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Fried Chicken Sandwich with Garlic Spread

Author Shannon Lyon | Plum Street

Ingredients

Chicken Marinade

  • 6-8 chicken breast, tenderloins (or 4 chicken breasts, cut in half)
  • 2 cups buttermilk
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt

Fried Chicken Dry Dredge

  • cups flour
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4-6 cups canola oil, for frying

Garlic Spread

  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 1/4 cup lemon juice
  • 2 tablespoons sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon salt

Toppings and Assembly

  • 1/2 head iceberg lettuce, chopped in thin shreds
  • 6-8 brioche buns

Instructions

Chicken

  • Begin by using a meat mallet to flatten the chicken tenderloin pieces. The chicken fries much more evenly (and tastes better!) when you flatten it first. (I do this by placing tenderloins into a large/durable ziploc bag – then close the bag and use a meat mallet to flatten the pieces).
  • In a bowl or wide dish, combine wet marinade ingredients (buttermilk and spices). Place chicken in buttermilk marinade and let sit for 30 minutes – 4 hours).
  • When ready to cook, begin by getting your station ready. Get a large baking sheet and line it with paper towels. Set next to stove.
    Pour oil into large heavy-bottom pot until it comes up 3-4 inches on the sides of the pot. Have tongs ready and begin to heat the oil to 325 degrees in a large pot. Heat oil on medium-high heat for several minutes, until beginning to sizzle.
  • Meanwhile, prep the dry ingredients in wide, flat dish. Whisk all the dry ingredients minus the oil.
  • Remove pieces of the wet chicken from the marinade, being careful to shake off large amounts of the buttermilk.
  • Dredge the wet chicken pieces in the flour mixture, being careful to cover both sides very well.
  • Using tongs, place chicken, 1 piece at at time, into the large pot with the oil. If oil is ready, chicken should sizzle. Carefully watch to make sure oil isn’t popping. Cook 3-4 in a pot at once, leaving room around each to keep from crowding.
  • Cook chicken for 4-5 minutes on first side, then 3-4 minutes on the second side (flipping partway through). Continue frying until chicken is cooked through.
  • Once cooked, remove from oil and set onto paper towel lined baking sheet. Let rest 5 mintues before assembling into sandwich. (I usually test 1-2 pieces of chicken for done-ness by cutting a small slit into the center to make sure it's cooked through)
  • Lightly sprinkle a pinch of salt over the warm chicken when it is resting on the paper towel lined baking sheet.

Garlic Spread

  • In a small tupperware or mason jar, use a fork to whisk together all the spread ingredients. Chill until ready to serve.

Sandwich Assembly

  • If desired, toast one side of your brioche buns (flat side down) on a warm pan.
  • Build your sandwich by slathering the Garlic Spread on the brioche, stacking with a handful of shredded iceberg lettuce, and then topping with a warm piece of chicken.
    Enjoy!