Crispy Chicken Sandwich Recipe (VIDEO)
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.
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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.
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.
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.
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.
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).
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:
- Vegetable Oil
- Canola Oil
- Peanut Oil
- Corn Oil
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.
- Cheeseburger Sliders – everyone loves these and they reheat well
- Reuben Sandwich – with homemade Russian dressing
- Philly Cheesesteak Sandwich – the authentic way to make it
- Chicken Bacon Avocado – a restaurant inspired club sandwich
- Juicy Burgers – our go-to method for grilling burgers
Crispy Chicken Sandwich Recipe
Ingredients
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:
- 1 1/2 cups all-purpose flour
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Oil for frying - vegetable oil, canola oil or peanut oil
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
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.😊
That’s so great! It sounds like you have a family new favorite, Jeanne!
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!
I hope they love it!
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.
That’s great, Clare!
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!
Hi Emily! That’s great to hear. I’m so glad they were enjoyed. Thank you for the feedback.
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
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!
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!
You’re welcome! I’m so happy you enjoyed it, Casey!
Another winner from Natasha! This isn’t your typical, boring chicken sandwich. 🙂 I love this recipe. It’s so easy and the crust is so good! I’ve tried this with wild turkey breast as well and it was a hit! Thanks so much!
Hi Max! That’s wonderful. I’m glad you loved the recipe. Thank you for sharing.
Hi!
Delicious and juicy but I found the crisp didn’t stay on the chicken. It just slid off the chicken. What did I do wrong?
Hi Hannah! This can happen if your chicken has any moisture on it before breading or if your oil is not hot enough when you start frying the chicken. Be sure to pat your chicken breast dry with a paper towel, and I recommend using a clip on thermometer to check the temperature of your oil and ensure it reaches the recommend temperature above. I hope that helps.
Whenever I’m looking for a recipe, if I see your name, I know it won’t disappoint. This is the first time I tried frying anything like this and it came out phenomenal. I will definitely be saving this to use again and again. My family loved it.
Hi Kayla! It makes me so happy to hear that. Thank you for the wonderful feedback.
I reminded my husband before I cooked this that I am horrible at frying food but these came out so flavorful, juicy, and crunchy. Easy and delicious. Will be making again.
Great job, Michelle and we’re so glad that enjoyed this recipe!
AMAZING! Prepped and cooked it exactly as your recipe calls for and it was simply delicious. My family loved it and I will be making this again.
Yay! Great to hear that our Crispy Chicken Sandwich was a huge hit!
This looks so good! Can you refrigerate the unused portions and if so, how do you keep them from getting soggy?
Hi Bob! We refrigerated the leftover patties and reheat them in an air fryer to get crispy again. A toaster oven would work great as well. You can also reheat on a non-stick skillet until warmed through.
Absolutely phenomenal chicken sandwiches. We added cheese and bacon to ours. Yum!!
That sounds amazing!
My son just made this for our dinner tonight. So delicious! We love all your recipes. Thanks!
Hi Allison! That’s great to hear. Thank you for sharing.
Hi Natasha,
You have done it again, this is quite the Crispy Chicken Sandwich:) I am never going through the chicken sandwich drive thru again!!!! You are my one and only. Thank You So Much:) 🙂
I’m so happy you enjoyed that, Melinda! It sounds like you found a new favorite!
Delicious recipe! Made them a few times, definitely a keeper.
That’s wonderful, Yesenia! Thank you for the review. I’m glad you loved the recipe.
Holy moly, these are to die for. We’re in love! Didn’t change a thing.
So glad to hear that, Michele! Thanks for sharing.
just what im looking for an easy recipe with not alot of work,love simple recipes thank you
Wonderful! You’re very welcome. 🙂
My son and husband are big chicken sandwich fans and my son has been asking if we could try making them at home. I found a restaurant copycat recipe and tried it recently with pretty poor results. I kept searching and found your version. I followed your recipe and it came out FANTASTIC! The breading was crispy and delicious, the chicken was tender and perfectly cooked, and the toasted bun tip was 100% worth the extra steps. We will put these in our regular rotation! Thanks for your awesome recipes, Natasha!
That’s just awesome! Thank you for sharing your wonderful review, Chandra! It sounds like you found a new favorite!
