Ingredients
Scale
- 2 boneless skinless chicken breasts (1 lb / 450 g)
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 tbsp brown sugar
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Salt and black pepper, to taste
- Vegetable oil, for frying (2-3 inches in pan)
- 2 soft brioche buns or Hawaiian rolls
- Fresh lettuce leaves
- Ripe tomato slices
- Pineapple mayo (homemade or store-bought)
Instructions
- Slice chicken breasts horizontally into 4 thinner cutlets
- In a resealable bag or dish, combine buttermilk, garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, brown sugar, salt, and black pepper
- Submerge chicken cutlets in the buttermilk marinade, seal, and refrigerate for at least 30 minutes
- In a bowl, mix flour, cornstarch, remaining salt, and black pepper
- Heat vegetable oil in a skillet to 375°F (190°C)
- Dredge each chicken cutlet in the flour mixture, shaking off excess
- Fry chicken in oil until golden and crispy (4-5 minutes per side)
- Assemble sandwiches with brioche buns, pineapple mayo, lettuce, and tomato slices
Notes
- For extra crispiness, refrigerate breaded chicken for 15 minutes before frying
- Use cornstarch for a light, airy crust
- Pineapple mayo can be made by blending 1 cup mayonnaise, 2 tbsp grated pineapple, 1 tbsp lime juice, and 1 tsp honey
- Serves best immediately after frying
- Prep Time: 20
- Cook Time: 8
- Category: Chicken Breast
- Method: Frying
- Cuisine: American (Tropical)