Extra-Crunchy Fried Chicken Sandwiches

Join the ranks of chicken sandwich enthusiasts with these Extra-Crunchy Fried Chicken Sandwiches inspired by the beloved Chick-fil-A classic. This simple yet delicious sandwich features a juicy and flavorful chicken breast, perfectly fried to a crispy golden brown. The magic lies in the seasoning and the tenderizing buttermilk marinade, ensuring each bite is a burst of savory, sweet, and tangy goodness. Served on a soft toasted bun with just the right amount of pickles, these sandwiches are destined to become a family favorite.

INGREDIENTS:

• 2 tablespoons paprika
• 2 tablespoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• ½ teaspoon cayenne pepper
• 1 cup buttermilk
• 1 large egg
• Kosher salt
• 3 boneless, skinless chicken breast halves, 6 to 8 ounces each, horizontally split in half, to make 6 cutlets
• 6 cups vegetable shortening or peanut oil
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 6 soft hamburger buns, toasted in butter
• 12 dill pickle chips

INSTRUCTIONS:

1. In a small bowl, mix paprika, black pepper, garlic powder, oregano, and cayenne thoroughly with a fork to create the spice mixture.
2. In a medium bowl, whisk together buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
3. Heat the shortening or oil to 375°F in a large wok, deep fryer, or Dutch oven.
4. Meanwhile, in a large bowl, whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips.
5. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer. Transfer one of the coated cutlets to a fine mesh strainer and shake to remove excess flour and then, with your hands or a pair of tongs, slowly lower it into the hot oil. Repeat with remaining breasts. Cook, turning the cutlets occasionally, until golden brown and crisp on both sides and cooked through, about 4 minutes. Transfer to a paper-towel-lined plate.
6. To assemble the sandwiches, place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close the sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam the buns. Serve immediately.

NOTE:

• Indulge in the delight of these Extra-Crunchy Fried Chicken Sandwiches, a perfect balance of crispy chicken and soft buns, with just the right hint of spice and tang from the pickles. Whether for a family meal or a gathering with friends, these sandwiches are sure to earn a spot on your list of all-time favorites. Enjoy!