Grillnation’s Beer-Battered Fried Chicken Sandwich Recipe

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• 3 Whole chicken breasts butterflied
• 6 Brioche buns
• Pickle chips
• Mayonnaise
• 6 Colby Jack cheese slices

Buttermilk Pickle Soak

• 3 cups Buttermilk
• 1 cup Pickle juice
• ¼ cup Hot sauce
• 1 tbsp Kosher salt
• 1 tbsp Black pepper
• 2 tsp Chili powder

Wet Beer Batter

• 3 cups All-purpose flour
• 1 cup Corn starch
• 1 cup Lager beer
• 1 cup Water
• 1 tbsp Black pepper
• 1 tbsp Chili powder
• 1 tbsp Onion powder
• 1 tbsp Garlic powder
• 1 tbsp Cayenne
• 2 tsp Kosher salt

Wet Sauce For Basting

• 2 tsp Chili powder
• 2 tsp Smoked paprika
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 2 tbsp Hot cooking oil

• Start by butterflying the chicken breasts. Trim any uneven edges and remove visible silver skin so the pieces cook evenly.
• Make the buttermilk pickle soak in a large bowl: combine buttermilk, pickle juice, hot sauce, kosher salt, black pepper and chili powder. Whisk well, submerge the chicken, and refrigerate for about 4 hours.
• When the soak is done, heat about 2 quarts of cooking oil in a large skillet over medium heat and bring the oil to approximately 325°F (about 163°C) for frying.
• While the oil heats, prepare the wet beer batter: whisk together all-purpose flour, corn starch, black pepper, chili powder, onion powder, garlic powder, cayenne, kosher salt, lager beer and water until smooth.
• Dredge each piece of chicken in the batter and carefully lower into the hot oil. Fry only two pieces at a time to keep the oil temperature steady.
• Fry the chicken for about 3½ minutes, remove briefly, add another batch for 3½ minutes, then return the first batch to the oil for an additional 3 minutes. Repeat this rotation until all pieces are cooked through and golden.
• Prepare the basting sauce by whisking chili powder, smoked paprika, onion powder and garlic powder with 2 tablespoons of hot cooking oil. Brush this over the fried chicken while hot to add flavor and gloss.
• Place a slice of Colby Jack cheese on each chicken piece so it softens from the residual heat.
• Toast the brioche buns, spread mayonnaise on top and bottom, and add pickle chips to taste.
• Assemble the sandwich: mayo and pickles on the buns, chicken with cheese on the bottom bun, crown with the top bun, and serve immediately.
• Enjoy this beer-battered fried chicken sandwich with friends and family.