This Easy Crispy Chicken Sandwich is a real treat! With juicy chicken coated in crunchy batter, it’s perfect for a quick lunch or dinner. Add your favorite toppings for extra fun!
You know what makes this sandwich better? Freshly shredded lettuce and a dollop of creamy mayo! I could eat these every day, and I bet you’ll feel the same way too! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you prefer, you can use chicken thighs for a juicier result. Just make sure they are also pounded to an even thickness for consistent cooking.
Buttermilk: Buttermilk really helps tenderize the chicken. If you don’t have it, try substituting with milk mixed with a splash of vinegar or lemon juice. Let it sit for a few minutes to thicken!
All-Purpose Flour and Cornstarch: The combination gives that perfect crispy coating. If you’re gluten-free, you can use a gluten-free all-purpose flour blend instead of regular flour.
Buns: While buttery brioche buns are a favorite for their softness, you can easily swap them for whole wheat or gluten-free buns if preferred. Just ensure they can hold the filling without getting soggy.
How Do You Get the Chicken Crispy Every Time?
The secret to a crispy chicken sandwich lies in the frying technique and coating. Here’s how to make it work:
- Marinating: Let the chicken sit in the buttermilk mixture for at least an hour. This not only adds flavor but also helps keep the chicken moist.
- Dredging: When coating the chicken, make sure to press the flour mixture onto the chicken firmly. This helps it adhere better, resulting in a crunchier coating.
- Frying Temperature: Keep your oil at the right temperature (350°F/175°C). If it’s too low, the chicken will absorb oil and become soggy.
- Drain Properly: After frying, place the chicken on a wire rack rather than paper towels. This keeps the coating from steaming and getting soft.
With these tips, you’re destined for crispy success in making your chicken sandwich! Enjoy every bite! 🥪
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 salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil, for frying
For Assembly:
- 4 sandwich buns, preferably brioche or soft sandwich buns
- 4 leaves green leaf lettuce
- 1 large tomato, sliced
- Dill pickle slices
- Mayonnaise, for spreading
How Much Time Will You Need?
This amazing chicken sandwich takes about 15 minutes of prep time, plus 1-3 hours for marinating the chicken, and another 15-20 minutes for cooking and assembling. In total, budget around 2 hours for marination and cooking. It’s worth every minute for that delicious crispy goodness!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, whisk together the buttermilk, salt, black pepper, paprika, and garlic powder until combined. Submerge the chicken breasts in the buttermilk mixture, making sure they’re well coated. Cover the bowl and refrigerate for at least 1 hour, but preferably 2-3 hours for maximum flavor and tenderness.
2. Prepare the Breading:
In a large mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Stir well to ensure everything is mixed evenly. This is what will give your chicken that fantastic crunch!
3. Heat the Oil:
In a deep skillet or fryer, pour in enough vegetable oil to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can use a kitchen thermometer to check the temperature for perfect frying.
4. Bread the Chicken:
Once marinated, take the chicken out of the buttermilk, allowing the excess to drip off. Dredge each breast thoroughly in the flour mixture, pressing firmly to make sure the coating sticks well. For an extra crispy crust, feel free to dip the chicken back in the buttermilk and coat it again in the flour mixture.
5. Fry the Chicken:
Carefully add the breaded chicken breasts to the hot oil. Fry them for about 6-8 minutes per side, or until they turn a beautiful golden brown and the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken and let it drain on a wire rack or paper towels to get rid of excess oil.
6. Prepare the Buns:
While the chicken is resting, toast the sandwich buns lightly in a skillet or toaster to your liking.
7. Assemble the Sandwich:
Spread a generous layer of mayonnaise on both the top and bottom buns. On the bottom bun, layer with dill pickle slices, followed by leafy green lettuce, and slices of tomato. Finally, place the crispy fried chicken breast on top.
8. Serve:
Cap off the sandwich with the top bun. Serve immediately and enjoy your delicious homemade Easy Crispy Chicken Sandwich while the chicken is still hot and perfectly crispy!
Enjoy every yummy bite of your crispy chicken sandwich! 🥪✨
FAQ for Easy Crispy Chicken Sandwich
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative for juiciness and flavor. Just ensure they’re boneless and skinless, and prepare them the same way as the breasts for a delightful sandwich.
Can I Make the Chicken Spicy?
Yes, if you love a little heat, feel free to add cayenne pepper or hot sauce to the buttermilk marinade! You can also use a spicy seasoning mix in the flour dredge for an extra kick.
How Should I Store Leftovers?
Any leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To keep it crispy, reheat the chicken in a hot skillet rather than the microwave, which can make it soggy!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes to thicken and mimic buttermilk’s tangy flavor.
