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. 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 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.
