Easy Crispy Chicken Sandwich Recipe

Key Ingredients & Substitutions

Chicken: Boneless, skinless chicken breasts are ideal for this recipe. You can use thighs if you prefer a richer flavor. They tend to stay juicier too!

Buttermilk: This ingredient helps tenderize the chicken and create a tender bite. If you don’t have buttermilk, you can mix milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes.

Flour: All-purpose flour is the base for the crispy coating. If you want a gluten-free option, use a gluten-free flour blend. Just make sure it has xanthan gum for good binding!

Hot Sauce: This is optional but adds a nice kick. If you’re looking for a milder flavor, you can leave it out or choose a milder hot sauce.

How Can I Achieve the Perfect Crunch on My Chicken?

Frying the chicken is where you can get that amazing crunch! Here are some tips to help you get it just right:

• Make sure your oil is hot enough before adding the chicken. You can test this with a small bit of batter; it should sizzle right away.
• Don’t overcrowd the pan! Fry in batches to maintain the oil’s temperature and ensure even cooking.
• Drain the fried chicken on paper towels. This helps remove excess oil and keeps the coating crispy.
• Let the fried chicken rest for a couple of minutes before assembling the sandwich. This keeps it crunchy!

Easy Crispy Chicken Sandwich

Ingredients You’ll Need:

For the Chicken:

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup buttermilk
• 1 teaspoon hot sauce (optional)

For the Coating:

• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Frying and Assembly:

• Vegetable oil, for frying (about 2-3 cups)
• 4 sandwich buns, preferably brioche or potato buns
• Mayonnaise (about 1/4 cup)
• Lettuce leaves (4 leaves)
• Tomato, sliced (4 slices)
• Dill pickle slices (about 8 slices)

How Much Time Will You Need?

This recipe takes about 15 minutes to prepare and 15-20 minutes to cook. Plan for at least 1 hour of marinating time to get the chicken nice and tender! In total, you’re looking at around 1 hour and 35 minutes from start to finish, but most of that time is just letting the chicken soak up all that goodness!

Step-by-Step Instructions:

1. Prepare the Chicken:

Using a sharp knife, slice each chicken breast horizontally to create two thinner cutlets (about 1/2 inch thick). This helps them cook evenly and stay juicy.

2. Marinate:

In a bowl, combine the buttermilk and hot sauce if using. Add the chicken cutlets and coat well. Cover and refrigerate for at least 1 hour or up to overnight for extra tenderness and flavor.

3. Prepare the Coating:

In a shallow dish, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This will be what gives your chicken that delicious crunch!

4. Dredge the Chicken:

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing lightly to adhere. Set aside on a wire rack or plate to let the coating stick.

5. Heat the Oil:

Pour vegetable oil into a large skillet or frying pan to a depth of about 1 inch. Heat over medium-high heat until the oil reaches about 350°F (175°C). You can test this by dropping a pinch of flour in; it should sizzle right away!

6. Fry the Chicken:

Carefully add the chicken pieces to the hot oil, cooking in batches if necessary. Fry each side for 4-5 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels to keep them crispy.

7. Toast the Buns:

While the chicken is frying, toast the sandwich buns lightly in a dry skillet or toaster until golden. This adds extra flavor and helps prevent the buns from getting soggy.

8. Assemble the Sandwich:

Spread mayonnaise evenly on both the top and bottom buns. On the bottom bun, layer pickles, lettuce, and tomato slices. Place the crispy chicken on top, then cap with the top bun.

9. Serve:

Serve immediately while hot and crunchy. Optionally, you can pair it with your favorite fries or chips for a complete meal.

Enjoy your homemade Easy Crispy Chicken Sandwich with all the classic flavors and a perfect crunch! Your taste buds will thank you!

FAQ for Easy Crispy Chicken Sandwich

Can I Use Chicken Thighs Instead of Breasts?

Absolutely! Chicken thighs will give the sandwich a juicier and richer flavor. Just make sure they are boneless and skinless for the best results in this recipe.

What’s a Good Substitute for Buttermilk?

If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and you’re good to go!

How Do I Keep the Chicken Crunchy After Frying?

After frying, drain the chicken on paper towels to absorb excess oil and let it rest for a couple of minutes before assembling. Avoid stacking the chicken pieces on top of each other to prevent sogginess.

Can I Make This Sandwich Ahead of Time?

While the sandwich is best enjoyed fresh, you can prepare the chicken and coat it ahead of time. Store the dredged chicken in the fridge for up to 24 hours before frying. Just make sure to fry it fresh for the best crunch!