Description
A bold and flavorful crispy chicken sandwich featuring golden fried chicken topped with rich, garlicky cowboy butter and served in a soft bun with optional fresh toppings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 egg
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for frying
- 4 sandwich buns
- For the cowboy butter:
- 1/2 cup butter
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 2 tbsp chopped parsley
- 1/2 tsp red pepper flakes
- 1/2 tsp paprika
- Salt and black pepper to taste
- Optional toppings:
- Lettuce
- Tomato slices
- Pickles
- Cheese slices
Instructions
- Soak the chicken breasts in buttermilk for at least 30 minutes.
- In one bowl, mix flour, cornstarch, garlic powder, paprika, salt, and pepper.
- In another bowl, beat the egg.
- Dip each piece of chicken into the egg, then coat thoroughly in the flour mixture.
- Heat oil in a deep pan over medium heat and fry the chicken until golden brown and crispy, about 6–8 minutes per side.
- Remove the chicken and place on paper towels to drain excess oil.
- In a small saucepan, melt the butter and stir in garlic, lemon juice, Dijon mustard, parsley, red pepper flakes, paprika, salt, and pepper.
- Assemble the sandwich by placing crispy chicken on a bun, drizzling with cowboy butter, and adding desired toppings.
- Close the sandwich and serve warm.
Notes
- Marinating in buttermilk helps tenderize and flavor the chicken.
- Use a thermometer to ensure oil stays around 175°C (350°F) for best frying results.
- For a lighter version, grill or bake the chicken instead of frying.
- Adjust spice level by modifying red pepper flakes.
- Prepare cowboy butter fresh for best flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 140 mg
