Print

Crispy Chicken Sandwich Recipe Easy Homemade Better Than Fast Food

crispy chicken sandwich - featured image
Print Recipe

A quick and easy homemade crispy chicken sandwich with a perfect crunchy coating and juicy interior, featuring a zesty homemade sauce and simple pantry ingredients.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to even thickness
  • 1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice as substitute)
  • 1 ½ cups (190 g) all-purpose flour
  • ½ cup (60 g) cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (adjust to taste)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large eggs, beaten
  • About 2 cups (480 ml) vegetable or peanut oil for frying
  • 2 soft brioche buns, toasted lightly
  • Pickle slices (dill or bread-and-butter)
  • ¼ cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp hot sauce (optional)
  • Fresh lettuce leaves
  • Ripe tomato slices

Instructions

  1. Slice chicken breasts horizontally to make two thinner cutlets each (about ½ inch thick). Pound evenly between plastic wrap with a meat mallet or rolling pin. (5 minutes)
  2. Marinate chicken in buttermilk in a covered bowl and refrigerate for at least 30 minutes or up to 4 hours.
  3. In a shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
  4. Beat eggs in a separate bowl.
  5. Remove chicken from marinade, letting excess drip off. Dip each piece first into beaten eggs, then dredge in flour mixture, pressing lightly to adhere. For extra crunch, double dredge by dipping again in egg and flour. Place coated chicken on a wire rack. (10 minutes)
  6. Heat oil in a heavy-bottomed skillet or cast-iron pan to about 1 inch depth and heat to 350°F (175°C).
  7. Fry chicken pieces in batches for 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed. (8–10 minutes)
  8. Remove chicken to wire rack set over a baking sheet to drain excess oil.
  9. Toast brioche buns lightly. Mix mayonnaise, Dijon mustard, honey, and hot sauce to make the sauce. Slice tomato and prepare lettuce.
  10. Assemble sandwiches by spreading sauce on both bun halves, layering lettuce, crispy chicken, tomato slices, pickles, and topping with the bun. Serve immediately.

Notes

Do not skip the buttermilk marinade for tender chicken. Double dredging creates a crunchier crust. Keep oil temperature steady at 350°F to avoid burning or greasy coating. Drain chicken on wire rack instead of paper towels to keep crust crisp. Serve sauce sparingly or on the side to prevent sogginess. For gluten-free, substitute almond flour and gluten-free buns. Air fryer method available for less oil.

Nutrition

Keywords: crispy chicken sandwich, homemade chicken sandwich, easy chicken sandwich, fried chicken sandwich, quick dinner, comfort food

Find it online: https://blipflavor.com/crispy-chicken-sandwich-recipe-easy-homemade-better-than-fast-food/