This Easy Crispy Chicken Sandwich is a winner for a quick meal! Juicy, crunchy chicken fillets are tucked between soft buns, making it super satisfying. Add your favorite toppings for extra flavor!
Whenever I make this, I can’t help but make a little dance in the kitchen! 💃 It’s so quick and tasty that you can whip it up on a busy weeknight—perfect for anyone!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for juiciness. If you need a lighter option, you can use chicken thighs which are darker and more flavorful. You could also use plant-based chicken substitutes for a vegetarian option!
Buttermilk: This adds tenderness and flavor to the chicken. If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice, letting it sit for 5 minutes.
Spices: Paprika, garlic powder, and onion powder give great flavor. Feel free to add your favorite spices! For example, if you like a bit of heat, try adding chili powder or a dash of hot sauce to the marinade.
Buns: Brioche buns are soft and slightly sweet, making them a great choice. However, any burger bun will work. Whole grain buns can offer added nutrition or try lettuce wraps for a low-carb option!
How Do I Get the Crispiest Chicken?
To achieve that crunchy exterior, careful attention to the dredging process is key. Start by making sure your chicken is well-coated in the marinade first. The buttermilk helps the flour stick better!
- Dredge each piece of chicken in flour thoroughly, tapping off excess.
- For a super crispy texture, return the coated chicken back to the buttermilk, then coat it with flour again.
- Frying at the right temperature is crucial. Too low will make it soggy while too high can burn the coating. Aim for 350°F (175°C).
Once cooked, let the chicken drain on paper towels to keep it crisp. Serve immediately for the best results—trust me, you won’t want to wait!
Easy Crispy Chicken Sandwich
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for spice)
- 1 cup all-purpose flour
- Vegetable oil, for frying
- 4 sandwich buns (brioche or soft hamburger buns)
- Lettuce leaves (green leaf or romaine)
- 1 large tomato, sliced
- Dill pickle slices
- Mayonnaise or your favorite sandwich sauce
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and marinate the chicken, plus around 20 minutes for frying and assembly. You’ll have delicious, crispy chicken sandwiches ready in no time—perfect for a quick dinner or weekend lunch!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by slicing each chicken breast horizontally to create two thinner fillets. If you prefer a more uniform thickness, you can pound them lightly with a meat mallet. This helps ensure even cooking.
2. Marinate:
In a mixing bowl, combine the buttermilk with paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you’re feeling bold! Add the chicken fillets to the marinade, making sure they’re well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour for deeper flavor.
3. Dredge the Chicken:
In a shallow dish, pour in the flour. Remove each chicken fillet from the marinade, shaking off the excess buttermilk. Dredge the chicken in the flour, making sure it’s coated well. For a crunchier result, consider double dredging—dip it back into the buttermilk and coat with flour again!
4. Heat the Oil:
In a large skillet or frying pan, pour enough vegetable oil to cover the bottom by about half an inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test it by dropping a bit of flour into the oil; it should sizzle immediately!
5. Fry the Chicken:
Carefully add the coated chicken fillets to the hot oil, making sure not to overcrowd the pan. Fry each fillet for about 4-5 minutes per side until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy if you have one!
6. Drain:
Once cooked, transfer the fried chicken to a paper towel-lined plate to absorb any excess oil. This step is important for keeping the chicken crispy!
7. Assemble the Sandwich:
If you like, lightly toast your buns for a bit of crunch. Spread a generous layer of mayonnaise on the bottom bun, then layer on the pickle slices, lettuce, and tomato slices. Place the crispy chicken on top, add more mayo or your favorite sauce on the top bun, and close it all together.
8. Serve Immediately:
Enjoy your crispy chicken sandwich while it’s hot and juicy! Pair it with your favorite side, like fries or a salad, for a complete meal. Yum!
This recipe yields 4 hearty sandwiches ready to be devoured, just like the one you see in the picture! Enjoy every crispy, juicy bite!
FAQ for Easy Crispy Chicken Sandwich Recipe
Can I Use Frozen Chicken Breasts?
Yes, but make sure to fully thaw them first! Thaw frozen chicken in the refrigerator overnight or in a sealed bag submerged in cold water for about an hour. This ensures even cooking.
What’s a Good Buttermilk Substitute?
If you don’t have buttermilk, simply mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes to thicken and curdle before using it in the marinade!
How Should I Store Leftovers?
Store any leftover sandwiches in an airtight container in the refrigerator for up to 3 days. To reheat, just pop the chicken back in the oven to maintain crispiness, or microwave briefly if you’re in a rush!
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure your buns are also gluten-free to keep the entire sandwich gluten-free!
