Copycat Fried Chicken Sandwich

Photo of Copycat Fried Chicken Sandwich by Chef John


1 cup buttermilk
2 teaspoons kosher salt
1 dash very hot sauce, or to style
1 tablespoon dry ranch dressing combine (such as Hidden Valley Ranch®)
4 (5 ounce) skinless, boneless chicken breast halves
1 1/3 cups all-goal flour
2 tablespoons cornstarch
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper (optional)
1 tablespoon dry ranch dressing combine (these types of as Hidden Valley Ranch®)
1 massive egg, overwhelmed
1/2 cup buttermilk
1/4 cup milk
The Rest:
canola oil for frying
4 delicate hamburger buns, toasted and buttered
6 tablespoons mayonnaise, or to taste
12 dill pickle slices, or to style
Increase all ingredients to checklist


Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a huge bowl. Cut diagonal slits into the thick finishes of rooster breasts and toss into marinade until eventually very well coated. Transfer to the fridge to marinate for 2 to 4 hrs.

Meanwhile, make the breading: Combine flour, cornstarch, salt, pepper, cayenne, and ranch dressing combine collectively in a shallow dish.

Use a fork to pull rooster from marinade, permitting any excessive drip off. Dip into the breading to coat both sides shake off any excessive. Dip into egg wash mixture to saturate floor return to breading to coat, shake off extra, and repeat after extra. Allow sit on a wire rack to dry, at least 15 minutes.

Warmth oil in a deep-fryer to involving 350 degrees F (175 levels C) and 375 levels F (190 degrees C).

Fry chicken breasts in the warm oil till golden, crispy, and no more time pink in the facilities, 4 to 5 minutes, flipping midway by means of. Transfer to a plate topped with crinkled up aluminum foil to stop bottoms from having soggy.

Distribute mayonnaise about hamburger bun halves. Stuff with pickles and rooster.

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