If you’re looking for the perfect takeout quality sandwich then you need to make my Crispy Chicken Sandwich recipe. Easy, tasty and so delicious.
Whenever I get takeout food I always go for that Crispy Chicken Sandwich. I don’t know why but it has been one recipe that I’ve loved since I was little.
I’m a huge chicken fan, so I would always prefer that over a burger when I would go anywhere. Then we started making our favorite sandwich at home and never looked back.
This Crispy Chicken Sandwich Recipe uses minimal ingredient and time and it comes out crisp and juicy every time I make it and so I’ve always stuck with this recipe.
I love simple recipes, now you probably wouldn’t take a Chicken Sandwich recipe as an easy one, but it really really is, otherwise I probably wouldn’t make it as often as I do!
The breading recipe is my favorite, it ensures that it stays on the sandwich and it is in fact crispy! Load it up on a bun with some mayo, pickles and lettuce and I’m sold.
Some of my other favorite sandwich recipes we have on our site include Philly Cheesesteaks, Sloppy Joes and Meatball Subs!
WHY THIS RECIPE WORKS:
- With minimal ingredients mainly consisting of spices, this is quick to whip up.
- This makes 4 sandwiches but you can double it to make more or halve it to make less.
- You can customize your toppings to your liking.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
Chicken
All-purpose flour
Baking powder
Salt
Pepper
Garlic powder
Onion powder
Cayenne pepper
Buttermilk
Egg
Hot sauce
Oil
Buns
Toppings of choice
HOW TO MAKE A CRISPY CHICKEN SANDWICH, STEP BY STEP:
- Prepare your dredge station first by place the flour, baking powder, kosher salt, pepper, garlic powder, onion powder, and cayenne in a medium-sized bowl, whisk together until combined.
- Add the buttermilk, egg, and hot sauce in another medium-sized bowl and whisk to combine.
- Add oil to a large skillet (or use deef fryer) with deep sides about 3-4 inches deep or I like to use a dutch oven. Heat the oil to around 325°F, you want the oil to stay around this temperature.
- One by one, place a chicken breast into the flour mixture, let any excess shake off.
- Place the chicken into the buttermilk mixture, let any excess drip off.
- Place it back into the flour and cover it in the flour, pack it down so it sticks well. Shake off any excess and place it directly into the oil. Repeat, but do not crowd the pan, you may need to fry in batches. Fry for about 5-8 minutes per side.
- Take out of the oil and let drain on a wired rack over a sheet try while you fry the rest of the chicken.
- Assemble your sandwiches with toppings of your choice and enjoy!
See when I say that this Crispy Chicken Sandwich Recipe is easy?! It’s literally dredging in flour, buttermilk and frying. It’s not the hardest thing in the world.
So I do make this more often than I should, but I just can’t help that we all love them so so much, it is one of those recipes that make my mouth water just thinking about it.
WHAT CAN I TOP THIS WITH?
That is totally up to you, like I said we keep it basic with pickle, mayo and lettuce, but some other options include:
- Tomato
- Avocado
- Bacon
- Cheese
- Onions
HOW TO STORE:
This needs to be stored in the refrigerator in an airtight container, it should stay good for up to 3-4 days. You can reheat it in the microwave or in the oven at a low temperature.
This can also be frozen, let your chicken cool completely then place in am airtight container and place in the freezer where it should stay good for up to 6 months. Defrost in the refrigerator and reheat just the same.
TIPS AND TRICKS:
- Make sure you double dip this recipe in the flour, this ensures the coating sticks and that it turns out nice and crispy.
- Use smaller chicken breasts, if you have to trim them down, that is fine.
- You can make this recipe in a pan or in the deep fryer, whatever you have is fine.
- This can be frozen, see my tips above.
- Use any toppings you like, we like to keep it simple with mayo, pickles and lettuce.
- You can double or halve this recipe depending on how many people you are serving.
- Make sure to pat your chicken dry, this helps the coating adhere better to the chicken.
If you are looking for a delicious sandwich that tastes like takeout that you can make at home then you need to make my Crispy Chicken Sandwich!
If you like this recipe you might also like:
If you’ve tried this CRISPY CHICKEN SANDWICH or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Crispy Chicken Sandwich
Ingredients
- 4 small boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 cup buttermilk
- 1 large egg
- 1 Tbs hot sauce
- Oil for frying
- 4 Brioche buns
- Toppings of your choice such as mayonnaise shredded lettuce, and pickle chips
Instructions
- Prepare your dredge station first by place the flour, baking powder, kosher salt, pepper, garlic powder, onion powder, and cayenne in a medium-sized bowl, whisk together until combined.
- In another bow add the buttermilk, egg, and hot sauce and whisk to combine.
- Add oil to a large skillet with deep sides about 3-4 inches deep or I like to use a dutch oven. Heat the oil to around 325°F, you want the oil to stay around this temperature.
- One by one, place a chicken breast into the flour mixture, let any excess shake off.
- Place the chicken into the buttermilk mixture, let any excess drip off.
- Place it back into the flour and cover it in the flour, pack it down so it sticks well. Shake off any excess and place it directly into the oil.
- Repeat, but do not crowd the pan, you may need to fry in batches. Fry for about 5-8 minutes per side.
- Take out of the oil and let drain on a wired rack over a sheet tray while you fry the rest of the chicken.
- Assemble your sandwiches with toppings of your choice and enjoy!
Notes
- Make sure you double dip this recipe in the flour, this ensures the coating sticks and that it turns out nice and crispy.
- Use smaller chicken breasts, if you have to trim them down, that is fine.
- You can make this recipe in a pan or in the deep fryer, whatever you have is fine.
- This can be frozen, see my tips above.
- Use any toppings you like, we like to keep it simple with mayo, pickles and lettuce.
- You can double or halve this recipe depending on how many people you are serving.
- Make sure to pat your chicken dry, this helps the coating adhere better to the chicken.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Kim
This is really good. The only think I had to change is more flour mixture. I make them frequently
Kim
…phenomenal, phenomenal, phenomenal!!!!!! didn’t change even one thing- absolutely phenomenal!! thank you-