Go Back
Homemade Crispy Chicken Sandwich photo

Crispy Chicken Sandwich

This Crispy Chicken Sandwich is a flavor explosion! Juicy chicken, crunchy coating, and zesty sriracha mayo come together for the ultimate comfort food.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 cup buttermilk
  • 1 cup pickle juice
  • 1 tablespoon hot sauce (Cholula, Sriracha, or your favorite)
For the Chicken:
  • 2 large boneless, skinless chicken breasts (cut in half lengthwise OR 4 average-sized breasts, pounded to an even thickness)
For the Coating:
  • 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)
For the Sriracha Mayo:
  • ½ cup mayonnaise
  • 1 tablespoon sriracha or hot sauce (or to taste)
  • 1 tablespoon pickle juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon granulated sugar
For Assembly:
  • 4 pieces 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)

Equipment

  • Large bowl
  • Whisk
  • Frying pan or deep fryer
  • Meat mallet
  • Cooking thermometer
  • Spatula

Method
 

Crispy Chicken Sandwich: Step-by-Step Guide
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Spread softened butter on the cut sides of the buns and toast them on a skillet or grill until golden brown and crispy.
  8. 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.