Hot Chicken Sandwiches Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the sandwich.

Buttermilk: Used for marinating the chicken, it helps tenderize and add flavor.

All-purpose flour: Creates a crispy coating when frying the chicken.

Paprika: Adds a mild, smoky flavor to the chicken.

Cayenne pepper: Provides the heat in the recipe.

Garlic powder: Adds a savory depth of flavor.

Onion powder: Complements the garlic powder with a sweet, oniony taste.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a bit of sharpness and heat.

Brioche buns: Soft and slightly sweet, perfect for the sandwich.

Pickles: Adds a tangy crunch to the sandwich.

When marinating the chicken breasts in buttermilk, ensure they are fully submerged for even flavor distribution. This step not only infuses the chicken with the spices but also helps to tenderize the meat, resulting in a juicier and more flavorful fried chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a good alternative for chicken in sandwiches.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and tenderizing effect as buttermilk.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the overall taste of the chicken.

• cayenne pepper - Substitute with chili powder: Chili powder provides a similar level of heat and adds a complex flavor profile.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet flavor that can enhance the taste of the chicken.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can also help in tenderizing the meat.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, making it a good alternative.

• brioche buns - Substitute with whole grain buns: Whole grain buns are a healthier option, providing more fiber and nutrients.

• sliced pickles - Substitute with pickled jalapeños: Pickled jalapeños add a spicy kick and a tangy flavor that complements the chicken.

• Allow the fried chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the cooled chicken breasts in an airtight container. If stacking, separate each piece with parchment paper to avoid sticking.

• Store the brioche buns separately in a resealable plastic bag or airtight container to maintain their freshness and texture.

• For the pickles, keep them in their original jar or transfer to a small airtight container.

• Refrigerate the chicken and buns for up to 3 days. The pickles can be stored in the refrigerator for a longer period, as per their expiration date.

• To freeze, wrap each chicken breast individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and maintains flavor.

• Freeze the brioche buns separately by wrapping them in plastic wrap and placing them in a freezer-safe bag. This ensures they stay soft and fresh.

• Label the containers with the date to keep track of storage time. Chicken can be frozen for up to 2 months, while buns can last up to 3 months in the freezer.

• When ready to reheat, thaw the chicken and buns in the refrigerator overnight for best results.

• Reheat the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps retain the crispy texture.

• Toast the brioche buns in a skillet or oven until golden and warm.

• Assemble the sandwiches with reheated chicken, brioche buns, and pickles just before serving for the best taste and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the fried chicken on a baking sheet lined with parchment paper.
  3. Cover the chicken loosely with aluminum foil to prevent it from drying out.
  4. Heat in the oven for about 15-20 minutes, or until the chicken is heated through and crispy.
  5. Toast the brioche buns in the oven for the last 5 minutes of reheating the chicken.
  6. Reassemble the sandwich with pickles and enjoy.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the fried chicken in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, or until the chicken is hot and crispy.
  4. Toast the brioche buns in the air fryer for the last 2 minutes of reheating the chicken.
  5. Reassemble the sandwich with pickles and enjoy.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  2. Place the fried chicken in the skillet and cover with a lid.
  3. Heat for about 3-4 minutes per side, or until the chicken is hot and crispy.
  4. Toast the brioche buns in the same skillet for the last 2 minutes of reheating the chicken.
  5. Reassemble the sandwich with pickles and enjoy.

• Microwave Method (for a quick fix):

  1. Place the fried chicken on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to keep it moist.
  3. Microwave on medium power for 1-2 minutes, or until heated through.
  4. Toast the brioche buns separately in a toaster or toaster oven.
  5. Reassemble the sandwich with pickles and enjoy.

• Mixing bowl: Use this to combine the buttermilk and spices for marinating the chicken.

• Skillet: This is essential for frying the chicken breasts to a golden brown perfection.

• Tongs: Handy for flipping the chicken breasts in the skillet to ensure even cooking.

• Meat thermometer: Useful for checking that the chicken is cooked through to a safe internal temperature.

• Whisk: Ideal for mixing the buttermilk and spices together smoothly.

• Plate: Use this to hold the dredged chicken breasts before frying.

• Paper towels: These will help drain excess oil from the fried chicken.

• Knife: Necessary for slicing the pickles if they aren't pre-sliced.

• Cutting board: Provides a safe surface for slicing the pickles.

• Toaster or another skillet: Perfect for toasting the brioche buns to a golden brown.

• Measuring cups and spoons: Essential for accurately measuring the ingredients.

Marinate in advance: Prepare the chicken and let it marinate overnight to save time on the day of cooking.

Use a thermometer: Ensure the chicken is cooked through quickly by using a meat thermometer to check for doneness.

Pre-slice pickles: Have your pickles pre-sliced and ready to go for quick assembly.

Toast buns together: Toast all brioche buns at once in the skillet to save time.

Organize ingredients: Arrange all ingredients and tools before starting to streamline the process.