Ingredients
Scale
- 2 chicken breasts (about 1 lb / 450 g), boneless skinless
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 tbsp brown sugar
- Salt and black pepper, to taste
- 1 cup buttermilk
- Vegetable oil, for frying
- 4 soft brioche buns or Hawaiian rolls
- 4 tbsp pineapple mayo
- 4 fresh lettuce leaves
- 4 slices ripe tomatoes
Instructions
- Cut each chicken breast in half horizontally to create four thinner cutlets
- In a bowl, mix flour, cornstarch, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, brown sugar, salt, and black pepper
- Pour buttermilk in a separate bowl and add chicken cutlets, coating evenly
- Dredge buttermilk-coated chicken in seasoned flour mixture, pressing to adhere
- Heat vegetable oil in a skillet to 365°F (185°C)
- Fry chicken 4-6 minutes per side until golden and crispy (internal temperature 165°F)
- Let rest on a wire rack
- Toast brioche buns
- Assemble sandwich with pineapple mayo, lettuce, tomatoes, and fried chicken
Notes
- Use a candy thermometer to ensure oil temperature stays consistent
- Let fried chicken rest to retain juices
- Substitute buns with halal flatbreads if needed
- Make pineapple mayo by mixing mayo with pineapple chunks and a splash of lime
- Prep Time: 20
- Cook Time: 12
- Category: Chicken
- Method: Pan-Frying
- Cuisine: Hawaiian-American