Crispy Fried Chicken Sandwich (Print Version)

# Ingredients:

→ Brine

01 - 2 Cups buttermilk
02 - 1 Cup pickle juice
03 - 1 Tablespoon garlic powder
04 - 1 Tablespoon sea salt

→ Dredging

05 - 1 Cup buttermilk
06 - 2 eggs
07 - 2 Tablespoon pickle juice

→ Breading

08 - 2 Cups all purpose flour
09 - 2 Tablespoons cornstarch
10 - 1 Teaspoon kosher salt
11 - 1 Teaspoon smoked paprika
12 - 1 Teaspoon ground white pepper
13 - 1 Teaspoon black pepper, coarse
14 - 1 Teaspoon garlic powder
15 - 1 Teaspoon celery salt
16 - 1 Teaspoon ground mustard
17 - 1 Teaspoon cumin

→ Assembly

18 - 3 boneless skinless chicken breasts
19 - Canola oil for frying
20 - 3 Tablespoon butter
21 - 2 Teaspoon garlic, minced
22 - 6 onion ciabatta buns
23 - Mayonnaise
24 - Pickles, sliced
25 - Tomatoes, sliced
26 - Lettuce

# Instructions:

01 - Slice chicken breasts in half widthwise to create 6 equal pieces. Combine brine ingredients and soak chicken for 2 hours.
02 - Mix buttermilk, eggs, and pickle juice in one bowl. In another, combine flour, cornstarch, and all seasonings.
03 - Dredge brined chicken in buttermilk mixture, then coat with seasoned flour. Press coating into chicken. Rest 20 minutes.
04 - Melt butter and mix with minced garlic. Set aside.
05 - Heat oil to 350°F. Fry chicken 5 minutes per side until golden and internal temperature reaches 165°F.
06 - Brush buns with garlic butter and toast in 400°F oven for 3 minutes.
07 - Layer mayonnaise, chicken, tomato, pickles, and lettuce on toasted buns.

# Notes:

01 - Brining time is essential for flavor
02 - Rest coating before frying for better adhesion
03 - Maintain oil temperature for even cooking