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This fried chicken sandwich is one of “Un-Wine’d” host Tassie Pippert’s favorite recipes

Fried chicken sandwich with two pickles on the side on a white plate next to a glass of rose
Photo by Shari Pennington

This crispy sandwich pairs well with Brut Rose from Early Mountain Vineyards and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.

What You’ll Need:

  • 4 chicken breast filets, approximately 5 ounces each
  • 2 c. buttermilk
  • 1 t. Garlic powder
  • 1 t. Onion powder
  • 1 t. Salt
  • ½ t. Black pepper
  • 1 c. flour
  • 1 egg
  • 2 c. corn flake crumbs

  • Oil for frying
  • ⅓ c. Mayonnaise
  • 3 T. chopped hot pepper relish
  • 2 T. finely minced red onion
  • 4 buns
  • 4 slices ripe tomato
  • Leaf lettuce
  • Mixing bowl


Step 1: Mix together the buttermilk, garlic powder, onion powder, salt, and black pepper.

Step 2: Trim the chicken breasts if necessary, and place the chicken in the mixture to marinate overnight.

Step 3: Drain the chicken well and reserve the buttermilk mixture. Place the flour on a plate.

Step 4: In a medium bowl, mix together the reserved buttermilk mixture and the egg. Beat well to mix in the egg.

Step 5: Place the cornflakes on a separate plate.

Step 6: Heat the oil in a dutch oven or pan with high sides, or in a deep fryer, to 350 F.

Step 7: Dredge the chicken in flour then dip in the buttermilk-egg mixture. Then roll in the cornflakes and drop into the oil to fry.

Step 8: Fry until the chicken is golden brown and the internal temperature is 165 F. Then drain on paper towels.

Step 9: In a small bowl combine the mayonnaise, hot pepper relish, and the minced onion.

Step 10: Arrange the buns on a platter and spread the top and bottom insides of the bun liberally with the mayonnaise mixture.

Step 11: Place a piece of the chicken on the bottom of each bun. Top with a slice of tomato and some lettuce.

Step 12: Place the top half of the bun over the lettuce and secure with a pick.

Step 13: Then serve with your favorite sides.

Serves 4