Buttermilk-Fried Chicken Sandwich
Moist and tender. Crispy and crunchy. This fried chicken sandwich is definitely a winner.
Ingredients
Buttermilk Mixture
- 2 cups Buttermilk
- 1 tspn Salt
- 1 tspn Ground Black Pepper
- 1/2 tspn Cayenne Pepper
- 8 Boneless Chicken Thighs
Sauce
- 1 1/2 cups Plain Greek Yogurt
- 3 tbsp Dill
- 1 tspn Garlic Powder
- 1/4 cup Grated Parmesan
- 2 tbsp Lemon Juice
Breading for Frying
- 2 cups All Purpose Flour
- 1 tbsp Salt
- 2 tspn Ground Black Pepper
- 1 tbsp Garlic Powder
- 1 1/2 tspn Cayenne Pepper
Sandwich Production
- 8 Burger Buns Buttered and toasted
- Butter Lettuce
- Sliced Tomatoes
Instructions
-
In a mixing bowl, combine the buttermilk, salt, black pepper and the cayenne pepper. Mix well.
-
Add the chicken thighs, making sure they are completely coated with the buttermilk mixture. Cover and refrigerate for 1 hour.
-
In another mixing bowl, combine the yogurt, dill, garlic powder, Parmesan and lemon juice. Mix well, cover and refrigerate for 1 hour.
-
Prepare the breading by combining the flour, salt, black pepper, garlic powder, and cayenne pepper in a bowl.
-
Take the buttermilk coated chicken thighs and completely coat with the breading mixture and fry in vegetable oil on medium high heat until golden brown or cooked all the way through.
-
Place a layer or two of the lettuce on top of the bottom portion of the buns. Place the fried chicken on top of the lettuce, then a slice or two of the tomato. Use a spoon to top the chicken with the sauce and finish with the top bun. Enjoy.
