Firecracker Fried Chicken Sandwich

Allergens

Dairy (Buttermilk and Cheese), Gluten (Breadcrumbs)

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all
• purpose flour
• 2 cups buttermilk
• 2 cups panko breadcrumbs
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cayenne pepper
• Salt and black pepper, to taste
• Vegetable oil, for frying
• 4 hamburger buns, split and toasted
• 4 slices American cheese
• 4 leaves iceberg lettuce
• 4 pickle chips
• Hot sauce, optional

Instructions

1. Slice the chicken breasts into 1/2 inch thick cutlets. Season with salt and black pepper, to taste. Set aside.
2. In a shallow dish, whisk together flour and spices (paprika, garlic powder, onion powder, cayenne pepper). In another shallow dish, pour buttermilk. In a third shallow dish, spread panko breadcrumbs.
3. Dredge each chicken cutlet in the following order: flour mixture, buttermilk, and panko breadcrumbs, pressing to adhere. Transfer breaded cutlets onto a parchment lined tray and let them rest for 15 minutes.
4. In a deep skillet or heavy pot, heat about 2 inches of vegetable oil to 350°F. Fry chicken in batches until golden brown and cooked through, approximately 4 5 minutes per side. Remove from oil and drain on paper towels.
5. Assemble the sandwiches: Place a fried chicken cutlet on the bottom half of each bun, top with American cheese slices, iceberg lettuce leaves, pickle chips, and a drizzle of hot sauce if desired. Close with the top half of the buns. Serve immediately.

Chef’s Insight

To achieve a perfect golden-brown crust, ensure the oil is at the correct temperature before adding the chicken cutlets.

Notes

To amp up the heat, consider using a spicier hot sauce or adding more cayenne pepper to the breading mixture.