American · Lunch
Fried Chicken Sandwich (High-Protein)
A buttermilk-brined boneless chicken thigh dredged in seasoned flour and fried until crisp, served on a toasted brioche bun with sliced hard-boiled egg, pickles, and Dijon mayo. Shredded lettuce and black beans add fiber and freshness to balance the richness.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
841Calories
57.1gProtein
37.5gFat
64gCarbs
11.8gSugar
6.4gFiber
1430mgSodium
448mgChol
9.1gSat Fat
620mgPotassium
145mgCalcium
3.2mgIron
0.8mcgVitamin B12
8.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Place the chicken thigh in a bowl with buttermilk and a pinch of salt, turning to coat evenly. Hard-boil the egg in boiling water for 9 minutes.
2
Marinate
Cover the chicken and refrigerate for 4 hours until the surface turns tacky and begins to adhere.
3
Dredge
Mix flour, paprika, remaining salt and black pepper, then press the buttermilk-coated thigh firmly into the flour until fully coated.
4
Fry
Heat oil in a deep pan to 340°F and fry the thigh 6 to 7 minutes, turning once, until deep golden and 165°F inside.
5
Plate
Toast the brioche bun, peel and slice the boiled egg, warm the black beans, spread mayo and Dijon mustard on bun, then stack lettuce, thigh, egg, pickles, and beans.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1 cup240ml buttermilk
- 1 1/2 cup190g all-purpose flour
- 22 brioche bun
- 22 large eggs
- 2/3 cup120g canned black beans, drained
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp Dijon mustard
- 1 tsp1 tsp paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 88 dill pickle slices
- 30g30g lettuce
- 4 cups960ml vegetable oil, for frying
