Go Back
Print Recipe

Lemon Pepper Fried Chicken Sandwich

Flavor packed crunchy and juicy fried chicken sandwich on a brioche bun with pickles and a delicious green ranch sauce!
Prep Time15 minutes
Cook Time24 minutes
marinade time2 hours
Total Time2 hours 39 minutes
Course: dinner, lunch
Keyword: chicken dinner, chicken dinners, chicken sandwich, fried chicken, fried chicken sandwich, green ranch, jalapeno ranch, lemon pepper, lemon pepper chicken, lemon pepper chicken sandwich, lemon pepper fried chicken, ranch, trending
Servings: 4 servings

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!