Chicken-frying isn’t just for steak. This Southern tradition of shallow pan frying thinly pounded cuts of meat coated in seasoned flour (as opposed to deep frying whole pieces) works just as well with chicken or pork. Here chicken breasts are dipped in buttermilk, then dredged in flour seasoned with paprika, black pepper, and ground mustard, plus a little powdered sugar to help with browning. They’re fried until crispy, put in a hoagie roll smeared with mayonnaise, and topped with shredded iceberg lettuce and quick-pickled sweet peppers. Make the pickled peppers and some classic macaroni salad in advance and you’ll have a patio-friendly dinner on the table in about 40 minutes.
Game plan: The pickled peppers need to be made at least 1 day in advance, so plan accordingly. Any leftover peppers can be stored in the refrigerator for up to 1 month.
This recipe was featured as part of our summer ingredients recipe slideshow.
For the chicken: