Stay far away from the beef between Popeyes, Chick-fil-A and Wendy's over who has the best fried chicken sandwich and make this one from NYC chef JJ Johnson right at home. It's got a super crispy crust thanks to its secret ingredient ... grits!
- 6 cups grapeseed oil
- 4 cup buttermilk
- 1 cup flour
- 1 cup grits
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt, plus more for seasoning
- 1 egg
- 4 boneless, skinless chicken breasts
- 4 medium-sized brioche buns
- Sliced spicy pickles
For the fried chicken:
1. Pour oil into a deep pan 1/4 full and set over medium heat. Secure a deep-fry thermometer to the pan’s side and heat oil to 320-330°F.
2. In a mixing bowl, whisk the buttermilk, flour, grits and egg until smooth. Continue whisking in the onion powder, garlic powder, smoked paprika and salt.
3. Season the chicken on both sides with salt and pepper; then dip one at a time, into the batter.
4. In two batches to avoid overcrowding, fry chicken until exterior is golden brown and interior is just cooked through, 5-6 minutes per side. Make sure the oil temperature is maintained at 320-330°F throughout the cooking process.
Spread brioche buns liberally with mayo. Build the sandwiches with chicken (optionally cut in half) and pickles. Season with salt and serve.