Crispy Chicken Sandwich: The Ultimate Crunchy & Juicy Recipe
This crispy chicken sandwich recipe delivers the perfect balance of crunchy golden breading, juicy chicken, and soft toasted buns. Made with buttermilk-marinated chicken, a flavorful seasoned coating, and your choice of classic or spicy toppings, this sandwich rivals any fast-food favorite!
Equipment
- Mixing bowls
- Whisk
- Deep fryer or large skillet
- Tongs
- Baking sheet with a wire rack
- Paper towels
- Meat thermometer
Ingredients
- For the Chicken Marinade:
- 2 boneless skinless chicken breasts (or thighs for juicier texture)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional for spice
- For the Breading:
- 1 cup all-purpose flour
- ½ cup cornstarch for extra crispiness
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon baking powder
- For Frying:
- 2 cups vegetable oil or peanut oil for best flavor
- For the Sandwich Assembly:
- 4 brioche or potato buns
- 4 tablespoons mayonnaise or spicy sauce of choice
- 8 pickle slices
- 4 lettuce leaves optional
- 4 slices of tomato optional
Instructions
- Step 1: Marinate the Chicken
- In a large bowl, combine buttermilk, salt, black pepper, garlic powder, paprika, and cayenne pepper.
- Add the chicken breasts, ensuring they are fully submerged.
- Cover and refrigerate for at least 1 hour (preferably overnight for maximum tenderness).
- Step 2: Prepare the Breading
- In a shallow dish, mix flour, cornstarch, salt, black pepper, paprika, onion powder, and baking powder.
- Remove the chicken from the marinade, letting excess buttermilk drip off.
- Dredge the chicken in the flour mixture, pressing firmly for an even coating.
- For extra crispiness, double coat: Dip the chicken back into the buttermilk and then into the flour mixture again.
- Place coated chicken on a wire rack and let it rest for 10-15 minutes to set the breading.
- Step 3: Fry the Chicken
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Carefully place the breaded chicken into the hot oil, frying for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F or 75°C).
- Transfer fried chicken to a wire rack to drain excess oil.
- Step 4: Toast the Buns
- Spread a thin layer of butter on the inside of each bun.
- Toast them in a pan over medium heat until golden brown.
- Step 5: Assemble the Sandwich
- Spread mayonnaise or spicy sauce on the bottom bun.
- Place the crispy fried chicken on top.
- Add pickles, lettuce, and tomato slices if desired.
- Cover with the top bun and press gently to secure everything.
- Step 6: Serve & Enjoy!
- Serve immediately with fries, coleslaw, or onion rings for the ultimate crispy chicken sandwich meal.
Notes
For Extra Spice: Add hot sauce to the buttermilk marinade or mix cayenne pepper into the flour.
Air Frying Option: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway.
Healthier Option: Bake at 400°F (200°C) for 25-30 minutes instead of frying.
Best Oil for Frying: Peanut oil gives the best flavor, but vegetable or canola oil works too.
Air Frying Option: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway.
Healthier Option: Bake at 400°F (200°C) for 25-30 minutes instead of frying.
Best Oil for Frying: Peanut oil gives the best flavor, but vegetable or canola oil works too.