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.
This post may contain affiliate links. Read my disclosure policy.
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
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.
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. 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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Easy Chicken Sandwich Melts 
Chicken Marsala Recipe (VIDEO) 
BLT Sandwich with the Best Sauce (VIDEO) 
Reuben Sandwich with Homemade Russian Dressing 
Cheesy Chicken Fritters (VIDEO) 
Classic Chicken Parmesan Recipe (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hey Natasia great recipe. Just curious if I can use fresh cream instead of butter milk?
Hi Nadia, I haven’t tried with fresh cream, but the buttermilk does serve to tenderize and adds more flavor than cream would.
This recipe was delish! Like all your other recipes. It basically melts in your mouth. Спасибо, Наташа! <3
Love it! Thanks for your great feedback, Irene.
Sriracha instead of Franks?
Just wondering if this would work for fried chicken with bones??
Hi Judy, I haven’t tried this recipe specifically for bone-in since it is created for boneless. There would need to be adjustments made. If you experiment, let me know how you liked the recipe
HOME RUN! Deeeeeeelicious! OMG! My husband and two sons are already requesting I make it again. THANK U Natasha
That’s just awesome Annable!! Sounds like you found a new family favorite!
Delicious light crisp chicken makes this the best chicken sandwich my family had! I marinated over night but I skipped tenderizing since I thought my chicken cutlets were thin enough. I will tenderize next time for thinner Pieces. So much better and lighter than the restaurants! Use the wire rack for oil dripping. Thank you for this amazing recipe!
You are most welcome, Reema. It’s my pleasure to be able to share these amazing recipes. It’s so good to know that you and your family enjoyed it!
The crispy chicken sandwich is wonderful. My family really enjoyed it
I’m so happy to hear that! Thank you for this wonderful feedback Juanita!
Love this recipe . You can NOT go wrong with this recipe if you follow the exact measurements and instructions.
Thank you so much for your great feedback, Vicky. We appreciate you sharing your experience with us!
Made this tonight. Marinated the chicken last night. One of the best chicken sandwiches I’ve had. We had breakfast for dinner last night so we had leftover bacon that I added to these. My husband loved it too. Bonus! Love your recipes. Been making quite a few. I will try to comment more often. You deserve to hear it!
Wow, that is so awesome! Thank you so much for your great comments and feedback. It is so inspiring!
I made this tonight. It was a HUGE hit! My son told me, “This is the BEST chicken sandwich”. The flavor is unbelievable. I’ve tried many of your recipes and they have all been PHENOMENAL! Thank you, Natasha.
Yay, that is so wonderful to hear! I’m so glad your son and everyone loved it!
This looks great, however there is a ridiculous amount of sodium in this. Where is all that salt coming from? The bread? CHeese? How can the sodium be cut down a bit?
Hi Shannon, keep in mind much of the salt is added to the breading and some of it gets left behind in the bowl when breading. Also, the nutrition label accounts for the cheese as well and removing the cheese would be a great way to cut down the sodium.
Hi Natasha
This recipe looks amazing! We never have buttermilk at home, would this work with whole milk instead?
Plain kefir will also work well instead of buttermilk. 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.
Can you make this is the air fryer?
Hi Malinda, 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.
Does your nutritional facts include the bun and toppings or just the chicken, seasonings, and marinade? Thanks 😊
Hi Brittany, it includes all of the listed ingredients so the whole sandwich.
What would be best way to keep warm or reheat?
Hi Tina, 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.
Can you freeze these? My son likes to make chicken parm!
Hi Barbara, I haven’t tested that to advise. I worry the breading will get soggy when it defrosts unless you try cooking it from frozen. If you experiment, let me know how you liked the recipe.
Can I bake the chicken? I’m not a fan of frying.
Hi Tanya, 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 baked the chicken in the oven at 200C with a little drizzle of oil. It was really crispy and the sandwich was great🤤. Thank you so much for all the recipes!
That is great to know and thank you for sharing!
Tanya’s, how long did you bake the chicken?
How do you get the top bun so golden color? I don’t get how you toast it? On pan after you butter it? Or butter it with melted butter?
Hi Olga, it is the type of bun I used. It was very pretty to begin with. I found it at Fred Meyer.
What store specifically did you buy the buns from, cause I couldnt find em at winco or Albertsons. Probably fred meyers??
Hi Olga, I have bought them at Fred Meyer and also at Costco.
Hello Natasha. Would you be able to recommend anything with what I can substitute flour ? Would corn starch work ?
Thank you
Hi Nadiya, several of our readers reported great results using gluten-free flour. I haven’t tested this with Corn starch or another substitute to advise.
