Fried Chicken Sandwiches

(from castro15’s recipe box)

Categories: Sandwiches


  • 2 cups buttermilk, shaken
  • 1 shallot, peeled, halved lengthwise and thinly sliced crosswise
  • 2 garlic cloves, smashed
  • 1 jalapeno (with seeds), halved lengthwise
  • Kosher salt and black pepper
  • 3 chicken breasts
  • 3 1/2 cups all-purpose flour
  • 4 tsp baking powder
  • 2 1/2 tsp smoked Spanish paprika
  • 1 tsp cayenne
  • 1 tsp celery salt
  • 2 (48 oz.) bottles canola oil
  • 6 potato burger buns, toasted, for serving
  • Buttermilk Herb Mayo (see recipe), for serving
  • 6 Bibb lettuce leaves
  • Kosher dill pickles, thinly sliced, for serving


  1. In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeno, 2 tsp kosher salt and 1 tsp black pepper. Place the chicken breasts between 2 pieces of parchment paper and pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approx. the same size. Place the chicken in the marinade, making sure each piece is well coasted, cover with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

  2. When ready to cook the chicken, preheat the oven to 300. Set a wire rack on a sheet pan and place them in the oven.

  3. In a large bowl, whisk together the flour, baking powder, paprika, cayenne, celery salt, 1 tbsp. kosher salt and 1 1/2 tsp black pepper and set aside.

  4. Pour oil into a medium Dutch oven, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.

  5. When the oil is 350, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.

  6. To assemble, place the bottom of each bun on a plate, spread with some buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.

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