Fried Chicken Sandwich
Fried chicken sandwiches are all the rage right now. They’re simple to make and can have so many variations to them. These are a buttermilk based fried chicken with ranch so everyone will love them for sure!
Ingredients
4 chicken breasts, filleted
2 cups buttermilk
1/2 cup Ranch dressing powdered mix
2 eggs
2 cups self rising flour
1/2 cup cornstarch
2 cups crushed cornflakes
1 tbsp season salt
2 tbsp black pepper
Vegetable oil for frying
Hamburger buns
Favorite Condiments
Instructions
1
In a large bowl, mix the buttermilk, ranch dressing powdered mix and eggs together until combined. Add the chicken breasts to the marinade, cover and refrigerate for two hours.
2
In a large re-sealable bag or large bow, add the self-rising flour, cornstarch, crushed cornflakes, season salt and black pepper, mix everything together to combine.
3
Remove the chicken from the refrigerator and dredge in the cornflake/flour mixture and back into marinade and dredge again.
4
Place the chicken on a cooling rack that has been seated inside a baking dish for about 10-15 before frying.
5
Fry the chicken for about 8-10 minutes or until golden brown and the internal temperature is 165 degree’s
6
Remove the chicken and place on a clean cooling rack that has been seated down in a baking dish to drain off excess oil. If you place the fried chicken on paper towels, the bottom may get soggy, so I like to let them drain on a cooling rack.
7
For the assemble of the chicken sandwich, you can really use any of your favorite toppings from coleslaw to tomatoes. On air, I kept mine very simple with some mayonnaise, dill pickles and tomatoes.
