A Crispy Chicken Sandwich with a juicy and tender center. Learn how to make fried chicken breast with a perfectly seasoned thick and shaggy crust.

crispy chicken sandwich in hands

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Watch Chicken Sandwich Video Tutorial:

A homemade chicken sandwich tastes fresher because you aren’t re-using the same oil all day long. They are more satisfying than Popeyes Chicken Sandwich or even the famous Chik fil A.

Just like homemade Burgers, these chicken sandwiches are a fun and inexpensive way to feed a crowd. This recipe makes 6 chicken sandwiches and the chicken patties reheat well so they are great for meal planning.

How to Make Fried Chicken Breast:

A great fried chicken starts with a well-seasoned marinade. The combination of buttermilk and hot sauce tenderizes the chicken and the generous amount of seasoning adds flavor.

Ingredients for Fried chicken marinade

1. Pound chicken cutlets between plastic wrap to an even 1/2” thickness for even frying.

2. Marinate chicken – In a large mixing bowl, combine marinade ingredients, add chicken and stir to coat. Cover and refrigerate 2-4 hours or overnight.

3. Dredge Chicken – In a separate shallow bowl, whisk together: flour, baking powder, salt, pepper, paprika, onion powder, and garlic powder. Lift a piece of marinated chicken, letting excess marinade drip off, and dip chicken into the flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack. Keep the flour mixture for step 5.

4. Heat 1-inch of oil in a soup pot or dutch oven to 350˚F. See our favorite oils for frying below.

5. Re-dip the chicken into the flour mixture just before frying. Add chicken 2 pieces at a time so you don’t crowd.

how to dredge chicken for frying step by step photo collage

7. Fry the Chicken – Adjust the temperature of the oil to keep it at 300-325˚F while frying. Cook 3-4 minutes on the first side, then flip and cook 2-3 minutes or until the internal temperature reaches 160-165˚F. Transfer to a wire rack.

Fried chicken breast resting on a wire rack

Pro Tips for Crisp and Juicy Fried Chicken:

  • Give it time to marinate: buttermilk helps to tenderize the chicken so marinate at least 2 hours or overnight.
  • Seasoning the flour well: Don’t skimp on the seasoning. Press the flour mixture onto the chicken to adhere well.
  • Double dip – just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.
  • The right oil temperature: heat to 350˚F before adding chicken then adjust the temperature to keep it at 300-325˚F while frying. Don’t overcrowd the pot or the oil temperature will drop quickly. A clip-on pot thermometer is really useful.
  • When to remove the chicken: take the chicken out of the hot oil once it’s cooked through and browned. The internal temperature will continue to rise as the chicken rests and should reach 165˚F so take the chicken out just before that. Insert an instant-read thermometer in the side of your chicken to check.
  • DO NOT drain on paper towels: drain or rest fried chicken on a wire rack set over a baking sheet to allow air to circulate. Draining on paper towels will trap steam and the crust will soften.

Large piece of fried chicken breast with shaggy crust cooling on wire rack

Classic Toppings for a Chicken Sandwich:

These are the classic toppings for a fried chicken sandwich. If you want to cut down on prep, you can also skip all of the toppings and use a crunchy Coleslaw which incorporates the sauce and veggies into one tasty sandwich topping.

  • Buns – We love brioche buns because they are beautiful and add a hint of sweetness.
  • Dill Pickles – slice into rings to put inside the sandwich or serve pickle spears on the side.
  • Lettuce – green curly lettuce looks the best but any sandwich lettuce will work
  • Tomatoes and onions – thickly slice juicy tomatoes and thinly slice onions into rings.
  • Cheese – we don’t always use sliced cheese but when we do, we love a medium cheddar or Colby Jack Cheese.
  • Sauce – we love a simple mayonnaise or fry sauce (the same one we used for our burger recipe).

Toppings for chicken sandwiches with buns, tomatoes, lettuce, pickles, and mayo

Can I use Chicken Thighs?

Yes, but keep in mind dark meat will take longer to cook. Be sure chicken thighs are well trimmed of fat and cook to an internal temperature of 170˚-175˚F (6 to 8 minutes per side).

What is the Best Oil for Fried Chicken?

