This Chicken Sandwich Crunches #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Flatten the chicken cutlets between two sheets of plastic wrap until an even 1/2 inch thick.
2. Whisk the marinade ingredients in a large bowl, add the chicken and turn to coat. Cover and refrigerate for 2 to 4 hours or overnight.
3. Whisk the flour, salt, pepper, baking powder, paprika, onion powder and garlic powder in a shallow bowl. Take a piece of chicken from the marinade, let the excess drip off, and dredge it in the flour, pressing to coat. Place on a wire rack.
4. Heat about 1 inch of oil in a pot to 350°F. Just before frying, dip each piece in the seasoned flour again.
5. Fry two pieces at a time in a small pot, adjusting the heat to keep the oil at 300-325°F. Cook 3-4 minutes until browned and crisp, flip and cook another 2-3 minutes until cooked through and crisp all over.
6. Rest the chicken on a wire rack over a baking sheet until it reaches 165°F internal temperature.
7. Butter and toast the cut sides of the buns, then assemble the sandwiches with your toppings.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

TomatoChicken breastLettuceButtermilkPickleBurger bun