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Crispy Chicken Sandwich

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A crispy chicken sandwich made with buttermilk-marinated chicken, a crunchy seasoned coating, and fresh toppings on a buttery toasted brioche bun. This homemade version delivers juicy chicken and restaurant-style crispiness in every bite.

Ingredients

1 pound chicken breast (2 small breasts)

3/4 cup buttermilk

1 large egg

2 teaspoons salt

3/4 cup flour

4 tablespoons cornstarch

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

1/4 teaspoon mustard powder (optional)

3/4 teaspoon salt

1 teaspoon black pepper

1/8 to 1/4 teaspoon cayenne pepper (optional)

4 cups vegetable oil (for frying)

4 brioche buns, plus softened butter for toasting

4 lettuce leaves

1 large tomato, thinly sliced

4 slices sharp cheddar cheese, thinly sliced

Pickles (optional)

Chick-Fil-A style sauce or similar sandwich sauce

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Slice slightly larger than bun size.
  2. In a bowl, whisk together buttermilk, egg, and 2 teaspoons salt. Remove 2 tablespoons of the mixture and set aside.
  3. Add chicken to the bowl and coat well. Cover and marinate in the refrigerator for at least 1 hour or up to 24 hours.
  4. In a separate bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, mustard powder (if using), salt, black pepper, and cayenne pepper.
  5. Add the reserved 2 tablespoons marinade to the flour mixture and mix with your fingers to form small clumps for extra crispiness.
  6. Heat vegetable oil in a heavy pot over medium-high heat to 350°F.
  7. Remove chicken from marinade, allowing excess to drip off. Press chicken into the breading mixture on both sides, coating thoroughly.
  8. Carefully place chicken into hot oil and fry for about 2 minutes without moving, then flip and fry for another 2 minutes until golden and cooked through.
  9. Transfer fried chicken to a wire rack and immediately top with cheese if using. Fry remaining chicken pieces.
  10. Butter the brioche buns and toast them in a skillet until golden.
  11. Spread sauce on both sides of the buns. Assemble with lettuce, tomato, fried chicken, pickles if desired, and the top bun. Serve immediately.

Notes

  • For a spicier sandwich, increase cayenne pepper or add hot sauce to the marinade.
  • Boneless skinless chicken thighs can be used instead of chicken breast for extra juiciness.
  • You can air fry the breaded chicken at 375°F with a light spray of oil until cooked through.
  • Try different cheeses such as pepper jack, Swiss, or American.
  • Add coleslaw for extra crunch and flavor.
  • Store fried chicken in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 375°F oven or air fryer to help restore crispiness.
  • Assemble sandwiches just before serving to keep buns from becoming soggy.

Nutrition

Find it online: http://recipesbyjanet.com/crispy-chicken-sandwich/