Crispy Fried Chicken Sandwich
Serving Size / Yield
- 2 C all purpose flour
- 1 C buttermilk
- 2 oz skinless, boneless chicken breasts; cut in half crossways
- 2 C hot sauce
- 4 sesame sandwich rolls
- Vegetable oil for frying
- Sliced tomatoes
- Lettuce leaves
Prepare the pot for deep frying.
In a bowl, add in the flour, pepper, salt and mix well. In a separate bowl, pour in the buttermilk.
Taking the prepared chicken piece, dip it in the flour mixture, shake of the excess then lower it into the buttermilk. Remove, and put it back into the flour ensuring that it is well coated.
Carefully lower the coated chicken piece into the hot oil and fry until golden brown. Allow 3 minutes of cooking time for each side.
When it’s done, remove and place it on a paper towel to absorb the excess oil.
Repeat with the other pieces of chicken.
Once drained soaked fried chicken breasts in a bowl or bag of with the hot sauce for about 15 minutes.
Meanwhile, begin layering the bottom half of the bun with some lettuce and tomato slices. Then take the hot chicken and place it on top. Then top chicken with ranch and cover with the top of the bun.
Place it on a serving plate and serve with a side of chips. Enjoy!