Chicken Cutlet Sandwich
Chicken Cutlet Sandwich
21 ingredients
Active time: 45 mins
Makes: 2 sandwiches
This sandwich is everything I want in comfort food - ridiculously crispy chicken that shatters when you bite into it, all balanced with fresh, bright flavors. I marinate the chicken in buttermilk overnight, which keeps it incredibly tender while the double-coating of seasoned flour and cornstarch creates that perfect golden crust that stays crispy even after it's dressed. The herb mayo is where this sandwich really comes alive - fresh chives and dill mixed into creamy mayo that cuts through all that richness. I pile it high with crisp butter lettuce, thick slices of ripe tomato, and sharp red onion on a toasted brioche bun that's sturdy enough to hold everything together but soft enough to bite through easily.
Ingredients (21)
For the chicken
For the sandwich
For the herb mayo
Instructions
Place chicken (2) in buttermilk (1 cup) and refrigerate for at least 2 hours or overnight.
Mix mayonnaise (½ cup), chives (2 Tbsp), dill (1 Tbsp), minced garlic (1 clove), lemon juice (1 tsp), and salt ( to taste). Refrigerate until ready to use.
Combine flour (1 cup), cornstarch (½ cup), paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), cayenne (½ tsp), salt ( to taste), and pepper ( to taste) in a large bowl.
Heat vegetable oil to 350°F in a deep pot or fryer.
Remove chicken from buttermilk and dredge thoroughly in the seasoned flour mixture, pressing to adhere.
Carefully place chicken in hot oil and fry for 6-8 minutes until golden brown and internal temperature reaches 165°F. Drain on paper towels.
Lightly toast brioche buns (4) until golden.
Spread herb mayo on both bun halves. Layer bottom bun with lettuce, fried chicken, tomato slices, and red onion. Top with remaining bun half.
Serve immediately while chicken is hot and crispy.
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