Smoky Paprika Buttermilk Fried Chicken Sandwiches

• 1 1/2 cups buttermilk
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 boneless, skinless chicken breasts
• Vegetable oil for frying
• 4 hamburger buns
• Lettuce leaves
• Pickles, sliced
• Mayonnaise

Steps

1. 1 In a bowl, combine buttermilk, 1 tablespoon smoked paprika, cayenne pepper, garlic powder, and onion powder. Add chicken breasts, ensuring they're well-coated. Marinate for at least 30 minutes.
2. 2 In another bowl, mix flour, baking powder, salt, and remaining smoked paprika.
3. 3 Heat oil in a large skillet over medium heat.
4. 4 Dredge each chicken breast in the flour mixture, shaking off excess.
5. 5 Fry chicken in hot oil for about 5-6 minutes per side, until golden brown and cooked through.
6. 6 Toast the buns lightly.
7. 7 Spread mayonnaise on the buns, layer with lettuce, pickles, and a fried chicken breast.
8. 8 Serve immediately.

Equipment

• Large skillet
• Meat thermometer
• Tongs

Variations

• Add hot sauce to the buttermilk marinade for extra heat.
• Experiment with different spices in the flour mix, like chili powder or cumin.

Substitutions

• Use almond flour for a gluten-free option.
• Substitute Greek yogurt for half of the buttermilk for a tangy twist.

Pairings

• Sweet tea or a craft beer
• A fresh garden salad

Nutrition

Tips

• For extra crispy chicken, double dip: coat, then return to buttermilk before flour again.
• Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a toaster oven.

Serving Suggestions

• Serve with sweet potato fries and coleslaw.
• Pair with a tangy pickle side or a dill pickle spear.

FAQ