Crispy Chicken Sandwich
There’s something undeniably satisfying about biting into a crispy chicken sandwich. Whether it’s the crunch of the perfectly fried chicken, the creamy sauce, or the fluffy bun, every element comes together to create a flavor explosion that’s hard to resist. This Crispy Chicken Sandwich recipe elevates the classic with a few special touches, making it the ultimate comfort food for any occasion.
Why It Deserves a Spot
This Crispy Chicken Sandwich isn’t just another meal; it’s a celebration of flavor and texture. With its tender, juicy chicken marinated in a tangy buttermilk and pickle juice mixture, you can expect a burst of flavor in every bite. The seasoned flour coating gives it that signature crunch, while the creamy sriracha mayo adds just the right kick. It’s perfect for lunch, dinner, or a weekend treat, and you can easily customize it with your favorite toppings. Plus, making it at home means you can control the ingredients, ensuring a fresher and tastier experience than any fast-food version can offer.
Ingredient Checklist
- 1 cup buttermilk
- 1 cup pickle juice
- 1 tablespoon hot sauce (Cholula, Sriracha, or your favorite)
- 2 large boneless, skinless chicken breasts (cut in half lengthwise OR 4 average-sized breasts, pounded to an even thickness)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon garlic salt
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon ground pepper
- Canola oil, vegetable oil or peanut oil (for frying)
- ½ cup mayonnaise
- 1 tablespoon sriracha or hot sauce (or to taste)
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- ½ teaspoon granulated sugar
- 4 hamburger or brioche buns (sliced in half)
- 2 tablespoons unsalted or salted butter (softened)
- Sliced tomatoes (as desired)
- Chopped lettuce (as desired)
- Sliced pickles (as desired)
Toolbox for This Recipe
- Large bowl: For marinating the chicken and mixing the sauce.
- Whisk: To combine ingredients smoothly.
- Frying pan or deep fryer: For achieving that crispy texture.
- Meat mallet: For pounding the chicken to an even thickness.
- Cooking thermometer: To ensure the chicken is cooked perfectly.
- Spatula: For flipping the chicken in the pan.
Crispy Chicken Sandwich: Step-by-Step Guide
Step 1: Marinate the Chicken
In a large bowl, combine the buttermilk, pickle juice, and hot sauce. Add the chicken breasts, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor and tenderness.
Step 2: Prepare the Coating
In another bowl, whisk together the all-purpose flour, cornstarch, garlic salt, baking powder, smoked paprika, onion powder, and ground pepper. This seasoned flour mixture is what will give your chicken that irresistible crunch.
Step 3: Heat the Oil
In a frying pan or deep fryer, heat about 1-2 inches of oil over medium-high heat. The oil should reach 350°F for optimal frying. If you don’t have a thermometer, you can test the oil by dropping in a small amount of the flour mixture; it should sizzle immediately.
Step 4: Coat the Chicken
Once the chicken has marinated, remove it from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing down to ensure a thick coating. Shake off any excess flour.
Step 5: Fry the Chicken
Carefully place the coated chicken in the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and cooked through (the internal temperature should read 165°F). Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
Step 6: Make the Sriracha Mayo
In a small bowl, combine the mayonnaise, sriracha (or hot sauce), pickle juice, Dijon mustard, and granulated sugar. Mix until smooth and adjust seasoning to your taste.
Step 7: Toast the Buns
Spread softened butter on the cut sides of the buns and toast them on a skillet or grill until golden brown and crispy.
Step 8: Assemble Your Sandwich
Spread a generous amount of the sriracha mayo on the bottom half of each bun. Layer with the crispy chicken, followed by sliced tomatoes, chopped lettuce, and sliced pickles. Top with the other half of the bun, and your Crispy Chicken Sandwich is ready to devour!
Seasonal Ingredient Swaps
- Summer: Use fresh heirloom tomatoes for a burst of summer flavor.
- Fall: Add a slice of cheddar or pepper jack cheese for extra richness.
- Winter: Incorporate arugula for a peppery kick.
- Spring: Swap in pickled red onions for a tangy twist.
Steer Clear of These
While making your Crispy Chicken Sandwich, be sure to avoid the following:
- Using frozen chicken breasts: Fresh chicken will yield a juicier result.
- Overcrowding the frying pan: This can lower the oil temperature, making the chicken greasy.
- Skipping the marinating step: This is crucial for flavor and tenderness.
- Using low-quality oil: Opt for oils with high smoke points like canola or peanut oil for frying.
Shelf Life & Storage
If you have leftovers (which is rare!), you can store the crispy chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F for about 10-15 minutes to restore its crispy texture. The sriracha mayo can also be stored in the fridge for about a week, making it a perfect condiment for other meals.
Ask the Chef
Can I make the chicken ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance. Just coat and fry it right before serving for the best texture.
What can I serve with my Crispy Chicken Sandwich?
These sandwiches pair beautifully with sweet potato fries, coleslaw, or a fresh garden salad. You can also enjoy them with a side of pickles for that extra crunch.
Can I bake the chicken instead of frying it?
Absolutely! To bake, preheat your oven to 425°F and place the coated chicken on a baking sheet lined with parchment paper. Spray lightly with oil and bake for about 20-25 minutes, flipping halfway through, until golden and cooked through.
How can I make this sandwich spicier?
Feel free to increase the amount of hot sauce in the marinade and the sriracha mayo. You can also add sliced jalapeños or a spicy pepper jack cheese to the sandwich for an extra kick.
Ready, Set, Cook
Now that you have all the information you need, it’s time to roll up your sleeves and get cooking. The recipe for Crispy Chicken Sandwich is straightforward and rewarding, and it’s perfect for impressing family and friends alike. Whether you’re hosting a casual gathering or just treating yourself to a delicious meal, this sandwich is sure to be a hit. Enjoy the process, savor every bite, and don’t forget to share your creation with the world!
Crispy Chicken Sandwich
Ingredients
Equipment
Method
- In a large bowl, combine the buttermilk, pickle juice, and hot sauce. Add the chicken breasts, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor and tenderness.
- In another bowl, whisk together the all-purpose flour, cornstarch, garlic salt, baking powder, smoked paprika, onion powder, and ground pepper. This seasoned flour mixture is what will give your chicken that irresistible crunch.
- In a frying pan or deep fryer, heat about 1-2 inches of oil over medium-high heat. The oil should reach 350°F for optimal frying. If you don’t have a thermometer, you can test the oil by dropping in a small amount of the flour mixture; it should sizzle immediately.
- Once the chicken has marinated, remove it from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing down to ensure a thick coating. Shake off any excess flour.
- Carefully place the coated chicken in the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side, or until golden brown and cooked through (the internal temperature should read 165°F). Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
- In a small bowl, combine the mayonnaise, sriracha (or hot sauce), pickle juice, Dijon mustard, and granulated sugar. Mix until smooth and adjust seasoning to your taste.
- Spread softened butter on the cut sides of the buns and toast them on a skillet or grill until golden brown and crispy.
- Spread a generous amount of the sriracha mayo on the bottom half of each bun. Layer with the crispy chicken, followed by sliced tomatoes, chopped lettuce, and sliced pickles. Top with the other half of the bun, and your Crispy Chicken Sandwich is ready to devour!
Notes
- Fresh chicken yields a juicier result, avoid frozen.
- Don’t overcrowd the frying pan to prevent greasy chicken.
- Marinating is crucial for flavor and tenderness.
- Use high-quality oil with high smoke points for frying.
- Leftovers can be stored in the fridge for up to 3 days.
