Description

This Crispy Chicken Sandwich recipe is a homemade version of the beloved restaurant classic. With tender, juicy chicken marinated in a flavorful buttermilk and hot sauce blend, then double-coated in a seasoned flour mixture, this sandwich delivers a crunchy exterior with a savory, well-spiced bite. Perfectly fried to golden perfection and served on toasted buns with your choice of fresh toppings, this sandwich is a crowd-pleaser for any occasion. Whether you’re serving it with fries, coleslaw, or your favorite side, this crispy chicken sandwich brings bold flavors and textures that will leave everyone asking for more.

Ingredients

Scale

Chicken Marinade:

3 medium chicken breasts, boneless, skinless, halved into 6 cutlets
1 1/2 cups low-fat buttermilk
1 Tbsp hot sauce, (we use Frank’s Red Hot brand)
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder

Classic Breading for Fried Chicken:

1 1/2 cups all-purpose flour
2 tsp salt
1 tsp black pepper, freshly ground
1 tsp baking powder
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
Oil for frying – vegetable oil, canola oil or peanut oil

Toppings for Chicken Sandwiches:

6 burger buns, buttered and toasted
6 green lettuce leaves
1 large tomato, sliced
2 dill pickles, sliced into rings
Mayonnaise, or your favorite sauce

Instructions

Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.
In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.

In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
Heat 1 ” oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don’t crowd and reduce the temperature of the oil too quickly.
Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.
Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.
Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

Notes

Marinating Time: For best results, marinate the chicken for at least 2-4 hours, but overnight will yield even more flavorful and tender chicken.
Oil Temperature: Ensure the frying oil remains between 300-325°F to achieve a crispy exterior without overcooking the chicken. Use a thermometer to monitor the temperature.
Breading Tip: For a thicker, crispier coating, don’t skip the double-dip in the flour mixture. The extra layer of seasoned flour gives the sandwich its signature crunch.
Substitutions: If you don’t have buttermilk, use plain yogurt mixed with a little water or milk with a tablespoon of lemon juice to mimic buttermilk’s acidity.
Alternative Cooking Methods: For a healthier version, you can bake the chicken at 400°F for 20-25 minutes or use an air fryer for a crispy, low-fat option.