Crispy Chicken Sandwich
Crispy Chicken Sandwich
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups vegetable oil, for deep frying
For the Spicy Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha, or to taste
- 1 tablespoon honey
- 1 tablespoon lime juice, freshly squeezed
For Assembly
- 4 brioche buns
- 2 tablespoons unsalted butter, melted
- 4 leaves green leaf lettuce, shredded
- 1 Roma tomato, sliced
- 1/2 cup dill pickle chips
Instructions
- 1
Place the pounded chicken breasts in a large bowl. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the buttermilk over the chicken, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the seasoned flour. In a separate large bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, 1 teaspoon of black pepper, and 1 teaspoon of salt. Whisk until all ingredients are thoroughly mixed.
⏱️ 5 min
- 3
Prepare the spicy sauce. In a small bowl, combine the mayonnaise, Sriracha, honey, and lime juice. Stir well until the sauce is smooth and all ingredients are combined. Taste and adjust Sriracha to your preferred spice level.
⏱️ 5 min
- 4
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F. Ensure there is enough oil to submerge the chicken breasts.
⏱️ 5 min•🌡️ 350
- 5
Remove one chicken breast from the buttermilk, allowing excess to drip off. Transfer it to the seasoned flour mixture. Press the flour firmly onto all sides of the chicken, ensuring it is completely coated. Shake off any excess flour. Repeat with the remaining chicken breasts.
⏱️ 10 min
- 6
Carefully place 1-2 breaded chicken breasts into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, flipping once, until golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 8 min•🌡️ 350
- 7
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken breasts.
⏱️ 2 min
- 8
While the chicken rests, lightly brush the cut sides of the brioche buns with melted butter. Place the buttered buns face down in a hot pan or on a griddle. Toast for 1-2 minutes, or until golden brown and lightly crispy.
⏱️ 3 min
- 9
Assemble the sandwiches: Spread a generous amount of the spicy sauce on the bottom half of each toasted bun. Layer with shredded lettuce, sliced tomato, and dill pickle chips. Place a crispy fried chicken breast on top of the vegetables.
⏱️ 5 min
- 10
Add another dollop of spicy sauce on top of the chicken, then cover with the top half of the toasted bun. Gently press down on the sandwich. For serving, cut each sandwich in half diagonally, if desired. Serve immediately and enjoy the crunch!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Sandwich
For the Chicken
- 2 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- 4 cups vegetable oil, for deep frying
For the Spicy Sauce
- 1/2 cup mayonnaise
- 2 tablespoons Sriracha, or to taste
- 1 tablespoon honey
- 1 tablespoon lime juice, freshly squeezed
For Assembly
- 4 brioche buns
- 2 tablespoons unsalted butter, melted
- 4 leaves green leaf lettuce, shredded
- 1 Roma tomato, sliced
- 1/2 cup dill pickle chips
Instructions
- 1
Place the pounded chicken breasts in a large bowl. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour the buttermilk over the chicken, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the seasoned flour. In a separate large bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, 1 teaspoon of black pepper, and 1 teaspoon of salt. Whisk until all ingredients are thoroughly mixed.
⏱️ 5 min - 3
Prepare the spicy sauce. In a small bowl, combine the mayonnaise, Sriracha, honey, and lime juice. Stir well until the sauce is smooth and all ingredients are combined. Taste and adjust Sriracha to your preferred spice level.
⏱️ 5 min - 4
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F. Ensure there is enough oil to submerge the chicken breasts.
⏱️ 5 min•🌡️ 350 - 5
Remove one chicken breast from the buttermilk, allowing excess to drip off. Transfer it to the seasoned flour mixture. Press the flour firmly onto all sides of the chicken, ensuring it is completely coated. Shake off any excess flour. Repeat with the remaining chicken breasts.
⏱️ 10 min - 6
Carefully place 1-2 breaded chicken breasts into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, flipping once, until golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 8 min•🌡️ 350 - 7
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken breasts.
⏱️ 2 min - 8
While the chicken rests, lightly brush the cut sides of the brioche buns with melted butter. Place the buttered buns face down in a hot pan or on a griddle. Toast for 1-2 minutes, or until golden brown and lightly crispy.
⏱️ 3 min - 9
Assemble the sandwiches: Spread a generous amount of the spicy sauce on the bottom half of each toasted bun. Layer with shredded lettuce, sliced tomato, and dill pickle chips. Place a crispy fried chicken breast on top of the vegetables.
⏱️ 5 min - 10
Add another dollop of spicy sauce on top of the chicken, then cover with the top half of the toasted bun. Gently press down on the sandwich. For serving, cut each sandwich in half diagonally, if desired. Serve immediately and enjoy the crunch!
⏱️ 2 min