Fried Chicken Sandwich

Fried Chicken Sandwich

INGREDIENTS
2   boneless, skinless chicken breasts (8 oz./250 g each)
1 cup (250 mL) buttermilk
½ tsp (2 mL) salt
2 cups (500 mL) vegetable oil
4   hamburger buns, toasted

Pickled Green Tomatoes (Optional)

1   medium green tomato
½ cup (125 mL) rice vinegar
2 tsp (10 mL) sugar
1 tsp (5 mL) salt

Smoky Sauce (see cook’s tip)

½ cup (125 mL) mayonnaise
2 tsp (10mL) Smoky Applewood Rub or any other barbecue rub

Breading

1 cup (250 mL) all-purpose flour
1  tsp (5 mL) baking powder
1 tsp (5 mL) paprika
1 tsp (5 mL) onion powder
1 tsp (5 mL) garlic powder
1 tsp (5 mL) salt
2 tbsp (30 mL) buttermilk
 
DIRECTIONS
Lightly pound the chicken until it’s ½” (1-cm) thick. Cut the breasts in half crosswise. Combine the buttermilk and salt in a large bowl and add the chicken. Marinate for 1 hour or overnight.

If you’d like to make the pickles, slice the tomato into ⅛” (3-mm) thick half-moons. Combine with the remaining pickle ingredients and refrigerate until ready to use.

For the sauce, combine the mayonnaise and rub and refrigerate until ready to use.

Combine the breading ingredients in a medium bowl, adding the buttermilk last. Working with 1 piece of chicken at a time, transfer the marinated chicken into the flour mixture, and press, so the breading forms a thick crust.
Heat the oil in the Enameled Cast Iron Skillet over medium heat until the oil reaches 350°F (180°C) (see cook’s tip).

Use an oven mitt and tongs to carefully transfer the chicken to the hot oil. Fry, covered, for 5 minutes. Remove the lid. Carefully flip each piece of chicken. Continue to fry, uncovered, for 5–6 minutes, or until the chicken is crispy and golden brown and the temperature is 165°F (74°C). Transfer the chicken from the oil to a baking rack to cool slightly.

To assemble the sandwiches, spread the sauce onto both halves of the buns. Add a couple of pickled green tomatoes and place the chicken on top.