Share this on Facebook, opens in a new window
Share this on Twitter, opens in a new window
Share this on Pinterest, opens in a new window
Print this recipe
Featuring
Servings
Makes 4 sandwiches
Ingredients
FRIED CHICKEN BREASTS
2 cups all-purpose flour
2 teaspoons salt
½ cup buttermilk
3 tablespoons + 1 teaspoon Chef Paul Prudhomme’s Blackened Redfish Magic®
4 teaspoons yellow mustard
2 eggs
4 (6-ounce) boneless, skinless chicken breasts, pounded to ½-inch thick
SANDWICHES
4 brioche buns, buttered and toasted
shredded lettuce
Salmon Magic Pickles
Buttermilk Sriracha Mayo
2 cups all-purpose flour
2 teaspoons salt
½ cup buttermilk
3 tablespoons + 1 teaspoon Chef Paul Prudhomme’s Blackened Redfish Magic®
4 teaspoons yellow mustard
2 eggs
4 (6-ounce) boneless, skinless chicken breasts, pounded to ½-inch thick
SANDWICHES
4 brioche buns, buttered and toasted
shredded lettuce
Salmon Magic Pickles
Buttermilk Sriracha Mayo
How To Prepare
Mix the flour and salt together in a large bowl and set aside. In another bowl, whisk the buttermilk, Redfish Magic, mustard, and eggs together, then pour into a gallon-sized resealable bag. Place the chicken breasts in the marinade, seal bag and refrigerate for 2-6 hours.
When ready to cook, remove the chicken from marinade and dredge in flour until well coated. Let chicken rest in flour for a few minutes. Remove breasts from flour and fry at 325°F for 8-10 minutes, or until internal temperature reaches 165°F.
Place each breast on a buttered and toasted bun, top with Salmon Magic Pickles, Buttermilk Sriracha Mayo and shredded lettuce. Serve immediately.
When ready to cook, remove the chicken from marinade and dredge in flour until well coated. Let chicken rest in flour for a few minutes. Remove breasts from flour and fry at 325°F for 8-10 minutes, or until internal temperature reaches 165°F.
Place each breast on a buttered and toasted bun, top with Salmon Magic Pickles, Buttermilk Sriracha Mayo and shredded lettuce. Serve immediately.
