Easy Crispy Chicken Sandwich Recipe for Busy Nights

Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken breasts are best for this recipe. If you’re short on time, you can use chicken tenders instead. They’re thinner and cook faster! You can also swap chicken for tofu or eggplant slices for a vegetarian option.

Buttermilk: Buttermilk tenderizes the chicken and keeps it moist. If you don’t have any, just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. It works just as well!

Flour & Cornstarch: The combination of all-purpose flour and cornstarch gives a nice crispy texture. If you’re gluten-free, use a gluten-free all-purpose flour and cornstarch mixture instead.

Spices: The paprika, garlic powder, and onion powder add flavor to the crust. Feel free to add a pinch of cayenne pepper for heat or swap in Italian seasoning for a different flavor profile.

Sandwich Buns: Brioche or soft hamburger buns are great choices. For a healthier option, consider whole grain or lettuce wraps instead of buns!

How Do I Get the Chicken Extra Crispy?

To achieve that perfect crispy chicken sandwich, follow these steps closely:

• First, marinate the chicken in buttermilk to make it tender. This also helps the coating stick!
• Ensure you use enough oil when frying, as this helps achieve an even crispiness. A deep frying pan works best.
• For an extra crunchy layer, consider double-dipping: after the first flour coat, dip it back into the buttermilk and then again into the flour mixture.
• Fry the chicken at 350°F (175°C). Too hot can burn the coating, and too cool will make it soggy.

These tips will help you nail that crispy perfection every time!

Easy Crispy Chicken Sandwich

Ingredients You’ll Need:

For the Chicken:

• 2 boneless, skinless chicken breasts, pounded to even thickness
• 1 cup buttermilk
• 1 teaspoon hot sauce (optional)

For the Coating:

• 1 1/4 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For Frying and Assembly:

• Vegetable oil, for frying
• 4 sandwich buns (brioche or soft hamburger buns)
• Mayonnaise
• Lettuce leaves
• 4 slices of tomato
• Pickle slices

How Much Time Will You Need?

This recipe will take about 10 minutes for preparation and about 15 minutes for cooking. If you marinate the chicken for 30 minutes to 4 hours, you may add extra time. Overall, you can enjoy these delicious sandwiches in about an hour if you’re marinating the chicken!

Step-by-Step Instructions:

1. Marinate the Chicken:

In a bowl, mix the buttermilk and hot sauce (if you choose to use it). Add the chicken breasts, making sure they are coated well. Cover the bowl and let it chill in the refrigerator for at least 30 minutes; this helps tenderize the chicken and adds flavor.

2. Prepare the Dredge:

While the chicken marinates, grab a shallow bowl. Whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. This will be your coating for the chicken!

3. Heat the Oil:

Pour vegetable oil into a large skillet or frying pan, enough to cover the bottom about 1/2 inch. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). You want it hot enough to fry the chicken but not so hot that it burns.

4. Coat the Chicken:

Once marinated, take the chicken breasts out of the buttermilk, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to make sure the coating sticks. For extra crunch, dip them back into the buttermilk and then back into the flour for a double coating!

5. Fry the Chicken:

Carefully place the coated chicken in the hot oil, frying for about 4-5 minutes on each side. You’re aiming for a golden brown crust, and the chicken should be cooked through with an internal temperature of 165°F (74°C).

6. Drain the Chicken:

Once the chicken is done frying, transfer it to a wire rack or a plate lined with paper towels. This helps drain any excess oil so your chicken stays crispy!

7. Assemble the Sandwich:

While the chicken drains, you can lightly toast your sandwich buns if you like. Spread mayonnaise on both the top and bottom buns. On the bottom bun, layer on pickle slices, fresh lettuce leaves, and tomato slices. Finally, place your crispy fried chicken on top and cover it with the top bun.

8. Serve Immediately:

Enjoy your Easy Crispy Chicken Sandwich while it’s hot and fresh! Perfect for a busy weeknight or a tasty treat any time.

This recipe is quick, flavorful, and versatile—feel free to customize the toppings to your liking!

FAQ for Easy Crispy Chicken Sandwich

Can I Use Chicken Thighs Instead of Breasts?

Absolutely! Chicken thighs can add extra flavor and moisture. Just be sure to adjust the cooking time as thighs may take a bit longer to cook through compared to breasts.

What Can I Substitute for Buttermilk?

If you don’t have buttermilk on hand, you can easily make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using!

How Should I Store Leftovers?

Store leftover chicken and sandwich components in an airtight container in the fridge for up to 3 days. To reheat, you can use an oven or an air fryer to help keep the chicken crispy!

Can I Make the Chicken in Advance?

Yes, you can prepare the chicken ahead of time! Marinate the chicken and fry it up to 24 hours in advance. Just reheat it gently in the oven before assembling your sandwich to keep it crispy.