This Easy Crispy Chicken Sandwich is a true winner for dinner! With juicy chicken coated in a crunchy layer, it’s sure to satisfy your cravings.
Who doesn’t love a good chicken sandwich? I like to load mine up with fresh veggies and a little mayo for that extra yum! You’ll want to make these again and again!
Making these sandwiches is a breeze. Just fry the chicken, pile on your favorite toppings, and it’s ready to go. Dinner never tasted so good!
Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe. If you prefer, you can substitute them with thighs for a richer flavor, or use plant-based chicken alternatives for a vegetarian option.
Buttermilk: This tenderizes the chicken beautifully. If you don’t have buttermilk, mix one cup of regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes.
Flour & Seasonings: All-purpose flour gives that lovely crispy coating. You can try using gluten-free flour if needed. The seasoning mix can be adjusted; add more spices like cayenne for heat or omit it for a milder flavor.
Buns: Brioche buns are sweet and soft. You could also use whole wheat or sandwich rolls for a different texture, or gluten-free buns for a dietary alternative.
How Do I Get the Chicken Extra Crispy?
Getting that perfect crispy coating is all about the techniques you use. First, marinating chicken in buttermilk adds flavor and moisture. The longer, the better! Here are the steps to ensure a crispy result:
- After marinating, let excess buttermilk drip off entirely before coating with flour.
- Press the flour mixture onto the chicken firmly; this helps it stick better while frying.
- Fry in hot oil, making sure not to overcrowd the pan. This keeps the temperature consistent, ensuring crispiness.
- After frying, drain on a rack rather than paper towels; this prevents steam from making the chicken soggy.
Easy Crispy Chicken Sandwich
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts (about 1/2 inch thick)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
For the Coating:
- 1 1/4 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
For Frying:
- Vegetable oil (for frying)
For Assembling:
- 4 sandwich buns (preferably brioche)
- Mayonnaise
- Leafy green lettuce leaves
- Tomato slices
- Dill pickle slices
How Much Time Will You Need?
This recipe takes around 1 hour and 30 minutes total. You’ll spend about 15-20 minutes prepping the chicken and ingredients, an hour for marinating, and then 20-30 minutes cooking and assembling the sandwiches.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the buttermilk and optional hot sauce. Submerge the chicken breasts in this mixture, cover the bowl, and place it in the refrigerator. Allow it to marinate for at least 1 hour, or overnight for even better flavor and tenderness.
2. Prepare the Coating:
While the chicken is marinating, prepare your coating. In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper for a little heat.
3. Heat the Oil:
In a large skillet or frying pan, pour in about 1 inch of vegetable oil and heat it over medium-high heat. It’s ready when the oil reaches 350°F (175°C) or a pinch of flour sizzles when dropped in.
4. Coat the Chicken:
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each breast thoroughly in the seasoned flour mixture, pressing down to ensure the flour adheres well.
5. Fry the Chicken:
Carefully place the coated chicken in the hot oil. Fry them for about 5–7 minutes on each side. Cook until golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat if necessary to prevent burning.
6. Drain and Rest:
Once cooked, transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil.
7. Toast the Buns:
While the chicken rests, lightly toast your sandwich buns in a skillet or oven until they are golden brown. This adds a nice crunch!
8. Assemble the Sandwich:
Spread mayonnaise on both the top and bottom buns. On the bottom bun, layer with pickle slices, leafy lettuce, and tomato slices. Then top it off with the crispy chicken breast, and place the top bun on.
9. Serve Immediately:
Enjoy your delicious crispy chicken sandwich while it’s fresh and hot! It’s sure to be a crowd-pleaser!
With crispy fried chicken, fresh vegetables, and creamy mayonnaise, this sandwich is perfect for a cozy dinner at home or anyone craving something satisfying!
FAQ for Easy Crispy Chicken Sandwich Recipe
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely first! Thaw frozen chicken in the refrigerator overnight, or quickly using the cold water method. Pat it dry before marinating to ensure the coating sticks well.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly.
How Can I Make This Sandwich Healthier?
To lighten it up, consider using grilled chicken instead of fried for a lower-calorie option. You can also use whole grain buns and add plenty of veggies like avocado or spinach for extra nutrients!
How Should I Store Leftover Sandwiches?
If you have any leftovers, store the chicken separately from the buns and toppings in an airtight container in the fridge for up to 3 days. To reheat, simply warm the chicken in the oven or microwave and assemble the sandwich fresh when ready to eat.
