Spicy Buttermilk Fried Chicken Sandwiches

My favorite fast-food growing up was a Wendy’s spicy chicken sandwich. But a homemade fried chicken sandwich? Yes, please! The chicken is so tender and the outside is so crispy. I hate to toot my own horn, my oh my this is a thing of beauty! I rarely go out to eat, so treating myself to something like this once in a while is completely fine in my book.

*Recipe*

Marinade

- 2 cups of buttermilk. (If you don't have buttermilk, just combine 2 c of milk and 2 T of vinegar. Let it sit for 5 mins and then you have buttermilk!)

- 4 skinless boneless chicken breasts or thighs

- 1 t salt

- 1 t black pepper

- 1/2 t red chili powder (more or less based on preference)

Coating

- 2 c flour

- 1 T salt

- 2 t black pepper

- 1 T garlic powder

- 1.5 t cayenne pepper

1. In a large bowl, combine all the ingredients for the marinade.

2. You need 4 skinless boneless chicken breasts or thighs. Cut in half so they aren’t as thick. Wash and pat it dry. Very important to ensure crispiness. This recipe makes 8 patties, so you can just reduce the amount of everything to how much you want to make.

3. Add your chicken to the buttermilk mixture and mix. Cover and keep in the fridge for 2-3 hours.

4. In a shallow bowl, combine all the ingredients for coating and mix.

5. Heat up enough oil on medium high heat to deep fry your patties. Then pull out your chicken. Pick up a piece, and let any excess liquid drip and coat in your flour mixture. Gently place into the hot oil. Cook for about 5-6 mins and then flip. Make sure your chicken is cooked throughly. (Don’t overcrowded when frying)

6. Once done cooking, use a slotted spoon to take out your patties. Place them onto a paper towel-lined tray to let any excess oil drain. Let the chicken rest for 5 mins before assembling your sandwich. That way it will stay nice and juicy.