Steps:
- In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeno, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
- When ready to cook the chicken, preheat the oven to 300 degrees. Set a wire rack on a sheet pan and place them in the oven.
- In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper and set aside.
- Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees F. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350 degrees F, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees F. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
- To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
- Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
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Yung Terri
[email protected]★★★★★
Lelethu Angel
[email protected]I'm not usually a fan of fried chicken sandwiches, but these were amazing. The chicken was perfectly cooked and the sauce was out of this world.
Kawere Musa
[email protected]This recipe is a winner! The sandwiches were crispy, juicy, and full of flavor. My family loved them.
Aarju Khadkha
[email protected]Yum!
QUEEN A Blanmeds
[email protected]I was skeptical at first, but these sandwiches were actually really good. The chicken was juicy and well seasoned, and the sauce was tangy and flavorful.
Bamuzalawa Ibrahim
[email protected]I followed the recipe exactly and the sandwiches turned out great. My friends couldn't get enough of them. Thanks for sharing!
Samuel Dida
[email protected]These sandwiches were so good! The chicken was cooked perfectly and the sauce was amazing. My husband and I loved them!
Vanwyk Fano
[email protected]★★★★
Jaya Dilo
[email protected]The chicken was moist, crispy and flavorful. The best part was the secret sauce which really took it to the next level! Definitely recommend this recipe.
Malik zadi
[email protected]Easy to follow recipe that resulted in some of the best fried chicken sandwiches I've ever had. Will definitely be making these again!
eren
[email protected]Just made these sandwiches and they were a hit! The chicken was crispy and tender, and the sauce was tangy and flavorful.
Chet Magar
[email protected]Wow! These fried chicken sandwiches took me to flavor town! Crispy, juicy, and perfectly seasoned. My family devoured them. Definitely a keeper recipe.