Go Back
Crispy Chicken Sandwich Recipe
Delilah Cooks

Crispy Chicken Sandwich Recipe

Crispy Chicken Sandwich Recipe is one of the best homemade meals when you want juicy chicken with a crunchy coating. This recipe is simple to make and tastes just as good as your favorite restaurant version.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 boneless chicken breasts
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
For the Coating
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For Frying
  • Vegetable oil for frying
For the Sandwich
  • 4 brioche buns
  • 4 lettuce leaves
  • 8 tomato slices
  • 12 pickle slices
  • 4 tablespoons mayonnaise
  • 2 tablespoons spicy sauce optional
  • 2 tablespoons butter for toasting buns

Method
 

Cooking Instructions
    Marinate the Chicken
    1. Place the chicken breasts into a bowl with buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Mix well and refrigerate for at least one hour for tender, flavorful chicken.
    Prepare the Coating
    1. Mix flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow bowl. Stir everything until the spices are evenly distributed throughout the flour.
    Coat the Chicken
    1. Remove each chicken breast from the buttermilk. Let the extra liquid drip away. Press each piece firmly into the flour mixture until every side is completely coated.
    Rest Before Frying
    1. Place the coated chicken on a wire rack for ten minutes. This helps the coating stick better and creates an extra crispy crust after frying.
    Heat the Oil
    1. Pour vegetable oil into a deep skillet until it is about two inches deep. Heat the oil to 350°F (175°C) before adding the chicken.
    Fry the Chicken
    1. Carefully fry two chicken breasts at a time. Cook each side for about six to seven minutes until golden brown and fully cooked. The inside should reach 165°F (74°C).
    Toast the Buns
    1. Spread butter on the cut sides of each brioche bun. Toast them in a skillet for two minutes until lightly golden and slightly crisp.
    Build the Sandwich
    1. Spread mayonnaise on both bun halves. Add lettuce, crispy chicken, tomato slices, pickles, and spicy sauce if desired. Place the top bun over everything and serve immediately.

    Notes

    • Marinate the chicken for at least one hour.
    • Use buttermilk for tender meat.
    • Add cornstarch for extra crispiness.
    • Let the coating rest before frying.
    • Fry at a steady oil temperature.
    • Do not overcrowd the pan.
    • Toast the sandwich buns.
    • Drain fried chicken on a wire rack.
    • Use fresh vegetables.
    • Serve immediately for the best crunch.