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Crispy Chicken Sandwich Recipe
These Chicken Sandwiches are crispy on the outside with a juicy center. We're sharing all of our best tips for making flavorful fried chicken breast with a thick and shaggy crust that crunches when you bite into it.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 6 people
Calories: 485 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Chicken Marinade:
- 3 medium chicken breasts boneless, skinless, halved into 6 cutlets
- 1 1/2 cups low-fat buttermilk
- 1 Tbsp hot sauce (we use Frank’s Red Hot brand)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Classic Breading for Fried Chicken:
- 1 1/2 cups all-purpose flour
- 2 tsp salt
- 1 tsp black pepper freshly ground
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Oil for frying - vegetable oil canola oil or peanut oil
Toppings for Chicken Sandwiches:
- 6 burger buns buttered and toasted
- 6 green lettuce leaves
- 1 large tomato sliced
- 2 dill pickles sliced into rings
- mayonnaise or your favorite sauce
Instructions
- Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.
- In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
- In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
- Heat 1 ” oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don’t crowd and reduce the temperature of the oil too quickly.
- Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.
- Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.
- Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.
Cup of Yum
Nutrition Information
Calories
485kcal
(24%)
Carbs
46g
Protein
32g
(64%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Cholesterol
73mg
(24%)
Sodium
1368mg
(57%)
Potassium
733mg
(21%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1516IU
(30%)
Vitamin C
7mg
(8%)
Calcium
160mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 485
% Daily Value*
| Calories | 485kcal | 24% |
| Carbs | 46g | |
| Protein | 32g | 64% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 73mg | 24% |
| Sodium | 1368mg | 57% |
| Potassium | 733mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1516IU | 30% |
| Vitamin C | 7mg | 8% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.