Ultimate Chicken Sandwich
Sink your teeth into the *Ultimate Chicken Sandwich*—a crispy, golden masterpiece that combines perfectly seasoned fried chicken with a tangy, homemade honey-mustard sauce. Marinated in buttermilk spiked with garlic and paprika, the chicken breasts are double-dredged for a crunchy, flavorful crust that will have you coming back for more. Nestled in soft, toasted brioche buns and topped with fresh lettuce, juicy tomato slices, and zesty pickles, this sandwich is a harmonious blend of textures and flavors. Easy to make in just 35 minutes of active prep and cook time, this recipe delivers a restaurant-quality experience right in your own kitchen. Perfect for lunch, dinner, or anytime you’re craving the ultimate indulgence!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 large Egg
- 2 cups Oil for frying
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 2 pieces Brioche buns
- 2 leaves Lettuce
- 1 medium Tomato
- 4 slices Pickles
Instructions
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a large bowl, mix the buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken breasts to the mixture, cover, and refrigerate for at least 30 minutes (or up to 12 hours for deeper flavor).
In a shallow dish, combine the flour and cornstarch. In another dish, beat the egg.
Remove the chicken from the buttermilk mixture and let the excess drip off. Dredge each chicken breast in the flour mixture, then dip it in the egg, and dredge again in the flour mixture. Shake off any excess flour.
Heat the oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C).
Fry the chicken breasts for 4-5 minutes per side, or until golden brown and an internal temperature of 165°F (74°C) is reached. Set on a wire rack to drain and stay crispy.
To make the sauce, mix the mayonnaise, Dijon mustard, and honey in a small bowl until smooth.
Slice the brioche buns in half and lightly toast them in a dry skillet or under a broiler.
Assemble the sandwiches: spread the sauce on each half of the bun, place the fried chicken breast on the bottom bun, followed by a lettuce leaf, a tomato slice, and two pickle slices. Top with the other half of the bun.
Serve immediately and enjoy your ultimate chicken sandwich!
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.1 g | 363% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 15.8 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1000 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
