Name: Buttermilk fried chicken sandwich
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, halved horizontally and pounded to 1/4-inch thickness; 3 tbsp lowfat buttermilk; 1 1/2 tbsp all-purpose flour; 1 1/2 tsp cornstarch; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/4 tsp garlic powder; 1 tsp canola oil; 1 hamburger bun, split; 1 1/2 tsp light mayonnaise; 1/2 tsp hot sauce; 0.5 oz iceberg lettuce, shredded; 2 tbsp dill pickles, sliced

Instructions

Prep 20 min · Cook 5 min

In a shallow bowl, whisk the buttermilk with the hot sauce and half the salt, pepper, paprika, and garlic powder. In a second shallow bowl, whisk the flour, cornstarch, and the rest of the spices. Dip the chicken pieces into the buttermilk, turning to coat. Lift and let the excess drip off, then press the chicken into the flour mixture, spooning flour over the top and pressing firmly so the coating sticks.
Heat the oil in a 10-inch nonstick skillet over medium heat until it shimmers. Add the chicken pieces side by side. Cook for 2 to 3 minutes, flip, and cook for 2 to 3 minutes more until the coating is deep golden brown and the chicken is opaque in the center. Transfer the chicken to a rack and sprinkle with a pinch of the remaining salt. Done when opaque in the center, 165°F.
While the chicken rests, toast the bun halves in a dry pan until golden. Spread the light mayonnaise on the bottom bun. Layer with the shredded lettuce and pickle slices. Top with the crispy chicken and the top bun.

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Ingredients

Instructions

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