This Easy Crispy Chicken Sandwich is a winner! Tender chicken is breaded and fried to golden perfection, all tucked inside a soft bun. Yum!
You can’t go wrong with this one—it’s quick to whip up and packs a crunch that’ll make you smile. I love adding some pickles for an extra zing!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep this sandwich lean and tender. If you’re looking for a healthier option, you can use chicken thighs for more flavor. For a vegan version, try breaded tofu or tempeh.
Buttermilk: This ingredient helps tenderize the chicken. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes. It’s a quick and effective substitution!
Hot Sauce: This adds a slight kick to the marinade. Feel free to skip it if you prefer milder flavors or swap it with a bit of mustard for a different taste.
Flour Mixture: The seasoned flour is key to a crunchy coating. You can try gluten-free flour blends if you’re avoiding gluten, or use panko breadcrumbs for extra crunch!
Cooking Oil: Vegetable oil is great for frying, but you can use canola or peanut oil instead. Just make sure the oil is suitable for high-heat frying.
How Do You Achieve the Perfect Crispy Chicken Coating?
Getting that perfect crunch on your chicken is all about technique. Here’s how to master it:
- Use the buttermilk marinade to keep the chicken moist and add flavor.
- Ensure your chicken is fully coated in the flour mixture. This is where that crispy texture comes from, so don’t rush it!
- When frying, make sure the oil is hot enough (around 350°F). This ensures the chicken cooks quickly, leading to a crispy exterior.
- Don’t overcrowd the pan while frying; it lowers the oil temperature, which can lead to soggy chicken.
- Let the fried chicken rest on a wire rack instead of paper towels to keep it crispy.
Follow these tips, and your crispy chicken sandwich will be a hit every time!
Easy Crispy Chicken Sandwich
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts, pounded to even thickness
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 ½ cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for extra heat)
- Vegetable oil for frying (about 2 cups)
- 4 sandwich buns (brioche or soft hamburger buns)
- Mayonnaise (about ½ cup)
- Leafy green lettuce (e.g., green leaf lettuce)
- 1-2 ripe tomatoes, sliced
- Pickle slices
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 30 minutes for marinating. You’ll then spend about 15 minutes frying the chicken. Overall, you should have this delicious sandwich ready in about 1 hour!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, combine the buttermilk and hot sauce (if using). Add the chicken breasts and coat them fully with the mixture. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes, or up to 4 hours for juicier chicken.
2. Prepare the Flour Mixture:
In a large bowl, mix together the flour, garlic powder, paprika, salt, black pepper, and cayenne pepper (if using). This flavorful coating will add a crispy texture to the chicken.
3. Heat the Oil:
In a large heavy skillet or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a cooking thermometer to check the temperature for the best results.
4. Dredge the Chicken:
Remove each chicken breast from the buttermilk, allowing any excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the chicken to ensure a good coating. Place the breaded chicken on a wire rack while you prepare the others.
5. Fry the Chicken:
Carefully place the chicken breasts into the hot oil, frying one or two pieces at a time to avoid overcrowding. Fry for about 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Remember to adjust the heat as needed to maintain the oil temperature.
6. Drain the Chicken:
Once cooked, remove the chicken from the oil and let it drain on a wire rack or paper towels. This helps keep the chicken crispy!
7. Assemble the Sandwich:
To build your sandwich, spread mayonnaise on the bottom half of each bun. Layer with pickles, fresh lettuce, tomato slices, and the crispy chicken breast. Top with more mayonnaise on the top bun and place it onto the sandwich.
8. Serve and Enjoy:
Serve your crispy chicken sandwiches immediately while they’re hot and crunchy. Enjoy this deliciously satisfying meal!
Enjoy your delicious and crunchy homemade crispy chicken sandwich!
FAQ for Easy Crispy Chicken Sandwich
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can add extra flavor and moisture to your sandwich. Just ensure they are boneless and skinless for easier handling while cooking.
What If I Don’t Have Buttermilk?
No worries! You can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes to thicken before using it in the marinade.
How Do I Make the Chicken Extra Crispy?
To achieve that perfect crunch, make sure to press the flour mixture firmly onto the chicken. You can also let the breaded chicken rest on a wire rack for a few minutes before frying, which helps the coating adhere better!
Can I Make This Sandwich Ahead of Time?
While the sandwich is best enjoyed fresh, you can prepare the chicken in advance. Cook the chicken, let it cool, and then store it in the fridge for up to 2 days. When ready to serve, reheat in a hot oven to restore crispiness before assembling your sandwich.
