Crispy Chicken Sandwich Recipe
Skip the fast food restaurant scene and make this easy, tasty, Crispy Chicken Sandwich with a super crispy outer coating over tender, moist chicken. Better than Chick Fil A's , Mcdonald's, Popeye's, or Wendy's chicken sandwich.
Servings 4 sandwiches
Calories 484kcal
Ingredients
- Chicken
- 2 boneless skinless chicken breasts cut lengthwise into 4 cutlets
- 1 cup buttermilk
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon ground cayenne pepper optional
- Vegetable Oil or Canola Oil for frying
- Sandwich Fixings
- 4 buns preferably brioche buns
- Leaf lettuce
- Tomato sliced
- Red onion thinly sliced
- Pickle Chips
Instructions
- Combine the chicken and the buttermilk in a large mixing bowl. Cover the bowl with plastic wrap and refrigerate for 2 hours up to overnight.
- Beat 2 eggs together in a wide shallow bowl. In another wide shallow bowl, whisk together the flour, salt, black pepper, onion powder, garlic powder, paprika, and, if using, cayenne pepper.
- Heat 2 inches of vegetable oil in a Dutch oven, heavy stock pot, or deep fryer to 350 degrees. Using tongs or clean hands, remove the chicken breasts from the buttermilk and dredge them into the flour mixture, then into the eggs, and then back into the flour mixture.
- Fry the chicken breasts 2 at a time for about 4 minutes on the first side or until golden brown and then flip and fry for about 3 minutes or until golden brown and cooked through. Remove the chicken to paper towels or a rack to drain.
- Toast the brioche buns and spread them with your choice of condiments. Layer with lettuce, tomatoes, onions, pickles, and crispy chicken breast.
Notes
- Cut thick chicken breasts in half lengthwise or pound them with a meat mallet to a little more than 1/2 inch thick. You want to make sure that when they hit the fryer, they cook all the way through.
- Chicken is done when the internal temperature reaches 165 degrees. Instant-read meat thermometers are such a blessing in the kitchen and are relatively inexpensive.
- The cayenne pepper is optional but highly recommended. That much cayenne pepper does not make it spicy. It just makes it flavorful.
- This crispy chicken sandwich is best enjoyed promptly. You can keep the chicken breasts warm by placing them on a rack over a baking sheet in a 250-degree oven.
- Store leftovers in an airtight container, and for best results, reheat the fried chicken breast in an air fryer.
Nutrition
Calories: 484kcal | Carbohydrates: 73g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 1036mg | Potassium: 405mg | Fiber: 3g | Sugar: 8g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 14mg