This fried chicken sandwich is all about big, bold flavor! You’ve got crispy, juicy chicken, and tangy, smoky heat from Kinder’s Louisiana Heat Wing Sauce & Dip to really take it over the top. It’s the kind of spicy, saucy sandwich that you won't be able to put down.
Ingredients
4 boneless skinless chicken breasts, pounded ½-inch thick
1½ Cups buttermilk
1 Tbsp and 2 tsp Kinder’s Woodfired Garlic Seasoning (separated)
2 Cups all purpose flour
¾ Cup cornstarch
2 tsp baking powder
6 Cups vegetable shortening or oil
4 Brioche hamburger buns
Blue cheese or ranch dressing
Iceberg lettuce
Instructions
Place pounded chicken breasts in a ziplock bag with buttermilk and 2 teaspoons of Kinder’s Woodfired Garlic Seasoning. Seal the bag, massage or agitate to fully coat the chicken, and refrigerate until ready to use.
Heat shortening or oil in a 12-inch heavy-bottomed pot over low heat. You’ll want to gradually raise the temperature as instructed below.
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and 1 tablespoon Kinder’s Woodfired Garlic seasoning.
Remove the marinated chicken from the refrigerator. Transfer 4 tablespoons of the marinade from the bag into the flour mixture. Using a fork, work the marinade into the flour until the mixture becomes slightly shaggy.
Remove one chicken breast from the bag, allowing excess buttermilk to drip off. Place it into the flour mixture and toss to coat. Repeat with the other breasts.
Once all are evenly coated, submerge them in the flour mixture and let them rest for 30 minutes. This allows the flour to hydrate, resulting in a crispier, more even crust while preventing the breading from puffing up during cooking.
After 30 minutes, increase the heat on the shortening or oil and bring it to 325°F, checking the temperature with a kitchen thermometer.
Once the oil reaches 325°F, carefully remove 2 of the chicken breasts from the flour and shake off any excess coating.
Gently lower the breaded chicken into the hot oil. The temperature will drop slightly, so adjust the heat as needed to maintain 300°F throughout cooking.
Fry the chicken until it turns a deep golden brown, about 6 minutes.
Carefully remove the fried chicken from the oil and place it on a plate lined with paper towels to absorb excess oil. Season with salt and freshly ground black pepper.
Repeat steps 8, 9, and 10 with the other 2 breasts.
Assemble the sandwich: Place the fried chicken on the bottom half of a bun. Generously drizzle Kinder’s Louisiana Heat Wing Sauce over the chicken, then top with two leaves of iceberg lettuce. Drizzle blue cheese or ranch dressing over the lettuce, then place the top bun. Serve immediately.
