Hey there, busy food lovers! Are you craving a delicious and satisfying meal without spending hours in the kitchen? Then you’re in the right place. I’m so excited to share my Crispy Chicken Sandwich Recipe with you. This isn’t just any chicken sandwich. It’s quick to make, surprisingly healthy, and bursting with flavor that will leave you wanting more. I’ve spent years perfecting this recipe, tweaking it here and there to ensure it’s the perfect balance of crispy, juicy, and downright delicious. Trust me, once you try this, it’ll become a staple in your weeknight rotation.
Why You Will Love This Recipe
My grandmother used to make the most incredible fried chicken. It was an all-day affair involving buttermilk soaks, secret spice blends, and a whole lot of love. While I don’t always have time for that level of dedication, I wanted to capture that same comforting flavor in a quick and easy sandwich. This Crispy Chicken Sandwich Recipe does just that—it’s a tribute to her incredible cooking and a perfect weeknight meal solution.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (about 2 cups)
For the Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
For the Sandwich:
- 4 brioche buns, toasted
- Lettuce leaves
- Sliced tomatoes (optional)
- Sliced pickles (optional)
Step-by-Step Instructions for Making the Recipe
- Marinate the Chicken: In a bowl, whisk together buttermilk and hot sauce (if using). Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare the Dredge: In a separate shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
- Dredge the Chicken: Remove one chicken breast from the buttermilk mixture, letting excess drip off. Dredge in the flour mixture, pressing to coat thoroughly. Repeat with remaining chicken breasts.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place dredged chicken breasts in the hot oil, being careful not to overcrowd the pan.
- Cook the Chicken: Fry for about 5-7 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Rest and Prepare Sauce Remove chicken from the pan and place on a wire rack to drain excess oil. While chicken rests, mix all sauce ingredients together in a small bowl.
- Assemble the Sandwiches: Spread sauce on both halves of the toasted brioche buns. Place a lettuce leaf on the bottom bun, followed by the crispy chicken breast. Add tomato and pickles, if desired. Top with the other half of the bun.
- Serve Immediately: Enjoy your delicious Crispy Chicken Sandwich Recipe right away!
Crispy Chicken Sandwich Recipe
Ingredients
Equipment
Method
- In a bowl, whisk together buttermilk and hot sauce (if using). Add chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.1 cup buttermilk, 1 tablespoon hot sauce, 4 boneless, skinless chicken breasts
- In a separate shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.1 cup all-purpose flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
- Remove one chicken breast from the buttermilk mixture, letting excess drip off. Dredge in the flour mixture, pressing to coat thoroughly. Repeat with remaining chicken breasts.4 boneless, skinless chicken breasts, 1 cup buttermilk, 1 cup all-purpose flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully place dredged chicken breasts in the hot oil, being careful not to overcrowd the pan.2 cups vegetable oil, 4 boneless, skinless chicken breasts
- Fry for about 5-7 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Remove chicken from the pan and place on a wire rack to drain excess oil. While chicken rests, mix all sauce ingredients together in a small bowl.1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika
- Spread sauce on both halves of the toasted brioche buns. Place a lettuce leaf on the bottom bun, followed by the crispy chicken breast. Add tomato and pickles, if desired. Top with the other half of the bun.1/2 cup mayonnaise, 2 tablespoons sweet pickle relish, 1 tablespoon yellow mustard, 1 teaspoon white vinegar, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 4 brioche buns, lettuce leaves, sliced tomatoes, sliced pickles, 4 boneless, skinless chicken breasts
- Serve Immediately: Enjoy your delicious Crispy Chicken Sandwich Recipe right away!
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