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Restaurant-Quality Crispy Fried Chicken Sandwich

A mouthwatering Crispy Fried Chicken Sandwich featuring a thick, craggy fried fillet, pickles, and sauce on a brioche bun.
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Make the perfect breaded crunch and juicy interior for an indulgent homemade chicken sandwich.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil, for frying
  • 4 hamburger buns
  • Butter, softened
  • Your favorite pickles, sliced
  • Mayonnaise or spicy aioli, for serving

Instructions

  1. Place the chicken pieces in a bowl. Pour buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne pepper to create the dry dredge mix.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not pat dry.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating firmly onto the meat. For extra crispiness, dip the coated chicken back into the remaining buttermilk briefly, then coat again in the flour mixture.
  5. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C). Use a thermometer to maintain the temperature.
  6. Carefully place the breaded chicken into the hot oil, ensuring not to overcrowd the pot. Fry in batches.
  7. Fry for 6 to 8 minutes per side, turning occasionally, until the internal temperature reaches 165°F (74°C) and the crust is deep golden brown and crispy.
  8. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Season immediately with a pinch of salt.
  9. Lightly butter the cut sides of the hamburger buns and toast them in a dry skillet over medium heat until golden brown.
  10. Assemble your homemade chicken sandwich: spread mayonnaise or aioli on both toasted buns, place a crispy chicken fillet on the bottom bun, top with pickle slices, and place the top bun on. Serve immediately.

Notes

  • For the juiciest result, ensure your frying oil temperature stays consistent. If the oil is too cool, the crust will absorb too much grease.
  • If you prefer a spicier coating, increase the amount of cayenne pepper in the dry dredge mix.
  • You can prepare the chicken coating ahead of time by placing the dredged pieces on a tray and refrigerating them for up to 2 hours before frying.

Nutrition

Find it online: https://hearthbite.com/crispy-fried-chicken-sandwich-recipe/