This Easy Crispy Chicken Sandwich is a treat! It features juicy chicken that’s perfectly fried to a golden brown, all tucked in a soft bun. Add your favorite toppings for extra yum!
Bite into this sandwich and hear that satisfying crunch! I love piling on pickles and a bit of mayo. Trust me, you won’t want to stop at just one! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless is best for easy frying. If you want a healthier option, you can use chicken thighs, which tend to be juicier. For a vegan alternative, consider using tofu or a plant-based chicken substitute.
Buttermilk: This helps tenderize the chicken. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it stand for 5 minutes to sour before using.
Flour and Cornstarch: Using all-purpose flour gives a great texture, but if you’re gluten-free, opt for a gluten-free flour blend mixed with cornstarch. This combination will still give you that crispy coating.
Buns: I recommend brioche for a slight sweetness, but regular sandwich buns or even whole wheat buns can work too. If you want to go low-carb, use lettuce wraps instead!
How Can I Get My Chicken Extra Crispy?
A big secret to crispy chicken is the double dredging method. Here’s how you do it:
- After marinating the chicken, let any excess buttermilk drip off.
- Coat the chicken in the flour mixture, pressing down to ensure it sticks well.
- For that extra crunch, dip the chicken back into the buttermilk, then coat it once again with the flour mixture. This creates a thicker, crispier shell.
Also, make sure your oil is hot enough (around 350°F/175°C) before adding the chicken. This helps seal in the juices and prevents the chicken from soaking up too much oil.
Easy Crispy Chicken Sandwich
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Oil for frying (vegetable or canola oil)
- 4 sandwich buns, preferably brioche or soft sandwich buns
- Mayonnaise
- Lettuce leaves
- Tomato slices
- Pickle slices
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, followed by at least 1 hour of marinating time, plus around 15-20 minutes for cooking. So, in total, you should set aside about 1 hour and 45 minutes to prepare this delicious sandwich!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by butterflying each chicken breast. Slice horizontally through the chicken, but don’t cut all the way through—open it like a book. Pound it gently with a meat mallet until it’s about 1/2 inch thick for even cooking.
2. Marinating:
In a bowl, mix the buttermilk, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and garlic powder. Submerge the chicken breasts in this mixture and refrigerate for at least 1 hour, or even up to overnight. This step is essential as it keeps the chicken juicy and flavorful!
3. Making the Dredge:
In a shallow dish, combine the all-purpose flour, cornstarch, paprika, and the remaining salt and pepper. This mix will create the crispy coating for your chicken!
4. Heating the Oil:
Pour about 2 inches of oil into a large skillet or deep fryer and heat it to 350°F (175°C). Make sure it’s hot enough for crispy frying!
5. Bread the Chicken:
Take the chicken out of the buttermilk, allowing the excess to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure it’s well coated. For an extra crispy coating, dip into the buttermilk one more time and then back into the flour mixture (double dredge).
6. Frying the Chicken:
Gently place the chicken in the hot oil. Fry each piece for about 4-5 minutes per side, until they turn a beautiful golden brown and are fully cooked (the internal temperature should reach 165°F or 74°C). Remember not to overcrowd the pan—fry in batches if needed!
7. Draining:
Once cooked, transfer the chicken to a wire rack or paper towels to drain off any excess oil.
8. Toasting the Buns:
For a little crunch, lightly toast your sandwich buns in a skillet or toaster until golden brown. This will add a nice texture to your sandwich.
9. Assembling the Sandwiches:
Start by spreading mayonnaise on the bottom bun. Layer with crispy pickle slices, a few crisp lettuce leaves, and fresh tomato slices. Place the hot, crispy chicken on top, add a touch more mayo on the top bun, and crown your masterpiece!
10. Serve:
Enjoy your delicious homemade crispy chicken sandwich immediately, paired with your favorite sides like fries or a salad!
Indulge in the juicy, crunchy goodness of this sandwich, and don’t forget to share (or not)! Enjoy!
FAQ about Easy Crispy Chicken Sandwich Recipe
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will give you even juicier meat, and they’re less likely to dry out while frying. Just make sure to adjust the cooking time if the pieces are thicker.
What If I Don’t Have Buttermilk?
No worries! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles, and you’re good to go!
How Do I Store Leftover Chicken Sandwiches?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, the chicken is best warmed in an oven at 350°F (175°C) for about 10-15 minutes until crispy again.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute all-purpose flour with a gluten-free flour blend and cornstarch. This will still give you a crispy coating without the gluten! Just ensure all other ingredients, like the buns, are also gluten-free.