Decided to finically make this for dinner tonight. Family approved. When they say I have to make it again. I know its a winner. I added bacon, because my daughter loves bacon on her burgers, so at her request I added bacon. Definitely will make again.
Thanks Natasha
Love it! Sounds like this is going to be one of your favorites at home. Thank you for sharing that with us.
I’ve been wanting to make this for quite some time. Today I finally made it and my family loved it. As they are my critics, they told me “you’re going to make this again right mom” lol that’s when I know a recipe is a keeper.
Thank you Natasha
So wonderful to read your comments and feedback. Thank you so much!
Hi Natasha,
Thank you for sharing this recipe! I added ground cayenne red pepper to the classic breading and it came out perfect!
That’s nice to know. Thank you for sharing that with us!
Made your crispy chicken sandwiches for dinner tonight using gluten free flour and they are AMAZING!!! I love your channel and cooking videos!
So great to hear that it worked great using gluten-free flour too! Thank you so much for your awesome feedback and for sharing that with us.
This was so delicious! Not at all spicy either so my kid loved it too! This was my first time frying chicken like this and I can’t believe how easy it was to do.
That is the best when kids love what we moms make. That’s so great!
This is so delicious. We left the hot sauce out of the marinade as we were making it toddler-friendly, so I added some sweet paprika instead. This was so delicious. Very popular in our house. We will definitely make it again! Thank you for the recipe.
So awesome to hear that, Jazmin. Thank you for your wonderful feedback!
This was amazing. It’s the first time I’ve ever oil-fried anything, and it turned out great. Kids & adults couldn’t get enough.
That is the best when kids love what we moms make. That’s so great!
Hands down the BEST chicken sandwich we have ever had!! Kids loved them, too! We made fried pickles in that same recipe as well. Mannnnn…so good! Thanks, Natasha!!!
Thank you for this awesome review, Lori! Wow! I’m so glad the kids enjoyed it also!
Natasha, again, for the WIN. This recipe was a real crowd pleaser. Kids loved it. Crispiest fried chicken I have ever made. I did wonder if/how the breading would work for fish n chips. Have you tried this?
Thank you so much for your great feedback, Jill. I haven’t tried the breading for fish n chips yet but please share with us how it goes if you do an experiment.
You’re welcome. Will do!
Followed your instruction and ingredients to the letter, it was perfect. We will be adding this to our favorites list, thanks.
That is so awesome! Thank you so much.
What is the fry dauce?
Hi Sybil, we have the sauce recipe notated in the recipe and linked to our burger recipe HERE. I hope that helps.
It’s so delicious and yummy😋
Thank so much for the recipe!
You are very welcome! Thank you too for your excellent feedback, we appreciate it!
Absolutely delicious! Thank you Natasha for sharing!!
You’re welcome, Justine! I’m so happy you enjoyed this recipe!
Wife made this chicken sandwich and it was Awesome- I’m a southerner and expert- thanx much.
That is so wonderful to know! Thank you so much for sharing your experience with us.
OMG!! Who needs fast food when you have this amazing chicken sandwich! Thanks Natasha for another great recipe!!
That’s just awesome Terrie! Thank you for that awesome review!
So I decided to try these out since the chicken sandwich is my biggest pregnancy craving and let me tell you, this is the best one yet that I’ve tried (and I’ve tried them all)! Highly recommend it’s delicious! I just used mayo and pickles and just incredible! Thanks for the recipe! I love it!
I’m so glad you found this recipe, Darya! Thank you for sharing that great review!
This was OUTSTANDING and thanks for the share Natasha!
My folks split first sandwich, even stacked it the way you did (Used undress coleslaw for more crunch instead of head lettuce) and they devoured it and loved it.
One thing, one first sandwich, after cutting in half, some of the breading came off.
Next 3 pieces, I really pressed on that flour mixture coating, thought I had first time. It held on much better.
Don’t be afraid folks to really press on that flour coating.
Oh, and having the chicken in the marinade all those hours, I worried for nothing. It was fine like you said Natasha.
Delish and I recommend anyone who hasn’t tried this crispy chicken sandwich, TRY IT, YOU’LL LOVE IT!
Mo
Thank you so much for sharing that amazing feedback with us Mo. I’m so glad you enjoyed this recipe!
This chicken is phenomenal! So tender and juicy- best chicken sandwich ever! Thanks for the wonderful recipe!
You’re welcome Barbara! I’m so happy you enjoyed this recipe!
Natasha where do you buy that bread? And do you add butter only on the insides and fry on pan (to toast it)?
