Crispy Chicken Sandwich

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts

1 cup buttermilk

1 teaspoon hot sauce (optional)

1 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

Vegetable oil, for frying

For the Sandwiches:

4 sandwich buns

Lettuce leaves

Sliced tomato

Pickles

Mayonnaise or your favorite sauce

Instructions:

Marinate the Chicken:

Flatten the chicken breasts to an even thickness. Place them in a bowl with buttermilk and hot sauce. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize.

Prepare the Breading:

In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and pepper.

Bread the Chicken:

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing to coat well. For extra crispiness, dip again in buttermilk and then flour for a double coating.

Fry the Chicken:

Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on paper towels.

Assemble the Sandwiches:

Toast the buns lightly. Spread mayonnaise or sauce on the bun, layer with lettuce, tomato, pickles, and the crispy chicken breast. Top with the bun lid.

Serve:

Serve immediately while hot and crispy.

Tips:

For extra flavor, season the buttermilk with garlic powder, paprika, or cayenne.

Swap mayonnaise for spicy aioli or honey mustard for a different taste.

Add cheese slices and bacon for a deluxe version.