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5 from 2 votes

Crispy Chicken Sandwich

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Sandwiches
Cuisine: American
Servings: 4
Calories: 661kcal
Author: Tornadough Alli

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

  1. Make sure you double dip this recipe in the flour, this ensures the coating sticks and that it turns out nice and crispy.
  2. Use smaller chicken breasts, if you have to trim them down, that is fine.
  3. You can make this recipe in a pan or in the deep fryer, whatever you have is fine.
  4. This can be frozen, see my tips above.
  5. Use any toppings you like, we like to keep it simple with mayo, pickles and lettuce.
  6. You can double or halve this recipe depending on how many people you are serving.
  7. Make sure to pat your chicken dry, this helps the coating adhere better to the chicken.

Nutrition

Calories: 661kcal | Carbohydrates: 67g | Protein: 40g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 972mg | Potassium: 691mg | Fiber: 1g | Sugar: 3g | Vitamin A: 971IU | Vitamin C: 4mg | Calcium: 191mg | Iron: 3mg