Crispy Chicken Sandwich Recipe
Total Time
1 hr
Prep Time
30 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(291)
Ingredients
6 servings
- 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
- 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
- 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
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Preparation
Chef’s notes
Give it time to marinate:
buttermilk helps to tenderize the chicken so marinate at least 2 hours or overnight.
Seasoning the flour well:
Don’t skimp on the seasoning. Press the flour mixture onto the chicken to adhere well.
Double dip – just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.
The right oil temperature:
heat to 350˚F before adding chicken then adjust the temperature to keep it at 300-325˚F while frying. Don’t overcrowd the pot or the oil temperature will drop quickly.
When to remove the chicken:
take the chicken out of the hot oil once it’s cooked through and browned. The internal temperature will continue to rise as the chicken rests and should reach 165˚F so take the chicken out just before that.
DO NOT drain on paper towels:
drain or rest fried chicken on a wire rack set over a baking sheet to allow air to circulate. Draining on paper towels will trap steam and the crust will soften.