.
Dip each chicken cutlet in buttermilk, then dredge in the flour mixture, ensuring it's fully coated.
Heat vegetable oil in a large skillet over medium-high heat.
Fry chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
While chicken is frying, prepare the sauce: In a small bowl, combine mayonnaise and pickle relish.
Assemble the sandwiches: Spread sauce on both halves of each bun. Place lettuce, fried chicken, and pickle slices on the bottom bun. Top with the other bun half.
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