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Crispy Fried Chicken Sandwich Cutlets
Andre Lewis

Crispy Fried Chicken Sandwich Cutlets

A sandwich cutlet needs a craggy crust, enough pepper to stand up to bread and a thickness that doesn't shove everything out of the bun. These are pounded to half an inch and double-dipped. Rest them on a rack while you toast the buns; trapping them under foil steams away the work.
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Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets pounded to 1/2 inch
  • 1 1/2 cups cultured buttermilk
  • 1 tbsp hot sauce
  • 1 tsp kosher salt divided
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp ground black pepper
  • 1 tsp smoked paprika
  • 4 cups peanut oil
  • 4 sturdy sandwich buns split and toasted
  • 12 dill pickle chips

Method
 

  1. Marinate the cutlets with the buttermilk, hot sauce and 1/2 teaspoon salt for 1 to 4 hours in the refrigerator.
  2. Mix the flour, cornstarch, black pepper, paprika and remaining salt in a shallow pan.
  3. Coat each cutlet in the flour mixture, dip it back in the buttermilk and add a second rough coat of flour.
  4. Rest the chicken on a rack for 12 minutes while heating 3/4 inch peanut oil in a deep skillet to 350°F.
  5. Fry two cutlets at a time for 3 to 4 minutes per side, keeping the oil between 335°F and 350°F, until 165°F.
  6. Drain on a rack for 5 minutes without covering.
  7. Place one cutlet and three pickle chips on each toasted bun and serve immediately.