Description
A perfectly crispy chicken sandwich with a crunchy coating and juicy meat that beats takeout any night.
Ingredients
- 2 boneless, skinless chicken breasts (about 450–560 g)
- 1 cup buttermilk (240 ml)
- 1 cup all-purpose flour (120 g)
- 1–2 Tbsp cornstarch (optional)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt (plus more to season)
- ½ tsp freshly ground black pepper
- Vegetable oil for frying
- 4 sandwich buns (brioche or potato rolls recommended)
- Lettuce, tomato slices, and pickles for topping
- Optional: mayonnaise, hot sauce, or slaw for spread
Instructions
- Prepare the chicken by trimming and butterflying or pounding each breast to an even ½-inch thickness.
- Marinate the chicken in a bowl with buttermilk for at least 1 hour, up to overnight.
- Mix the dry coating in a shallow dish by whisking together flour, cornstarch (if using), paprika, garlic powder, onion powder, salt, and pepper.
- Dredge the chicken in the flour mix, place on a wire rack, and let rest for 10–15 minutes.
- Heat the oil in a skillet to about 350–375°F (175–190°C).
- Fry the chicken for 5–7 minutes per side until deep golden brown and cooked through.
- Toast the buns cut-side down and assemble with mayo, lettuce, tomato, crispy chicken, and pickles.
- Serve immediately while hot.
Notes
For extra crunch, mix panko into the flour. Adjust fry times if using chicken thighs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American