This Easy Crispy Chicken Sandwich is a treat that’s hard to resist! With juicy chicken coated in a crispy crunch, it’s perfect for lunch or dinner. You’ll love the simple flavors that make it so satisfying!
Every bite feels like a mini-celebration! I like to add my favorite toppings like pickles and mayo, but feel free to get creative. You can never go wrong with a crispy chicken sandwich! 🍔
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts is perfect for this sandwich. If you prefer, you can swap them for chicken thighs for a juicier option. Whatever you choose, aim for even thickness for consistent cooking.
Buttermilk: It’s key for tenderizing and flavoring the chicken. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes. It works just as well!
All-Purpose Flour: This provides the crispy coating. If you’re looking for a gluten-free option, you can use almond flour or a gluten-free flour blend. Just make sure it’s suitable for frying!
Cayenne Pepper: This adds a nice kick, but it’s optional. If you want a milder sandwich, you can simply leave it out or reduce the amount. I find that a little spice enhances the flavor without overwhelming it!
How Do You Get Perfectly Crispy Chicken?
Achieving crispy chicken is all about the preparation and frying method. Here’s how to do it right!
- Marinate the chicken in buttermilk. This helps tenderize the meat and adds flavor. Ideally, let it sit for at least 30 minutes.
- Double dredging (coating twice) creates an extra crispy texture. After the first coating in flour, dip the chicken back into the buttermilk and coat it in flour again.
- Fry in hot oil (around 350°F/175°C). Too low of a heat will result in greasy chicken. Use a thermometer or the flour test to check the oil temperature.
- Do not overcrowd the pan! Fry in batches if needed to keep the oil temperature consistent. This ensures that each piece cooks evenly and gets that perfect crunch.
With these techniques, you’ll have crispy chicken every time!
Easy Crispy Chicken Sandwich
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts (halved or pounded to even thickness)
- 1 cup buttermilk
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 4 sandwich buns (brioche or your choice)
- Mayonnaise
- Lettuce leaves, washed and dried
- Tomato slices
- Pickle slices
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and an additional 15-20 minutes for cooking. Including marinating time, plan for about 40 minutes to 4 hours while the chicken sits in the buttermilk. The longer, the better for flavor and tenderness!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together the buttermilk and egg until well combined. This will be your marinade to tenderize the chicken.
2. Marinate the Chicken:
Place the chicken breasts in the buttermilk mixture, making sure they’re fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to marinate. This step enhances the flavor and tenderness of the chicken.
3. Create the Coating:
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This seasoned flour is what will give your chicken that deliciously crispy coating!
4. Dredge the Chicken:
Take each chicken piece out of the buttermilk, letting the excess drip off. Dredge thoroughly in the seasoned flour mixture, ensuring it’s well coated. For an extra crunch, you can dip it back in the buttermilk and coat it again in the flour (this is called double-dredging).
5. Heat the Oil:
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Aim for a temperature of 350°F (175°C). To check if the oil is ready, drop a small pinch of flour into the oil—it should sizzle right away!
6. Fry the Chicken:
Carefully add the dredged chicken pieces into the hot oil, frying them for about 3-4 minutes on each side or until they are golden brown and the internal temperature reaches 165°F (74°C). Be cautious not to overcrowd the pan; fry in batches if needed.
7. Drain the Chicken:
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil. This keeps the chicken crispy!
8. Toast the Buns:
While the chicken is draining, lightly toast the sandwich buns to add a little crunch and warmth.
9. Assemble Your Sandwich:
Spread mayonnaise on both the top and bottom buns. On the bottom bun, layer with pickles, lettuce, tomato slices, and lastly, the crispy fried chicken.
10. Top and Serve:
Place the top bun over the chicken and enjoy your sandwich immediately while it’s hot and crispy!
There you have it—your delicious, crispy chicken sandwich is ready to be devoured! Enjoy each crunchy bite loaded with fresh veggies and creamy mayo!
FAQ for Easy Crispy Chicken Sandwich
Can I Use Different Types of Chicken?
Absolutely! You can use chicken thighs for more juiciness, or even chicken tenders for smaller portions. Just adjust the cooking time if the pieces are smaller or thicker.
How Long Can I Store Leftover Chicken?
Leftover crispy chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, use an oven or air fryer at 350°F (175°C) to maintain the crispiness—microwaving may make it soggy!
Is It Possible to Make This Sandwich Spicy?
Yes! You can increase the cayenne pepper in the seasoning mix for more heat or add sliced jalapeños as a topping. Hot sauce can also be spread under the mayo for an extra kick!
Can I Prepare the Chicken in Advance?
Yes, you can marinate the chicken in the buttermilk mixture (step 2) up to 4 hours ahead of time. However, I wouldn’t recommend breading and frying it until you’re ready to serve for the best crispiness!