Hi Natasha .Have seen a lot of your recipes on the internet lately and have tried a lot of them. There good and affordable .
Made this chicken sandwich recipe tonight for my wife and son . They both really liked it . Thank you for everything .
Hi Gary! Thank you so much for trying my recipes. I’m so glad you and your family are enjoying them.
Hi Natasha … would this batter work for fried chicken wings? Wanted to ask your opinion before trying … Thank You!
Hi Camie! I have not tested that. I think it could work but it may seem like too much breading. This is my go-to chicken wing recipe.
Me and my family love this recipe and I make it all the time now, I personally like to marinate the chicken for 24 hours but other than that, so good 🤌🏼
Thank you for the feedback. So glad you love the recipe.
Wow! Hands down the best fried chicken Ive ever made! Ive fried chicken many times, the way my mom and gram did. Which was similiar but didnt marinade it. I believe thats what made a differnce. I cant wait to make it tomorrow for my father n his wife. Know it will be a hit.
Question tho. How do you recommend reheating. I will be freezing several since I live alone.
Hi Alicia! I love reheating these in my air fryer, but a toaster oven would work great as well. You can also reheat on a non-stick skillet until warmed through.
I made this today and OMG family love it and now wants to on rotation. The 2nd dredging is a must. The tip regarding the resting on wire racks, another must. I would not change anything regarding this recipe. 2nd recipe I made from Natasha kitchen and I can’t wait to make another thanks.
Hi Niki! That’s wonderful. I’m so glad to hear that. Thank you for your feedback and I hope you find many more recipes to enjoy here.
I made these for dinner last night and they turned out amazing! Just one question, the video calls for 2 tsp baking powder the recipe card calls for 1 tsp, which should it be ~ I split the difference and used 1.5 tsp LOL
Hi Melissa, Sorry about that. I think I miss-spoke. The written recipe is correct with 1 tsp baking powder, although it probably wouldn’t harm the recipe even if you accidentally used 2 tsp.
Just wondering have you thought about adding a little corn starch to the flour for a little more crunch ?
Hi Bob! I haven’t tested this with Corn starch or another substitute to advise.
I had a craving for chicken sandwiches, but I’ve never fried chicken in my life; it always seemed so intimidating. I’ve loved every recipe I’ve tried of Natasha’s and after reading the directions and watching the video, I thought, “I can do this!” Wow. I’m glad I tried! This recipe is amazing! The steps were so clear and easy to follow, I felt comfortable giving it a go. The flavor was divine and hit the spot. I will definitely be saving this one! It was a total hit. Thank you!
Hi Sarah! That’s amazing. I’m so glad you tried this recipe. Thank you for sharing your experience.
I just love this chicken Sandwich Recipe. Since I have found it, we enjoy these better than going out for a chicken sandwich. Thanks for sharing.
So glad to hear that, Shannon! Thank you for sharing.
I am going to try these tonight. If I wanted to add cheese, do I just place it on the chicken while resting and tent it so the cheese will melt?
To make it Spicer, would I just add more hot sauce to the marinate?
Hi May! Yes, that should work. And you using hot sauce would be fine. I hope you love the recipe.
Hi! Thank you so much for your amazing recipes, I have a question: I would like to make this recipe tomorrow but I don’t have Clip on pot thermometer nor instant red thermometer, do you think I can still successfully make this chicken or I shouldn’t even try without thermometers? Thank you again!
Hi Tatiana! It should be fine, but it does turn out best with the thermometer.
It turned out so delicious!!! Thank you so much for the honest response, my family enjoyed this dish very much!
This is my third time making this recipe and it’s delicious!
So glad you love it, Elizabet! 🙂
Fantastic!!! my family absolutely loves this recipe and I’ve made it about three or four times. My teenage boys who love Chick-fil-A say this is even better!! Thanks Natasha, great recipe!
Hi Nickie! I’m so glad to hear that. Thanks for sharing.
Followed recipe exactly and they were delicious! Love all your recipes! I would definitely also be interested in an air fryer recipe.
I’m happy that you are enjoying this recipe, Nancy. You can check out my other Air Fryer recipes here.
This is the best! Chicken is crisp, center is juicy . Very good flavor. I only changed one thing. I add about 3 Tbls dill pickle juice to the marinade, only because so many other recipes did, gave it a nice tang. Recipe is easy, fast {allowing for marinade time) Would highly recommend this recipe.
