Chile, I really can’t believe that it has taken me this long to try my favorite chicken sandwich recipe. Especially when we all saw how hard I rode for the sandwich when it first released. Recently, I made a recipe using a double buttermilk dredge and a spicy sriracha mayo very similar to the secret ingredient on the famous Popeyes sandwich. If we haven’t talked about what in the world “dredge” is, the culinary term simply means to drag or cover pieces of food in flour or meal mix. I found that the double dredge gave the breast the perfect amount of crunch that I adore on chicken. If you don’t have sriracha on hand, feel free to substitute for your favorite hot pepper sauce like Franks or Tobasco. I also would suggest ranch instead of mayonnaise if you are not a fan- jazz it up, it’s your kitchen!
What you Need:
- 2 chicken breasts, butterflied or cut in half the long way, this will make 4 sandwiches.
- Salt, to taste
- Black Pepper, to taste
For the Wet Stage:
- 1½ cup of Buttermilk
- 1½ tsp Paprika, I like smoked
- 1½ tbsp Sriracha or Hot Pepper Sauce
For the Dry Stage:
- 1½ cups of All-Purpose Flour
- ¾ cup Corn Starch
- 1½ tbsp Paprika
- 1½ tbsp Dry Mustard
- 1½ tbsp Granulated Garlic
- 1½ tbsp Granulated Onion
- 1½ tbsp Cayenne Pepper
- 2 tsp Salt
- 2 tsp Black Pepper
- 1 to 2 tbsp Cajun Seasoning (optional)
Spicy Special Sauce:
- ¾ cup Ranch
- 2 tbsp Sriracha or Hot Pepper Sauce
- 2 tsp Paprika
- 2 tsp Cajun Seasoning
- 1 tsp Granulated Garlic
- 4 Brioche Buns
- 2 tbsp Butter, for toasting the buns
- Dill Pickle Slices
- 1 cup of Shredded Lettuce
What to Do:
- Cut the chicken breasts in half the long way using a sharp knife, the term is also called butterflying.
- In two medium bowls, add the ingredients in each bowl according to the dry stage and wet stage. (One bowl will have flour and seasonings, one will have buttermilk).
- Heat frying oil in a large, deep pan. I usually tell that the oil is hot enough for frying by sprinkling some flour on the oil. The temp should be 350 F.
- Dip the chicken breast first, in the dry ingredient bowl and then in the wet ingredient bowl- this is called a dredge. You will then repeat the stages to create a double dredge.
- Place the chicken breasts in the oil for 5 to 6 minutes. Remove the chicken from the oil and let it rest for a few moments, no more than 2 minutes. Place the chicken back in the oil for 1 more minute to ensure a full crunch.
- Air Fryer: Spray the bottom of the basket/tray and place chicken breasts side by side in the air fryer.
- Cook for 6 minutes on 350 F, flip the breasts and cook on 400 F for 4 minutes.
- Prepare the sandwich by toasting the buns using butter and placing them on a hot skillet or grill.
- Add spicy sauce on both sides of the bun, add shredded lettuce, pickles, and the fried chicken breast.
- Make sure you take pictures to show off your kitchen skills and tag @elle.thefoodie! Eat up