Step 1

Place the chicken on a large cutting board and dry them with a paper towel.

Step 2

Next, place plastic wrap over the chicken breast and, using a rolling pin, start pounding the thickest part of the breast, working your way around until you achieve an even thickness (about ½”). You’ll also end up with a larger piece of meat.

Step 3

Cut in half (each 12-oz chicken breast will result in two 6-oz crispy fried chicken sandwiches). 

Step 4

Season the chicken breasts with paprika, onion powder, garlic powder, kosher salt, and black pepper.

Step 5

Pour the buttermilk into a mixing bowl and add the hot sauce. Stir.

Step 6

Add the seasoned chicken to the bowl, cover tightly with plastic wrap, and marinate in the fridge for a minimum of two hours, ideally overnight. 

Step 7

Important: Make sure to remove the chicken from the fridge 30 minutes before dredging and frying them. Once I forgot and went ahead anyway. The result was as expected. When the chicken was perfectly fried on the outside, the internal temperature of the chicken was at a paltry 130°F. By the time it reached 160°F, the outside didn’t look so golden crispy anymore.

Step 8

In a mixing bowl, mix the all-purpose flour, paprika, baking powder, cayenne pepper, onion powder, garlic powder, oregano, kosher salt, and black pepper.

Step 9

Mix well. Do not dredge the chicken yet. Instead, wait until the oil is ready (see next step).

Step 10

In a large enough frying pan to accommodate at least two halved chicken breasts, add enough oil to cover the bottom about ¾” deep.

Step 11

Carefully bring the temperature up to 350°F, checking with an instant-read thermometer.

Step 12

Once your oil reaches 350°F, lift a piece of chicken from the buttermilk and allow the excess to drip off a little, then place it in the flour and spice mixture. This dry mix must reach every nook and cranny of the meat to achieve a perfect crispy outside. Use your fingers to coat the chicken breast evenly. Gently shake off the excess batter and carefully lower it into the hot oil.

Step 13

Fry for about four minutes, turn, and fry for another four minutes. Use your instant-read thermometer to make sure the internal temperature of the chicken has reached 160°F. 

Step 14

In the meantime, have a cooling rack ready with a paper towel underneath. Once the chicken is at 160°F, remove with tongs and place on the cooling rack. 

Step 15

While the fried crispy chicken is resting on the cooling rack, butter up some brioche buns, add a slice of American cheese, and lightly toast in the toaster oven.

Step 16

Remove, add some coleslaw and a piece of chicken breast. Enjoy!