That’s just awesome! Thank you for sharing your wonderful review, Linda! I’m so happy this was a hit!
Crispy, juicy, and SO full of flavor! I have celiac disease so used GF flour and it was amazing! My husband also loved it 🙂 it is definately a keeper, thank you!! xo
Thank you so much for sharing that with me, Tara! I’m so glad you enjoyed it!
What’s another way to marinate if you don’t have buttermilk or like hot sauce?
Hi Ellen, you can make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
These are by far the best chicken sandwiches I’ve ever made… I have two teenagers, and they ask for these at least twice a week! Love, love, love this recipe! ❤️❤️
Aaaw, thank’s so nice! Thank you so much for sharing.
I can make the most complicated and labor intensive dishes but I can’t fry chicken or boil eggs to save my life…..until today. Natasha’s detailed instructions and video helped so much. I succeeded today with this chicken recipe. The chicken was so flavorful and so tender on the inside with a nice crunch on the outside. We ate it on Hawaiian sweet buns with garlic aioli, lettuce & tomato. We have leftovers for tomorrow and I’m pretty excited. Very delicious Natasha. This is probably the 12th recipe of hers I’ve tried and I’ve only been disappointed with one of them(Pierogi recipe and it was on me. they came out too doughy) But this chicken recipe will be added to our rotation!
Aaaw thank you so much for sharing that with us Jennifer! This helps inspire us to create more recipes for you all!
I also had problems with the pierogi. Everything else I have tried has been just great!
Oh my gosh SO good! This was a hit with everyone tonight! The chicken was tender and came out perfectly. This is going in the rotation! Thanks, Natasha!
That’s wonderful! So glad to hear that, Tracy.
I made this for dinner tonight and my partner told me that is was one of the best things I’ve ever made!! The chicken was so juicy and so full of flavour! I will be making this again.
Hi Michelle! I’m glad it was loved.
Came out amazing! Thank you for the easy and delicious recipe.
We’re so glad you enjoyed this!
Absolute winner!! Delicious, juicy chicken, my husband loved it! And really easy & quick to make. Thank you Natasha 😊
You’re welcome! I’m so happy you enjoyed it, Silvie!
I have made this delicious Chicken sandwich on home made brioche rolls so many times. People love it, the taste is scrumptious. I give it a 10. I have made several of Natashas recipes and everyone of them is delicious.
Aaaw, thank you for the perfect rating. I hope you’ll love all the recipes that you will try!
Made this tonight (sat in marinade all night and day). 10/10 AMAZING!!
Thank you
So glad you enjoyed this recipe, Vanessa!
I made this recipe tonight and it was totally amazing. They are better than any take out hands down. My husband loved these so they were our 29th anniversary dinner. So happy we have leftovers!
Sounds great! I’m happy to know that you enjoyed this for dinner and Happy Anniversary!
So delicious. I especially like the trick of adding one final coat of flour before frying. I would just say that the salt level is that of a fast food restaurant which is a little too much for me so I’d reduce it a bit. Otherwise, really yummy. Thank you!
You’re welcome, good to know that you enjoyed the recipe!
Looks absolutely delicious.Can’t wait to try this recipe! My ‘Early Girl’ tomatoes are just ripe on the vine! Would like to understand the recipe for the mayo/ketchup sauce that’s on this chicken sandwich. It’s suggested that it would be “in the notes” but, can’t find it anywhere. Would love to know!
Many thanks to Natasha for many great meals we’ve already had thanks to your recipes, website and inspiring energy!
Hi Doris, I hope you love this recipe! We used the same Fry Sauce in our Chicken Sandwich Recipe. Here’s the link.
So grateful for your recipes. I grew up in a non-cooking family, so I am still learning at 32 years old. I have had success so many times with my picky husband. He keeps asking me to make the recipes again. He absolutely loved these sandwiches and reheated in the air fryer for weekday lunches. Thank you!
You’re so welcome, Wendy. Thanks so much for appreciating what we do. I hope you’ll both love all the recipes that you will try!
Thanks natasha once again. My wife only likes to eat veg ,but sometimes chicken. Followed the recipe and now it’s on the do again list. Thanks once again . Love all your recipes.
