Spicy Fried Chicken Sandwich

Yield: 4 servings

2 cups buttermilk

1 teaspoon plus 2 tablespoons salt, divided

13⁄4 teaspoons garlic powder,

divided

13⁄4 teaspoons onion powder,

divided

⁄2 teaspoon paprika

1

Oil, for frying

1 cup all-purpose flour 1 tablespoon plus1 / 4teaspoon cayenne pepper, divided, see note 4 small boneless chicken

breasts (2 pounds)

1⁄2 cup mayonnaise

4 brioche buns

2 dill pickles

2 leaves of lettuce, each

torn into 4 pieces 1 medium tomato, sliced

Note: If you don’t want it spicy, simply eliminate the cayenne pepper.

1. In a large bowl, mix together buttermilk, 1 teaspoon of the salt,1 /

2teaspoon of the garlic powder,1 / 2teaspoon of the onion powder and the paprika. Add the chicken breast and refrigerate at least 4 hours or, preferably, overnight.

2. Pour 1 inch of the oil into a large cast-iron skillet or Dutch oven. Heat oil to 350 degrees (if you don’t have experience, you’ll need a frying or

candy thermometer to make sure it is the right temperature). Meanwhile, put the flour in a paper or plastic bag along with 1 tablespoon of the cayenne pepper, the remaining 2 tablespoons of salt, 1 teaspoon of the garlic

powder and 1 teaspoon of the onion powder. Shake well to combine.

3. Remove the chicken from the marinade and place pieces in the bag with the flour mixture. Shake to coat thoroughly, wait 1 or 2 minutes, and shake again. Carefully place the chicken, skinside down, in the hot oil (you may have to do this in batches). Fry, turning occasionally, until golden brown all over and internal temperature is 165 degrees. For best results, try to keep the oil temperature around 325 degrees. The chicken will be done in 10 to 15 minutes, depending on the size of the breasts. Remove to a plate covered with paper towels or a wire rack over a baking sheet.

4. In a small bowl, mix together mayonnaise, the remaining1 / 4teaspoon cayenne, the remaining1 / 4teaspoon garlic powder and the remaining1 / 4teaspoon onion powder. Spread 1 tablespoon mayonnaise mixture on top and bottom halves of each bun. Slice pickles into 1⁄4-inch rounds and cover bottom bun with a single layer of 3 or 4 slices (you may not need all of the pickles). Place a fried chicken breast on each bun, top with 2 pieces of lettuce and 1 slice of tomato. Add the top half of the bun, and serve.

Per serving: 843 calories; 49 g fat; 9 g saturated fat; 197 mg cholesterol; 58 g protein; 43 g carbohydrate; 11 g sugar; 2 g fiber; 1,061 mg sodium; 74 mg calcium