Long Chicken-style extra-long crispy chicken sandwich

Ingredients

Chicken

• 4 large chicken breast fillets (200 g each), butterflied AND stretched lengthwise
• 300 ml buttermilk
• 1 tsp salt

Seasoned flour

• 200 g plain flour
• 2 tbsp cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt

To assemble

• 4 long sub-style hoagie 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. Stretch. Butterfly the breast, then pound/stretch it lengthwise so it’s about 20 cm long and 1 cm thick.
3. Flour. Mix dry ingredients in a shallow bowl.
4. Dredge. Lift chicken from buttermilk, let excess drip. Press into the seasoned flour. Rest 10 minutes.
5. Double-dredge. Dip back into buttermilk, then back into flour.
6. Heat oil. Heat 1 cm of oil to 175°C.
7. Fry. Cook 4 minutes per side until deep golden and cooked through.
8. Toast buns. Mayo on cut sides, toast in a dry pan.
9. Assemble. Bottom bun → lettuce → chicken (fold to fit) → top bun.

Tips

• The “long” is the whole point. Stretch the breast — don’t just butterfly it.
• The fillet will be wider than the bun. Fold it inside the long sub bun.
• Sub-style buns work better than regular burger buns here. More filling, easier to eat.