Chicken Royale-style crispy chicken sandwich

Ingredients

Chicken

• 4 chicken breast fillets, butterflied to 1 cm thick
• 300 ml buttermilk
• 1 tsp salt

Seasoned flour

• 200 g plain flour
• 2 tbsp cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp white pepper

To assemble

• 4 sesame-topped burger buns
• 4 tbsp mayonnaise
• 100 g iceberg lettuce, shredded
• Oil for shallow frying

Method

1. Brine. Submerge chicken in buttermilk with salt. Rest at least 30 minutes (2 hours is better).
2. Flour. Mix all dry ingredients in a shallow bowl.
3. Dredge. Lift chicken from buttermilk, let excess drip. Press firmly into the seasoned flour. Rest on a rack 10 minutes.
4. Double-dredge. Dip back into buttermilk, then back into flour. Press again.
5. Heat oil. Heat 1 cm of oil to 175°C.
6. Fry. 4 minutes per side until deep golden and cooked through.
7. Toast buns. Mayo on cut sides, toast in a dry pan.
8. Assemble. Bottom bun → lettuce → chicken → top bun.

Tips

• The overnight brine is the difference between a Royale and a sad chicken sandwich.
• Double-dredge is what gives that craggy, irregular crust.
• Mayo on the bun before toasting — gives it that toasted golden look.