These Chicken Sandwiches are crispy on the outside with a juicy and tender chicken breast center. We’re sharing all of our best tips for making fried chicken breast in a perfectly seasoned thick and shaggy crust that crunches when you bite into it.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

CHICKEN SANDWICH MARINADE:
►3 medium chicken breasts (boneless, skinless), halved into 6 cutlets
►1 1/2 cups low-fat buttermilk
►1 Tbsp hot sauce (we use Frank’s Red Hot)
►1 tsp salt
►1 tsp black pepper
►1 tsp onion powder
►1 tsp garlic powder

CLASSIC BREADING FOR FRIED CHICKEN:
►1 1/2 cups all-purpose flour
►2 tsp salt
►1 tsp black pepper, freshly ground
►1 tsp baking powder
►1 tsp paprika
►1 tsp onion powder
►1 tsp garlic powder
►Oil for frying – vegetable oil, canola oil or peanut oil

🖨 PRINT RECIPE HERE:

⭐️PRODUCTS IN THIS VIDEO (affiliate):
►Mk4 Thermometer:
► Small Whisk:
► Glass Mixing Bowls:
►Clear Measuring Cups:
► Fry Thermometer:
►Nonstick Cooling Rack:
►Non-stick Cutting Board:
►Blue Dutch Oven:
► 12″ Tongs:
►Non-Stick Fry Pan:

ALWAYS IN MY KITCHEN (affiliate):
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►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:

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Natasha’s Kitchen
PO Box 161
Meridian, ID 83680
USA
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