Spicy Buttermilk Crispy Chicken (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
2 boneless skinless chicken breasts, sliced in half lengthwise (4 thin breasts total)
02 -
1 cup buttermilk
→ Breading
03 -
1 cup flour
04 -
3 tablespoons cornstarch
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon cayenne powder
08 -
1/2 teaspoon salt
→ Frying
09 -
Vegetable oil (for frying)
→ Sandwich Assembly
10 -
4 slices American cheese
11 -
8 slices cooked bacon
12 -
4 soft buns
→ Sriracha Mayo
13 -
1/2 cup mayo
14 -
3 tablespoons sriracha
15 -
1/2 teaspoon sugar
# Instructions:
01 -
Place the 4 chicken breast pieces in a medium bowl and add buttermilk. Marinate for at least 30 minutes or up to 24 hours.
02 -
In a small bowl, whisk together flour, cornstarch, smoked paprika, garlic powder, cayenne powder, and salt.
03 -
Dredge the chicken breasts in the flour mixture, then back in the buttermilk, and again in the flour mixture. Let rest on a baking sheet.
04 -
Heat 4 cups of vegetable oil in a Dutch oven or heavy-bottomed pot to 350°F (175°C).
05 -
Once the oil is hot, add 2 chicken breasts and fry for about 6 minutes. Remove from the pan and place on a cooling rack or plate lined with paper towels. Place slices of cheese on the chicken while hot. Repeat with the remaining chicken.
06 -
In a small bowl, add mayo, sriracha, and sugar. Whisk until combined.
07 -
Spread Sriracha mayo on the buns, add the fried chicken breasts with melted cheese, layer with cooked bacon, and top with the remaining bun halves. Serve immediately.