Print

Mary Brown’s Big Mary Sandwich

Mary Brown's Big Mary Sandwich - recipe card
Print Recipe

A homemade version of the iconic Canadian fried chicken sandwich featuring a juicy, buttermilk-marinated chicken breast coated in a seasoned flour-cornstarch blend and fried until golden and crunchy. Served on a toasted brioche bun with crisp lettuce, ripe tomato, and creamy mayonnaise, this sandwich delivers the perfect balance of savory, tangy, and rich flavors.

Ingredients

Scale
  • 4 boneless skinless chicken breasts (6 oz / 170 g each)
  • 1 cup buttermilk
  • 1 tbsp hot sauce (optional, for tang)
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 large eggs
  • 4 cups vegetable oil (for frying; about 2 tbsp absorbed per serving)
  • 4 brioche buns, split
  • 4 leaves green leaf lettuce
  • 1 large tomato, sliced into 4 rounds
  • 1/4 cup mayonnaise
  • 8 dill pickle slices (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and gently pound with a rolling pin or meat mallet to an even 1/2-inch thickness. This ensures uniform cooking and a tender bite; avoid tearing the meat.
  2. In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the pounded chicken breasts in the marinade, cover with plastic wrap, and refrigerate for at least 4 hours or up to 24 hours. The buttermilk tenderizes the chicken and the hot sauce adds a subtle heat that builds during frying.
  3. For the breading, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper in a shallow dish. Whisk until evenly distributed. The cornstarch enhances crispiness, and the paprika provides color and a mild smoky note.
  4. In a second shallow dish, beat the eggs with 2 tablespoons of water until frothy. This egg wash helps the second layer of breading adhere, creating a thick, craggy crust.
  5. Remove one chicken breast from the buttermilk, letting excess drip off. Dredge it thoroughly in the flour mixture, shaking off any excess. Then dip it into the egg wash, allowing excess to drip, and finally coat it again in the flour mixture, pressing firmly to ensure a thick, even crust. Place on a wire rack set over a baking sheet. Repeat with remaining breasts.
  6. Pour vegetable oil into a heavy-bottomed pot (like a Dutch oven) to a depth of 2 inches. Heat over medium-high until the oil reaches 350°F / 177°C on a deep-fry thermometer. If you don’t have a thermometer, test by dropping a pinch of breading into the oil; it should sizzle vigorously and rise to the surface within seconds.
  7. Carefully lower two breaded chicken breasts into the hot oil using tongs. Fry for 4 to 5 minutes per side, flipping once, until the crust is deep golden brown and the internal temperature of the chicken registers 165°F / 74°C on an instant-read thermometer. Transfer to a clean wire rack to drain excess oil. Repeat with the remaining chicken.
  8. While the chicken rests, toast the brioche buns in a dry skillet over medium heat, cut-side down, for about 1 minute until they are golden and fragrant. Alternatively, split and toast them in a 350°F / 177°C oven for 3 to 4 minutes.
  9. Spread 1 tablespoon of mayonnaise on the cut side of each top and bottom bun. This adds creaminess and helps prevent the bun from getting soggy.
  10. To assemble each sandwich, place a lettuce leaf on the bottom bun, followed by a tomato slice. Set the fried chicken breast on top, add 2 dill pickle slices if using, and cap with the top bun. Serve immediately while the chicken is hot and the crust is crisp.

Notes

Storage: Refrigerate leftover fried chicken (separate from bun and toppings) in an airtight container for up to 3 days. To reheat, place chicken on a wire rack over a baking sheet in a 375°F / 190°C oven for 10–12 minutes, flipping halfway, until hot and crispy. Avoid microwaving, as it will soften the coating. Buns and toppings should be kept fresh and assembled just before serving. For best results, fry the chicken just before eating.

Nutrition

Keywords: Mary Brown's Big Mary, Big Mary sandwich, fried chicken sandwich, Canadian fast food, buttermilk chicken, crispy chicken breast, homemade Big Mary, Canadian cuisine, fried chicken recipe, chicken sandwich, copycat recipe

Find it online: https://copycatkitchenco.com/mary-browns-big-mary-sandwich/