Crispy Fried Chicken Sandwich Recipe

This crunchy, tender Crispy Fried Chicken Sandwich is made with buttermilk-marinated chicken breast and ready in 45 minutes. The coating crunches loudly with every bite before giving way to the juicy meat inside. I love making these for a fun weekend dinner instead of ordering takeout.

Better Than Takeaway

I used to spend way too much money buying fried chicken sandwiches from local spots. I thought getting that thick, craggy crust was impossible without commercial fryers.

The real trick I learned was drizzling a little buttermilk directly into the seasoned flour mixture before dredging. Those little clumps stick to the chicken and fry up into the most incredible crispy bits.

Crispy Fried Chicken Sandwich Ingredients

• 2 boneless skinless chicken breasts, halved horizontally
• 1 cup buttermilk
• 1 teaspoon hot sauce
• 1 1/2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 brioche buns, toasted
• 1/2 cup mayonnaise
• 1 cup sliced dill pickles
• Vegetable oil, for frying

How To Make Crispy Fried Chicken Sandwich

1. Marinate the Chicken: Whisk the buttermilk and hot sauce in a bowl, add the chicken pieces, and let sit for at least 20 minutes.
2. Mix the Coating: In a separate shallow dish, whisk together the flour, paprika, garlic powder, salt, and black pepper.
3. Dredge the Chicken: Drizzle one tablespoon of the buttermilk marinade into the flour mixture and rub it with your fingers to create small clumps. Coat each piece of chicken thoroughly in the flour mixture.
4. Fry the Chicken: Heat two inches of vegetable oil in a heavy pot or Dutch oven to 350°F. Carefully drop the chicken into the oil and fry for 5 to 6 minutes per side until golden brown and cooked through.
5. Drain and Assemble: Transfer the fried chicken to a wire rack. Spread mayonnaise on the toasted brioche buns, add pickles, and place the hot chicken inside.

Recipe Tips

• Use a meat thermometer: Checking that the oil stays around 350°F ensures the crust does not burn before the inside cooks.
• Rest on a wire rack: Placing fried chicken on paper towels creates steam and ruins the crispy bottom layer.
• Toast the buns: A toasted brioche bun provides structural integrity so the sandwich does not fall apart.

What To Serve With Fried Chicken Sandwiches

A crispy chicken sandwich pairs naturally with thick-cut fries or a creamy cabbage slaw. I also enjoy serving it alongside a sharp vinegar-based potato salad to cut through the richness of the fried chicken.

How To Store

Store leftover fried chicken in an airtight container in the fridge for up to 3 days. Reheat the chicken in an oven or air fryer at 375°F until warmed through and crispy again. Do not assemble the sandwiches until you are ready to eat.

FAQs

• Can I bake this instead of frying? Baking will not yield the same deep crunch, but you can bake them at 400°F for about 20 minutes. Spray the coated chicken well with cooking oil spray first.
• What oil is best for frying chicken? Vegetable, canola, or peanut oil work best because they have high smoke points and neutral flavors.
• Can I use chicken thighs? Yes, boneless skinless chicken thighs are incredibly juicy and work perfectly for these sandwiches. Just trim any excess fat before marinating.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Sodium: 1100mg
• Total Carbohydrate: 52g
• Protein: 29g

Try More Recipes:

• Spicy Fried Chicken Sandwich Recipe
• Grilled BBQ Chicken Sandwich Recipe
• Buttermilk Fried Chicken Sandwich Recipe

Crispy Fried Chicken Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Crunchy, tender Crispy Fried Chicken Sandwich made with buttermilk-marinated chicken breast, simple spices, and toasted brioche buns, ready in just 45 minutes. Skip the takeout lines and make this satisfying weekend dinner idea right at home instead.

Ingredients

• 2 boneless skinless chicken breasts, halved horizontally

• 1 cup buttermilk

• 1 teaspoon hot sauce

• 1 1/2 cups all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 4 brioche buns, toasted

• 1/2 cup mayonnaise

• 1 cup sliced dill pickles

• Vegetable oil, for frying

Directions

• 1. Marinate the Chicken: Whisk the buttermilk and hot sauce in a bowl, add the chicken pieces, and let sit for at least 20 minutes.
• 2. Mix the Coating: In a separate shallow dish, whisk together the flour, paprika, garlic powder, salt, and black pepper.
• 3. Dredge the Chicken: Drizzle one tablespoon of the buttermilk marinade into the flour mixture and rub it with your fingers to create small clumps. Coat each piece of chicken thoroughly in the flour mixture.
• 4. Fry the Chicken: Heat two inches of vegetable oil in a heavy pot or Dutch oven to 350°F. Carefully drop the chicken into the oil and fry for 5 to 6 minutes per side until golden brown and cooked through.
• 5. Drain and Assemble: Transfer the fried chicken to a wire rack. Spread mayonnaise on the toasted brioche buns, add pickles, and place the hot chicken inside.