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Crispy Chicken Sandwich

A perfectly golden, crispy chicken sandwich made at home with restaurant-quality results using simple ingredients and proper frying techniques.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts (or 8 chicken thighs for juicier results)
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for heat)
  • Vegetable oil for frying
For Assembly
  • 4 brioche buns (hamburger buns work great too)
  • Mayonnaise
  • Lettuce leaves
  • Tomato slices
  • Pickles

Method
 

  1. Place chicken breasts in a large bowl with buttermilk. If using breasts, pound them to an even ¾-inch thickness first. Let marinate for at least 30 minutes, or overnight in the refrigerator.
  2. Combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a shallow dish. Mix thoroughly to distribute spices evenly.
  3. Pour oil into a heavy-bottomed pan or Dutch oven to a depth of 2-3 inches. Heat to 350°F. Use a thermometer for accuracy.
  4. Remove each piece from buttermilk, letting excess drip off. Dredge thoroughly in seasoned flour, pressing gently to help coating adhere. For extra crunch, dip back in buttermilk and flour again.
  5. Carefully place chicken in hot oil, working in batches to avoid overcrowding. Fry for 6-8 minutes per side until golden brown and internal temperature reaches 165°F.
  6. Transfer cooked chicken to a wire rack for 3-4 minutes. Toast bun halves lightly, spread with mayo, and layer with chicken, lettuce, tomato, and pickles.

Notes

Marinate chicken the night before for easier weeknight dinners. Use a thermometer to maintain 350°F oil temperature. Let coated chicken rest 5-10 minutes before frying for better coating adhesion. Don't press down on chicken while frying or flip constantly. Store leftovers in refrigerator for up to 3 days and reheat in 375°F oven for 10-12 minutes to restore crispiness.