Crispy Chicken Sandwich

Name: Crispy Chicken Sandwich
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 boneless skinless chicken breasts; 2 cups milk or buttermilk; 2 teaspoons salt; 1 large egg (lightly beaten); 1 1/2 cups all-purpose flour; 2 tablespoons powdered sugar; 2 teaspoons paprika; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 teaspoon baking soda; Cooking oil (2-4 inches); leaf lettuce; tomatoes; pickles; cheese slices

Crispy chicken sandwiches are the epitome of home-cooked comfort, featuring a perfectly seasoned, crispy coating and a tender, flavorful inside. With the special blend of spices and a unique, easy-to-prepare sauce, these sandwiches turn an ordinary meal into an extraordinary experience in under an hour.

Jump to Recipe

A crispy chicken sandwich is a classic favorite, loved for its perfect balance of textures and flavors. The key to its appeal lies in the golden, crunchy coating that gives way to the tender, moist chicken inside. This sandwich isn’t just about taste; it’s about creating memories around the dinner table. The aroma of chicken frying in the kitchen and the sweet, tangy notes of the homemade sauce set the stage for a family meal that’s both comforting and exciting. Whether you’re a novice in the kitchen or a seasoned home cook, this recipe is designed to be straightforward and enjoyable, promising a delicious result every time.

Close up view of a crispy chicken sandwich with lettuce and tomato.

Ingredient Breakdown & Substitutions

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

What oil is best for frying?

Neutral oils like canola or vegetable oil are ideal for frying due to their high smoke points.

Is there a non-dairy alternative to buttermilk?

Absolutely, you can mix your preferred plant-based milk with a tablespoon of lemon juice or white vinegar as a substitute.

Can I bake the chicken instead of frying?

Yes, bake at 425°F until the internal temperature reaches 165°F, though the texture will differ.

How long can I store the homemade sauce?

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.