Fried Chicken Lettuce Cups

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 14 to 16 lettuce cups
For this recipe, we took everything you love about a fried chicken sandwich and turn it into a small, handheld appetizer. Cutting the chicken into bite-sized nuggets before covering it with batter and frying it, is key here — doing so transforms the protein into the perfect topping for crunchy lettuce cups.



  1. Combine the chicken, 1 cup buttermilk, the pickle brine and cayenne in a bowl. Cover and refrigerate at least 1 hour.
  2. Meanwhile, whisk the remaining 1/4 cup buttermilk, the sour cream, lemon juice, Worcestershire sauce, scallion, dill and a pinch of salt in a separate bowl. Chill until ready to use.
  3. Heat 2 inches of vegetable oil in a large pot until it reaches 350˚ F. Combine the flour, mustard powder, garlic powder, onion powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a bowl. Remove the chicken from the buttermilk mixture, letting the excess drip off, and toss with the flour mixture. Fry until golden and cooked through, 6 minutes. Remove to a rack and season with salt.
  4. Divide the fried chicken among the lettuce cups. Top with the chilled dressing and diced pickles.

Cook’s Note

Little Gem lettuce is the perfect size for these apps. If you can’t find it, use Bibb lettuce.