Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 cup buttermilk (240ml)
  • 1 large egg
  • 1 tablespoon hot sauce (such as Frank's RedHot or your favourite) (15ml)
  • 1 teaspoon paprika (5ml)
  • 1 teaspoon garlic powder (5ml)
  • 1/2 teaspoon black pepper (2.5ml)
  • 1 teaspoon salt (5ml)
  • 2 cups all-purpose flour (250g)
  • 1/2 cup cornstarch (60g)
  • 2 tablespoons paprika (30ml)
  • 2 tablespoons garlic powder (30ml)
  • 1 tablespoon onion powder (15ml)
  • 1 tablespoon dried thyme (15ml)
  • 1 tablespoon dried oregano (15ml)
  • 1 teaspoon cayenne pepper (5ml) (Optional, for a kick)
  • 1 teaspoon black pepper (5ml)
  • 1 tablespoon salt (15ml)
  • 4 cups vegetable oil (or peanut oil) (1 litre)
  • 4 brioche buns, split and toasted
  • Lettuce
  • Tomato
  • Pickles
  • Coleslaw
  • Mayonnaise
  • Hot sauce

Instructions:

  1. Whisk together marinade ingredients. Add chicken breasts, ensuring they are fully submerged. Refrigerate for at least 1 hour, or up to overnight.
  2. In a shallow dish, combine all coating ingredients. Mix well.
  3. Remove chicken from marinade (discard marinade). Dredge each chicken breast in the flour mixture, pressing firmly to ensure it adheres well. Shake off excess flour.
  4. Heat oil in a large pot or deep fryer to 325°F (160°C). Carefully lower chicken breasts into the hot oil, ensuring not to overcrowd the pot.
  5. Fry for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Use a thermometer to be sure!
  6. Place fried chicken on a wire rack to drain excess oil. This helps maintain crispiness.
  7. Spread your favourite sauces on the toasted brioche buns. Add lettuce, tomato, pickles, and a fried chicken breast. Top with more sauce, coleslaw or whatever your heart desires.
  8. Serve Immediately. Don't let them get soggy! Serve hot and enjoy.