Makes 2 sandwiches
YouTube instructional video
What you’ll need
1 pound chicken breasts
All-purpose flour
Salted butter
Large eggs (Room temp)
Buttermilk (Room temp)
Homemade or store brand hamburger buns
Vegetable or canola oil
Mayonnaise
Sliced pickles
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Granulated Onion
Granulated Garlic
Cayenne pepper (Optional)
Tools you’ll need
4-quart pot or deep fryer
Cooling rack
Preparation of ingredients
Chicken breasts
Step 1- Add chicken breasts into a strainer and rinse with cold water. Trim off the top portion of each chicken breast to make the surface even. Also trim off some of the length of the chicken breasts. The length should exceed the size of the hamburger buns by 1 to 1 1/2 inches.
Step 2- Add chicken breasts, 1/2 or 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s poultry magic, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, and 1/4 teaspoon cayenne pepper into a medium-sized bowl. Coat the seasonings onto the chicken breasts with your hands. Cover bowl with lid and place into fridge for 2 to 4 hours or overnight.
Seasoned egg and buttermilk batter
Step 3-Add 2 large eggs (Room temp), 1/2 cup buttermilk (Room temp), 1/8 teaspoon black pepper, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, 1/4 or 1/2 teaspoon chef Paul’s poultry magic, 1/2 or 1 teaspoon granulated onion, 1/2 or 1 teaspoon granulated garlic, and 1/8 teaspoon cayenne pepper into a medium-sized bowl. Stir all ingredients with a whisk until combined and set aside.
Seasoned all-purpose flour batter
Step 4- Add 1 3/4 cups all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s poultry magic, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, and 1/4 teaspoon cayenne pepper (Optional) into a separate large bowl. Stir all ingredients together and set aside.
Hamburger buns
Step 5- Slice each whole hamburger bun separating the bottom and top sections of the bun. Pre-made hamburger buns can skip this step as the buns are already store made.
Step 6- Melt 1 tablespoon salted butter and brush the hamburger buns with the butter.
Preheat fire to medium heat.
Step 7- Heat cast iron skillet for 2 minutes. Add hamburger buns and toast for 1 minute. Once done, transfer the toasted hamburger buns onto a serving plate and set aside.
Heating the oil
Preheat fire to medium heat. If you have a deep fryer, preheat it to 375 degrees.
Step 8- Add 48 Fl oz’s into a 4-quart pot. If you are using a deep fryer, add the amount of oil according to the instructions on the deep fryer’s manual on how much oil to add. Let get hot until the temperature of the oil reaches 175 degrees.
Battering and frying the chicken breasts
Note- Frying times vary depending on the size of the chicken breasts. The internal temperature of the chicken breasts should be 165 degrees F.
Step 9- Coat the marinated chicken breasts into the seasoned buttermilk and egg batter. From there, remove the chicken breast and place into the seasoned all-purpose flour. Cover bowl with lid and shake to coat the chicken. Add into the hot oil and let fry for 8 minutes.
Step 10- Transfer chicken onto a cooling rack and let cool for 15 to 30 minutes. Internal temperature of the chicken breasts should be 165 degrees F.
Assembling your sandwich
Step 11- Generously spread mayonnaise onto both sides of the hamburger buns. Add pickle slices on the bottom portion of the hamburger buns. Add Fried chicken breast on top of the pickle slices. Add the top portion of the toasted hamburger buns on top of the fried chicken breasts. From there they are ready to be served. Enjoy!
YouTube instructional video
