Crispy Chicken Sandwich

If you're hunting for the secrets to the crunchiest, most flavorful chicken sandwich you've ever sunk your teeth into, you're right where you need to be. Truth be told, those golden, ultra-crispy crumbs sitting on the bottom of the plate at the end? They might just be the best part of the whole darn meal!

Dinner · Ryan Johnson's Kitchen

Prep 15 min · Cook 15 min · Total 210 min · Serves 4

Ingredients

• 2 large boneless skinless chicken breasts

Marinade

• 2 cups buttermilk
• 1 cups dill pickle juice
• 4 tsp garlic powder

Wet Ingredients

• 3 eggs
• 1 cup buttermilk
• 2 tsp baking powder

Dry Ingredients

• 2 ½ cups flour
• ½ cup cornstarch
• 2 tsp baking powder
• 2 tbsp All-Purpose Seasoning
• 3 tsp ground mustard powder
• ½ tbsp coarse ground black pepper
• 2 tsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tbsp powdered sugar
• Fry oil

Sauce

• ¼ cup honey dijon mustard
• ¼ cup yellow mustard
• 2 tbsp 2 tablespoons
• 2 tbsp Duke’s mayonnaise
• 2 tsp Worcestershire sauce
• 1 tbsp honey
• 1 tsp liquid smoke

Instructions

1. Place one chicken breast in a baggie and flatten to around ½” thick with a rolling pin. Remove the chicken breast from the bag and cut it in half.
2. In a mixing bowl, add the buttermilk, pickle juice, and garlic powder. Mix well.
3. Place chicken breasts in buttermilk mixture and make sure each one is coated well. Cover and place in the fridge for at least 2 hours.
4. In a separate mixing bowl, add the 3 eggs, buttermilk, and baking powder. Mix well and set aside.
5. For the dry ingredients, mix in a large mixing bowl. Add the flour, cornstarch, baking powder, Kent Rollins’ Original Seasoning, mustard powder, black pepper, smoked paprika, onion powder, garlic powder, and powdered sugar. Mix well.
6. Fill a deep Dutch oven with fry oil with a high smoking point at least 2 ½” to 3” inches up the sides and preheat to 350 degrees F.
7. Pour ⅓ cup of the wet mixture into the dry ingredients and mix well.
8. Remove the chicken from the marinade and dredge in the flour mixture, coating well, then dip in the buttermilk, egg mixture then back in the flour mixture. Place on a wire rack to let the seasoning bond for at least 15 minutes.
9. Gently place one chicken breast at a time in deep fryer or Dutch oven and cook for about 5 minutes each side or until internal temp is 170 degrees F, Remove and place on a wire rack to cool.
10. Spread some butter on each slice of the bun and toast in a cast iron skillet until golden brown on both sides.
11. Spread the mustard mixture on both the top and bottom bun, then top with chicken and pickles and serve.

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