I’m so glad you love my recipes, Gary! Thank you for your great feedback!
Great recipe. Awesome crispy chicken sandwich. A lot of preparation but the end results is worth it. I made it exactly like the recipe except I left off the pickles. Seasoned just right, thank you.
You’re welcome, Cj. I’m happy to know that you enjoyed it!
My family loves this recipe. Do you think if there is a chance this crispy chicken can be made using the air fryer?
Great to hear that! I have not personally tried it. But this same batter would not work properly in an air fryer. A bread crumb type of batter would work better, and you would want to spray it with cooking spray to get some color on it.
I tried this sandwich yesterday! My family loved them. After pounding the chicken breast each half made its own sandwich, so great left overs tonight! These were very easy to do and we will definitely add them to our rotation list!
Hi Brenda! So glad you enjoyed this recipe. Thank you for the feedback. 🙂
Delicious!! I made this with thighs because that’s what I had defrosted. Everyone loved it!
Hi Diane, good to hear that the recipe was a hit!
Just made this tonight for my whole family and this sandwich is by far the best chicken sandwich I have ever tasted! I normally do not eat chicken sandwiches because they always seem dry to me but this one was moist and so flavorful!!my whole family loved it! I will definitely be making this again!❤️😋
I’m so happy this was a hit with your family, Tamina! That’s just awesome! Thank you for sharing your wonderful review!
i must admit, this is an impressive recipe, only those with the most refined pallets should dare to even eat this peace of heaven.
Thank you for your lovely review, Kristiyan!
Hey there Natasha.
Thanks for sharing this wonderful recipe with us. My family really loved it. I have a question, now that it’s getting closer to hot summer i don’t want to really cook indoorfor less heat in the house. So can i grill,if so what temperature & time?😊👍💖
Hi Olga, I haven’t tried this on a grill. I worry the coating will completely come off on a grill vs when it is fried.
This is by far the very BEST chicken sandwich ever. I love how crispy the chicken is. The double breading is key to the extra crispness. We are totally addicted to Natasha’s recipes. Every one is a winner. So easy, tasty and healthy. Thank you, Natasha.
Wonderful! Thank you for the feedback, Andrea.
I made this for dinner last night and it was amazing! For the marinade I didn’t have buttermilk so I made my own using 3/4 cup sour cream and 1/4 cup water. Who knew??!?
Thanks for the best Chicken Sandwich recipe.
You’re very welcome, Norma! So glad you enjoyed this recipe.
Would it be okay to skip the marinade in this recipe? Wanted to make this for dinner tonight but won’t have time to marinate longer than an hour maybe. It looks delicious!
Hi Kassandra, It should ideally be between 30 minutes to 12 hours, so one hour should work well!
Quick Question, can I bake instead of fry for a healthier version? It looks fantastic!
Hi Erin, someone else shared this “Tried this recipe but baked in the oven. Tastes delicious! Husband wants to eat it everyday now!” I hope that helps
Definitely the best Chicken sandwich ever!! I always do your recipes and everything turned out so delicious!!!
I’m so glad you loved this sandwich, Vanessa!
Just made this tonight for my family. Oh my gosh! I knew it was going to be good but this rivals any chicken sandwich I’ve paid for at a restaurant. Thank you for all the recipes you share!!!
Thank you for the great review, Jennifer. You’re very welcome. So glad you enjoy my recipes.
These are our favorite chicken sandwiches. The recipes is very easy to follow and making them. I love all your recipes Thank You so much. With your recipes we are eating much healthier!
I’m so happy you love our recipes! Thank you so much for the fantastic review!
These are fantastic!!!!
A real family favourite !!!
I love all your recipes and follow you daily!
That is the best when the family love what we moms make. That’s so great!
Hi. Would I be able to use heavy cream? I have some that I want to use up. Can you make a buttermilk substitute with it and lemon or will it just get weird?
Hi Ashley, you can make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Chicken sandwich recipe was amazing, I made sriracha mayo delicious! Thanks 😋😍
So glad you enjoyed this recipe.
Made these tonight. We all agreed it was the best chicken sandwich ever. My daughter said it was even better than Chick Fil A’s!
So tender, melt in your mouth and flavorful. Will definitely make again!
