Hot Chicken Sandwiches Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the sandwich.

Buttermilk: Used to marinate the chicken, adding tenderness and flavor.

Flour: Forms the base of the coating for the chicken.

Paprika: Adds a smoky flavor and a bit of color to the coating.

Cayenne pepper: Provides the heat in the spice mix.

Garlic powder: Adds a savory depth to the coating.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and complexity.

Brioche buns: Soft, buttery buns that hold the sandwich together.

Pickles: Sliced and tangy, they add a refreshing crunch to the sandwich.

When marinating the chicken breasts in buttermilk, ensure they are fully submerged to allow the buttermilk to tenderize the meat evenly. This step not only enhances the flavor but also helps the flour mixture adhere better, resulting in a crispier coating.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and can be seasoned and cooked in the same way as chicken breasts.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and tenderizing effect as buttermilk.

• flour - Substitute with cornstarch: Cornstarch can create a crispy coating similar to flour when frying.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky flavor that enhances the dish.

• cayenne pepper - Substitute with chili powder: Chili powder provides a similar heat level and adds a bit of complexity with its blend of spices.

• garlic powder - Substitute with onion powder: Onion powder offers a similar savory depth and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a rich umami flavor, but use less to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• brioche buns - Substitute with potato rolls: Potato rolls are soft and slightly sweet, making them a good alternative to brioche buns.

• sliced pickles - Substitute with pickled jalapeños: Pickled jalapeños add a tangy and spicy kick, enhancing the overall flavor of the sandwich.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Wrap each chicken breast individually in aluminum foil or plastic wrap to maintain its crispiness.
• Place the wrapped chicken breasts in an airtight container or a resealable plastic bag. This helps to keep the chicken fresh and prevents any odors from the fridge from seeping in.
• Store the brioche buns separately in a bread box or a resealable plastic bag to keep them from becoming stale.
• For the pickles, keep them in their original jar or transfer them to an airtight container. Ensure they are submerged in their brine to maintain their flavor and crunch.
• If you plan to freeze the sandwiches, wrap each assembled sandwich tightly in plastic wrap, then in aluminum foil. This double layer of protection helps prevent freezer burn.
• Label each package with the date to keep track of freshness. Fried chicken can be stored in the fridge for up to 3 days and in the freezer for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet and heat for about 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until they are hot and crispy.
• Warm the brioche buns in the oven for the last 5 minutes of reheating the chicken to ensure they are soft and fresh.
• Assemble the sandwiches just before serving to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover fried chicken on a baking sheet lined with parchment paper. Heat for about 15-20 minutes, or until the chicken is warmed through and crispy again. Toast the brioche buns separately in the oven for the last 5 minutes.

• For a quick method, use a microwave. Place the fried chicken on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. Toast the brioche buns in a toaster or toaster oven.

• If you have an air fryer, preheat it to 375°F (190°C). Place the fried chicken in the air fryer basket and heat for 5-7 minutes, or until the chicken is hot and crispy. Toast the brioche buns in the air fryer for the last 2 minutes.

• For stovetop reheating, heat a skillet over medium heat and add a small amount of olive oil. Place the fried chicken in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through, until the chicken is warmed through. Toast the brioche buns in the same skillet for a minute or two.

• To reheat in a toaster oven, preheat to 350°F (175°C). Place the fried chicken on the toaster oven tray and heat for 10-15 minutes, or until hot and crispy. Toast the brioche buns in the toaster oven for the last 5 minutes.

• Skillet: A large, flat-bottomed pan used for frying the chicken until golden brown and cooked through.

• Mixing bowl: A bowl used to mix the flour, paprika, cayenne pepper, garlic powder, salt, and black pepper.

• Tongs: A tool used to handle the chicken breasts while frying and assembling the sandwiches.

• Measuring cups: Used to measure the buttermilk and flour accurately.

• Measuring spoons: Used to measure the paprika, cayenne pepper, garlic powder, salt, and black pepper.

• Knife: Used to slice the pickles if they are not pre-sliced.

• Cutting board: A surface used to prepare the chicken breasts and slice the pickles.

• Plate: Used to hold the coated chicken breasts before frying.

• Paper towels: Used to drain excess oil from the fried chicken.

• Spatula: Used to flip the chicken breasts in the skillet for even cooking.

• Bowl: Used to marinate the chicken breasts in buttermilk.

• Brioche buns: The bread used to assemble the sandwiches.

Marinate in advance: Marinate the chicken breasts in buttermilk the night before to save time on the day of cooking.

Use a thermometer: Use a meat thermometer to ensure the chicken is cooked through quickly without overcooking.

Preheat the oil: Preheat the oil while coating the chicken to streamline the frying process.

Assemble efficiently: Lay out all ingredients like brioche buns and pickles before you start frying to make assembly faster.