Hi Olga, we bought it at our local grocery store. Great question, please see this not on step 3: “Lightly butter both sides of the toast” I hope that helps
Is the nutritional info based on the sandwich with all the listed toppings or just the piece of crispy chicken? Making these tonight for dinner!
Hi Rachel, the nutrition label calculates the toppings listed as well.
The chicken sandwich came out sooooo delicious! Way better than Popeyes and Chick fil A!
Thank you so much for that amazing review, Angela! I’m so glad you enjoyed this recipe!
Hi Natasha!
I am prepping chicken tonight and making this for dinner tomorrow. It looks delish!
Is it possible to keep the chicken in the marinade for too long? It will be sitting for about 20 hours until I am ready to use it.
Thanks much!
Mo
It should ideally be between 30 minutes to 12 hours but that should also work
Thank you!
I am making this tonight and great tip on using cooling rack over paper towels. When I do beer battered fish, no more paper towels and will use cooling rack. This saves on paper towel usage too.
I will let you know how it turns out.
You rock!
Mo
I’m going to make this chicken recipe and only have smoked paprika… do you suggest I get plain paprika instead?
Hi Nancy, I haven’t tried with smoked but it could still work. I have only tried it with original paprika.
Have you tried this recipe in an air fryer? I’m curious how that would work ou.
Hi Carisa, 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.
Excellent followed exact! Would be great chicken sliced in a salad too!
Hi Jennifer! I’m so happy you enjoyed that!
Thank you Natasha for the delicious, easy and fast recipe to do
You’re welcome Amal! I’m so happy you enjoyed this recipe!
Tried this recipe but baked in the oven. Tastes delicious! Husband wants to eat it everyday now!
That’s just awesome Mirna! Thank you for that wonderful review!
Mirna, how long and what degree did you oven cook the chicken? Also, did the chicken come out crispy?
Hi Natasha I love your recipe I tried almost everything and always satisfied Question:you said put butter on the bun and then toast ?or toast first then butter?
Hi Alla, butter the cut side of the buns and then toast on the buttered side in a skillet or on a griddle or even on the grill.
Hi there,Natasha. Today for dinner I made this,sure everyone liked it. For sure I will be making this again, plus in mn we r getting hot 90 degrees, so don’t really want to cook big meals.
The perfect meal for a hot summer day! I’m so glad you enjoyed that Olga!
The family really loved this chicken! So much one of the littles has been requesting a repeat menu for dinner basically every night since Sunday. Only issue: I’m out of vegetable oil…and canola oil…and all oil except 2 – EVOO and Coconut. It looks like EVOO may be okay, but having NEVER used it for anything but like stir fry frying, any experience with it as deep frying oil?
Thank you, Emily! I haven’t really tried using EVO for deep frying but from what I know it’s not ideal for deep frying.
Made this tonight for supper, absolutely amazing!!! Thanks Natasha for making cooking easy!!
You’re welcome, Jackie! I’m so happy you enjoyed that!
Omg I tried this recipe Yesterday for my family and omg it was a hit and treat for sure. It beats any restaurant. I should of took a picture but it went to fast
Natasha you are so fun to watch cooking it makes cooking so fun
I love the lasagna recipe as well
Can’t wait to make my next recipe
You’re so nice! Thank you for that great review Tara!
Great Recipe. Made it twice this week already! Yumm!!! 😋😋😋
Or I should say we ate it twice this week. Made the recipe yesterday, left some chicken marinating overnight and made it the next morning. Tastes delicious!
Sounds like this is going to be one of your favorites!
That’s great! Thanks for sharing that with us.
Hi there Natasha. Thanks for sharing this recipe with us, definently going to try this out. Looks good & yet not hard to make.
I hope you love this recipe Olga!
Best chicken sandwich ever.
I’m so glad you enjoyed that Rex!
Your Crispy Chicken recipe was awesome. I can’t believe how good it turned out. I did it exactly like you did except I didn’t use a sledge hammer to tenderize the chicken. LOL I made the mayonnaise and ketchup sauce like you said and it was delicious. My husband loved it. I’ve tried several of your recipes and they are all good. You really do know how to cook. I love your videos. Thank you and your family for all the work you put into the recipes and the videos. I will keep looking for your recipes.
Thank you for that awesome review Connie! I’m so glad you enjoyed this recipe!
Yum!
Everything I’ve made from this site has been awesome! Thanks!
I get rid of other recipes after I’ve tried one if these since it is the best… no more searching.
I’m so glad you’re enjoying our recipes Tanya! Thank you for that wonderful review!
Made this tonight and was a big hit. Definitely better than ordering out. I pounded my chicken thin so I only cooked 2 minutes or so per side and was crispy and moist. Would be good cold as well for picnicing!
