Cooking On The Couch: Sweet Chick Fried Chicken Sandwich

NEW YORK (WLNY) -- March 19 is National Poultry Day, so what better way to celebrate than with some delicious chicken.

John Seymour, co-owner of Brooklyn's Sweet Chick, stops by The Couch to share one of his special recipes.

Sweet Chick Fried Chicken Sandwich

Makes 4 sandwiches

Brine

2 cups buttermilk

2 tbsp kosher salt

2 tbsp dried thyme

1 tbsp garlic powder

1 tbsp onion powder

1 tsp dried cayenne

4 boneless skinless chicken breasts

Thoroughly mix buttermilk and spices. Pour over chicken breasts, cover, and refrigerate for 24 hours.

Dredge

2 cups rice flour

1 tbsp paprika

1 1/2 tsp onion powder

1 1/2 tbsp garlic powder

1/2 tsp salt

2 cups buttermilk

3 eggs

Pat dry the brined chicken and set aside.

Combine the rice flour, paprika, onion powder, garlic powder, and salt in a medium shallow bowl.

In a separate wide shallow dish, whisk the buttermilk and eggs until combined.

Working one piece at a time, dredge chicken in flour mixture.

Shake off excess flour and continue with remaining chicken.

Dip dredged chicken in buttermilk and egg mixture.

Dredge chicken again in flour mixture, shaking off excess.

Continue until all chicken has been dredged, dipped in buttermilk, and dredged again.

Fry chicken in hot peanut or vegetable oil until golden and internal temperature registers 180 degrees.

To serve: Serve on a sandwich bun with pickled shallot slaw.

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