Fried Chicken Sandwiches with Garlic Herb Buttermilk Mayo

Marinated in a spiced buttermilk and double dipped in the flour so it’s extra crispy….I Mean!! It. Is. So. Good!!! The garlic herb buttermilk mayo just adds the creaminess to balance out all the crunch along with crisp green bibb lettuce. Simply perfection! It’s delicious!

Ingredients

• 2 cups buttermilk, shaken
• 2 chicken breast, boneless and skinless
• 1 shallot, peeled and quartered
• 3 garlic cloves, peeled and smashed
• 1 jalapeño, cut in half and quartered (with seeds is spicier)
• 3 cups flour
• 3 tsp. baking powder
• 2 tsp. smoked paprika
• 1 tsp. chili powder
• 1 tsp. celery powder
• pinch of cayenne
• salt and black pepper
• 1/2 (48 oz) bottle of vegetable oil
• 4 hamburger bus either plan or with sesame seeds cut in half
• 4 Bibb lettuce leaves
• Buttermilk garlic herb mayo (recipe follows)

Directions

In a large bowl combine together the buttermilk, shallot, garlic, jalapeño and mix together and set aside.

Lay a piece of plastic wrap or parchment on the counter and a single chicken breast in the center. Cover with plastic wrap and using the smooth side of the meat mallet or a rolling pin, pound out the chicken so it’s about 1/2 inch thick. Then cut the chicken crosswise. Repeat with the other chicken. Be sure all the pieces are about the same size. Add the chicken to the buttermilk mixture cover and let marinate for 30-45 minutes.

In a large bowl whisk together the flour, baking powder, paprika, chili powder, celery powder, cayenne and salt

When you’re ready to start cooking the chicken, add the oil to a medium (9 inch round 4 1/2 inch high) Dutch oven such as a Le Creuset or Staub. Clip in a candy thermometer and turn it to medium high heat until it reaches 350 degrees.

While that’s heating up, remove the chicken from the buttermilk. Drip off the excess buttermilk. Place into the flour mixture and cover it completely and evenly. Shake off excess flour and place back into the buttermilk and then back into the flour. The double dip! It makes all the difference! Shake off and place on a sheet pan until ready to fry. Finishing with the remaining chicken.

Preheat the oven to 300 degrees and place a wire rack on top of a baking sheet pan.

Once the oil reaches about 350 degrees, using tongs, start by placing one or two pieces of chicken into the hot oil at a time. Be careful it will start sizzling. Make sure not to crowd the chicken or it won’t cook evenly. Cook for about 3-4 minutes on each side or until it’s perfectly golden. Once golden remove from the oil and place on the wire rack and continue to cook the rest of the chicken. Once the chicken is all cooked place in the oven for another 5 minutes just to keep everything warm and finish cooking.

Toast the buns, cut them in half and place cut side down and place in the oven to bake for 8-10 minutes and make the garlic herb buttermilk mayo.

Buttermilk Herb Mayo

• 3/4 cup mayo
• 3 tbsp buttermilk
• 2 garlic cloves, peeled and minced
• 1/2 lemon juiced
• 1 tbsp. thyme
• 1/2 tbsp. chives
• 1 tbsp. scallions, thinly sliced green and white parts
• salt and black pepper

Mix all together into a small bowl.

Once everything is ready, assemble the sandwiches. Place a spoonful of the buttermilk mayo onto the top or bottom or both a leaf of lettuce and then the chicken cover with the top. Enjoy!!!