Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups buttermilk
- 1 tablespoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup all-purpose flour
- 1 cup cornmeal
- Vegetable oil for frying
- Buns, toasted
- Pickles
- Spicy sauce (hot sauce mixed with melted butter)
Instructions
- Marinate chicken breasts in buttermilk mixed with cayenne, paprika, garlic powder, salt, and pepper for at least 30 minutes.
- Mix flour and cornmeal in a shallow dish.
- Dredge marinated chicken in the flour mixture until well coated.
- Heat oil in a deep skillet over medium-high heat.
- Fry chicken until golden brown and cooked through, about 4-5 minutes per side.
- Drain on paper towels and coat with spicy sauce.
- Assemble sandwiches with toasted buns, chicken, pickles, and additional sauce if desired.
Notes
- Adjust spice level by modifying cayenne in marinade and sauce.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Serve immediately for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Frying, Marinating
- Cuisine: Southern American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal Kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg