Fried Chicken Sandwich

Easy and delicious... add toppings of your choice! In my option best served with Tator Tots!

***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.

***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***

Ingredients

2   boneless, skinless chicken breasts, halved then cut into sandwich size pieces

1 cup  buttermilk

½ tsp salt

2 cups vegetable oil

1 cup  all-purpose flour

1  tsp  baking powder

1 tsp  paprika

1 tsp  onion powder

1 tsp garlic powder

1 tsp salt

2 tbsp buttermilk

Toppings of your choice (lettuce, tomato, onion, pickle...)

Directions

Lightly pound the chicken until it’s ½" (1-cm) thick. Cut the breasts in half crosswise. Combine the buttermilk and salt in a large bowl and add the chicken. Marinate for 1 hour or overnight.

Combine the breading ingredients in a medium bowl, adding the buttermilk last. Working with 1 piece of chicken at a time, transfer the marinated chicken into the flour mixture, and press, so the breading forms a thick crust.

Heat the oil in the Enameled Cast Iron Skillet over medium heat until the oil reaches 350°F (180°C) (see cook’s tip).

Use an oven mitt and tongs to carefully transfer the chicken to the hot oil. Fry, covered, for 5 minutes. Remove the lid. Carefully flip each piece of chicken. Continue to fry, uncovered, for 5–6 minutes, or until the chicken is crispy and golden brown and the temperature is 165°F (74°C).

Transfer the chicken from the oil to a baking rack to cool slightly.

Assemble your sandwich and enjoy!