For Chicken:
3 chicken breasts, (5 ounces each), skinless, boneless, and slightly flattened
4 cups buttermilk
1 cup all-purpose flour
1 cup cornmeal
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tsp salt, for the batter
salt and ground black pepper, to taste
1 egg
5 cups vegetable oil, for frying
For Hot Glaze:
¼ cup sriracha, or hot sauce of your choice
¼ cup honey, warm
To Assemble:
3 burger buns
3 oz pickles, sliced
3 oz tomatoes, sliced
3 oz lettuce, torn
6 tbsp mayonnaise
To Serve:
1 cup potatoes fries, per serving
¼ cup ketchup
Prepare a deep skillet with oil for deep frying over medium heat.
In a bowl, combine buttermilk, cornmeal, flour, and egg. Whisk until evenly incorporated and liquid has been absorbed.
Once the liquid has been absorbed, add onion and garlic powders, paprika, and salt. Whisk to combine.
Season the chicken generously with salt and pepper, toss to combine, then dip the chicken into the batter to coat evenly.
Carefully lower the coated chicken piece into the hot oil and fry for roughly 5 minutes, until golden brown.
While waiting for the chickens, slice your burger buns in half and toast to warm. Set aside.
When the chicken is cooked, remove and place it on a paper towel to absorb the excess oil. Repeat with the other pieces of chicken.
Combine honey and hot sauce for the glaze. Mix until evenly incorporated. Set aside.
Once the chickens have been well-drained, brush each side with hot glaze, then place on top of your vegetables and cover with the top bun.
Begin the sandwich assembly by spreading mayonnaise on both cut sides of the bun, roughly 1 tablespoon on each side.
Starting with the bottom layer, place some lettuce and tomato slices, roughly 1 ounce each. Place the chicken and cover with top bun.
Skewer 1 ounce sliced pickles on the top bun and serve with a side of fries. Enjoy!
Sugar: 49g
:
Calcium: 451mg
Calories: 4145kcal
Carbohydrates: 126g
Cholesterol: 132mg
Fat: 405g
Fiber: 9g
Iron: 6mg
Monounsaturated Fat: 52g
Polyunsaturated Fat: 22g
Potassium: 1357mg
Protein: 35g
Saturated Fat: 308g
Sodium: 6545mg
Trans Fat: 1g
Vitamin A: 2638IU
Vitamin C: 141mg
