Crispy chicken sandwich

Steps

1. 1Season the chicken15 min

   Season the chicken with salt, smoked paprika, garlic powder, and black pepper. Mix well so the seasoning coats all pieces evenly. Let the chicken rest for 10–15 min.

   2 lb boneless chicken breast, cut into half and pounded to even thicknessSaltSmoked paprikaGarlic powderBlack pepper
2. 2Prepare dry batter

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

   All-purpose flourCornstarch
3. 3Prepare wet batter

   In a bowl, combine buttermilk, salt, smoked paprika, black pepper, and garlic powder. Mix until well combined. Add the chicken pieces and make sure they are fully coated.

   ButtermilkSaltSmoked paprikaBlack pepperGarlic powder2 lb boneless chicken breast, cut into half and pounded to even thickness
4. 4Prepare coating mixture

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

   CornPanko
5. 5Coat the chicken

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

   2 lb boneless chicken breast, cut into half and pounded to even thicknessAll-purpose flourCornstarchCornPanko
6. 6Fry the chicken7 min

   Heat oil in a deep pan to 350°F (175°C). Carefully add the coated chicken pieces. Fry for 5–7 minutes per side, or until golden brown and fully cooked. Transfer to a wire rack or paper towel to drain excess oil.

   Use a thermometer to maintain oil temperature for even frying.

   2 lb boneless chicken breast, cut into half and pounded to even thickness
7. 7Make the sauce

   In a bowl, combine mayonnaise, buttermilk, hot sauce, pickle juice, and honey. Add salt, onion powder, garlic powder, smoked paprika, and black pepper. Whisk until smooth and creamy.

   MayonnaiseButtermilkHot saucePickle brineHoneySaltOnion powderGarlic powderSmoked paprikaBlack pepper
8. 8Toast the buns

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

   ButterBrioche
9. 9Assemble the sandwiches

   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.

   Brioche2 lb boneless chicken breast, cut into half and pounded to even thicknessPickle brine