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 280 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

  • McKayla B.
    June 22, 2020

    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!

    Reply

    • Natasha's Kitchen
      June 22, 2020

      So nice to hear that it also works great with gluten-free flour. Thanks for sharing!

      Reply

  • Ruby
    June 22, 2020

    Can this chicken be air fried in the air fryer instead of using oil?

    Reply

    • Natasha's Kitchen
      June 22, 2020

      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.

      Reply

  • Andres
    June 22, 2020

    Oh wait never mind I read the full recipe.

    Reply

  • Andres
    June 22, 2020

    Would I double everything for 6 sandwiches?

    Reply

  • Scott
    June 21, 2020

    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.

    Reply

    • Natasha's Kitchen
      June 22, 2020

      I am so glad that you loved this recipe. Thank you for your excellent review!

      Reply

  • Ashley
    June 21, 2020

    Hi! I’m out of hot sauce. Any substitution suggestions?

    Reply

    • Natasha's Kitchen
      June 21, 2020

      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.

      Reply

  • Robin Berger
    June 21, 2020

    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!!!

    Reply

    • Natasha's Kitchen
      June 21, 2020

      Thanks for watching the video, Robin. I have it here in the Burger Recipe

      Reply

  • Linda
    June 21, 2020

    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.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      So wonderful to hear that, Linda. Thank you for sharing that with us!

      Reply

  • Kathi
    June 20, 2020

    Do you throw away your oil after each use? If you keep it, how do you store it?

    Reply

    • Natasha
      June 22, 2020

      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.

      Reply

  • Sue
    June 20, 2020

    Does the Red Hot make it spicy?

    Reply

    • Natasha's Kitchen
      June 21, 2020

      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.

      Reply

      • Sue
        July 1, 2020

        Thank you! Trying it this weekend!

        Reply

        • Sue
          July 6, 2020

          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

          Reply

          • Natashas Kitchen
            July 6, 2020

            You’re welcome Sue! I’m so glad you enjoyed that!

  • Karen Lawson
    June 20, 2020

    Hi Natashas I do not have a wire rack what can I use? I’m Making This Chicken recipe tonight.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      You can use the traditional paper towels technique. Just drain it there for a minute or two.

      Reply

  • DS
    June 19, 2020

    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

    Reply

    • Natasha
      June 20, 2020

      Hi DS, you can also use kefir.

      Reply

    • KENNETH BUSH
      June 20, 2020

      love your receipes and demonstrations thanks i look forward in seeing more!!

      Reply

      • Natashas Kitchen
        June 20, 2020

        I’m so glad you’re enjoying our recipes, Kenneth!

        Reply

    • Ginny
      June 21, 2020

      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!

      Reply

      • Natasha's Kitchen
        June 22, 2020

        That is so wonderful! Thank you so much for your kind words and comments.

        Reply

  • Lisalia
    June 19, 2020

    This tasted AMAZING! I’ll skip chick fil a from now on. lol

    Reply

    • Natashas Kitchen
      June 20, 2020

      Isn’t it so good! I’m so glad you enjoyed that!

      Reply

  • Katie
    June 19, 2020

    I am seriously craving this right now! Looks absolutely delicious!

    Reply

    • Natashas Kitchen
      June 20, 2020

      I hope you love this recipe!

      Reply

  • Rick Danzey
    June 19, 2020

    I love this recipe. I’m considering a conversion to a keto-friendly version. Your thoughts?

    Reply

    • Natashas Kitchen
      June 20, 2020

      Hi Rick, I bet that could work! If you experiment please let me know how you like this recipe.

      Reply

  • Lucy
    June 19, 2020

    This looks so delicious. thank you for sharing the recipe with all of us!!!!

    Reply

    • Natashas Kitchen
      June 20, 2020

      You’re welcome! I hope you love this recipe!

      Reply

  • Stephanie
    June 19, 2020

    These were incredible! I’m never going to buy the frozen patties again!

    Reply

    • Natasha
      June 19, 2020

      I’m so glad to hear that! Thanks Stephanie for the great review.

      Reply

  • Kathleen Brinkermann
    June 19, 2020

    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

    Reply

    • Natasha
      June 19, 2020

      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.

      Reply

      • kathleen brinkermann
        June 19, 2020

        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

        Reply

        • Natasha
          June 19, 2020

          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.

          Reply

  • Victoria
    June 19, 2020

    Could you make this in an air fryer?

    Reply

    • Natasha
      June 19, 2020

      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.

      Reply

      • Randy young
        June 20, 2020

        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.

        Reply

        • Natashas Kitchen
          June 20, 2020

          Thank you so much for sharing that with us Randy!

          Reply

  • Anthony Prooday
    June 19, 2020

    This looks so good! Excited to make it tonight! Thank you for all your wonderful recipes!

    Reply

    • Natashas Kitchen
      June 19, 2020

      You’re welcome Anthony! I hope you love this recipe!

      Reply

    • Gael
      May 19, 2021

      hi

      Reply

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