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
Step 1
Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.
Step 2
In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.
Step 8
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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.
