Categories: Sandwiches
Ingredients
- For buttermilk Chicken:
- 2 chicken breasts
- 1/4 cup buttermilk
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp ground thyme
- 1/2 tsp Spanish paprika
- 1/4 tsp dried oregano
- 1/4 tsp dried rosemary
- 1/4 tsp dried sage
- For the seasoning and breading:
- 1 cup all-purpose flour
- 1/2 tsp onion powder
- 1/2 tsp white pepper
- 1 tsp salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- For dredging:
- 1 egg, beaten
- 1/4 cup buttermilk or water
- For Assembly:
- 2 sesame buns
- 1/2 cup chopped iceberg
- 2 slices Roma tomato
- For the spread:
- 1/4 cup mayo
- 1 tsp onion powder
Directions
-
Pound each chicken breast until even in thickness. In a bowl, combine other ingredients under buttermilk chicken and put in chicken breasts and marinate overnight or a min of 5 hours.
-
If the chicken is almost done marinating, make the spread by combine mayo and onion powder. Next is to make the seasoned flour: mix all the ingredients under seasoning and breading in a bowl.
-
Preheat oil in a deep pan to 180C. Take the chicken pieces out from the chiller and dredge in breading then in the mixture of egg and water and back to the seasoned breading. Deep-fry until fully cooked and golden brown in color.
-
Toast the bun until lightly browned and put spread on the bun, add the chicken breast, lettuce, tomato, and top bun. Repeat with another chicken breast.