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Crispy Fried Chicken Sandwich

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
160 min
SERVINGS
4 servings
Lunch Dinner
Crispy Fried Chicken Sandwich
Ingredients
  • 1 cup buttermilk
  • 2 teaspoons kosher salt
  • 1 dash hot sauce, or to taste
  • 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons cayenne pepper
  • 1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
  • 1 large egg, beaten
  • 1/2 cup buttermilk
  • 1/4 cup milk
  • canola oil for frying
  • 4 soft hamburger buns, toasted and buttered
  • 6 tablespoons mayonnaise, or to taste
  • 12 dill pickle slices, or to taste
Instructions
1
Combine buttermilk, salt, hot sauce, and ranch seasoning in a large bowl.
2
Cut diagonal slits into the thick ends of chicken breasts and submerge them in the marinade, ensuring they are thoroughly coated. Refrigerate for 2 to 4 hours.
3
In the meantime, prepare the breading station: In a shallow dish, blend flour, cornstarch, salt, pepper, cayenne, and ranch seasoning together.
4
Create the egg wash mixture: Whisk egg, buttermilk, and milk in another bowl until well combined.
5
Remove chicken from the marinade, allowing any excess to drip off. Dip each piece of chicken into the breading mixture, coating both sides evenly; then, dip it into the egg wash to saturate the surface. Next, return the chicken to the breading mixture and coat again; shake off any excess before repeating the process once more. Allow the chicken to air-dry on a wire rack for at least 15 minutes.
6
Preheat oil in a deep-fryer to the optimal temperature of between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
7
Fry the chicken breasts in hot oil until they are golden, crispy, and no longer pink in the centers, 4 to 5 minutes per side. Transfer the fried chicken to a plate lined with crinkled aluminum foil, which helps prevent sogginess on the bottom.
8
Spread mayonnaise over hamburger bun halves.
9
Fill each bun with pickles and fried chicken, finishing it off with a dollop of mayonnaise.