Are you craving the best chicken sandwich? Skip the fast food chain and make this crispy chicken sandwich recipe at home! This delicious sandwich features perfectly seasoned and fried chicken breasts served on a brioche bun, topped with dill pickles, and finished with a spicy sauce. It's crispy, juicy, and absolutely mouth-watering.

My Journey to the Perfect Crispy Chicken Sandwich

After trying countless fast food chicken sandwiches, from the famous Popeyes chicken sandwich to Chick-fil-A's classic, I embarked on a mission to combine the best elements of each into one ultimate crispy chicken sandwich recipe. Through trial and error, tweaking the marinade, adjusting the flour mixture, and experimenting with different cooking techniques, I finally nailed down the perfect recipe. The golden brown, crispy chicken breast with its juicy interior received enthusiastic approval from my children, who now request this homemade version over any fast food restaurant option (WINNINGGGGG! LOL). Their smiles and empty plates are the ultimate testament to its success!

P.s. I did something similar with My Homemade McDonald's famous Filet-O-Fish Recipe.

Why We Love This Recipe

This crispy chicken sandwich is a family favorite for many reasons:

Better than Fast Food: With a perfect blend of spices and seasonings, this sandwich rivals and surpasses your favorite fast food chain sandwiches.

Crispy and Juicy: The chicken is marinated to ensure juiciness and coated in a seasoned flour mixture for a crispy, golden brown exterior.

Customizable: Tailor the spiciness and toppings to your preference, making it a versatile option for every palate.

Kid-Approved: My children gave this sandwich their enthusiastic thumbs-up, preferring it over any fast food option.

Simple Ingredients: Using pantry staples and a few fresh ingredients, you can easily create this delicious sandwich at home.

Crispy Chicken Sandwich Video

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Our Ingredients

See recipe card at the end of post for full ingredients, instructions, and photos

3 boneless, skinless chicken breasts (cut in half; see video): These provide a lean, protein-rich base for the sandwich.
Brioche buns: Soft, slightly sweet buns that complement the savory chicken perfectly.
Dill pickles: Add a tangy crunch that enhances the flavor of the chicken.
Neutral oil for frying: Such as vegetable oil, ensures a crisp, golden brown exterior without overpowering the flavors.

Marinade

2 cups buttermilk: Tenderizes the chicken and adds a slight tang.
1 cup pickle juice: Infuses the chicken with additional flavor and tenderizes it.
1 egg: Helps the marinade adhere to the chicken.
1.5 tablespoon garlic salt: Enhances the overall flavor and adds a savory depth to the marinade. You can replace this with garlic powder and salt if you don't have garlic salt.
1 tablespoon hot sauce: Provides a subtle heat to the chicken.

Flour Mixture

2.5 cups all-purpose flour: Forms the base of the coating.
3 tablespoon marinade: Adds moisture to the flour mixture for a clumpy texture that results in a crispier crust.
¼ cup potato starch: Contributes to a light, crispy coating.
1 teaspoon cayenne pepper: Adds a touch of heat.
2 teaspoon chipotle powder: Adds heat and flavor.
1.5 tablespoon onion powder: Adds a sweet, savory flavor.
1.5 tablespoon garlic powder: Enhances the overall savory profile.
1 tablespoon smoked paprika: Provides a subtle smokiness.
1 teaspoon baking powder: Helps the coating puff up slightly for extra crispiness.
2 teaspoon salt: Ensures the coating is well-seasoned.

Spicy Sauce

½ cup mayo: Creamy base for the sauce. My favorite mayo is Kewpie Mayo.
¼ cup ketchup: Adds sweetness and tang.
1 tablespoon adobo pepper sauce: Adds heat and a smoky flavor. This is the brand I used.
1 teaspoon onion powder: Adds a sweet, savory element.
1 teaspoon pickle juice: Adds a tangy bite.

Instructions

See recipe card at the end of post for full ingredients, instructions, and photos

Prepare the Marinade & Chicken

Tenderize Chicken: In a large ziplock bag or in saran wrap, use the smooth side of a mallet to tenderize the chicken. They should be equal thickness so they cook evenly.

Marinate the Chicken: In a shallow dish, combine buttermilk, pickle juice, egg, salt, garlic powder, and hot sauce. Place chicken breasts in the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.

Make the Spicy Sauce

Spicy Sauce: In a small bowl, combine mayo, ketchup, adobo sauce, onion powder, and pickle juice. Mix well.

Prepare the Flour Mixture

Seasoned Flour: In a shallow bowl, whisk flour, potato starch, cayenne pepper, onion powder, garlic powder, smoked paprika, baking powder, and salt until well combined. Add 3-4 tablespoon of the marinade and mix until the flour is slightly clumpy. This will be your seasoned flour mixture.

Coat the Chicken

Coat the Chicken: Remove the chicken breasts from the marinade, allowing excess drip off. Dredge each chicken breast in the flour mixture, pressing firmly to ensure an even coat. Place back in the marinade and then back in the flour mixture. We want to double coat it.

Fry the Chicken

Heat the Oil: In a large skillet or Dutch oven, heat neutral oil over medium-high heat until it reaches 350°F (175°C). The oil temperature is crucial for a crispy exterior.

Fry the Chicken: Place chicken breasts in the hot oil, being careful not to overcrowd the pan. Fry for 10- 12 minutes or until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer to check. Let the oil rise back up to 350F before doing the next batch.

Drain the Chicken: Transfer the fried chicken to a wire rack to cool . Let the chicken rest for a few minutes to maintain its juiciness.

Serve and Enjoy

Toast your brioche buns on medium heat with some melted butter. Serve your crispy chicken sandwiches with pickles, and your spicy sauce. Serve with a side of french fries and enjoy this delicious homemade meal!