Fried Chicken Breast Sandwich
This is a super flavorful chicken sandwich with some of the best toppings you can add!
Servings: 2
Calories: 753kcal
Ingredients
Brine
- 1 chicken breast
- 2 cups water
- 1 ½ tablespoons salt
- ½ tablespoon sugar
- 1 teaspoon baking soda
Breading
- 1 cup all purpose flour
- ¼ cup cornstarch
- 1 tablespoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground pepper
- 2 cups oil (for frying)
Sauce
- ½ cup mayonnaise
- ¼ cup pickled jalapenos
- 2 tablespoons sour cream
- ½ teaspoon paprika
- ½ teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Sandwich
- 2 brioche buns
- 2 leaves romaine lettuce
- 2 slices tomato
- 2 tablespoons chopped red onion
- 2 slices american cheese
- ¼ cup tortilla corn chips (about 8 pieces)
Instructions
Sauce
- In a small jar, add the mayonnaise, sour cream, pickled jalapenos, ½ teaspoons of sugar and paprika, and ¼ teaspoon of garlic and onion powder. Use a hand blender or a food processor. Blend for 1 minute or until all the ingredients are well combined.
Cut the chicken
- Cut the tenderloin of the chicken breast. Then cut the chicken breast so that the thinnest part of the chicken is about 2 third of the cut. The smaller side of the chicken should be the thickest part of the chicken breast. (See step image in post for reference).
- Lay the chicken pieces flat on a surface, cover with plastic wrap, and pound the chicken until each piece is about ½ inch thick.
Brine
- In a big bowl, add the water, 1 ½ tablespoons of salt, ½ tablespoon of sugar, 1 teaspoon of baking soda, and mix. Add the chicken and let it sit for only 15 minutes (*if you leave the chicken longer, it will become rubbery). Rinse the chicken 2 times with cold water and remove any excess water.
Bread the chicken
- In a bowl, mix the flour, cornstarch, garlic powder and onion powder, black pepper, and 1 tablespoon of salt. Mix until all the flour and the seasonings are well combined. Prepare an extra bowl of water to dip the chicken in.
- First, bread your chicken and remove any excess flour. Then dip the chicken in the water and then add it to he breading to cover it again with the flour mixture. Press down on the chicken and flour so it sticks better to the meat. Flip the chicken and press on to with flour. Softly shake off any excess flour. Repeat with the other piece of chicken.
Fry
- In a medium-size pan, add the oil and set the heat to medium-high. Wait for the oil to get hot, and then add both chicken pieces. Fry for 12 minutes while flipping a couple of times.
- Remove the chicken onto a baking rack so it can drip off the excess oil.
Assemble sandwich
- Toast the bread. Spread one tablespoon of sauce on the lower bun. Add the chicken and pour 1 tablespoon of sauce over it. Add the onions, cheese, corn chips, tomato, lettuce, and top bun. Buen provecho
Notes
- Brine- The brine is important because it will make the chicken more tender, and it will also add flavor from the inside out.
- Sauce- You don't have to use the creamy jalapeño sauce, but I highly suggest it.
- Toppings- You can change the toppings to your liking. But for me, the chips are really good.
- Prepare ahead of time. You can leave it in the oven at about 200F for no more than 20 minutes.
- Roasted chicken (healthier version)
- Mayoketchup (sauce only, 2 ingredients)
- Potato bread (homemade)
Nutrition
Calories: 753kcal | Carbohydrates: 84g | Protein: 39g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 10109mg | Potassium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2971IU | Vitamin C: 7mg | Calcium: 315mg | Iron: 4mg
