Zucchini Relish & Fried Chicken Sandwich
This Zucchini Relish & Fried Chicken Sandwich is crispy, juicy, and bursting with fresh, tangy flavor—a perfect sandwich for any occasion!
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt and pepper
- vegetable oil for frying
- 4 sandwich buns
- lettuce leaves
- sliced tomatoes
- zucchini relish
Instructions
Prepare the Chicken
- Trim any excess fat from the chicken breasts and gently pound to an even thickness using a meat mallet or rolling pin for even cooking.
- Place the chicken breasts in a bowl or shallow dish and cover with buttermilk. Refrigerate for at least 1 hour or up to overnight to tenderize and infuse moisture.
Mix the Flour and Spices
- In a large shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well to evenly distribute the spices.
Coat the Chicken
- Remove chicken breasts from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing lightly to adhere.
- For extra crispiness, double-dip by repeating the buttermilk soak and flour coating once more.
Fry the Chicken
- Pour vegetable oil into a deep skillet to cover about 1/2 inch. Heat over medium-high until 350°F (175°C) or until a small piece of bread sizzles immediately.
- Carefully place coated chicken breasts in hot oil, frying 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F or 74°C). Use tongs to flip gently.
- Transfer cooked chicken to a wire rack or paper towels to drain excess oil.
Assemble the Sandwich
- Lightly toast sandwich buns. Spread zucchini relish on the bottom bun, layer with lettuce, tomato slices, and fried chicken breast. Add more relish if desired, then top with the bun.
- Serve immediately while chicken is hot and crispy.
Equipment
- Bowl
- Shallow Dish
- Large Shallow Bowl
- Deep skillet
- Meat Mallet
- Tongs
- Wire Rack
- Toaster
Notes
- Double coating the chicken by dipping twice in buttermilk and flour yields extra crispy crust.
- Maintain oil temperature with a thermometer for even frying and less greasy chicken.
- Rest fried chicken on a wire rack to keep crust crispy instead of paper towels.
- If no buttermilk, substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes.
- Store leftover fried chicken in refrigerator up to 3 days and reheat in oven to maintain crispiness.