For about 6 bucks I made 8 sandwiches. It takes a little prep but what else you got to do?
- 4 boneless chicken breast
- Marinade with the next 6
- 1 cup buttermilk (got milk? you can make buttermilk*)
- 2 tsp hot sauce
- 1/8 tsp thyme
- 1/8 salt
- 1/8 pepper (freshly ground)
- 2 cloves garlic minced
- Use this to bread the chicken
- 1 cup A/P flour
Place chicken in a bag and pound it out, make it as even in thickness as possible. Cut each breast into 2 pieces and toss in marinade for 4 hours or more. *If you don’t have buttermilk use 1 cup milk and add 4 tsp lemon juice or vinegar. Let stand at room temp for 15 minutes and add the other ingredients to the chicken marinade (except flour).
I place the chicken breast in a zip lock bag but you can also use plastic wrap. Here it is pounded and tossed in the marinade. It’s ok to take out your aggression and pound it to about 1/2″. Marinate the chicken for at least 4 hours or overnight (this is a key step).
Set up your breading station, chicken, flour and place on sheet pan. Bread them shaking of any excess buttermilk before the flour. Let them rest on a sheet pan for about 10 minutes while your oil gets up to temp.
In a heavy bottom pan heat vegetable oil to 350 degrees and cook chicken on both sides for about 8 minutes total turning every 4 minutes until golden and the internal temp reaches 160. I used a 3 qt pot with about 1″ oil.
Carefully place your chicken laying it in the pan away from you (so it splashes towards the back). If your oil is too hot take it off the heat and carefully swish it around. Turn down heat and put it back on.
Place on a rack with newspaper underneath to drain.
Serve on a bun with pickles and mayo or cut it up and place on your favorite salad.
*Side note: The no antibiotic/hormone free chicken breast were on sale for $4.17. I used store brand hamburger buns $1.50 (pack of 8). Total cost was a little over $6.