Buttermilk Fried Chicken Sandwiches

Marinade Ingredients:
1lb Pasture-raised Chicken Breast or Tenders
1 Cup Buttermilk

1/4 Cup The Real Dill Pickle Brine (optional)

1 tsp Salt
1/2 tsp paprika (smoked or sweet)
1 Tbsp favorite hot sauce
1/2 tsp black pepper

Dredge Ingredients:
1 Cup Organic All Purpose Flour
2 Tbsp Corn Starch
1 tsp Baking Powder
1 tsp cayenne pepper
1 tsp paprika (sweet or smoked)
1 tsp chili powder
1 tsp garlic powder
1/2 tsp black pepper

~2 Cups high heat oil (sunflower, safflower or avocado oils work great) - (Note: you want the oil to be a min of 1/2-3/4” deep in the frying pan).

Optional Ingredients:
Brioche Buns
Buffalo Sauce

- Cut the chicken breasts into sandwich size pieces or strips or if the are real thick halve the breast lengthwise to get two thinner cuts.
- Mix marinade ingredients (buttermilk, hot sauce, paprika, salt and pepper) in a 8x8 baking pan or Tupperware. Add chicken so it’s covered by marinade. Cover and put in refrigerator for 1-24 hours
- Remove chicken from refrigerator.
- Mix dredging ingredients in a bowl.
- Pour half of flour dredge on a plate. (Note: Add more dredge to plate as needed and remove any clumps that form in dredge)
- Use a baking sheet or cutting board with parchment paper to rest the dredged chicken before frying
- One by one pickup chicken breast from marinade and let excess buttermilk marinade drip off. Dip both sides of chicken in flour dredge, so they are lightly coated. Dip back in buttermilk and coat both sides sides a second time in flour dredge and gently shake off excess flour. Set chicken on cutting board or baking sheet to rest (5-20min). Repeat dredging steps until each breast is perfectly coated.
- Heat oil in large cast iron or heavy stainless steel frying pan to 350 degrees. (A candy or frying thermometer is handy for managing the oil temp)

Frying chicken at 350 degrees

- Gently set 2 breasts at a time into oil and fry on each side for 2-3 minutes until golden brown and cooked through.
- Place fried chicken in rack or paper towels to let excess oil drip off
- Serve with your favorite condiments.

Written by JT Eberly

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