Directions
- 1In a bowl, mix 1 cup buttermilk, 1 teaspoon paprika, 1 teaspoon garlic powder, salt and pepper.
- 2Pound chicken breasts and slice them in half.
- 3Add the chicken to the buttermilk mix and place in the fridge to marinate up to 24 hours or use right away.
- 4In a pan, mix 1 cup flour, 1/2 cup corn starch, 1 tablespoon garlic powder, 1 tablespoon paprika, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 teaspoon salt and pepper.
- 5Drizzle 2–3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
- 6Add the chicken to the flour mixture.
- 7Fry the chicken for 3–5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165°F.
- 8Prepare spicy mayo: mix 1/2 cup mayo, 1 teaspoon hot sauce, 1 teaspoon paprika, and 1/2 teaspoon garlic powder.
- 9Melt 1 tablespoon of butter in a large saucepan and toast buns face down until golden and crisp.
- 10Spread a generous layer of spicy mayo on each bun. Top with pickles and chicken.
Ingredients
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 chicken breasts
- 1 cup flour
- 0.5 cup corn starch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- 0.5 cup mayo
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 1 tablespoon butter
- 6 pickles
Equipment
bowlwhiskknifefrying pantongs
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