This chicken recipe is great on sandwiches, but also delicious sliced on salads, or just by itself. The buttermilk marinade makes the chicken super juicy and flavorful. Don’t skip this step!
For the chicken marinade
- 1 package “Perdue Perfect Portions” chicken breasts
- 1 cup buttermilk
- 1 teaspoon EACH paprika garlic powder, black pepper, salt
For Breading
- 1 cup flour
- ½ cup corn starch
- 1 tablespoon EACH garlic powder, onion powder, cayenne pepper (for spicy)
- 2 t. paprika
- 1 teaspoon EACH salt & pepper
Spicy mayo (optional)
- ½ cup mayo
- 1 teaspoon hot sauce
- 1 teaspoon paprika, or cajun or taco seasoning
- 1/2 tsp garlic powder
To Marinate Chicken
- Cut each chicken breast in half crosswise to make 2 smaller pieces of chicken about the same size as the bun.
- In a large bowl, whisk buttermilk, paprika, garlic powder, salt & black pepper.
Place chicken in a gallon ziploc freezer bag
Pour buttermilk marinade over chicken
Place bag in a bowl (in case bag leaks) and refrigerate up to 24 hours, or use right away.
To Cook Chicken
- Heat oil in a large heavy-duty skillet, Fry Daddy, or pot on medium heat or until the temperature reaches 350F.
- In a medium shallow bowl, whisk the flour, cornstarch, and spices.
Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
Working with 1 piece at a time, dredge chicken in the flour mixture and press flour on the top chicken to form a thick crust.
Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 160F.
To Assemble
- Melt 2 teaspoons butter in a saucepan and toast buns face down until golden and crisp.
You may have to use a small plate to set on top of the buns so they will make contact with the heat.Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun.
Top with pickles and chicken. Enjoy hot!
Adapted from “Gimme Delicious”
