This Easy Crispy Chicken Sandwich is perfect for quick meals! With tender chicken coated in a crunchy layer, it’s delicious and satisfying. Ready in no time, it’ll be a family favorite!
I love how simple it is to whip up for lunch or dinner. Pair it with some fresh veggies or your favorite sauce, and you’ve got a tasty meal everyone will enjoy. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Use boneless, skinless chicken breasts for even cooking. If you prefer dark meat, chicken thighs work well and stay juicy.
Buttermilk: This tenderizes the chicken. For a substitute, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes.
Spices: Smoky paprika adds a lovely flavor. If you can’t find it, regular paprika or even chili powder works as a substitute. Adjust to your taste for spiciness.
Flour: All-purpose flour is great for coating. You can use gluten-free flour or almond flour if you’re looking for gluten-free options.
Buns: Brioche buns are soft and buttery. If you prefer whole wheat or gluten-free buns, go for those! Just make sure they can hold the fillings well.
How Do You Get the Crispiest Chicken Coating?
The key to a crispy chicken coating is in the double dredging technique. Here’s how to do it:
- After marinating the chicken in buttermilk, remove it and let excess drip off. This allows the coating to stick better.
- Dredge it well in the flour mixture, making sure to press it onto the chicken.
- For extra crunch, dip the coated chicken back into the buttermilk quickly, then re-coat in the flour mixture. This creates layers that fry up really crispy.
Don’t skip using a thermometer for the oil! This ensures you achieve that perfect golden brown color without burning the coating. If your chicken starts to darken too quickly, lower the heat.
Easy Crispy Chicken Sandwich
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Coating:
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
For Assembling the Sandwich:
- 4 sandwich buns (brioche or soft hamburger buns preferred)
- 4 leaves of green leaf lettuce
- 1 medium tomato, sliced
- Dill pickle slices
- Mayonnaise or sandwich sauce (such as mayo with a pinch of garlic or spicy mayo)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 15-20 minutes for cooking, plus at least 30 minutes for marinating. In total, you’ll spend about 1 hour, but the deliciousness it brings is totally worth the wait!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken breasts into the bowl, ensuring they are fully submerged in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a tastier and more tender result.
2. Prepare the Coating:
While the chicken is marinating, grab a shallow dish and combine the flour, cornstarch, cayenne pepper (if you like a little heat), along with a pinch of salt and black pepper. Mix well to blend all the ingredients together.
3. Coat the Chicken:
Once the chicken has marinated, remove each piece from the buttermilk, allowing any excess to drip off. Thoroughly dredge each chicken breast in the flour mixture, pressing gently to coat evenly. For an extra crunchy texture, you can dip the coated chicken back into the buttermilk briefly, and then coat again in the flour mixture.
4. Heat the Oil:
In a deep skillet or frying pan, pour about 1 inch of vegetable oil and heat it to 350°F (175°C). Use a thermometer to make sure the oil is at the right temperature for frying!
5. Fry the Chicken:
Carefully place the coated chicken breasts into the hot oil. Fry them for about 4 to 5 minutes on each side or until they turn a beautiful golden brown and reach an internal temperature of 165°F (74°C). Adjust the heat as needed to avoid burning while making sure the chicken cooks through.
6. Drain:
Once cooked, remove the chicken from the oil and let them drain on paper towels to absorb any excess oil.
7. Assemble the Sandwiches:
Lightly toast the sandwich buns. Spread mayonnaise on both the top and bottom buns. On the bottom half, layer the lettuce leaves, dill pickle slices, sliced tomatoes, and place the crispy fried chicken breast on top. Crown it with the top bun.
8. Serve & Enjoy:
Serve your delicious crispy chicken sandwiches immediately, alongside your favorite fries, chips, or salad. Enjoy the crunch and flavors!
Happy cooking!
FAQ for Easy Crispy Chicken Sandwich Recipe
Can I Use Frozen Chicken for This Recipe?
It’s best to use fresh or thawed chicken for the best texture and flavor. If using frozen chicken, make sure to completely thaw it in the refrigerator overnight before using the marinade. Quick-thaw methods can also be used, such as placing the chicken in a sealed bag submerged in cold water.
Can I Prepare the Chicken in Advance?
Absolutely! Marinating the chicken ahead of time is a great idea. You can marinate it the night before and keep it in the refrigerator until you’re ready to coat and fry it. Just make sure to bring it to room temperature for about 15-20 minutes before frying for even cooking.
What Should I Do with Leftover Chicken Sandwiches?
If you have any leftovers, store the assembled sandwiches in an airtight container in the fridge. It’s best to keep the chicken and toppings separate until you’re ready to eat them. The fried chicken can last up to 3 days in the refrigerator, but for optimal freshness and crispiness, it’s best eaten right away!
How Can I Make This Recipe Spicier?
If you love heat, you can increase the cayenne pepper in the flour mixture or add hot sauce to the buttermilk marinade. You can also slap on some spicy mayo or sriracha when assembling your sandwich for an extra kick!
