Classic Southern Crispy Chicken Sandwich

Place chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound the thickest parts gently until each cutlet is of even thickness, approximately 1.5cm (0.6 inches).

In a bowl, combine the chicken, buttermilk, and salt. Ensure chicken is fully submerged. Let sit at room temperature for 20 minutes (or refrigerate up to 4 hours).

Set up a breading station. In one shallow bowl, whisk eggs and water. In another, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, and black pepper. Drizzle 15ml of the marinade into the flour mixture and work it in with fingers to create small craggy lumps.

Fill a heavy skillet or Dutch oven with 5cm of vegetable oil. Heat over medium-high heat until the oil reaches 175°C (350°F).

Remove chicken from buttermilk, letting excess drip off. Dip into the seasoned flour, pressing firmly to adhere the breading into every crevice. Shake off excess flour.

Carefully lower chicken into the hot oil (do not overcrowd; cook in batches if necessary). Fry for 3-4 minutes per side until golden brown and the internal temperature reaches 74°C (165°F).

Transfer fried chicken to a wire rack to drain. Season immediately with a pinch of salt while hot.

Butter the cut sides of the buns. Toast in a separate skillet over medium heat until golden brown.

Spread mayonnaise on both halves of each toasted bun. Place a lettuce leaf on the bottom bun, top with the hot fried chicken, and close with the top bun.