Chicken Sandwich
This simple and tasty chicken sandwich is tender juicy brined chicken with a deliciously crispy coating served on a lightly toasted bun.
We had a chicken breast that needed to be used up so I decided to make some chicken sandwiches for lunch. My family loves Asian chicken sandwiches but I wanted to try something different this time. I stumbled upon a recipe on Damn Delicious that sounded interesting because it brined the chicken breast in pickle juice & milk. I adapted the recipe a bit by using buttermilk instead of milk in the brine and also added some hot sauce. I also added some spices to the flour coating. The sandwiches were easy to make, super messy & delicious to eat, and my daughter and I both enjoyed them.
How to Make a Chicken Sandwich
Prepare the chicken by cutting the chicken breast in half crosswise then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken.
Combine the pickle juice, buttermilk, and hot sauce together in a zip lock bag or dish. Add the chicken pieces to the brine and marinate for at least 30 minutes.
Make a sauce if desired, by mixing the mayonnaise, ketchup, and pickle juice together very well. Set aside to allow flavors time to mingle.
Drain the chicken well from the brine and place the pieces on paper towels to dry off the extra moisture very well.
Make a dredging station by setting up a bowl with a well-whisked egg. In another bowl, combine the flour, powdered sugar, garlic powder, paprika, onion powder, cayenne pepper, sea salt, and freshly cracked pepper, to taste; mix well.
Add enough oil to coat the bottom of your cast iron skillet and heat it over medium-high heat.
Dredge both sides of the chicken pieces evenly, first in the flour, next in the egg, and lastly in the flour again. Place the pieces directly into the HOT skillet and carefully cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a wire rack over a baking sheet to drain.
Serve chicken immediately on a toasted & buttered burger bun with lettuce, tomato, pickles, and sauce. Enjoy.
Equipment
Ingredients
Chicken Marinade:
- 1 breast of chicken, cut into three equal-sized pieces
- ½ cup dill pickle juice
- ¼ cup buttermilk
- ½ tbsp hot sauce
Sauce:
- ¼ cup mayonnaise
- 1-2 tbsp ketchup, to taste
- Splash of pickle juice (or vinegar), to taste
Other Ingredients:
- 1 large egg, well-beaten
- ½ cup flour
- 1 tbsp powdered sugar
- Garlic powder, to taste
- Paprika, to taste
- Onion powder, to taste
- Cayenne pepper, to taste
- Sea salt and freshly cracked pepper, to taste
- Vegetable oil
For Serving:
- 3 hamburger buns, buttered & toasted
- Lettuce
- Tomato, sliced
- Pickle slices
Instructions
- Prepare the chicken by cutting the chicken breast in half crosswise then set the thinner bottom portion aside. Cut the thicker top portion of the breast in half lengthwise so you have three equal-sized pieces of chicken.
- Combine the pickle juice, buttermilk, and hot sauce together in a zip lock bag or dish. Add the chicken pieces to the brine and marinate for at least 30 minutes.
- Make a sauce if desired, by mixing the mayonnaise, ketchup, and pickle juice together very well. Set aside to allow flavors time to mingle.
- Drain the chicken well from the brine and place the pieces on paper towels to dry off the extra moisture very well.
- Make a dredging station by setting up a bowl with a well-whisked egg. In another bowl, combine the flour, powdered sugar, garlic powder, paprika, onion powder, cayenne pepper, sea salt, and freshly cracked pepper, to taste; mix well.
- Add enough oil to coat the bottom of your cast iron skillet and heat it over medium-high heat.
- Dredge both sides of the chicken pieces evenly, first in the flour, next in the egg, and lastly in the flour again.
- Place the pieces directly into the HOT skillet and carefully cook for 5-6 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a wire rack over a baking sheet to drain.
- Serve chicken immediately on a toasted & buttered burger bun with lettuce, tomato, pickles, and sauce. Enjoy.
The chicken looks so crunchy and juicy!
The sandwich shot looks great and I’m sure us dill pickle fans would find it to be totally delicious.
My favorite.
Really I love this recipe Pam! sounds delicious!!
A very tasty sandwich. This is what a nice breakfast for work or school looks like!