If you are looking for FLAVOR, you are in the right spot.
This lemon pepper fried chicken is crunchy, juicy and gets a nice spanking of my homemade green ranch! It then snuggles up on a brioche bun with pickles and ready to devour!
What is green ranch you ask? It is an exquisite sauce I like to use on sandwiches, breakfast, potatoes, and salads too! We blend mayonnaise, buttermilk, jalapeno, cilantro, Verde sauce, and a ranch packet! Look how creamy it is.
Now I am not exaggerating when I tell you this chicken is AMAZING It honestly has so much flavor. My husband took leftovers to work and called to tell me again how much he loved it. That is always nice to hear! I started by mixing 1 tablespoon of lemon pepper seasoning in buttermilk and then marinated the chicken in it for at least 2 hours. We will dredge the chicken in seasoned flour, add an egg to the buttermilk, pop it back in there, and finish in the flour. Fry it up to a golden brown. Just look at it.
Okay, let’s get started
Lemon Pepper Fried Chicken Sandwich
Ingredients
marinade
- 2 large chicken breasts, cut in half lengthwise,
- 2 cups buttermilk
- 1 tbsp lemon pepper seasoning with no salt I use DASH
Chicken bread/fry
- 2 cups flour
- 1/3 cup cornstarch
- 1/2 tbsp lemon pepper seasoning with no salt I use DASH
- 2 tsp paprika
- 2 tsp chili powder
- 2 tsp cayenne pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp salt
- 1 egg
- 2 1/2-3 cups canola oil for frying
- 4 brioche buns
- pickle slices
Green ranch
- 1 ranch packet/seasoning
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 1/2 jalapeno, chopped and deseeded
- 1/4 cup verde/green tomatillo sauce
- 1/4 bunch fresh cilantro, chopped
Instructions
Marinade
- In a large bowl, combine 2 cups buttermilk and 1 tbsp of lemon pepper seasoning. Add the chicken, cover and refrigerate for at least 2 hours.
Green ranch
- While the chicken is marinating combine all the ingredients in a blender and mix until smooth. Pour into a squeeze bottle or bowl. Rerigerate until ready to use.
Chicken sandwich
- Remove the chicken from the buttermilk and set on a plate. DO NOT discard the buttermilk. We are using this as part of our dredging.
- Add the egg to the buttermilk and whisk together. In a seperate bowl, combine the flour, cornstarch lemon pepper, paprika, cayenne pepper, chili powder, onion powder, garlic powder, and salt. Stir.
- Now dip the chicken in the flour and then to the buttermilk. Let the excess buttermilk drip off and then dip one more time in the flour. Make sure to coat well. I like to press it down with a fork and pat the flour into the chicken.
- Heat the oil over medium heat until 350℉ I use a large cast iron pan or Dutch oven.
- Carefully add 1 or 2 chicken breasts to the oil. Do not overcrowd the pan. Cook unitl golden and flip. Chicken is done when thermometer reads 165℉. You can always cut one open and check if the juices run clear too.
- Move the chicken to a cooling rack or plate with paper towels while you cook the remaining chicken.
- After the chicken is ready, cut them in half.
- Assemble the sandwich by toasting the buns. Layer sliced pickles on the bottom bun, chicken, green ranch, and top bun.
- ENJOY!
[…] This is an exquisite sauce that I like to use as a sauce/spread on sandwiches. A basic turkey sandwich, or level up any BLT or chicken sandwich. Speaking of here is the link to my lemon pepper fried chicken sandwich. It is a beautiful explosion of flavors. Lemon Pepper Fried Chicken Sandwich […]