I think a crispy chicken sandwich is a beautiful thing. Not healthy, perhaps, but a darn delicious lunch, especially with a tall, perspiring glass of Coca-Cola (preferably Mexican bottled Coke Classic) on ice to wash it all down. It’s pretty simple to make if you’re not afraid of frying (or obesity).
|Crunchy, crispy chicken on a bun? Hell, yeah!|
You’ll need, for four sandwiches:
4 chicken cutlets, about 1/2 inch in thickness
3 cups flour
1 cup corn flour
1 tablespoon kosher salt
2 teaspoons powdered sugar
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
pinch celery salt
1 cups buttermilk
1 cup whole milk
soft burger bun (or onion roll, as pictured)
hamburger dill pickle chips
Now do this:
Heat a fryer to 350 degrees F.
Put one cup of flour in a large shallow bowl. Put the remaining flour, corn flour, and dry seasonings into another bowl and whisk until well combined. Put the eggs and milks together and beat well to combine.
Take one chicken cutlet and dredge it in the unseasoned flour. Next dredge it in the eggy milk and coat well. Shake off excess and dredge it in the seasoned flour to fully cover. Place the cutlet on a plate until ready to fry.
Fry cutlets at 350 degrees until golden brown, about six minutes. Allow to rest for at least five minutes before eating.
Butter the buns and crisp the insides in a hot skillet. You may want to warm them for about five minutes in a 350 degree oven. Put tomato, lettuce, pickle, and mayo on the buns and add the warm chicken breast.
Eat immediately! Drink it with iced tea, a cold beer, or a tall, frosty glass of Coca-Cola!!