Southern Fried Chicken Sandwich with Comeback Sauce
A double-dredged, buttermilk-brined chicken breast gets fried extra crisp and piled high with pickles and tangy comeback sauce.
This sandwich started as a way to use up leftover fried chicken flour and quickly became the thing everyone requests by name. The comeback sauce, a Southern relative of remoulade, brings a punchy, garlicky tang that cuts right through the richness of the fried crust. Toast the buns in butter — it's a small step that makes a big difference.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
- 1 1/2 cups all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon chili sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce, for the sauce
- 4 brioche buns, split and buttered
- Dill pickle chips, for serving
Instructions
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1
Brine the chickenWhisk the buttermilk and hot sauce together, submerge the chicken breasts, and refrigerate for at least 2 hours.
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2
Mix the comeback sauceWhisk together the mayonnaise, ketchup, chili sauce, Worcestershire sauce, and hot sauce, then refrigerate until ready to serve.
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3
Season the flourCombine the flour, cayenne, garlic powder, and salt in a shallow dish.
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4
Double dredgeLift each chicken breast from the buttermilk, dredge in the seasoned flour, dip back into the buttermilk briefly, and dredge again for a thick, craggy crust.
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5
Fry until goldenHeat 1 1/2 inches of oil in a heavy skillet to 350°F and fry the chicken breasts for 4 to 5 minutes per side, until deep golden and cooked through to 165°F.
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6
Toast the bunsButter the cut sides of the brioche buns and toast in a dry skillet over medium heat until golden.
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7
Assemble the sandwichesSpread comeback sauce on both cut sides of the buns, then layer on the fried chicken and pickle chips.
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Double-dredging in flour, buttermilk, then flour again is what gives this sandwich its extra-shattering, craggy crust.
Store fried chicken and sauce separately in the fridge for up to 3 days and re-crisp the chicken in a 400°F oven before assembling sandwiches.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