Use a neutral oil with a high smoke point. The great news is that the best oils for frying are also the least expensive oils. You can always opt for an extra light olive oil or avocado oil but those are significantly more expensive. Our go-to oils for frying are:

  1. Vegetable Oil
  2. Canola Oil
  3. Peanut Oil
  4. Corn Oil

Crispy fried chicken assembled in a sandwich and served on a sheet of parchment paper

More Crowd-Pleasing Sandwich Recipes:

For me to love a sandwich, it has to be something special. These sandwich recipes will impress even the pickiest eaters.

Natasha's Kitchen Cookbook

Crispy Chicken Sandwich Recipe

5 from 275 votes
Author: Natasha Kravchuk
crispy chicken sandwich in hands
These Chicken Sandwiches are crispy on the outside with a juicy center. We're sharing all of our best tips for making flavorful fried chicken breast with a thick and shaggy crust that crunches when you bite into it.
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 1 hour

Ingredients 

Servings: 6 people

Chicken Marinade:

  • 3 medium chicken breasts, boneless, skinless, halved into 6 cutlets
  • 1 1/2 cups low-fat buttermilk
  • 1 Tbsp hot sauce, (we use Frank’s Red Hot brand)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder

Classic Breading for Fried Chicken:

Toppings for Chicken Sandwiches:

  • 6 burger buns, buttered and toasted
  • 6 green lettuce leaves
  • 1 large tomato, sliced
  • 2 dill pickles, sliced into rings
  • Mayonnaise, or your favorite sauce

Instructions

  • Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.
  • In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
  • In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
  • Heat 1 ” oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don’t crowd and reduce the temperature of the oil too quickly.
  • Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.
  • Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.
  • Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

Nutrition Per Serving

485kcal Calories46g Carbs32g Protein19g Fat12g Saturated Fat73mg Cholesterol1368mg Sodium733mg Potassium3g Fiber5g Sugar1516IU Vitamin A7mg Vitamin C160mg Calcium4mg Iron
Nutrition Facts
Crispy Chicken Sandwich Recipe
Amount per Serving
Calories
485
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
73
mg
24
%
Sodium
 
1368
mg
59
%
Potassium
 
733
mg
21
%
Carbohydrates
 
46
g
15
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
32
g
64
%
Vitamin A
 
1516
IU
30
%
Vitamin C
 
7
mg
8
%
Calcium
 
160
mg
16
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken sandwich, crispy chicken sandwich
Skill Level: Easy/Medium
Cost to Make: $$
Calories: 485

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • LaSondria
    February 22, 2024

    I’ve been following Natasha’s Kitchen on Youtube for a couple of years now and Natasha’s site came up at work so I decided to watch the video and I know this chicken sandwich is going to be extremely good. This will be great Friday Night Wind down Meal for me and my husband.

    Reply

    • Natashas Kitchen
      February 22, 2024

      I can’t wait for you to try it, LaSondria!

      Reply

  • Shebra Williams
    January 24, 2024

    This crispy chicken sandwich is so delicious with the sauce, oh my goodness!!! This recipe is definitely a keeper. Thank you!

    Reply

    • Natasha's Kitchen
      January 25, 2024

      I’m really glad you enjoyed it!

      Reply

  • Agneshka
    January 9, 2024

    I’ve made these on the stove a couple of times. They are delicious. Can I make these using a cool daddy fryer?

    Reply

    • NatashasKitchen.com
      January 9, 2024

      I’m so glad you’ve been enjoying the recipe. I have not tested that to advise. Let us know how it turns out if you experiment.

      Reply

  • Stacy M.
    January 9, 2024

    I have 3 picky young adults. I thought they eat restaurant chicken sandwiches so I’ll give it a whirl. We ALL loved it! I put on a toasted brioche bun and let them put the sides on themselves. It has been requested for dinner again tonight. TY💕

    Reply

    • NatashasKitchen.com
      January 9, 2024

      That’s wonderful to hear, Stacy! Thank you for sharing.

      Reply

  • KG
    December 19, 2023

    So delicious! I wanted a chicken sandwich that wasn’t fast food or processed meat and this was the best chicken sandwich I have had in a long time. I didn’t have Frank’s so I threw in 8 or so dashes of Tapatio. I also did a make your own buttermilk.

    Reply

    • NatashasKitchen.com
      December 19, 2023

      That’s great to hear, KG! I’m glad you found this recipe!

      Reply

  • Dave O.
    December 4, 2023

    Oh my goodness , made these last night along with your potato latkes. So, so delicious. Crunchy on the outside and tender and juicy on the inside. Such wonderful flavor. Followed your recipe exactly as usual and all came out great. Thank you for ALL your fabulous recipes.

