The Best Crispy Chicken Sandwich You Will Ever Have

Discover the ultimate Crispy Chicken Sandwich recipe! Tender chicken breasts marinated, breaded, and fried to perfection. Paired with your favorite toppings, this sandwich is the perfect blend of crunch and flavor.

Perfectly Seasoned and Marinated: The chicken is marinated in a flavorful mix of buttermilk, hot sauce, and spices, ensuring each bite is juicy and infused with a delicious, tangy kick. This helps to tenderize the chicken and deepen the flavor profile.

Crispy and Golden Breading: The classic breading mixture of flour, spices, and baking powder gives the chicken its irresistible crispy texture. Frying at the right temperature ensures the chicken is perfectly golden and crunchy on the outside while staying moist and tender inside.

FAQs

1. How do I ensure the chicken stays juicy? Marinating the chicken in buttermilk helps keep it tender and moist, while the breading locks in the juices during frying.

2. Can I use chicken thighs instead of breasts? Yes, chicken thighs can be used and may provide an even juicier and more flavorful result.

3. What type of oil is best for frying? Vegetable oil, canola oil, or peanut oil are ideal due to their high smoke points and neutral flavors.

4. How do I keep the breading from falling off? Ensure the chicken is well-coated in the flour mixture, and let it rest on a wire rack before frying to help the breading adhere.

5. Can I make this sandwich ahead of time? It's best enjoyed fresh, but you can prepare the components in advance and assemble right before serving to keep the chicken crispy.

6. How can I make the sandwich spicier? Add more hot sauce to the marinade or include cayenne pepper in the breading mix for extra heat.

7. What should I do if I don't have buttermilk? You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.

8. How do I know when the chicken is fully cooked? Use a meat thermometer to check that the internal temperature reaches 165°F.

9. Can I bake the chicken instead of frying it? Yes, you can bake the breaded chicken at 400°F for about 20-25 minutes, flipping halfway through for even cooking.

10. What other toppings can I add to the sandwich? You can add bacon, avocado, coleslaw, or spicy mayo for different flavor profiles.

11. How do I prevent the oil from getting too hot? Monitor the oil temperature with a thermometer and adjust the heat to maintain a consistent 300-325°F while frying.

12. Can I use a different type of bread? Yes, brioche buns, ciabatta, or even whole-grain rolls can be used for a twist on the classic sandwich.

13. How should I store leftovers? Store the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

14. Is there a gluten-free option for the breading? You can use gluten-free flour and breadcrumbs to create a gluten-free version of the breading.

15. What can I serve with the crispy chicken sandwich? French fries, sweet potato fries, or a fresh salad are great side options to complement the sandwich.

Watch the video tutorial

The Best Crispy Chicken Sandwich You Will Ever Have

Serving: 6 servings
Prep Time: 20 minutes (plus marinating time)
Cook Time: 20 minutes
Total Time: 40 minutes (plus marinating time)

Ingredients

For the Chicken Marinade:

3 medium chicken breasts, boneless, skinless, halved into 6 cutlets
1 1/2 cups low-fat buttermilk
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder

For the Classic Breading:

1 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper, freshly ground
1 teaspoon baking powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Oil for frying (vegetable, canola, or peanut oil)

For the Sandwich Toppings:

6 burger buns, buttered and toasted
6 green lettuce leaves
1 large tomato, sliced
2 dill pickles, sliced into rings
Mayonnaise or your favorite sauce

Instructions

Prepare the Chicken:
- Place the chicken cutlets between two sheets of plastic wrap and pound them to an even 1/2-inch thickness for even cooking.
- In a large mixing bowl, whisk together the buttermilk, hot sauce, salt, black pepper, onion powder, and garlic powder.
- Add the chicken, turning to coat. Cover and refrigerate for 2-4 hours.
Bread the Chicken:
- In a shallow bowl, mix the flour, salt, black pepper, baking powder, paprika, onion powder, and garlic powder.
- Remove each piece of chicken from the marinade, letting the excess drip off, and dredge in the flour mixture, pressing firmly to coat. Place on a wire rack.
Fry the Chicken:
- Heat 2 inches of oil in a Dutch oven to 350°F.
- Fry the chicken in batches, ensuring not to overcrowd the pot. Adjust the heat to maintain an oil temperature of 300-325°F.
- Cook for 3-4 minutes on one side until browned and crisp, then flip and cook for another 2-3 minutes until the chicken is cooked through and golden brown.
- Transfer to a wire rack to rest and drain. The internal temperature should reach 165°F.
Assemble the Sandwiches:
- Lightly butter and toast the cut sides of the burger buns.
- Build your sandwiches with the fried chicken, lettuce, tomato, pickles, and your favorite sauce.

Additional Notes

Marinating Time: Marinate the chicken for a minimum of 2 hours for the best flavor, but overnight is even better.
Oil Temperature: Keep the oil temperature consistent to ensure the chicken fries evenly and stays crispy.
Customizable Toppings: Feel free to add other toppings like coleslaw, pickled jalapeños, or a spicy mayo for an extra kick.
Storage: Store any leftover fried chicken in the refrigerator for up to 3 days. Reheat in the oven to keep it crispy.

Nutrition Facts (Per Serving)

Calories: 580
Total Fat: 28g
- Saturated Fat: 8g
Cholesterol: 100mg
Sodium: 1250mg
Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 6g
Protein: 30g

Pro Tips for Crisp and Juicy Fried Chicken:

Give it time to marinate: buttermilk helps to tenderize the chicken so marinate at least 2 hours or overnight.
Seasoning the flour well: Don’t skimp on the seasoning. Press the flour mixture onto the chicken to adhere well.
Double dip – just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.
The right oil temperature: heat to 350˚F before adding chicken then adjust the temperature to keep it at 300-325˚F while frying. Don’t overcrowd the pot or the oil temperature will drop quickly. A clip-on pot thermometer is really useful.
When to remove the chicken: take the chicken out of the hot oil once it’s cooked through and browned. The internal temperature will continue to rise as the chicken rests and should reach 165˚F so take the chicken out just before that. Insert an instant-read thermometer in the side of your chicken to check.
DO NOT drain on paper towels: drain or rest fried chicken on a wire rack set over a baking sheet to allow air to circulate. Draining on paper towels will trap steam and the crust will soften.

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