How to Make Crispy Chicken Sandwiches

Marination Magic

Allow sufficient time for buttermilk enzymes to tenderize chicken and infuse flavor throughout.

Double Dredging

Master the wet-dry-wet-dry technique for creating extra craggy, crispy coating that stays crunchy.

Oil Temperature

Maintain consistent 350°F oil temperature for perfectly golden exterior without undercooking interior.

Resting Period

Allow fried chicken to rest briefly before assembly to maintain coating integrity and release excess oil.

Baking Tips

For extra-juicy chicken, brine it in saltwater for 30 minutes before the buttermilk marinade.

Use a thermometer to maintain oil temperature around 350°F for optimal crispiness.

Let the breaded chicken rest on a rack for 5 minutes before frying to help the coating adhere better.

For a spicier sandwich, add more hot sauce to the marinade or sauce, or include cayenne in the breading.

Make a healthier version by air-frying at 390°F for 12-14 minutes, turning halfway through.

For a gluten-free option, substitute gluten-free flour blend for all-purpose flour.

Leftover fried chicken can be reheated in a 375°F oven for 10-15 minutes to maintain crispiness.

Crispy Chicken Sandwiches

Name: Crispy Chicken Sandwiches
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 50 min
Yield: 4 sandwiches
Cuisine: American, Southern
Ingredients: For the chicken marinade:; 4 boneless, skinless chicken breasts (about 6 oz each), pounded to even thickness; 1 1/2 cups buttermilk; 1 tablespoon hot sauce; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; For the breading:; 2 cups all-purpose flour; 1/3 cup cornstarch; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons salt; 1 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional, for heat); For frying:; Vegetable or peanut oil for frying (about 3-4 cups); For the sauce:; 1/2 cup mayonnaise; 2 tablespoons pickle juice; 1 tablespoon honey; 2 teaspoons hot sauce; 1/2 teaspoon garlic powder; For assembly:; 4 brioche hamburger buns; 2 tablespoons butter, softened; 4 leaves green leaf or iceberg lettuce

These homemade crispy chicken sandwiches feature juicy, buttermilk-marinated chicken breasts with a crunchy coating, topped with crisp lettuce, ripe tomatoes, and a zesty sauce on toasted brioche buns. Perfect for lunch or dinner, they offer restaurant-quality flavor with simple preparation.

Prep Time

30 Minutes

Cook Time

20 Minutes

Total Time

3H50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the chicken marinade:

4 boneless, skinless chicken breasts (about 6 oz each), pounded to even thickness

1 1/2 cups buttermilk

1 tablespoon hot sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 1/2 teaspoons salt

1/2 teaspoon black pepper

For the breading:

2 cups all-purpose flour

1/3 cup cornstarch

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional, for heat)

For frying:

Vegetable or peanut oil for frying (about 3-4 cups)

For the sauce:

1/2 cup mayonnaise

2 tablespoons pickle juice

1 tablespoon honey

2 teaspoons hot sauce

1/2 teaspoon garlic powder

For assembly:

4 brioche hamburger buns

2 tablespoons butter, softened

4 leaves green leaf or iceberg lettuce

2 tomatoes, sliced

8 dill pickle slices

1 small red onion, thinly sliced (optional)

Instructions

Prepare the chicken: Place chicken breasts between two pieces of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or heavy skillet.

Make the marinade: In a large bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper.

Add chicken to the marinade, ensuring each piece is fully submerged. Cover and refrigerate for at least 3 hours, preferably overnight.

Prepare the breading: In a large shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.

Make the sauce: In a small bowl, combine mayonnaise, pickle juice, honey, hot sauce, and garlic powder. Whisk until smooth, then refrigerate until ready to use.

Heat oil: Fill a large, deep skillet or Dutch oven with about 1 inch of oil. Heat to 350°F (175°C) over medium-high heat.

Bread the chicken: Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Shake off excess.

For extra crispiness, dip the floured chicken back into the marinade briefly, then dredge in flour mixture again.

Fry the chicken: Carefully place breaded chicken in hot oil and fry until golden brown and cooked through, about 4-5 minutes per side until internal temperature reaches 165°F (74°C).

Transfer to a wire rack set over a baking sheet to drain excess oil. Let rest for 5 minutes.

Toast the buns: While chicken rests, spread butter on the cut sides of each bun. Toast in a skillet over medium heat until golden brown, about 1-2 minutes.

Assemble sandwiches: Spread sauce on both sides of toasted buns. Place lettuce on bottom bun, followed by tomato slices, fried chicken, pickles, and red onion if using. Top with the upper bun.

Serve immediately while chicken is still warm and crispy.

Crispy Chicken Sandwiches

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Crispy Chicken Sandwiches

Crispy Chicken Sandwiches

Ingredients

Instructions