Crispy Chicken Sandwich
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 mins
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Additional Time
1 hr
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Total Time
1 hr 26 mins
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Servings
4 sandwiches
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Calories
861 kcal
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Course
Main Course
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Cuisine
American
Crispy Chicken Sandwich
Description
The Crispy Chicken Sandwich centers on chicken breasts brined with water, kosher salt, and sugar to enhance moisture and flavor. After brining, the chicken is pounded evenly and coated first with a seasoned dry flour and corn starch mixture, then dipped in a cold batter made from the same seasoned flour mix and water, and finally dusted again with the dry mix. This triple-step coating produces a thick, crunchy crust when fried in vegetable oil at 350°F until golden and cooked through. The sandwich is assembled on toasted sesame seed buns with butter, shredded iceberg lettuce, mayonnaise, and sliced dill pickles.
This sandwich delivers a firm, crisp exterior and juicy chicken inside, complemented by the mild crunch of lettuce and tang from pickles. The seasoning blend with black pepper, garlic, onion powder, paprika, and cayenne adds subtle heat and depth. It makes a satisfying meal that highlights classic, fried chicken flavors with a balanced crispy texture.
When preparing, ensure the oil temperature remains steady at 350°F for even cooking without greasiness. Allow the excess batter to drip off between coatings to avoid clumps. The sandwich pairs well with simple sides like fries or coleslaw for a traditional combo.
Note: The batter consistency may need adjustment with additional cold water if too thick, aiming for pancake batter thickness. Any leftover batter can be discarded or stored briefly. Patting the chicken dry after brining ensures the coating adheres properly.
Ingredients
Brine
- 1 quart water
- ¼ cup kosher salt
- ¼ cup granulated sugar
Sandwich
- 4 chicken breast boneless skinless
- 4 sesame seed buns
- 4 tablespoons butter
- 2 cups iceberg lettuce shredded
- ¼ cup mayonnaise
- dill pickles sliced
- 3 quarts vegetable oil for frying
Batter
- 1 cup all-purpose flour
- ¾ cup corn starch Argo® brand
- 1 teaspoon baking powder Argo® brand
- 4 teaspoons black pepper
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¾ cup water cold
Instructions
Brine
- Pound chicken to ½" - ¾" thick (just to make sure it's even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.
Chicken
- Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).
- Add ¾ cup cold water to the remaining flour mixture and whisk until smooth. *see note
- Heat oil over medium heat to 350°F in a Dutch oven or deep pan.
- Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
- Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it's coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.
- Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).
- Remove from oil and place chicken on a paper towel lined plate to drain.
To Assemble
- Butter each sesame seed bun and toast under the broiler just until golden.
- Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.
Notes
- If the batter is too thick, add cold water one tablespoon at a time to reach pancake batter consistency.
- Pat chicken dry thoroughly after brining so the coating sticks well.
- Keep oil temperature consistent around 350°F to achieve a golden, crispy crust without overcooking.
- Allow excess batter to drip off before final dredging to avoid clumps in the crust.
- Leftover batter can be stored briefly or discarded; it may not keep well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 861 kcal
% Daily Value*
| Calories | 861 | 43% |
| Carbohydrates | 46g | 15% |
| Protein | 54g | 108% |
| Fat | 51g | 78% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 181mg | 60% |
| Sodium | 1249mg | 52% |
| Potassium | 971mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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