Ingredients
3 chicken breasts, (5 ounces each), skinless, boneless, and slightly flattened
4 cups buttermilk
1 cup all-purpose flour
1 cup cornmeal
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp salt, for the batter
salt and ground black pepper, to taste
1 egg
5 cups vegetable oil, for frying
¼ cup sriracha, or hot sauce of your choice
¼ cup honey, warm
3 burger buns
3 oz pickles, sliced
3 oz tomatoes, sliced
3 oz lettuce, torn
6 tbsp mayonnaise
1 cup potatoes fries, per serving
¼ cup ketchup
Preparation
Prepare a deep skillet with oil for deep frying over medium heat.
In a bowl, combine buttermilk, cornmeal, flour, and egg. Whisk until evenly incorporated and liquid has been absorbed.
Once the liquid has been absorbed, add onion and garlic powders, paprika, and salt. Whisk to combine.
Season the chicken generously with salt and pepper, toss to combine, then dip the chicken into the batter to coat evenly.
Carefully lower the coated chicken piece into the hot oil and fry for roughly 5 minutes, until golden brown.
While waiting for the chickens, slice your burger buns in half and toast to warm. Set aside.
When the chicken is cooked, remove and place it on a paper towel to absorb the excess oil. Repeat with the other pieces of chicken.
Combine honey and hot sauce for the glaze. Mix until evenly incorporated. Set aside.
Once the chickens have been well-drained, brush each side with hot glaze, then place on top of your vegetables and cover with the top bun.
Begin the sandwich assembly by spreading mayonnaise on both cut sides of the bun, roughly 1 tablespoon on each side.
Starting with the bottom layer, place some lettuce and tomato slices, roughly 1 ounce each. Place the chicken and cover with top bun.
Skewer 1 ounce sliced pickles on the top bun and serve with a side of fries. Enjoy!
