EFK Tested
Erickson Crispy Chicken Sandwich
An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.
- Prep
- 15 min
- Yield
- 4 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Cut chicken into 4 sandwich-size cutlets and pound to even thickness. Marinate in buttermilk and salt for at least 1 hour.
- 2. Mix flour, cornstarch, paprika, garlic powder, and pepper. Dredge chicken well.
- 3. Fry at 350°F until golden and the center reaches 165°F. Drain on a rack.
- 4. Serve on toasted buns with pickles and EFK sauce.
Equipment
Standard home kitchen equipment appropriate to the method
Instant-read thermometer when cooking meat, poultry, or seafood
Food safety & storage
Use clean utensils and refrigerate perishable leftovers promptly.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