Winner Winner Chicken Dinner! One of my favorite sayings when it comes to food. Doesn’t make any sense at all, but sounds kind of funny ;) I don’t really remember where I heard it for the first time… I think it was Trixie Mattel. She likes to say things like that. Well. I don’t know if these (Southern Style) Buttermilk Chicken Sandwiches count as a complete “dinner” – probably not – but they are definitely a tasty bite whenever you are hungry for chickin ;)
Ok – I have to ask: Have you ever eaten a chicken sandwich? Probably yes. In Germany, they are mostly sold in fast-food restaurants. Hardly anybody makes them at home I suppose. In the US on the other hand, these chicken sandwiches are an essential part of the cuisine of the southern states I’d say… like many other deep-fried delicacies ;) There is hardly a family feast without fried chicken I heard (and experienced). I am totally fine with that. I love me some chicken sandwich. Mmmmm ;)
The chicken sandwiches from the southern states of the US are often on the “spicy side of life”. Thanks to cayenne pepper, tabasco, and sriracha sauce I guess. I really like when the chicken is a bit hotter than usual ;) If you can’t handle the heat, you can season less, of course. I recommend using all the spices you have, of course…
I used brioche buns from the supermarket here and did not bake them myself. Luckily, you can get good buns in supermarkets, but if you want to make them yourself that is always an option, of course! I do not have a recipe for brioche buns yet, but I got a recipe for regular burger buns. The recipe will make 8 small buns, but you can easily change that and make 4 larger buns instead. You need a decent size for a large piece of fried chicken :P
INGREDIENTS / ZUTATEN
To marinate the chicken:
2 chicken breasts
1 cup (240ml) buttermilk
1 tsp. paprika powder
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. salt
some tabasco sauce (to your liking)
For the breading:
1 cup (130g) all-purpose flour
1/2 cup (60g) cornstarch
1 tbsp. paprika powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
For the sauce:
3.5 oz. (100g) mayonnaise
1 tbsp. Sriracha sauce
1 tsp. paprika powder
1 tsp. garlic powder
To finish the sandwiches:
oil for frying
some butter
4 brioche buns
4 salad leaves
Zum Marinieren:
2 Hähnchenbrüste
250ml Buttermilch
1 TL Paprikapulver
1 TL Knoblauchpulver
1/2 TL Zwiebelpulver
1/2 TL Pfeffer
1/2 TL Salz
etwas Tabasco Sauce (nach Belieben)
Für die Panade:
130 Mehl (Type 550)
60g Speisestärke
1 EL Paprikapulver
1 EL Knoblauchpulver
1 EL Zwiebelpulver
1 TL Cayennepfeffer
1/2 TL Salz
1/2 TL schwarzer Pfeffer
Für die Sauce:
100g Mayonnaise
1 EL Sriracha-Sauce
1 TL Paprikapulver
1 TL Knoblauchpulver
Für die Sandwiches:
Öl zum Frittieren
etwas Butter
4 Brioche Brötchen
4 Salatblätter
DIRECTIONS / ZUBEREITUNG
2. To fry the chicken add the oil to a pot and heat up – you want the temperature to be around 350°F (175°C). Mix the flour with cornstarch, paprika powder, garlic powder, onion powder, cayenne pepper, salt, and regular pepper to a shallow bowl and mix to combine. Add the chicken pieces one after another into the flour mixture and turn around – make sure flour sticks well everywhere. Fry the chicken in the hot oil for about 4-6 minutes until crispy and golden brown from all sides.
3. Mix the mayonnaise with chili sauce, paprika powder, and garlic powder and set aside. Heat up some butter in a large pan and toast the brioche buns cut side down until golden and crisp. Spread some spicy mayo on the buns, add salad leaves, the chicken, maybe some more mayo on top, and serve with some chips and pickles.
2. Zum Frittieren des Hähnchens Öl in einen Topf geben und auf eine Temperatur von etwa 175°C (350°F) erhitzen. Mehl mit Speisestärke, Paprikapulver, Knoblauchpulver, Zwiebelpulver, Cayennepfeffer, Salz und schwarzem Pfeffer in einer flachen Schüssel vermischen und dann die Hähnchenteile nacheinander darin wälzen, bis sie komplett mit der Mehlmischung umhüllt sind. Im heißen Öl für etwa 4-6 Minuten von allen Seiten knusprig und goldbraun frittieren.
3. Die Mayonnaise mit Sriracha, Paprikapulver und Knoblauchpulver verrühren und zur Seite stellen. Etwas Butter in einer großen Pfanne erhitzen und die Brioche Brötchen mit den Schnittflächen nach unten in die Pfanne setzen und anbräunen. Die Brötchenhälften mit der Mayo bestreichen, je ein Salatblatt auflegen und dann das Hähnchen – wer mag, kann noch mehr Mayo auf das Hähnchen geben. Mit Chips und Essiggurken servieren.
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Here is a version of the recipe you can print easily.
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Southern Style Buttermilk Chicken Sandwiches
- Prep Time: 00:10
- Cook Time: 00:25
- Total Time: 24:00
- Yield: 4 1x
- Category: Sandwiches
- Cuisine: America
Description
Southern Style Buttermilk Chicken Sandwiches – too good to tell anybody about ;)
Ingredients
To marinate the chicken:
2 chicken breasts
1 cup (240ml) buttermilk
1 tsp. paprika powder
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. salt
some tabasco sauce (to your liking)
For the breading:
1 cup (130g) all-purpose flour
1/2 cup (60g) cornstarch
1 tbsp. paprika powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
For the sauce:
3.5 oz. (100g) mayonnaise
1 tbsp. Sriracha sauce
1 tsp. paprika powder
1 tsp. garlic powder
To finish the sandwiches:
oil for frying
some butter
4 brioche buns
4 salad leaves
Instructions
1. Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half to make two smaller pieces. Add the buttermilk, paprika powder, garlic powder, onion powder, pepper, salt, and tabasco sauce to a freezer bag, add the chicken and let marinate overnight (up to 24h) in the fridge.
2. To fry the chicken add the oil to a pot and heat up – you want the temperature to be around 350°F (175°C). Mix the flour with cornstarch, paprika powder, garlic powder, onion powder, cayenne pepper, salt, and regular pepper to a shallow bowl and mix to combine. Add the chicken pieces one after another into the flour mixture and turn around – make sure flour sticks well everywhere. Fry the chicken in the hot oil for about 4-6 minutes until crispy and golden brown from all sides.
3. Mix the mayonnaise with chili sauce, paprika powder, and garlic powder and set aside. Heat up some butter in a large pan and toast the brioche buns cut side down until golden and crisp. Spread some spicy mayo on the buns, add salad leaves, the chicken, maybe some more mayo on top, and serve with some chips and pickles.
Notes
Enjoy frying!
