Fried Chicken Cutlet Sandwich Recipe

This crispy, juicy Fried Chicken Cutlet Sandwich is made with thin chicken breasts, seasoned flour, and buttermilk, ready in just 30 minutes. The hot, craggy crust shatters beautifully when you bite into the soft toasted brioche bun. I make these for Friday night dinners when craving proper comfort food.

Better Than Takeaway

Making chicken sandwiches at home used to intimidate me because the crust always fell off in the oil. I learned that pressing the flour firmly into the chicken and letting it rest is crucial.

This resting period hydrates the starches and glues the breading to the meat. Now, I get a thick, crunchy coating every single time without needing a deep fryer.

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Fried Chicken Cutlet Sandwich Ingredients

• 2 boneless skinless chicken breasts, sliced in half horizontally
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable oil, for frying
• 4 brioche buns, toasted
• 1/4 cup mayonnaise
• 1/2 cup dill pickle slices

How To Make Fried Chicken Cutlet Sandwich

1. Prep the chicken: Slice the chicken breasts horizontally to create four thin cutlets. Place them in a bowl with the buttermilk to soak for 10 minutes.
2. Mix the dry ingredients: In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Dredge the cutlets: Remove each cutlet from the buttermilk, letting excess drip off. Press firmly into the flour mixture until fully coated, then rest on a wire rack for 5 minutes.
4. Fry the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Fry the cutlets for 4 to 5 minutes per side until deeply golden and cooked through.
5. Assemble the sandwiches: Spread mayonnaise on the toasted brioche buns. Add the pickles, top with a warm chicken cutlet, and serve immediately.

Recipe Tips

• Pound the chicken: Keeping the cutlets an even thickness ensures they cook evenly without burning the crust.
• Check oil temperature: Drop a pinch of flour into the oil; if it sizzles immediately, it is ready for frying.
• Let the breading rest: Giving the dredged chicken 5 minutes on a rack stops the coating from slipping off in the pan.

What To Serve With Fried Chicken Cutlet Sandwich

Pair this sandwich with crispy potato wedges or a classic creamy coleslaw for a diner-style meal. A light, acidic cucumber salad also cuts through the richness of the fried chicken beautifully.

How To Store

Store leftover fried chicken cutlets in an airtight container in the fridge for up to 3 days. Reheat them in an air fryer or oven at 375°F to bring back the crispiness. Do not store assembled sandwiches, or the buns will become soggy.

FAQs

Can I bake these instead of frying?

Yes, you can bake them at 400°F for 20 minutes, flipping halfway. However, the crust will not be quite as thick or crunchy.

Can I use chicken thighs?

Absolutely. Boneless, skinless chicken thighs are naturally juicier and work wonderfully for this recipe.

Why is my chicken raw in the middle?

Your oil might be too hot, causing the outside to brown before the inside cooks. Lower the heat slightly and use thinner cutlets.

Nutrition

• Calories: 580 kcal
• Total Fat: 28g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 980mg
• Total Carbohydrate: 45g
• Protein: 35g

Try More Recipes:

• Nashville Fried Chicken Sandwich Recipe
• Southern Fried Chicken Sandwich Recipe
• Fried Chicken Thigh Sandwich Recipe