The Ultimate Crispy Chicken Sandwich – Juicy, Crunchy, and Irresistible
This crispy chicken sandwich features a perfectly seasoned, ultra-crispy chicken breast, served on a toasted brioche bun with fresh lettuce, pickles, and a creamy homemade sauce. It's a restaurant-quality sandwich you can make at home!
Equipment
- Deep fryer or heavy-bottomed skillet
- Mixing bowls
- Tongs
- Wire rack
- Baking sheet
- Meat mallet (optional)
- Thermometer
Ingredients
- For the Chicken:
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper optional, for spice
- For the Breading:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper optional
- 1 large egg
- 2 tablespoons buttermilk
- For Frying:
- 2-3 cups vegetable oil for frying
- For the Sauce:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- For Assembly:
- 4 brioche buns
- Butter for toasting buns
- 8 dill pickle slices
- 4 lettuce leaves
Instructions
- Step 1: Prepare the Chicken
- If the chicken breasts are thick, slice them in half horizontally or pound them with a meat mallet for even cooking.
- In a bowl, mix buttermilk, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
- Submerge the chicken in the buttermilk mixture and let it marinate for at least 1 hour (or overnight for best results).
- Step 2: Prepare the Breading
- In a shallow dish, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
- In another bowl, whisk together the egg and 2 tablespoons of buttermilk.
- Step 3: Coat the Chicken
- Remove the chicken from the marinade, letting excess buttermilk drip off.
- Dredge the chicken in the flour mixture, then dip it into the egg mixture, and coat it again in the flour mixture, pressing firmly for a thick, crispy crust.
- Place coated chicken on a wire rack and let it rest for 10 minutes.
- Step 4: Fry the Chicken
- Heat oil in a deep fryer or large skillet to 350°F (175°C).
- Fry each chicken breast for 3-4 minutes per side or until golden brown and cooked through (internal temperature of 165°F (74°C)).
- Transfer to a wire rack to drain excess oil.
- Step 5: Make the Sauce
- In a small bowl, mix mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, and smoked paprika.
- Step 6: Assemble the Sandwich
- Butter the brioche buns and toast them in a skillet until golden.
- Spread the sauce on both halves of the bun.
- Add lettuce, pickles, and the crispy chicken breast.
- Top with the other half of the bun and serve hot!
Notes
For extra crispiness, double-dip the chicken in the flour mixture.
Air fryer option: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway through.
Spicy option: Add hot sauce to the buttermilk marinade and increase cayenne in the breading.
Air fryer option: Cook at 375°F (190°C) for 12-15 minutes, flipping halfway through.
Spicy option: Add hot sauce to the buttermilk marinade and increase cayenne in the breading.