Ingredients
- 4 (5-ounce) boneless, skinless chicken breasts
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- Canola oil, for frying
- 4 soft potato buns
- Shredded iceberg lettuce
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
Brine the Chicken
First, pound the chicken breasts to an even 1/2-inch thickness between two sheets of plastic wrap. This is crucial for fast, even cooking.
In a medium bowl, whisk together the buttermilk and kosher salt. Add the pounded chicken breasts, making sure each piece is fully submerged. Cover and refrigerate for at least 1 hour, or up to 4.
Prepare the Coating and Sauce
In a wide, shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, black pepper, and white pepper.
In a small bowl, stir together the mayonnaise, white vinegar, and sugar to make the sandwich sauce. Set aside.
Coat and Rest the Chicken
Pour about 1 inch of canola oil into a large, heavy skillet and begin heating it over medium-high heat, aiming for 350F.
Remove the chicken from the buttermilk one piece at a time, letting the excess brine drip off for a moment. Dredge the chicken in the seasoned flour mixture, pressing down firmly to ensure a thick, even coating on all sides.
Place the coated chicken on a wire rack and let it rest for 10-15 minutes while the oil comes to temperature. This allows the coating to hydrate and adhere to the chicken, which helps prevent it from falling off during frying.
Fry and Assemble
Once the oil is at 350F, carefully place two pieces of chicken in the skillet. Fry for ~4-5 minutes per side. The coating should be a deep golden brown and crispy, and an instant-read thermometer should register 165F.
Transfer the cooked chicken to a clean wire rack to drain. Do not use paper towels, as they can steam the bottom and make it soggy. Repeat with the remaining chicken.
To assemble the sandwiches, spread the prepared mayo sauce on the top and bottom buns. Place a pile of shredded lettuce on the bottom bun, top with the hot chicken patty, and close the sandwich. Serve immediately.
McDonald’s Style Junior Chicken Sandwich
Ingredients
- 4 5-ounce boneless, skinless chicken breasts
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- Canola oil for frying
- 4 soft potato buns
- Shredded iceberg lettuce
- 1/2 cup mayonnaise
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
Instructions
- Pound the chicken breasts between plastic wrap to 1/2-inch thickness.
- Whisk the buttermilk and kosher salt in a medium bowl.
- Add the chicken to the buttermilk mixture, cover, and refrigerate for 1-4 hours.
- Mix the flour, cornstarch, garlic powder, onion powder, black pepper, and white pepper in a shallow dish.
- Combine the mayonnaise, white vinegar, and sugar in a small bowl for the sauce.
- Heat 1 inch of the canola oil in a large skillet over medium-high heat to 350F.
- Remove the chicken from the buttermilk and dredge in the flour mixture, pressing firmly for an even coating.
- Place the coated chicken on a wire rack and rest for 10-15 minutes.
- Fry two pieces at a time for 4-5 minutes per side until golden brown and internal temperature reaches 165F.
- Transfer the fried chicken to a wire rack to drain.
- Spread the mayo sauce on the buns, add the shredded lettuce on the bottom bun, top with the chicken, and close the sandwich.
- Serve immediately while hot.
