Crispy Fried Chicken Breast Recipe
on Brioche with One Year Widmer Cheddar (Cow, Wisconsin), Bread and Butter Pickled Green Tomatoes' and Comeback Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Crispy Fried Chicken Breast
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Preparation
Assembly
Method
Chicken Preparation
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken breasts to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Prepare the Coating
In a shallow dish, add the all-purpose flour. You may add extra seasoning to the flour if desired. Set aside.
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Fry the Chicken
Remove the chicken from the buttermilk marinade and let excess drip off. Dredge each piece in the flour, ensuring they are evenly coated. Carefully place the chicken in the hot oil, avoiding overcrowding. Fry for about 6-8 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
Drain and Rest
Once cooked, transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil. Let rest for 5 minutes.
Assembly
Prepare the Buns
While the chicken is resting, toast the brioche buns in the same oil or on a skillet until golden brown.
Assemble the Sandwich
On the bottom half of each toasted brioche bun, place a slice of One Year Widmer Cheddar cheese, followed by a piece of crispy fried chicken. Top with bread and butter pickled green tomatoes and a generous drizzle of comeback sauce. Place the top half of the bun on each sandwich.
Serve
Serve immediately while hot, with extra comeback sauce on the side if desired.