BUTTERMILK FRIED CHICKEN SANDWICH

Hello Everyone,

It’s literally been a month since I wrote a post and honestly I don’t have an excuse. I wanted to write about COVID once it all started but we already know everything about it by now and what precautions we should take against it, at this point it’s stay home and watch yourself go nuts while you’re kids test every inch of your patience lol. Anyway I hope you’re all doing okay and staying safe. I was sick for two weeks and thought I had it with all the symptoms being identical but I am fine now. Today, I decided to do another recipe week in relation to my Youtube channel since keeping up is getting hectic. This buttermilk fried chicken sandwich recipe will definitely make your stay at home this Easter a little bit better. You will need:

Ingredients

• Chicken breast
• Bread buns
• 300mls Buttermilk
• 2 Eggs
• Garlic powder
• Onion powder
• Paprika
• Cumin
• Mixed Herbs
• 2 Cups all purpose flour
• Salt
• Black pepper
• Vegetable oil

METHOD

• Take your chicken breasts and butterfly them into half to make them a bit thinner and manageable.
• Then using a meat mallet, flatten them to at least be the same size which will help them cook evenly and much faster.
• In another bowl, beat in your eggs, buttermilk, a tablespoon each of the garlic powder, onion powder, paprika, cumin, mixed herbs and then drop in your chicken pieces.
• Cover and refrigerate to marinate, the longer the better and make sure to remove and let it come to room temperature before frying.
• Meanwhile in a bowl, mix in the flour, a tbsp each of onion powder, salt, pepper, paprika and garlic powder.
• Now it’s time to coat the chicken but before doing that, spoon a few spoonfuls of the marinade into the flour mixture and mix with a folk.
• This creates the lumps around the chicken making it even more crunchy which is what we want.
• Heat up your vegetable oil and let it come to temperature.
• Coat your chicken one a time and ensure all sides are coated then start frying them, remember not to overcrowd the pan you’re using.
• Fry them for 5 to 10 minutes depending on the size of your chicken just don’t let them burn.
• We are going for a perfect light brown and not black. Once you finish with all, it’s time to assemble your sandwich.
• Cut your bun in half, add some mayo sriracha, lettuce, a chicken piece and drizzle on some hot sauce or whatever condiment you prefer.
• Serve and enjoy.

Note: Depending on your taste, you can add any other spices you prefer. Also I used chicken breast instead of thighs to avoid them being too greasy since thighs do tend to have more fat. If you do prefer the chicken thighs, just make sure to trim off all excess fat and they will be fine. Also they do go great if you eat them with a salad instead of making a sandwich out of them.

There you go a delicious buttermilk fried chicken sandwich recipe for you to try out. If you have any questions for me about this recipe do ask in the comments below and if you haven’t subscribed yet, go ahead and do so. If you missed my other posts, just drop by here and here and enjoy the read. I will be seeing you tomorrow again since as I said it is a recipe week and I intend to share them all with you, until then see yah.

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