Super Crispy Chicken Sandwich - You Suck at Cooking (episode 153)

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Chicken thighs are often more flavorful and less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients and fiber.

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk with vinegar

Plain yogurt is lower in calories and adds creaminess.

Pound the chicken to get a more uniform thickness for even cooking.

Prepare the brine by mixing 1 cup of buttermilk with 2 teaspoons of salt. Optionally, add hot sauce or other spices.

Submerge the chicken in the brine and let it marinate for at least a few hours.

Make the dredge by combining 1.5 cups of flour, 2 tablespoons of cornstarch, 2 teaspoons of baking powder, 1-2 tablespoons of garlic powder, and cayenne pepper to taste.

Slice the onion as thinly as possible for the slaw.

Slice the carrot thinly, optionally drilling a hole in it to allow juice to drain.

Mix together mayonnaise, sour cream, and a splash of red wine vinegar for the creamy sauce.

Slice pickles into long strips for the sandwich.

Dredge the marinated chicken in the flour mixture, ensuring it is well coated.

Heat oil to 350 degrees Fahrenheit for frying.

Carefully place the coated chicken into the hot oil and fry for around 4 minutes until it reaches an internal temperature of 165 degrees Fahrenheit.

Fry the potato bun until it is mildly golden brown.

Assemble the sandwich by spreading spicy mayo on both sides of the bun, adding pickles, the fried chicken, coleslaw, and the top bun.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens