Crispy Chicken Sandwich Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
518 kcal
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Course
Main Course
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Cuisine
American
Crispy Chicken Sandwich Recipe
Description
This sandwich recipe starts by marinating chicken breasts in a blend of buttermilk, pickle juice, and hot sauce for at least two hours, which tenderizes the chicken and imparts a subtle tang and heat. The chicken is coated twice in a mixture of flour, cornstarch, baking powder, and spices such as garlic salt, onion powder, smoked paprika, and black pepper to create a crispy crust when fried.
Chicken is fried in oil heated to 350°F for about four minutes per side, ensuring a golden crust and fully cooked interior (with an internal temperature of 160°F). The accompanying sauce blends mayonnaise, sriracha, pickle juice, Dijon mustard, and a bit of sugar for a creamy, tangy, and spicy complement.
Buns are buttered and toasted to add a crunchy texture. The assembled sandwich layers the fried chicken, spicy sauce, sliced tomato, lettuce, and pickles for freshness and contrast. This sandwich offers a satisfying combination of moist chicken, crisp crust, and flavorful condiments perfect for casual meals.
Marinating times and uniform chicken thickness help achieve consistent cooking. Cooking in small batches prevents overcrowding the oil, maintaining temperature and crispness.
Ingredients
Fried Chicken:
- 1 1/2 cups buttermilk
- 1/2 cup pickle juice
- 1 tablespoon hot sauce (Cholula or Sriracha or other hot sauce)
- 2 large chicken breast cut in half lengthwise, boneless, skinless
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper ground
- canola oil for frying
Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha or hot sauce
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
To Assemble:
- 4 Hamburger Bun
- 2 tablespoons butter softened
- tomato sliced
- lettuce chopped
- pickles sliced
Instructions
For fried chicken:
- Combine the buttermilk, pickle juice and hot sauce in a large ziplock bag or container. Place the chicken in the buttermilk and seal. Place in the refrigerator for at least 2 hours or longer.
- Heat the oven to 200° to keep the chicken warm.
- Pour 4 inches of oil in a large dutch oven and heat to 350°.
- Combine the flour, corn starch, baking powder, garlic salt, onion powder, paprika, and pepper together in a shallow dish.
- Remove one piece of chicken from the buttermilk, shake off any excess, then dredge in the flour. Place in the buttermilk again, then dredge once more in the flour.
- Add the chicken to the hot oil and cook each side for about 4 minutes. You can check for doneness with a meat thermometer. Thermometer should reach 160° when cooked.
For The Sauce:
- In a small bowl add the mayonnaise, hot sauce, pickle juice, dijon mustard, and sugar and stir until well smooth and well combined.
For the Assembly:
- Spread butter over the buns and toast in the oven for a few minutes.
- Spread sauce over the buns, add chicken, lettuce and tomato to the sandwiches.
Notes
- Marinate chicken for several hours to ensure juiciness and flavor penetration.
- Flatten the chicken pieces to the same thickness before frying to cook evenly.
- If making smaller sandwiches, cut chicken into uniformly sized pieces for consistent cooking times.
- Use a thermometer to keep oil at 350°F and check chicken doneness at 160°F internal temperature.
- A large Dutch oven or heavy pot is preferred for frying; use a splatter guard to manage oil splashes.
- Fry 1-2 pieces at a time to avoid crowding and ensure crispy results.
- Toast buns in the oven with butter immediately before assembling for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 2194mg | 91% |
| Potassium | 559mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 237mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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