For my tastes, I like to mix yellow mustard, Dijon mustard, Worcestershire sauce, Duke’s mayonnaise, ketchup, honey, and just a drop or two of liquid smoke. Special Sauceįor a crispy chicken sandwich, a tangy honey mustard type sauce is the perfect compliment. Marinate chicken in the fridge until time to dredge and fry. Tip: Cold ingredients behave better in the fryer. When you’re ready to heat the oil up, take the chicken breasts out of the fridge. Make sure each breast is submerged and well covered all over with the buttermilk mixture. Marinate the chicken breasts for at least three hours. The vinegar in the pickle juice will combine with the buttermilk to break down the meat and infuse the chicken breasts with flavor. Tip: If you like your sandwich to bite back, use spicy pickle juice. There will be enough meat in each chicken breast for two sandwiches. Slice the flattened chicken breasts in half. This does two things: it makes the chicken cook evenly and it breaks down the membrane and allows the marinade to get in all the good nooks and crannies and do its magic.
First, grab yourself a husband trainer (a rolling pin) and flatten the chicken breasts to about 1/2″ thick. There are two secrets to tender chicken breasts. Click here to Watch video! Start with the Marinade
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