Fried Chicken Sandwiches With Brioche Buns

If you want a delicious and filling meal then this chicken sandwich is for you. I serve mine on homemade brioche buns for a massive chicken burger. I serve fries on the side as well, because what is a burger without fries right?

I marinate chicken breasts for 2 hours and fry them to perfection. This recipe has a few steps but nothing hard or out of the way. They are crispy and juicy chicken slices on soft brioche and a beautiful herby sauce to kick up the flavor. It is southern on a sandwich with a herby spicy kick. So let’s get to it.

INGREDIENTS:

Buns of choice- I prefer my homemade brioche buns ( see recipe)

MARINADE:
1 cup buttermilk
1 tsp garlic powder
4 tbsp hot sauce – your choice and your heat tolerance
salt and pepper – to taste
3 pieces of boneless skinless chicken breast
OPTIONAL ADDITIONS- 1 TBSP BASIL- 1 TBSP PARSLEY- 2 TSP ROSEMARY- 2 SPRIGS THYME- 2 GREEN ONIONS ( ALL CHOPPED)

FLOUR MIXTURE:
2 1/2 cups flour
3 tsp baking powder
2 tsp paprika
2 tsp cayenne – to your heat tolerance
2 tsp garlic powder
1 1/2 tsp onion powder
salt and pepper

HERB SAUCE:
1/3 cup mayo- your favorite brand
milk to thin out the mayo
1 tbsp parsley- fresh- chopped
2 tsp rosemary- fresh- chopped
2 sprigs of thyme- fresh- chopped
1 tbsp basil- fresh- chopped
1 green onion- chopped
salt and pepper

OTHER ADDITIONS:
lettuce
tomato
pickle slices
onion slices
jalapeno slices

Oil for frying

DIRECTIONS:

1. For the chicken- Cut the chicken breast in half to make two equal pieces. Do not cut width way but rather down the center So you get two equal filets of chicken roughly the same thickness. Set aside.
2. In a bowl combine the buttermilk, garlic powder, hot sauce, salt, pepper, and any herbs if you are using them. If not, leave them out. Mix well. Add the chicken filets and make sure they are submerged in the buttermilk mixture. Cover with plastic and set aside to marinate for 1 to 2 hours.
3. In the meantime, make the sauce for the buns. In a bowl combine the mayo, a little milk (to slightly thin out but still a spreadable consistency), parsley, rosemary, thyme, basil, green onion, salt and pepper. Mix well and adjust seasoning. Cover with a lid or plastic wrap and chill until ready to use.
4. In a large dutch oven fill with oil about 2 inches deep. Bring to temp over medium heat until it reaches 350*.
5. When ready, In a large bowl combine the flour, baking powder, paprika, cayenne, garlic powder, onion powder, salt, and pepper. Mix really well so all of the seasoning is well combined with the flour. Take a chicken piece and remove from the buttermilk mixture and dip into the flour mixture to coat. Place back in the buttermilk mixture and back into the flour mixture to do a double coating. This ensure the coating is nice and crispy. Place on a plate while you do the remaining chicken pieces.
6. When the oil is nice and hot add 3 pieces of chicken at time depending on how big your skillet is and cook for 3 minutes on one side and flip and cook for 3 minutes on the other. Your chicken pieces should be thin and will not take long to cook. If they are a thicker piece of chicken they may take longer. It truly depends on how you cut them. When they are nice and deep golden brown remove to a sheet tray lined with a wire rack.
7. TO ASSEMBLE: Cut the brioche bun in half as best as you can. Spread on some of your herb sauce, a few pickles or other additions that you prefer, add your crispy chicken and spread on more sauce on the top bun as well and place on top of the chicken. You are now ready to serve.

• If you want smaller pieces of chicken for smaller buns all you have to do is cut in half length way and then in half width way to make 1 piece of chicken turn into 4 pieces of chicken. This way your chicken will fit better on potato buns or burger buns. We like the massive brioche buns because they are more filling and we tend to eat way less. But you do you and all will be right with the yummy food world. don’t stress it. I make these on burger buns as well.
• When it comes to your additions I do have to say this….. Placement is key. After you spread on you sauce on both buns add half of your additions to one half and the other half of your additions to the top of your chicken and top off with the top portion of the bun. I usually place sauce, lettuce, tomato, chicken, pickles, sauce, bun. Or I just do sauce and pickles. It depends on how I am feeling that day and what I actually want on my chicken sandwich. However you assemble it, it will be absolutely delicious.
• If you do not want to make the herb sauce you don’t have to if that is not your jam. You can do any condiments you prefer. The world is your oyster shell my friend and it is your kitchen.
• If you want to check out my video just to see how I make these awesome chicken sandwiches you can click the link below and give it a watch. Yes, I know I am a mess on there but we all have to start somewhere right… We got this ya’ll….

https://www.youtube.com/channel/UCDSUFjaH0te3bKg28zUblCQ?sub_confirmation=1