This crispy chicken sandwich is a winner! Juicy chicken, coated in a crunchy batter, is sandwiched between soft buns, making it oh-so-satisfying.
You can dress it up with your favorite toppings—lettuce, pickles, or a good dollop of mayo. I love adding a slice of cheese for extra yum! 🧀
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is perfect for frying, but thighs work too for extra juiciness. If you’re looking for a healthier option, use turkey breast.
Buttermilk: This is key for tenderizing the chicken. If you don’t have any, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes—voilà , homemade buttermilk!
Flour and Cornstarch: The combo helps achieve a super crispy coating. You can swap cornstarch for potato starch or even use gluten-free flour if needed.
Veggies: Don’t have dill pickles? Try bread-and-butter pickles or sliced jalapeños for some spice. You can also add avocado for creaminess!
How Do I Get The Chicken Extra Crispy?
A super crispy chicken patty is all about the coating and frying technique. Here are some tips:
- After dredging the chicken, let it sit for a few minutes. This helps the coating stick better.
- Fry at 350°F (175°C); too low, and it’ll absorb oil; too high, and it’ll burn. A kitchen thermometer is handy here!
- Fry in small batches to avoid crowding, which can lower the oil temperature.
- Set fried chicken on a wire rack instead of paper towels. This keeps it crispy all over.
Easy Crispy Chicken Sandwich
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts, pounded to even thickness
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil, for frying
For Assembly:
- 4 sandwich buns (brioche or soft hamburger buns)
- Mayonnaise
- 4 large fresh lettuce leaves
- 2 medium tomatoes, sliced
- Dill pickle slices
How Much Time Will You Need?
This recipe will take approximately 15 minutes to prepare and about 15 minutes to cook. Allow for at least 1 hour of marinating time, but for the best results, consider letting the chicken sit in the buttermilk overnight. In total, you’re looking at around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Place the chicken breasts into the buttermilk marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor and tenderness.
2. Prepare the Coating:
In a separate shallow dish, mix the flour and cornstarch together until well combined. This will help create a crispy coating on the chicken!
3. Coat the Chicken:
Once the chicken has marinated, remove it from the buttermilk, letting any excess drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to make sure the flour sticks well to the chicken.
4. Fry the Chicken:
In a deep skillet or pot, heat about 1 to 1.5 inches of vegetable oil over medium heat until it reaches about 350°F (175°C). Carefully add the coated chicken breasts to the hot oil, frying until golden brown and cooked through, about 5-7 minutes per side, depending on thickness. The internal temperature should reach 165°F (75°C). Once cooked, transfer the chicken to a wire rack or paper towels to drain excess oil.
5. Toast the Buns:
While the chicken is frying, you can lightly toast the sandwich buns in another skillet or under the broiler for a minute or two until they are golden.
6. Assemble the Sandwich:
Spread a layer of mayonnaise on both the top and bottom buns. On the bottom bun, stack a few dill pickle slices, followed by a fresh lettuce leaf, and some tomato slices. Top this with the crispy fried chicken, and then cap it with the top bun.
7. Serve & Enjoy:
Serve your crispy chicken sandwich immediately while it’s still hot and crispy. Enjoy the satisfying crunch paired with juicy chicken, fresh veggies, and creamy mayo!
This sandwich is crispy, juicy, and oh-so-satisfying—just as delicious as it looks! Perfect for lunch or dinner!
FAQ for Easy Crispy Chicken Sandwich
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative and tend to stay juicier during frying. Just adjust the cooking time slightly, as thighs may take a couple of minutes longer to cook through.
How Can I Make This Recipe Gluten-Free?
To make a gluten-free version, simply use a gluten-free all-purpose flour for the coating and make sure the buttermilk and other ingredients are gluten-free. You can also use almond flour or a combination of ground rice and cornstarch for an alternative coating!
How Do I Store Leftovers?
Store any leftover chicken and sandwich components separately in airtight containers in the fridge for up to 3 days. To reheat, warm the chicken in the oven or air fryer for crispiness, and assemble your sandwich fresh before serving.
Can I Freeze the Chicken Before Cooking?
Yes, you can freeze the marinated chicken for up to 3 months. Make sure to thaw it in the refrigerator overnight before frying. Freshly fried chicken is best, so avoid freezing after cooking if you can!