Wow, that is awesome! Thanks for sharing that with us, Christine.
I made this recipe a few nights ago and I love it! I made it gluten-free using Bob’s Red Mill Gluten-Free flour and used extra-light olive oil and it turned out amazing! Thank you for this wonderful recipe!
So nice to hear that it also works great with gluten-free flour. Thanks for sharing!
Can this chicken be air fried in the air fryer instead of using oil?
Hi Ruby, I have not tried that yet to advise if it would give the same result but I imagine that should work too. Please share with us how it goes if you do an experiment.
Oh wait never mind I read the full recipe.
Would I double everything for 6 sandwiches?
Made this tonight for dinner and it absolutely fantastic. I’ve made quite a few of your recipes and they never disappoint. Thanks for everything you do to make us all better cooks.
I am so glad that you loved this recipe. Thank you for your excellent review!
Hi! I’m out of hot sauce. Any substitution suggestions?
Hi Ashley, you can use any type of hot sauce as it helps tenderize the chicken and add so much flavor. I have not tried any other substitute yet.
Saw the video and can’t wait to try this recipe. In the video you coated both top and bottom bun with what looked like mayonnaise. You mentioned you’d provide the recipe for that as well. Where can I find this? I love all your recipes!!!
Thanks for watching the video, Robin. I have it here in the Burger Recipe
Just made this for Father’s day and it was a real hit for all! Turned out just perfectly. Thanks for a great recipe and making deep frying less intimidating.
So wonderful to hear that, Linda. Thank you for sharing that with us!
Do you throw away your oil after each use? If you keep it, how do you store it?
Hi Kathi, here is a helpful article on storing oil after frying. I personally just get rid of the oil since it is an inexpensive oil. When I use my deep fryer, it filters the oil for me, but on the stovetop, it’s so much hassle to me that I just start fresh.
Does the Red Hot make it spicy?
Just a bit spicy yes as it’s a brand of hot sauce. It also helps tenderize the chicken but you can lessen it according to your preference.
Thank you! Trying it this weekend!
I made this without the hot sauce and it was delicious! I never made fried chicken before. Everyone loved it! Thank you! I love your recipes
You’re welcome Sue! I’m so glad you enjoyed that!
Hi Natashas I do not have a wire rack what can I use? I’m Making This Chicken recipe tonight.
You can use the traditional paper towels technique. Just drain it there for a minute or two.
This recipe looks so appetising. I will try for this weekend.
What substitute can we use for buttermilk? Quite hard to find in the stores. Thanks
Hi DS, you can also use kefir.
love your receipes and demonstrations thanks i look forward in seeing more!!
I’m so glad you’re enjoying our recipes, Kenneth!
This was probably the best fried chicken I’ve made and the sandwich was so tasty! Seriously, every single recipe I have tried from Natasha is amazing!
That is so wonderful! Thank you so much for your kind words and comments.
This tasted AMAZING! I’ll skip chick fil a from now on. lol
Isn’t it so good! I’m so glad you enjoyed that!
I am seriously craving this right now! Looks absolutely delicious!
I hope you love this recipe!
I love this recipe. I’m considering a conversion to a keto-friendly version. Your thoughts?
Hi Rick, I bet that could work! If you experiment please let me know how you like this recipe.
This looks so delicious. thank you for sharing the recipe with all of us!!!!
You’re welcome! I hope you love this recipe!
These were incredible! I’m never going to buy the frozen patties again!
I’m so glad to hear that! Thanks Stephanie for the great review.
i wonder if sprinkling them with vinegar after they are cooked and hot would increase flavor although they look great and we are going to try them
Hi Kathleen, I haven’t tried that so I’m not sure. I would worry that it would soften the crust to add the liquid.
when very hot the vinegar evaporates and leaves only the flavor when cooler the vinegar doesn’t evaporate the crust should still be crispy if very hot and just a little vinegar
That’s great to know. Do you use a spray bottle? If you test it out with this recipe, let me know how it goes.
Could you make this in an air fryer?
Hi Victoria, 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.
Instead of flour use a Panko or similar coating. I use a Infred Big Boss cooker and it comes out crispy. Times very, you have adjust to the size of the cutlets. I do 9 min. first, then turn over and do another 5 min. I check to make sure it’s not pink on the inside of the biggest piece. Turn over again for 3 min. and your done. Only my style as I don’t have an oven.
Thank you so much for sharing that with us Randy!
This looks so good! Excited to make it tonight! Thank you for all your wonderful recipes!
You’re welcome Anthony! I hope you love this recipe!