Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 oz each)
- All-purpose flour: 1 cup
- Buttermilk: 1 cup
- Hot sauce (such as Frank's RedHot): 2 tablespoons
- Paprika: 2 tablespoons
- Cayenne pepper: 2-3 tablespoons (adjust to spice preference)
- Brown sugar: 1 tablespoon
- Garlic powder: 1 teaspoon
- Brioche buns: 2
Instructions
- Step 1: Prepare the chicken. Cut the chicken breasts in half horizontally to create thinner cutlets. Soak the chicken in buttermilk mixed with hot sauce for at least 30 minutes, or up to a few hours, in the refrigerator.
- Step 2: Make the spice mix. In a bowl, combine flour, paprika, cayenne pepper, brown sugar, and garlic powder. Mix well.
- Step 3: Dredge the chicken. Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it adheres well.
- Step 4: Fry the chicken. Heat about 1 inch of oil in a large skillet to 325-350°F (160-175°C). Carefully place the chicken in the hot oil, being careful not to overcrowd the pan. Fry for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Step 5: Assemble the sandwiches. Place fried chicken on toasted brioche buns. Serve immediately.
Notes
- Store leftover fried chicken in an airtight container in the fridge for up to 3 days, but it's best enjoyed fresh!
- Reheat the chicken in a 350°F oven or air fryer for 5-10 minutes to restore its crispiness.
- Add a cool and creamy coleslaw or dill pickle chips to your sandwich to balance the heat.
- For extra flavor, reserve 2 tablespoons of the frying oil and whisk it into the remaining spice mix to brush on the fried chicken right after cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American