This Easy Crispy Chicken Sandwich is a treat! Juicy chicken coated in crunchy breading, served on a soft bun with your favorite toppings. You can even make it with a spicy kick if you like a little heat!
Making this sandwich is a breeze. I often whip it up for a quick lunch. Just fry the chicken, add some lettuce, and a drizzle of mayo—bam, you’re ready to munch! 🍗🥪
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is best for this sandwich. Pounding them to an even thickness allows for consistent cooking. If you prefer dark meat, go for boneless thighs instead—they’re juicy and delicious.
Buttermilk: This is key for marinating and tenderizing the chicken. If you’re out, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Spices: Garlic and onion powder add nice flavor. Feel free to adjust these or add your favorites—cumin or black pepper can be great choices too!
Flour: All-purpose flour works well, but for a gluten-free option, use a gluten-free flour mix or cornstarch. Just keep in mind the coating may be a bit different.
Buns: Brioche buns are my favorite; they’re soft and slightly sweet. However, any sturdy sandwich bun will work. You can even use lettuce wraps if you’re looking for a low-carb option!
How Do I Get the Chicken Extra Crispy?
The secret to crispy chicken lies mainly in the coating and frying technique. Here’s how to achieve that perfect crunch:
- Make sure to marinate the chicken long enough in the buttermilk mixture to fully absorb the flavors and keep it tender.
- For that extra crunch, follow a double dredging process. Dip first in the buttermilk, then in the flour, and repeat. This layers the coating, helping it puff up while frying.
- Heat the oil to the right temperature (about 350°F). Too low, and it will absorb too much oil; too high, and it will burn. Use a thermometer to be accurate.
- Don’t crowd the pan while frying; cook in batches if needed. This keeps the temperature steady and helps achieve that golden brown crust.
- Finally, placing fried chicken on paper towels after cooking allows excess oil to drain, keeping it crispy.
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 garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
For the Coating:
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil, for frying
For Assembly:
- 4 sandwich buns (brioche preferred)
- Mayonnaise
- 4 large lettuce leaves (green leaf or romaine)
- 1 large tomato, sliced
- Dill pickle slices
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20-25 minutes to cook, plus at least 30 minutes to marinate the chicken. In total, you’re looking at about 1 hour, but most of that time is just waiting for the chicken to soak up all those delicious flavors!
Step-by-Step Instructions:
1. Marinating the Chicken:
In a medium bowl, mix the buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), and a pinch of salt and pepper. Add the chicken breasts and ensure they’re well coated. Let them sit for at least 30 minutes, or even up to 4 hours in the refrigerator for the best flavor and tenderness.
2. Preparing the Coating:
In a shallow dish (like a pie plate), whisk together the flour, baking powder, and another pinch of salt and pepper to season the flour. This will be your crisp coating.
3. Dredging the Chicken:
When you’re ready to cook, take each chicken breast out of the buttermilk marinade, letting the excess drip off. Dredge the chicken thoroughly in the flour mixture, making sure it’s fully coated. For an extra crispy coating, dip the chicken back into the buttermilk and then again in the flour mixture. This double dredging gives a fantastic crunch!
4. Frying the Chicken:
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded chicken breasts in the hot oil (you might need to do this in batches). Fry each piece for about 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C). Once done, place them on paper towels to drain any excess oil.
5. Toasting the Buns:
While the chicken is frying, lightly toast the sandwich buns in another skillet or under a broiler until they’re just golden. This adds a lovely crunch to your sandwich!
6. Assembling Your Sandwich:
Spread a generous layer of mayonnaise on both the top and bottom buns. On the bottom bun, layer some dill pickle slices, followed by a large lettuce leaf and a slice or two of tomato. Place the crispy chicken breast on top, and then finish with the top bun.
7. Serve and Enjoy:
Serve your crispy chicken sandwiches immediately while they’re hot and crunchy. Enjoy the delightful flavors and textures of your homemade crispy chicken sandwich!
FAQ for Easy Crispy Chicken Sandwich
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are more succulent and can add extra flavor to your sandwich. Just ensure they are boneless and skinless for easy cooking and assembly.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can create a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using it in the marinade.
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Assembled sandwiches are best eaten fresh, but you can store the components separately.
Can I Make This Recipe Spicy?
Definitely! You can add more cayenne pepper or include hot sauce to the buttermilk marinade for additional heat. If you love spicy flavors, consider adding sliced jalapeños or spicy mayo as toppings!
