Description

This Crispy Fried Chicken Sandwich recipe delivers perfectly seasoned, juicy chicken enclosed in a golden, crunchy crust. Marinated in buttermilk and a blend of spices, the chicken stays tender and flavorful. The sandwich is assembled with pickles and creamy mayonnaise on soft, sturdy buns, creating a deliciously satisfying meal that balances crisp texture with moist meat, ideal for a restaurant-quality experience at home.

Ingredients

Scale

Chicken and Marinade

2 boneless, skinless chicken breasts
1 1/2 cups buttermilk
1 teaspoon salt (for marinade)
1/2 teaspoon black pepper (for marinade)
1 teaspoon hot sauce (optional, for marinade)

Coating

1 1/2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper

Frying

Vegetable oil, enough for deep frying

Assembly

Sandwich buns, soft yet sturdy
Dill pickles, sliced
Mayonnaise or special sauce, as desired

Instructions

Marinate the Chicken: Pound the chicken breasts to an even thickness. Submerge them in buttermilk mixed with salt, pepper, and optional hot sauce. Let the chicken soak for at least 1 hour or up to overnight to ensure juicy tenderness.
Prepare the Coating: In a shallow dish, combine all-purpose flour with paprika, garlic powder, cayenne pepper, salt, and black pepper. This seasoning blend forms the signature crunchy crust.
Dredge the Chicken: Remove chicken from the marinade, allowing excess buttermilk to drip off. Coat both sides generously in the seasoned flour mixture, pressing firmly to ensure it adheres well.
Fry to Golden Perfection: Heat vegetable oil to 350°F (175°C) in a deep skillet or fryer. Fry the chicken breasts for 6-8 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack to keep the crust crisp.
Assemble the Sandwich: Lightly toast the buns. Spread mayonnaise or your favorite sauce on each bun half. Layer the crispy chicken breast, add dill pickle slices, and top with the bun crown. Serve immediately for the best flavor and texture.

Notes

Use a thermometer to maintain the oil temperature around 350°F for even cooking and optimal crispiness.
For extra crunch, double dredge by dipping the chicken back into buttermilk, then flour again before frying.
Drain fried chicken on a wire rack instead of paper towels to avoid sogginess.
Season the flour coating and add seasoning to the mayonnaise or sauce for layered flavors.
Fry in batches to prevent overcrowding and maintain oil temperature.

Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 650 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 35 g
Saturated Fat: 7 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 120 mg

Keywords: fried chicken sandwich, crispy chicken sandwich, buttermilk chicken, homemade fried chicken, crispy fried chicken, chicken sandwich recipe