Crispy Fried Chicken Sandwich

28 mins
Serves 3
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Directions

  1. 1Pat the chicken breasts dry and marinate them in pickle juice for at least 2 hours or overnight.
  2. 2Pat the chicken breasts dry and marinate them in pickle juice for at least 2 hours or overnight.
  3. 3Pat the chicken breasts dry and marinate them in pickle juice for at least 2 hours or overnight.
  4. 4Prepare the dredge by mixing flour, paprika, garlic powder, chili powder, salt, and pepper in a bowl.
  5. 5Prepare the dredge by mixing flour, paprika, garlic powder, chili powder, salt, and pepper in a bowl.
  6. 6Prepare the dredge by mixing flour, paprika, garlic powder, chili powder, salt, and pepper in a bowl.
  7. 7Whisk eggs in a separate bowl.
  8. 8Whisk eggs in a separate bowl.
  9. 9Whisk eggs in a separate bowl.
  10. 10Place corn flakes in a third bowl.
  11. 11Place corn flakes in a third bowl.
  12. 12Place corn flakes in a third bowl.
  13. 13Coat each chicken piece in the flour mixture, then in the egg, back in the flour, then egg again, and finally into the corn flakes.
  14. 14Coat each chicken piece in the flour mixture, then in the egg, back in the flour, then egg again, and finally into the corn flakes.
  15. 15Coat each chicken piece in the flour mixture, then in the egg, back in the flour, then egg again, and finally into the corn flakes.
  16. 16Fry the chicken at 350°F until golden brown.
  17. 17Fry the chicken at 350°F until golden brown.
  18. 18Fry the chicken at 350°F until golden brown.
  19. 19Make the sauce by combining mayo, paprika, Melinda’s Sriracha, honey, and chives in a bowl, then whisk until smooth.
  20. 20Make the sauce by combining mayo, paprika, Melinda’s Sriracha, honey, and chives in a bowl, then whisk until smooth.
  21. 21Make the sauce by combining mayo, paprika, Melinda’s Sriracha, honey, and chives in a bowl, then whisk until smooth.
  22. 22Toast the brioche buns and spread sauce on the bottom bun.
  23. 23Toast the brioche buns and spread sauce on the bottom bun.
  24. 24Toast the brioche buns and spread sauce on the bottom bun.
  25. 25Add pickles, fried chicken, cheese slices, and an extra dollop of sauce. Top with the other bun.
  26. 26Add pickles, fried chicken, cheese slices, and an extra dollop of sauce. Top with the other bun.
  27. 27Add pickles, fried chicken, cheese slices, and an extra dollop of sauce. Top with the other bun.

Ingredients

  • 3 chicken breasts
  • 3 chicken breasts
  • 3 chicken breasts
  • 1 cup pickle juice
  • 1 cup pickle juice
  • 1 cup pickle juice
  • 2 cups flour
  • 2 cups flour
  • 2 cups flour
  • 2 tbsp paprika
  • 2 tbsp paprika
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 1 tbsp chili powder
  • 1 tbsp chili powder
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 2 cups corn flakes
  • 2 cups corn flakes
  • 2 cups corn flakes
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 3 tbsp chopped chives
  • 3 tbsp chopped chives
  • 3 tbsp chopped chives
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 0.25 cup mayo
  • 2 tbsp Sriracha
  • 2 tbsp Sriracha
  • 2 tbsp Sriracha
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • 1 cup fry oil
  • 1 cup fry oil
  • 1 cup fry oil
  • 3 brioche buns
  • 3 brioche buns
  • 3 brioche buns
  • 3 pickles
  • 3 pickles
  • 3 pickles
  • 3 cheese slices
  • 3 cheese slices
  • 3 cheese slices

Equipment

bowlbaseball batknifesmall bowlfrying pantongs