    Reply

    • Natasha's Kitchen
      December 4, 2023

      Thank you for following the recipe as it is, great to know that you loved it!

      Reply

  • Kerri Cromer
    December 3, 2023

    We just made this tonight and OMG it was amazing!!! Great flavor!! Definitely adding this to our line up of meals!!

    Reply

    • NatashasKitchen.com
      December 3, 2023

      That’s wonderful, Kerri!

      Reply

  • Step-Jeff
    November 7, 2023

    Every time I try one of Natasha’s recipes, my wife & kids comment on how good it is. Just wanted to pass on the 👍.
    5 🌟 🌟 🌟 🌟 🌟 STARS. Thanks as always!

    Reply

    • Natashas Kitchen
      November 7, 2023

      Aww, that’s the best! Thank you so much for sharing that with me!! I’m so happy it was a hit.

      Reply

  • Michelle
    November 2, 2023

    Is it better to marinade them over night or 2-4 hours before for best results??

    Reply

    • NatashasKitchen.com
      November 2, 2023

      Both will produce good results. We’ve had great success with 2-4hours when sort on time.

      Reply

  • jess
    October 31, 2023

    Hi! The recipe is written as 1 tsp of baking powder, but in video Natasha says 2 tsp. I went with 1½ to be safe. It may not even matter, but seeking clarification, please. Thanks so much.

    Reply

    • Natasha's Kitchen
      November 1, 2023

      Hello Jess, I recommend following the written recipe to be sure.

      Reply

  • Tiffany
    October 1, 2023

    Just made these for dinner tonight and they were a hit! Even my picky kids LOVED them and said they want it to be a regular meal 😅

    Could these be made ahead and then frozen? If so, what would the reheat process be so they don’t end up too dry?

    Thank you for such a great recipe!

    Reply

    • Natasha's Kitchen
      October 1, 2023

      Great to hear that it was a huge hit! I haven’t tested freezing them to advise. It may work to freeze marinated, but I haven’t tried it myself to know if the buttermilk will separate when defrosted. If you experiment, let me know how you liked the recipe.

      Reply

  • Jeanne Troyer
    September 23, 2023

    I made this recipe of yours twice and my husband said it was the best he’s had and it’s a keeper! My son loved it also. Thanks so much for this recipe and the quick sauce of mayo and ketchup.😊

    Reply

    • Natashas Kitchen
      September 23, 2023

      That’s so great! It sounds like you have a family new favorite, Jeanne!

      Reply

  • Susan Jay
    August 27, 2023

    I am trying out some new recipes to have for Christmas when my kids and DIL’s are home. This will surely be one! The chicken comes out perfect!

    Reply

    • NatashasKitchen.com
      August 27, 2023

      I hope they love it!

      Reply

  • Clare L
    August 20, 2023

    Thank you for this awesome chicken recipe. My husband, who is not a chicken lover, actually had seconds. The only thing I did differently was I sliced my chicken thinner than the photos.

    Reply

    • NatashasKitchen.com
      August 20, 2023

      That’s great, Clare!

      Reply

  • Emily
    August 6, 2023

    My hubby decided last minute he wanted fried chicken sandwiches for lunch so I didn’t have time to marinate them like I would’ve wanted and I didn’t have buttermilk, just 2% and they still turned out amazing! I toasted the buns in the oven and added cheese, mayo, and bread and butter pickles and it was *chefs kiss*. Thank you!

    Reply

    • NatashasKitchen.com
      August 6, 2023

      Hi Emily! That’s great to hear. I’m so glad they were enjoyed. Thank you for the feedback.

      Reply

  • Julian Wilkerson
    July 30, 2023

    Hi, I haven’t tried your recipe yet, if I were to cook 15-18 1/2″ breast, How do I figure how much AP flour, baking, etc to use? I want to use your recipe down to the last shake of S.P. I guess I could use 5 different bowls. J

    Reply

    • Natashas Kitchen
      July 31, 2023

      Hi Julia, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

  • Casey
    June 30, 2023

    This was SO delicious! The marinating step in the buttermilk mixture made a huge difference. They came out of the oil fried and crisp to perfection. My fiancé is a huge fan of fried chicken sandwiches and he scarfed this one down in only a few bites! So juicy, flavorful, and simple to follow – thank you!

    Reply

    • Natashas Kitchen
      June 30, 2023

      You’re welcome! I’m so happy you enjoyed it, Casey!

      Reply

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