Buttermilk Fried Chicken Sandwich

The chicken is fried in a shallow layer of oil rather than being immersed in it—much easier and not as messy.

1/2 cup all-purpose flour
1/4 teaspoon cayenne
2 teaspoons salt
1 teaspoon black pepper
2/3 cup buttermilk
1/2 cup solid shortening
4 5-ounce chicken breast halves
Mayonnaise
4 white sandwich rolls, cut lengthwise
Tomato slices
Lettuce leaves

Combine the flour, cayenne, salt, and pepper; place on a plate. Pour the buttermilk into a shallow dish.

Melt the shortening in a large heavy skillet over medium-high heat. Meanwhile, dredge the chicken pieces in the flour mixture, then buttermilk, then flour again.

Fry the chicken over medium heat until the underside is golden, about 8 minutes. Turn the pieces over and cook until no longer pink inside, another 7 minutes. The juices should run clear when the chicken poked with a knife.

Line a plate with paper towels; remove the chicken and drain briefly on the paper towels. Spread mayonnaise on rolls, top with chicken, tomato, and lettuce. Makes 4 sandwiches.

Do Ahead:
The fried chicken is best when served immediately. Reheated, it will be less crispy and not as juicy inside.

Recipe copyright 1999 Danae Campbell and Jean Patterson.
All rights reserved. For reprint information, contact Jean Patterson.