This Easy Crispy Chicken Sandwich is a crunchy delight! It features juicy chicken coated in a crispy breading and served on a soft bun. Perfect for any meal!
Who doesn’t love a good chicken sandwich? I whip this up when I want something tasty but quick. Pair it with pickles and your favorite sauce for a winner every time!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star of this sandwich. If you’re short on time, chicken tenders work well too!
Buttermilk: It gives the chicken that great moisture and flavor. If you don’t have any, you can make a quick substitute with milk and vinegar (1 cup milk with 1 tablespoon vinegar; let it sit for 5 minutes).
Flour & Spices: All-purpose flour is key for crunch. For a gluten-free option, substitute with rice flour or gluten-free flour mix. Adjust spices based on your taste—maybe add a pinch of oregano or cumin for a twist!
Vegetable Oil: Use an oil with a high smoke point like canola or peanut oil for frying. Olive oil works too, but keep an eye on the temperature.
Buns: I love brioche buns for their softness and slight sweetness. However, whole grain or potato buns are great, especially if you’re looking for a healthier option.
How Do I Get the Chicken Extra Crispy?
Getting that perfect crispy coating can be tricky, but here’s what helps. The key is in the breading process. By double-dipping in buttermilk and then flour, you create a thicker crust that fries up beautifully!
- Always pound the chicken to a uniform thickness for even cooking.
- After coating, let the chicken sit for a few minutes before frying. This helps the coating stick better.
- Make sure the oil is hot enough before adding chicken—around 350°F is ideal. If it’s not hot enough, the chicken will absorb oil and become greasy.
- Don’t overcrowd the pan, as this lowers the oil temperature. Fry in batches if needed.
Enjoy making your crispy chicken sandwich—it’s easier than it looks! The right techniques and quality ingredients go a long way in getting it just right.
Easy Crispy Chicken Sandwich
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts (pounded to about 1/2 inch thickness)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for mild heat)
- Vegetable oil (for frying)
For Assembling the Sandwich:
- 4 sandwich buns (preferably brioche or soft hamburger buns)
- Mayonnaise (as needed)
- Lettuce leaves
- Tomato slices
- Dill pickle slices
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 20 minutes for cooking, plus 30 minutes to 1 hour for marinating. In total, you’re looking at about 1 hour and 35 minutes to enjoy these delicious sandwiches!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts between two sheets of plastic wrap. Gently pound the chicken with a meat mallet until they are about 1/2 inch thick. This makes sure they cook evenly and stay juicy.
2. Marinate the Chicken:
In a bowl, pour in the buttermilk and add the chicken breasts. Ensure that each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes to 1 hour. This step keeps the chicken moist and flavorful!
3. Prepare the Breading:
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you like a little kick. This mix will give the chicken a delicious, crispy crust.
4. Dredge the Chicken:
Take the marinated chicken out of the buttermilk one piece at a time, letting any excess drip off. Coat each piece thoroughly in the seasoned flour mixture. For that extra crunch, you can dip them back into the buttermilk and then dredge them in the flour mixture once more.
5. Fry the Chicken:
In a deep skillet or frying pan, heat enough vegetable oil to cover the bottom about 1/2 inch deep over medium-high heat, aiming for around 350°F (175°C). Carefully add the coated chicken breasts to the hot oil. Fry for about 4-5 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
6. Drain the Chicken:
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil. This will help keep your sandwiches from getting soggy!
7. Toast the Buns:
While the chicken is resting, lightly toast the sandwich buns on a skillet or in a toaster until they’re golden and warm.
8. Assemble the Sandwiches:
Spread a generous amount of mayonnaise on both the top and bottom halves of each bun. Layer on the lettuce leaves, tomato slices, and fried chicken breast. Top it off with dill pickle slices and the top bun.
9. Serve and Enjoy:
Your crispy chicken sandwiches are ready! Serve them hot and enjoy every delicious bite!
This recipe yields 4 servings of crispy chicken sandwiches, perfectly balanced with fresh veggies and creamy mayo. Enjoy your meal!
FAQ for Easy Crispy Chicken Sandwich Recipe
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will work great and provide a bit more flavor and juiciness compared to breasts. Just ensure they are boneless and skinless, and adjust cooking times accordingly depending on thickness.
What Can I Substitute for Buttermilk?
If you’re out of buttermilk, you can easily substitute it by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will provide the acidity needed for tender chicken!
How Can I Store Leftover Chicken Sandwiches?
Store any leftover sandwiches in an airtight container in the fridge for up to 2 days. To reheat, remove the toppings and heat the chicken in a skillet or oven for best results, avoiding sogginess.
Can I Make This Recipe Spicy?
Yes! Feel free to increase the cayenne pepper in the breading or add hot sauce to the buttermilk marinade for extra heat. You can also serve with spicy mayonnaise or other favorite sauces!
