We love a good chicken sandwich. This classic comfort food is loved for its perfect balance of textures and flavors. This chicken is perfectly crispy on the outside and juicy on the inside. Whether you’re a novice in the kitchen or a seasoned home cook, this recipe is both simple and delicious!
Ingredient Notes
- Chicken Breasts: The star of the sandwich. Thighs can be used for a juicier alternative.
- Buttermilk: Adds tenderness; use a mix of (plant based or dairy) milk and lemon juice as a buttermilk substitute.
- Flour: All-purpose flour works best, but a gluten-free blend can be used if needed.
- Spices: Paprika, salt, and pepper are essentials, but feel free to experiment with adding cayenne for heat.
- Sauce Ingredients: A mix of mayonnaise, BBQ sauce, ground mustard, honey, black pepper, and garlic powder. Adjust honey to taste and make sure to let it sit for flavors to meld.
Frequently Asked Questions
Neutral oils like canola or vegetable oil are ideal for frying due to their high smoke points.
Absolutely, you can mix your preferred plant-based milk with a tablespoon of lemon juice or white vinegar as a substitute.
Yes, bake at 425°F until the internal temperature reaches 165°F, though the texture will differ.
The sauce can be refrigerated for up to a week in an airtight container.
Troubleshooting
- Chicken Not Cooking Evenly: Ensure the chicken is pounded to an even thickness.
- Coating Not Crispy: Make sure oil is at the right temperature (350°F) before frying.
- Sauce Too Thin: Let the sauce sit for a while to thicken and develop flavors.
Tips From the Chef
- Use a meat thermometer to check the chicken’s internal temperature.
- Let the coated chicken rest on a wire rack before frying for a better crust.
- Don’t overcrowd the pan; fry in batches for even cooking.
- Drain fried chicken on paper towels to remove excess oil.
Storage and Reheating Instructions
Refrigerate leftover chicken in an airtight container for up to 3 days.
Reheat in the oven at 450 degrees F. Line a baking sheet with parchment paper. Spritz chicken with oil and bake for 10-15 minutes.
Microwave on high in 30-second increments, until warmed through.
Love !
How can we air fry this?
Spritz the inside of the air fryer basket with cooking oil spray, then place the breaded chicken inside in a single layer, making sure each piece has plenty of space around it. Lightly spritz the tops of the chicken to coat all visible flour. Set the air fryer to 375 degrees Fahrenheit and cook for 10 minutes. Flip the chicken using tongs and cook for another 10 minutes, or until the internal temperature reaches 165 degrees.
SO GOOD! I used beef tallow to fry and it was delicious!