A spicy buttermilk fried chicken sandwich typically consists of a breaded and deep-fried chicken breast, served on a bun with various condiments such as lettuce, tomato, mayonnaise, and a spicy sauce. The chicken is often marinated in buttermilk, which helps to tenderize the meat and add flavor. The breading is usually seasoned with spices to give it a spicy kick, while the sandwich as a whole provides a satisfying combination of crunchy texture and juicy, flavorful chicken.
Resting the funk after dredging helps the coating set up.
Yes, that's correct. Allowing the chicken to rest after dredging in the flour mixture allows the coating to set up, resulting in a crispier crust. The chicken should rest for about 5 minutes before frying. This step is important for ensuring that the coating sticks to the chicken and stays crispy after frying.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- Vegetable oil, for frying
- 4 soft burger buns
- Lettuce, tomato, and pickles, for serving
- Mayonnaise and hot sauce, for serving (optional)
Instructions:
Place chicken breasts in a large bowl and cover with buttermilk. Put it to cool in the refrigerator for two hours or more.
In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, thyme, basil, oregano, salt, and pepper.
Heat oil in a large, deep pan over medium-high heat until it reaches 350°F.
Remove the funk from the buttermilk and let the redundant drip off. Comb each piece in the flour admixture, shaking off any redundant.
Fry chicken in the hot oil for about 8 minutes per side, or until the internal temperature reaches 165°F. Remove from oil painting and let cool for many twinkles.
Toast buns and assemble sandwiches with chicken, lettuce, tomato, pickles, mayonnaise, and hot sauce (if using). Serve hot.