Ingredients
Instructions
Place the chicken breast in a bowl and pour the buttermilk over it. Cover and marinate in the fridge for at least 30 minutes (or up to overnight for best flavour).
In a shallow dish, combine the plain flour, paprika, garlic powder, salt, and black pepper.
In a separate bowl, beat the egg.
Remove the chicken breast from the buttermilk, letting the excess drip off. Dip it into the beaten egg, then dredge it in the seasoned flour mixture, pressing to coat well.
Heat the vegetable oil in a frying pan over medium-high heat until hot (about 175°C/350°F).
Fry the chicken breast for about 4-5 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with kitchen paper to drain.
Toast the sandwich bun lightly.
Spread mayonnaise on the bottom half of the bun. Place the fried chicken breast on top, then add romaine lettuce leaves and tomato slices.
Top with the other half of the bun and serve immediately.