This Easy Crispy Chicken Sandwich is a tasty treat! With a crunchy golden-brown coating, it’s packed with flavor, and perfect for a quick lunch or dinner.
Who doesn’t love a crispy chicken sandwich? I like to pile on my favorite toppings, like lettuce and pickles. It’s like a party in every bite! 🎉
Making this sandwich is a breeze. Just fry the chicken, add your toppings, and enjoy. Trust me; your taste buds will thank you!
Key Ingredients & Substitutions
Buttermilk: It gives the chicken a tender and juicy texture. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for a few minutes.
Chicken Breasts: Boneless, skinless chicken breasts are easy to work with. You could use chicken thighs if you prefer a richer flavor; they stay moist and cook well.
Spices: The garlic powder, onion powder, and smoked paprika add fantastic flavor. Feel free to mix in your favorite spices, like Italian seasoning or even a dash of chili powder for an extra kick!
Buns: Brioche buns are soft and sweet, making them a great choice. If you want a healthier option, a whole grain bun or lettuce wrap works too.
How Do I Get the Chicken Perfectly Crispy?
Getting that crispy coating on the chicken is all about the preparation and frying technique. Here’s how to master it:
- After marinating the chicken, let the excess buttermilk drip off. This prevents the coating from getting soggy.
- When dredging the chicken in flour, press down firmly to create a good seal. This helps the crust stay on while frying.
- Make sure your oil is hot enough before adding the chicken. It should shimmer but not smoke. You can test by dropping a bit of flour into it – if it sizzles, it’s ready!
- Don’t overcrowd the pan; fry in batches if necessary. This way, the temperature stays consistent, and the chicken fries evenly.
Easy Crispy Chicken Sandwich
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup all-purpose flour
For Serving:
- Vegetable oil, for frying
- 4 sandwich buns, preferably brioche or soft hamburger buns
- 4 leaves of green leaf lettuce
- 4 slices ripe tomato
- Dill pickle slices
- Mayonnaise, for spreading
How Much Time Will You Need?
You’ll need about 15 minutes for prep, plus at least 1 hour for marinating the chicken, and then about 15-20 minutes for cooking. Plan for around 1 hour and 30 minutes total before you can bite into that delicious sandwich!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper (if you’re feeling adventurous), 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Place the chicken breasts into a large resealable bag or a shallow dish, and pour the buttermilk mixture over the top. Seal or cover, and toss it in the fridge to marinate for at least 1 hour (or up to 4 hours for more flavor).
2. Prepare the Dredging Station:
In another shallow dish, mix together the flour, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. This is your dredging station where the magic happens!
3. Dredge the Chicken:
After marinating, carefully take the chicken out of the buttermilk bath, letting any excess drip off. Dredge each piece thoroughly in your seasoned flour mixture, pressing it in to make sure it sticks well. Once coated, set the chicken pieces aside on a wire rack to keep them crispy.
4. Fry the Chicken:
Heat about 1/2 inch of vegetable oil in a deep skillet or frying pan over medium-high heat. You’ll know it’s ready when the oil shimmers and a pinch of flour sizzles on contact (aiming for around 350°F or 175°C). Gently place the chicken pieces in the hot oil and fry for about 4-5 minutes on each side, until they turn a beautiful golden-brown and reach an internal temperature of 165°F (74°C).
5. Let It Drain:
Once done, carefully remove the chicken and let it drain on a plate lined with paper towels to absorb any extra oil. This helps keep them crispy.
6. Toast the Buns:
While the chicken is draining, you can lightly toast the sandwich buns in the same pan (or a toaster if you prefer) until they’re golden and warm, adding a nice crunch.
7. Assemble the Sandwich:
Spread mayonnaise on the top and bottom buns. On each bottom bun, layer a piece of lettuce, a slice of tomato, and a couple of pickle slices. Finally, add the crispy fried chicken breast on top.
8. Enjoy!
Top it off with the bun lid, and your Easy Crispy Chicken Sandwich is ready to enjoy! Serve immediately while it’s warm and crispy for the best experience.
Enjoy your delicious homemade Easy Crispy Chicken Sandwich!
FAQ for Easy Crispy Chicken Sandwich
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great option if you prefer more flavor and juiciness. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to breasts.
How Do I Store Leftover Chicken Sandwiches?
If you have leftovers, store the chicken separately from the buns and toppings to keep everything fresh. Place the chicken in an airtight container in the fridge, and it should last for up to 3 days. The buns can be stored at room temperature in a sealed bag.
Can I Make the Chicken Ahead of Time?
Yes, you can marinate the chicken and even fry it a day in advance. Just make sure to store it in the fridge after cooking and then reheat it in the oven or an air fryer to retain its crispiness when you’re ready to serve.
What Can I Substitute for Mayonnaise?
If you’re not a fan of mayonnaise, you can use ranch dressing, honey mustard, or even a spicy aioli for a flavorful twist. Greek yogurt is another healthy alternative, providing a similar creaminess!