Wow! That’s just awesome! Thank you for sharing your wonderful review, Lisa!
Can this recipe work with drumsticks?
I want to bake them in oven instead of fried?
Hi. I recommend trying this breaded baked chicken drumstick recipe.
A family favorite! My kids ask for this recipe all.the.time lol Made it again tonight. Thank you 🙂
I’m glad that this recipe is a hit with your family!
Making this again tomorrow. 2nd time this week. My teenage son said these sandwiches should be sold they are fabulous!!! Reheated them in the toaster oven and still delicious. Trying your donut recipe in the morning. We love all of your recipes!!! Absolutely delicious
Thank you, Julie! I’m so happy you enjoy this recipe. I appreciate the 5-star review.
So so execellent! I’m 16 and love to make the meals in my home. After making this amazing recipe, my family has been begging me to make it again!! Unquestionably a must-have meal! Thank you and spectacular job Natasha!:)
Thank you for your good comments and feedback, Abigail. Keep up the good work!
All the stars!! Making this for the second time because it was in such high demand at our house. I always read reviews to see what needs tweaking, but it’s perfect as-is. Thank you for sharing such an amazing recipe! Can’t wait to dig into your other recipes!
That’s so great! It sounds like you have a new favorite, Melissa!
So yummy! Thank you Natasha I really enjoyed this recipe!! Can’t wait to try some more of your delicious recipes!
I’m so glad you loved it, Suzanne! Thank you so much for sharing that with me.
Hi Natasha,
You say 2 tsp of baking powder in your video but the recipe shows 1 tsp??
I’m making it tonight for dinner.
Hi Carol, Sorry about that. I think I miss-spoke. The written recipe is correct with 1 tsp baking powder, although it probably wouldn’t harm the recipe even if you accidentally used 2 tsp.
Excellent recipe. I love everything you make!
How do you keep the crust on the chicken after it is cooked? Pieces of the crispy crust fall off when I remove it from the oil and when I serve it.
Thank you for your response.
This is usually caused by an excessive amount of moisture. Are you letting the excess marinade drip off well before you dredge in flour? Also, be sure you are coating it well in flour so it is not spotty. The oil should also be well heated at the recommended temperature when you add the Chicken. Lastly, patience, let it cook! If you are touching the chicken too often with tongs, fork, etc.. this could cause the crust to come loose. I hope this helps.
So darn good!! Family loved it!! Thank you…I make so many of your recipes. Always great!
You’re always welcome, Sue!
Omg yes I just finished making chicken sandwiches for my family and we loved your recipe . Delicious. No need to buy out . Thank you 😊
You’re welcome! I’m so happy you enjoyed it, Stephanie!
Natasha, did you post recipe for the mayo sauce? If so, I did not see it, thanks.
Hi there, we used the sauce in our Burger Recipe.
Made these last night and the chicken was delicious! The best chicken sandwiches I ever made! The batter and coating for this recipe will be my go-to from now on. All your recipes are full-proof. Always turn out and delicious! Thank you!
That’s so great! It sounds like you have a new favorite, Ruthann!
This chicken is fabulous! Crispy outside, moist inside. I have another recipe I’ve been using to make fried chicken sandwiches, but this recipe has more flavor! The family loved it! Will definitely use this recipe from now on! Chick fil a who?
I’m so glad you loved the flavor! It truly is so delicious!
I want to make this tonight. Can I do the chicken in the airfryer instead? If so at what temp and for how long?
Hi Kathryn, I haven’t tested this in an air fryer, so you might have to experiment. Let me know how it goes.
Hello Natasha, thank you so much for this delicious chicken recipe! Its actually the best recipe ever! My boys really love it and they don’t want to taste any other one 😊they have it in a burger bread with cheese , mayo and shredded cabbage. They just don’t want to taste any other! 😃
Aaaw that is an amazing review, Hania. Thank you so much for sharing that with us, it really warms my heart.
Can you cut the chicken breast in half instead of pounding it?
Hi Carly, it’s best to pound it. Sometimes, I slice in half for the bigger chicken breast and pound them into a thin breast.
I made these into bite sized chicken chunks and they were AMAZING!!! I made a lot making sure there would be enough for 3 people in the house to take to work the next day but unfortunately there was only enough for one person, they were just soooo good!!
I’m so glad you enjoyed them, Marg!
