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- 2 cups buttermilk, divided
- A few dashes of hot sauce
- Salt and pepper
- 4 cloves garlic, crushed
- 2 boneless-skinless chicken breasts, halved
- 1 cup flour
- 1 tablespoon cornstarch
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 egg
- Canola oil or peanut oil, for frying
- 4 potato burger buns
- Tomato slices
- Shredded lettuce
In a big bowl, mix 1 cups of buttermilk with 1/2 cup water, A few dashes of hot sauce, 1 tablespoon salt, 1 teaspoon pepper and the garlic cloves.
Using a mallet or heavy frying pan, pound the chicken out a bit so it’s even in thickness and a little larger than the bun (so it sticks out of the bun a bit after it’s fried). Place the chicken into the buttermilk for at least 30 minutes or up to 24 hours.
Preheat a fryer to 375°F.
While the chicken is brining, set up a breading station: In a shallow dish, combine the flour, cornstarch, 1 teaspoon salt, 1/2 teaspoon pepper, the cayenne pepper, crushed red pepper flakes and paprika. In another, whisk the remaining 1 cup buttermilk with 1 egg, a few dashes of hot sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Remove chicken from the brine and let the brine drip off a bit and then pat dry with paper towels. Coat the chicken first in the flour mixture, then the buttermilk and egg, and then back into the flour.
Fry the chicken, 2 breasts at a time, until cooked through, about 6-8 minutes. Place fried chicken on a rack set on a baking sheet and keep warm in a 200 degree oven while you fry the remaining pieces.
To serve, slather the bun tops with mayo. Place the chicken on the bun bottoms, top with lettuce and a slice of tomato, and set bun tops in place.
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