This crispy chicken sandwich is a winner! With juicy chicken coated in crunchy breading, it’s perfect for lunch or dinner. Serve it on a soft bun with your favorite toppings!
I can’t resist adding a bit of mayo and lettuce. It’s such a simple recipe, and I love how quickly it comes together. Perfect for those busy weeknights when you need something tasty! 🍗
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this sandwich. If you’re looking for something different, try using chicken thighs for extra juiciness, or even tofu for a vegetarian version.
Buttermilk: Buttermilk helps tenderize the chicken. If you don’t have any, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 10 minutes to make a homemade substitute.
Flour and Cornstarch: This combination gives the chicken its crispy coating. You can swap all-purpose flour for whole wheat flour or gluten-free flour if needed, but make sure it’s suitable for frying.
Bun: Brioche buns are my favorite for their softness. However, you can use regular sandwich buns, whole grain, or even lettuce wraps for a low-carb option.
How Can I Ensure My Chicken is Perfectly Crispy?
The secret to getting that crispy texture lies in the breading and frying process. Here are a few tips to nail this step:
- After soaking the chicken in buttermilk, let it sit in the flour mixture for a moment. This helps the breading adhere better.
- Double-dredging (coating again after dipping in buttermilk) creates a thicker crust for extra crunch.
- Heat your oil to the right temperature – around 350°F (175°C). If the oil isn’t hot enough, the breading can get soggy.
- Don’t overcrowd the pan when frying. This reduces the oil temperature, leading to less crispy results.
With these insights, you’ll be well on your way to making a delicious, crispy chicken sandwich that everyone will love! Enjoy!
Easy Crispy Chicken Sandwich Recipe
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts (split or pounded about 1/2-inch thick)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
For the Breading:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
For Frying and Assembling:
- Vegetable oil, for frying
- 4 sandwich buns (brioche buns recommended)
- Mayonnaise
- Leaf lettuce leaves
- Tomato slices
- Dill pickle slices
How Much Time Will You Need?
This recipe takes about 1 hour of prep time (including marinating) and 15-20 minutes for frying. Overall, you’ll be enjoying your homemade crispy chicken sandwich in about 1 to 1.5 hours, depending on how long you marinate the chicken!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, combine buttermilk, garlic powder, paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Add the chicken breasts, making sure they are fully submerged. Cover and refrigerate for at least 1 hour (or up to overnight) to give them the best flavor and tenderness.
2. Prepare the Breading:
In another bowl, whisk together the flour, cornstarch, baking powder, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. This mix will coat the chicken and make it crispy!
3. Heat the Oil:
Pour vegetable oil into a large skillet or deep pan until it is about 1/2 inch deep. Heat it over medium-high heat until it reaches 350°F (175°C). A kitchen thermometer is super helpful here, or you can drop a small piece of bread into the oil; it should sizzle and turn golden if it’s hot enough.
4. Dredge the Chicken:
Take each chicken breast out of the buttermilk marinade, letting the excess drip off. Dredge it in the flour mixture, pressing down firmly so it sticks well. For that extra mouthwatering crispiness, dip the chicken back into the buttermilk briefly and then into the flour mixture again to double-dredge it.
5. Fry the Chicken:
Carefully place the breaded chicken into the hot oil. Fry for about 4-5 minutes on each side, or until it is golden brown and crispy, and check that the internal temperature reaches 165°F (74°C). Remember not to overcrowd the pan—fry in batches if needed to keep the oil hot!
6. Drain:
Once golden and cooked, transfer the fried chicken to a wire rack over a baking sheet or a paper towel to drain off any excess oil. This keeps the chicken nice and crispy!
7. Assemble the Sandwich:
While the chicken cools slightly, lightly toast the buns. Spread mayonnaise on the top and bottom buns. On the bottom bun, layer your dill pickles, leaf lettuce, and tomato slices. Then, place the crispy chicken breast on top and cap it off with the top bun.
8. Serve:
Serve your crispy chicken sandwich immediately to enjoy it warm and fresh. For more zing, add some spicy mayo or your favorite sauce if you like!
Enjoy your homemade crispy chicken sandwich with fresh greens and pickles for the perfect crispy and juicy bite!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely in the refrigerator before marinating. This ensures it absorbs the flavor properly and cooks evenly.
How Do I Store Leftover Chicken Sandwiches?
Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. For best results, store the chicken and toppings separately from the buns to maintain their texture. When ready to eat, reheat the chicken in the oven or microwave.
Can I Make This Recipe Gluten-Free?
Absolutely! You can substitute regular all-purpose flour with a gluten-free flour blend and cornstarch (which is naturally gluten-free). Just ensure all other ingredients are gluten-free as well.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 10 minutes, and it will thicken slightly, perfect for marinating the chicken.
