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!
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 tbsp 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 tbsp hot sauce: Provides a subtle heat to the chicken.
Flour Mixture
- 2.5 cups all-purpose flour: Forms the base of the coating.
- 3 tbsp marinade: Adds moisture to the flour mixture for a clumpy texture that results in a crispier crust.
- 1/4 cup potato starch: Contributes to a light, crispy coating.
- 1 tsp cayenne pepper: Adds a touch of heat.
- 2 tsp chipotle powder: Adds heat and flavor.
- 1.5 tbsp onion powder: Adds a sweet, savory flavor.
- 1.5 tbsp garlic powder: Enhances the overall savory profile.
- 1 tbsp smoked paprika: Provides a subtle smokiness.
- 1 tsp baking powder: Helps the coating puff up slightly for extra crispiness.
- 2 tsp 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 tbsp adobo pepper sauce: Adds heat and a smoky flavor. This is the brand I used.
- 1 tsp onion powder: Adds a sweet, savory element.
- 1 tsp 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 tbsp 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!
Tips for the Best Chicken Sandwich
Meat Mallet: Pound the chicken breasts to an even 1-inch thickness for uniform cooking.
Double Dip: For extra crispy chicken, double dip the chicken in the marinade and the seasoned flour.
Oil Temperature: Maintain the oil temperature at 350°F (175°C) to ensure a crispy crust and juicy interior.
FAQ
Can I use chicken thighs instead of breasts?
Yes, you can use skinless chicken thighs for a juicier option. Adjust frying time as needed.
How do I store leftovers?
Store leftover chicken in an airtight container in the refrigerator. Reheat in an oven or air fryer to maintain crispiness.
Can I make this sandwich spicier?
Yes! Add more cayenne pepper to the flour mixture and make the sauce spicier.
Can I bake the chicken instead of frying it?
I don’t recommend baking using this recipe but I do love THIS recipe for an oven fried chicken.
What can I use instead of brioche buns?
Potato rolls, regular hamburger buns, or even a whole wheat bun can be used as substitutes.
How can I make the sauce less spicy?
Reduce or omit the adobo sauce and add a bit more mayo or ketchup to balance the flavors.
Crispy Chicken Sandwich
Equipment
Ingredients
- 3 4 oz Chicken breasts cut in half; will make 6 sandwiches
- 6 brioche buns
- 1 tbsp butter to toast buns
- Dill pickles
- 64 fl oz Neutral oil for frying
Marinade
- 2 cups buttermilk
- 1 cup pickle juice
- 1 egg
- 1.5 tbsp garlic salt or mixture of garlic powder and salt.
- 1 tbsp garlic powder
- 1 tbsp hot sauce
Flour Mixture
- 2.5 cups flour
- 4 tbsp marinade
- 1/4 cup potato starch
- 1 tsp cayenne pepper
- 2 tsp chipotle powder
- 1.5 tbsp onion powder
- 1.5 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp baking powder
- 2 tsp salt
Spicy Sauce
- ½ cup mayo
- ¼ cup ketchup
- 1 tbsp adobo sauce
- 1 tsp onion powder
- 1 tsp pickle juice
Instructions
Prepare the Marinade & 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.
- 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
- In a small bowl, combine mayo, ketchup, adobo sauce, onion powder, and pickle juice. Mix well.
Prepare the Flour Mixture
- 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 tbsp of the marinade and mix until the flour is slightly clumpy. This will be your seasoned flour mixture.
Coat the Chicken
- Remove the chicken breasts from the marinade, allowing excess drip off. Pour the marinade into a large bowl or deep dish.
- 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
- In a large skillet or Dutch oven, heat about 64 fl oz of neutral oil over high heat until it reaches 350°F (175°C). The oil temperature is crucial for a crispy exterior.
- 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.
- Transfer the fried chicken to a wire rack. Let the chicken rest for a few minutes to maintain its juiciness.
Toast Buns
- Melt butter on medium heat and melt your butter. Toast your buns until golden brown.
Serve and Enjoy
- Enjoy!
