This Easy Crispy Chicken Sandwich is all about golden, crunchy chicken paired with your favorite toppings. It’s quick to make and oh-so-satisfying!
You can’t beat that crispy crust! I love loading up mine with lettuce and a dollop of mayo—a true treat. Grab a napkin; you’re gonna want to enjoy every bite! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is great for this recipe. If you want, you can use chicken thighs for a juicier option. They may take a bit longer to cook, so keep an eye on them.
Buttermilk: This is key for soaking the chicken, making it moist and flavorful. If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes!
Flour: All-purpose flour creates that crunchy coating. For a gluten-free version, you can use a gluten-free flour blend. Just make sure to adjust the quantity if necessary.
Spices: Paprika, garlic powder, and onion powder add great flavor! Feel free to experiment with seasonings, like cayenne pepper for some heat or Italian herbs for a different twist.
How Do I Get That Perfect Crunch on My Chicken?
Achieving that perfect crispy texture takes a few simple but important steps:
- Pound the Chicken: Flattening ensures even cooking and a great texture. Aim for about 1/2-inch thickness.
- Marinate: Soaking in buttermilk not only adds flavor but also tenderizes the chicken. Aim for at least 1 hour, but longer is better.
- Coat Well: When dredging in flour, make sure to press the flour onto the chicken. This helps the coating stick during frying.
- Hot Oil: Make sure your oil is hot enough (around 350°F). If it’s too cool, the chicken will soak up more oil and become soggy.
- Don’t Overcrowd: Frying a few pieces at a time prevents the temperature from dropping and helps maintain that crispiness.
Following these steps will give you crispy chicken that’s golden and delicious every time!
Easy Crispy Chicken Sandwich
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts (about 6-8 oz each)
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil, for frying
For the Sandwich:
- 4 sandwich buns (preferably brioche or soft hamburger buns)
- 4 large lettuce leaves (green leaf or romaine)
- 1 large tomato, sliced
- Dill pickle slices
- Mayonnaise
Time Needed:
This recipe will take about 15 minutes to prepare and another 20-30 minutes for cooking. Plus, if you choose to marinate the chicken for a couple of hours, it’s also good to plan for that! In total, you can have delicious crispy chicken sandwiches ready in about an hour or so, depending on the marinating time.
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by flattening the chicken breasts to about 1/2 inch thickness. Place the chicken between two sheets of plastic wrap and gently pound it with a meat mallet or rolling pin. This helps the chicken cook evenly.
2. Marinating:
In a medium bowl, whisk together the buttermilk, paprika, garlic powder, onion powder, salt, and pepper. Add the flattened chicken breasts to the bowl, cover it, and place it in the refrigerator to marinate for 1 to 4 hours. The longer you can marinate, the more flavorful and tender your chicken will be!
3. Coating the Chicken:
In a separate shallow bowl, mix together the flour and baking powder. This will be your crunchy coating. Remove the chicken from the buttermilk mixture, letting any excess drip off, then dredge it in the flour mixture, making sure to press it on well. Shake off any extra flour.
4. Frying the Chicken:
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches around 350°F (175°C). Carefully add the chicken breasts to the hot oil and fry for about 4-5 minutes on each side. You want them to be golden brown and cooked through; the internal temperature should reach 165°F (74°C). Once done, transfer the chicken to a wire rack or a paper towel-lined plate to drain excess oil.
5. Assembling the Sandwiches:
While the chicken is draining, lightly toast your sandwich buns. Spread a generous layer of mayonnaise on the bottom bun. Then, layer on the dill pickle slices, followed by lettuce leaves and tomato slices.
6. Final Touch:
Now, place the crispy chicken breast on top of the veggies, add more mayonnaise on the top bun if you like, and close the sandwich. There you go—your crispy chicken sandwich is ready to devour!
Enjoy your tasty meal! This recipe makes 4 delicious and crispy chicken sandwiches—perfect for sharing or just treating yourself to a delightful meal.
FAQs About the Easy Crispy Chicken Sandwich Recipe
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative as they tend to be juicier and more flavorful. Just ensure you adjust the cooking time slightly, as they may take a bit longer to cook through compared to breasts.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute! Combine 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5-10 minutes until it thickens slightly.
How Do I Store Leftover Sandwiches?
To store leftovers, wrap the assembled sandwiches tightly in plastic wrap or place them in an airtight container. They can be kept in the refrigerator for up to 2 days. For the best texture, reheat the chicken separately and assemble the sandwiches again just before serving.
Can I Make This Sandwich Spicy?
Yes! If you like a little heat, you can add cayenne pepper or hot sauce to the buttermilk marinade for some extra kick. You can also add spicy pickles or a spicy mayo to the finished sandwich for additional flavor.
