Crispy Chicken Sandwich

Crispy on the outside, juicy and tender on the inside, this Crispy Chicken Sandwich will rival any Popeyes, Chick-Fil-A, or dine-in restaurants chicken sandwich. For the ultimate taste experience, top with lettuce, tomato, red onions, and dill pickles and serve with my copycat Chick-Fil-A honey mustard sauce. Nothing beats this chicken sandwich and a side of potato wedges or homemade potato chips. Trust me on this!

How to Make a Crispy Chicken Sandwich

First, combine the chicken and the buttermilk in a large mixing bowl. Cover the bowl with plastic wrap and refrigerate for several hours up to overnight. Then set up your breading station. Beat 2 eggs together in a wide shallow bowl.

In another wide shallow medium bowl, stir together the flour, salt, black pepper, onion powder, garlic powder, paprika, and, if using, cayenne pepper. Heat about 2 inches of vegetable oil in a Dutch oven, heavy stock pot, or deep fryer.  Using tongs or clean hands, remove the chicken breasts from the buttermilk and dredge them into the flour mixture, then into the eggs, and then back into the flour mixture.

Fry the chicken breasts in a heavy skillet or Dutch Oven 2 at a time for about 4 minutes on the first side or until golden brown and then flip and fry for about 3 minutes or until golden brown and cooked through. Remove the chicken to paper towels or a wire rack to drain any excess grease. While the chicken is frying, mix up a batch of my Copycat Chick Fil A Sauce. Toast the brioche buns and spread them with the sauce. Layer with lettuce, tomato slice, onions, pickles, and crispy chicken breast.

Recipe tips

• Cut thick chicken breasts in half lengthwise or pound them with a meat mallet to a little more than 1/2 inch thick. You want to make sure that when they hit the fryer, they cook all the way through.
• Make your own buttermilk by combining a scant cup of milk with a tablespoon of vinegar or lemon juice. 
• Use an oil with a high smoke point like vegetable, canola, or peanut oil.
• Chicken is done when the internal temperature reaches 165 degrees. Instant-read meat thermometers are such a blessing in the kitchen and are relatively inexpensive.
• The cayenne pepper is optional but highly recommended. That much cayenne pepper does not make it spicy. It just makes it flavorful. For added spice, add a little hot sauce to the buttermilk and let the chicken marinate.
• This crispy chicken sandwich is best enjoyed promptly. You can keep the chicken breasts warm by placing them on a rack over a baking sheet in a 250-degree oven.
• Store leftovers in an airtight container, and for best results, reheat the fried chicken breast in an air fryer.

What to Serve with a Fried Chicken Sandwich

Almost anything would be good with a Crispy Chicken Sandwich, but some of our favorites are French Fries, macaroni and cheese, potato chips, potato salad, coleslaw, garden salad, minestrone soup, and onion rings.

More sandwiches to try

Crispy Chicken Sandwich Recipe

Skip the fast food restaurant scene and make this easy, tasty, Crispy Chicken Sandwich with a super crispy outer coating over tender, moist chicken. Better than Chick Fil A’s , Mcdonald’s, Popeye’s, or Wendy’s chicken sandwich.

5 from 14 votes

Print Pin Rate

Course: lunch/dinner

Cuisine: Southern

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 sandwiches

Calories: 484kcal

Author: Beth Pierce

Ingredients

Chicken

• 2 boneless skinless chicken breasts cut lengthwise into 4 cutlets
• 1 cup buttermilk
• 2 large eggs
• 1 ½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ¼ teaspoon ground cayenne pepper optional
• Vegetable Oil or Canola Oil for frying

Sandwich Fixings

• 4 buns preferably brioche buns
• Leaf lettuce
• Tomato sliced
• Red onion thinly sliced
• Pickle Chips

Instructions

• Combine the chicken and the buttermilk in a large mixing bowl. Cover the bowl with plastic wrap and refrigerate for 2 hours up to overnight.
• Beat 2 eggs together in a wide shallow bowl. In another wide shallow bowl, whisk together the flour, salt, black pepper, onion powder, garlic powder, paprika, and, if using, cayenne pepper.
• Heat 2 inches of vegetable oil in a Dutch oven, heavy stock pot, or deep fryer to 350 degrees.  Using tongs or clean hands, remove the chicken breasts from the buttermilk and dredge them into the flour mixture, then into the eggs, and then back into the flour mixture. 
• Fry the chicken breasts 2 at a time for about 4 minutes on the first side or until golden brown and then flip and fry for about 3 minutes or until golden brown and cooked through. Remove the chicken to paper towels or a rack to drain. 
• Toast the brioche buns and spread them with your choice of condiments. Layer with lettuce, tomatoes, onions, pickles, and crispy chicken breast. 

Notes

• Cut thick chicken breasts in half lengthwise or pound them with a meat mallet to a little more than 1/2 inch thick. You want to make sure that when they hit the fryer, they cook all the way through.
• Chicken is done when the internal temperature reaches 165 degrees. Instant-read meat thermometers are such a blessing in the kitchen and are relatively inexpensive.
• The cayenne pepper is optional but highly recommended. That much cayenne pepper does not make it spicy. It just makes it flavorful.
• This crispy chicken sandwich is best enjoyed promptly. You can keep the chicken breasts warm by placing them on a rack over a baking sheet in a 250-degree oven.
• Store leftovers in an airtight container, and for best results, reheat the fried chicken breast in an air fryer.

Nutrition

Calories: 484kcal | Carbohydrates: 73g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 1036mg | Potassium: 405mg | Fiber: 3g | Sugar: 8g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 14mg

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