Pan Fried Fish with Lemon Garlic Herb Sauce
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The Ingredients & Instructions:
Ingredients
- 2 BONELESS SKINLESS CHICKEN BREASTS
- 1 cup BUTTERMILK
- 1 tsp EACH PAPRIKA, GARLIC POWDER, BLACK PEPPER, & SALT
- 1 cup FLOUR
- ½ cup CORN STARCH
- 1 tbsp EACH PAPRIKA GARLIC POWDER, ONION POWDER
- 1 tbsp CAYENNE PEPPER (OPTIONAL)
- 1 tsp EACH SALT & PEPPER
- ½ cup MAYO
- 1 tsp HOT SAUCE
- 1 tsp PAPRIKA
- 1/2 tsp GARLIC POWDER
- 4 BRIOCHE BUNS
- SAUCE
- SLICED PICKLES
- OIL FOR FRYING
- BUTTER FOR TOASTING BUNS
- TOMATOES OPTIONAL
Instructions
- Pound CHICKEN BREASTS in between two pieces of parchment paper or plastic wrap. Cut each CHICKEN BREAST in half crosswise to make about the same size as the BUNS.
- In a large bowl, mix BUTTERMILK, PAPRIKA, GARLIC POWDER, SALT & BLACK PEPPER.
- Add the CHICKEN to the mix and place in the fridge to marinate 2-24 hours.
- Heat OIL in a large heavy-duty skillet on medium temperature until the temperature reaches 350°.
- In a medium shallow bowl, whisk the FLOUR, CORNSTARCH, and SPICES. Drizzle 2-3 tablespoons of the BUTTERMILK batter into the FLOUR MIXTURE and mix it through with a fork.
- Working with 1 piece at a time, dredge the CHICKEN in the FLOUR MIXTURE and press FLOUR on the top of the CHICKEN to form a thick crust.
- Fry CHICKEN in the hot OIL for 3-5 minutes per side and until the internal temperature reaches 165°.
- Melt BUTTER in a large saucepan and toast BUNS face down until golden and crisp.
- Whisk all the ingredients for the MAYO in a small bowl and spread on each BUN. Top with PICKLES, TOMATOES and CHICKEN.
ENJOY!
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