NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- chicken breast, boneless, skinless4 piece
- poultry shake
- cornmeal
- melted butter
- buns, 1-inch buns, split in half6 piece
- peanut oil2 1/2 quart
- salt
- black pepper, freshly ground
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Brush cut sides of buns with melted butter, and season with salt and freshly ground black pepper. Toast cut side down in a hot pan. Set aside.
Coat chicken with melted butter. Season liberally with poultry shake and dredge in cornmeal. Let rest 2–3 minutes.
Heat oil to 350°F. Add chicken breasts and fry, 1 at a time, about 10 minutes. Drain on a cooling rack.
Cut chicken into portions that fit the buns. Place 1 chicken piece on each bottom half of a bun and top with the other half. Serve warm.
