Crispy Chicken Sandwich Recipe

A juicy and tender center to a crispy chicken sandwich. Learn how to prepare fried chicken breast with a thick, shaggy crust that is precisely seasoned. You’ll adore how the juicy chicken breast, melted cheese, and crisp lettuce erupt with intense flavors in each bite…

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

Chicken Marinade:

• 3 medium chicken breasts
  
• 1 1/2 cups buttermilk
  
• 1 Tbsp hot sauce
  
• 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

Toppings for Chicken Sandwiches:

• 6 burger buns
  
• 6 green lettuce leaves
• 1 large tomato, sliced
  
• 2 dill pickles, sliced into rings
  
• Mayonnaise, or your favorite sauce

Instructions:

1. To cook more evenly, pound chicken cutlets between two sheets of plastic wrap to an even 1/2″ thickness.
   
2. Whisk together the marinade ingredients in a large mixing bowl. Cover and chill for 2-4 hours or overnight after adding the chicken and turning it to coat it.
   
3. Whisk together the breading ingredients in a separate shallow bowl: flour, baking powder, garlic powder, paprika, onion powder, salt and pepper. Remove a piece of chicken from the marinade, allowing excess to drip off, and dip it into the flour mixture, pressing it in well with your hands. Allow to cool on a wire rack.
   
4. In a soup pot or dutch oven, heat 1 ” oil to 350°F. Dip the chicken in the seasoned flour once more just before cooking it for a thick, shaggy surface. For a smaller pot, add the chicken two pieces at a time to avoid crowding and lowering the temperature of the oil too rapidly.
   
5. One by one, drop the chicken into the oil. Maintain a temperature of 300-325 degrees Fahrenheit in the oil by adjusting the burner. Cook for 3-4 minutes on the first side, or until browned and crisp, then flip and cook for another 2-3 minutes on the second side, or until cooked through and crispy all over.
   
6. Place a wire rack over a baking sheet to cool. The temperature inside will continue to climb while it rests. The chicken’s final resting temperature should be 165 degrees Fahrenheit.
   
7. Build your crispy chicken sandwiches with selected toppings after lightly buttering and toasting the cut sides of your buns.