Name: Buttermilk Chicken Sandwich
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Ingredients: Nature's Own Butter Rolls, Brioche Style; Dandy Romaine Lettuce; Chicken Breast Skewer; Bob's Red Mill Corn Starch; El Guapo Garlic Powder; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton & Bassett Spices Cayenne Pepper; Huy Fong Foods Sriracha Hot Chili Sauce Ketchup; McCormick Gourmet™ Organic Onion Powder; Bob's Red Mill Dark Rye Flour, Organic; McCormick® Smoked Paprika; Morton Lite Salt; Sushic Mayo, Spicy; Meadow Gold POG Dairy 1% Buttermilk, 8 Ounce; San-J Marinade & Stir Fry, Gluten Free, Korean BBQ; Bread Mix

Mix the marinade ingredients together and marinate for 2 hours (or more).

When you are ready to eat, make the breading/flour mixture in a shallow dish.

Take a piece of chicken from the marinade and dredge the chicken in the flour until well coated. Repeat with the remaining chicken.

If you have time, let them rest in the fridge to set the breading. (This will help keep it intact during the frying.)

In a high-rimmed pot, heat your frying oil to 350°.

Cook in oil until it is golden brown and hits 167° internal temp (should be around 5-7 minutes depending on thickness).

Toast a brioche bun, add pickles, lettuce, and your favorite mayo or aioli!

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Enjoy!
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Buttermilk Chicken Sandwich

Serves 2

10 mins prep

7 mins cook

120 mins Marinate Time

137 mins total

What you need

How to make

Available coupons from Kirk's Cooking and Cocktails