I’m planning to try this today but with 3 pieces. Can I marinate and freeze this as a quick dinner for another night?
Hi Elza, I haven’t tested that 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.
I made these, cooked them and had some leftover. I froze them & put them in a vacuum sealed bag. When I thawed them (weeks later), I heated them up in a toaster oven & they were just as good as they were the night I made them. Thanks for the great recipe!
Yay, that’s fantastic! Thanks for sharing that with us.
I am making these for a 2nd time tonight. Raving reviews from family and friends. I am going to add a little more of the Franks Hot sauce. The crust is to die for. Followed the recipe to a tee. Thanks for sharing!!!
You’re welcome! I’m so happy you enjoyed it, Stephanie!
Hi Natasha, what can I use instead of buttermilk? (Something non dairy)
Hi Tanya, I haven’t tried any other non-dairy substitute for this recipe to advise.
What’s the purpose of the buttermilk? What if I skip it, is it still worth trying?
The combination of buttermilk and hot sauce tenderizes the chicken and the generous amount of seasoning adds flavor.
Just a little more work than a drive-thru, but so worth it! These were so delicious and my family raved! “Better than Chic-fil-A!” That was from my teen daughter!
That’s wonderful, I’m so happy to hear that!
I followed the directions to the tee.
It turned out great!!! It was a hit so this will be made again and again.
That’s so great! It sounds like you have a new favorite, Monica!
Hi! Natasha Kravchuk, I love your recipes and the way you explain the recipes with the pictures is so much fun. Anyways, I have a question if I can bake or air fryer the chicken instead of frying? Thanks!
Hi Isha, someone else shared this “Tried this recipe but baked in the oven. Tastes delicious! Husband wants to eat it everyday now!” I hope that helps
I made this hoping my 2 picky eaters would enjoy it. This recipe did not disappoint! Both kids have requested that I put it on our regular menu rotation. Hubby and I also really enjoyed it – the chicken was wonderfully crunchy, flavourful without being too spicy and it was very tender. Thank you for sharing this amazing recipe!
That is the best when kids love what we moms make. That’s so great!
So glad I found your recipe. It’s terrific! Although I missed adding the baking powder, I’m still very pleased with the results. The chicken is juicy and flavorful as promised. I never fry chicken, so this gave me some confidence that I could! Bonus!
Very nice to hear that, Adrienne. Thank you for your good comments and feedback!
I have made this recipe several times and it is always a big hit! So crispy and flavorful!
That’s just awesome! Thank you for sharing your wonderful review, Lisa!
Omg!! I just made them today for the kids and they loved them. My son said to make it at least once a week hahah. Thank u so much for an awesome recipe
Yay, that’s fantastic! Thanks for your review and good feedback, Erika.
I bought everything in this recipe and followed the instructions.
However My chicken didn’t turn out as expected. I must say this was my least favorite recipe.
Hi Diana, I’m sorry to hear that. This has been a very popular recipe on our site. I suggest watching the video to see where things started to look different. Also, if you don’t have a thermometer to monitor the oil, I highly recommend one for frying. It can make all the difference in frying.
Hi Natasha! Thanks for sharing this recipe😍 i made it last night for dinner and my family LOVED it! I used yoghurt instead of buttermilk and it still was great👌🏻 Love the crispy and juicy chicken
That is the best when the family loves what we moms make. That’s so great!
In the batter ingredients it says 1 tsp baking powder but in your video you say 2 tsp baking powder! Which one is it??
Hi Jenn, I recommend following the written recipe always.
This chicken is every bit as good as the comments had mentioned.
I didn’t have a pot thermometer so just winged it, still came out perfect 👌
Hi Marsha, good to know that you enjoyed this recipe! Thank you so much for your good comments and feedback.
Hi,Natasha. Thanks for sharing this recipe, sure looks very good. I want to make this tomorrow but i don’t have buttermilk can i use milk & mix it with heavy whipping cream?
Hi Olga, you can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Thanks so much! Can’t wait to try it out looks so good, i think my husband and kids will like it.😊👍💐💖
You’re welcome, Olga! I hope they love it!
I used pork tenderloin medallions instead of chicken. Excellent!
Thank you so much for sharing that with me, Bev! Great idea! I know our readers will find this helpful!