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Crispy fried chicken sandwich with pickles on a brioche bun, served with fries on a wooden plate.

Crispy Chicken Sandwich

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.
5 from 2 votes
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Course: Main Course
Cuisine: American
Keyword: Chicken, fried chicken sandwich, sandwich
Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours 15 minutes
Servings: 6 sandwiches
Calories: 622kcal
Author: Lola Jay

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 tablespoon garlic salt or mixture of garlic powder and salt.
  • 1 tablespoon garlic powder
  • 1 tablespoon hot sauce

Flour Mixture

  • 2.5 cups flour
  • 4 tablespoon marinade
  • ¼ cup potato starch
  • 1 teaspoon cayenne pepper
  • 2 teaspoon chipotle powder
  • 1.5 tablespoon onion powder
  • 1.5 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon baking powder
  • 2 teaspoon salt

Spicy Sauce

  • ½ cup mayo
  • ¼ cup ketchup
  • 1 tablespoon adobo sauce
  • 1 teaspoon onion powder
  • 1 teaspoon pickle juice
US Customary - Metric

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.
    3 4 oz Chicken breasts
    Tenderizing chicken with a mallet on a wooden board, enhancing softness and even cooking.
  • In a shallow dish, combine buttermilk, pickle juice, egg, salt, garlic salt or powder (add 1.5 teaspoon salt if using 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.
    2 cups buttermilk, 1 cup pickle juice, 1 egg, 1.5 tablespoon garlic salt, 1 tablespoon hot sauce
    Marinating chicken in a stainless steel bowl with buttermilk, held by kitchen tongs on a wooden countertop.

Make the Spicy Sauce

  • In a small bowl, combine mayo, ketchup, adobo sauce, onion powder, and pickle juice. Mix well.
    ½ cup mayo, ¼ cup ketchup, 1 tablespoon adobo sauce, 1 teaspoon onion powder, 1 teaspoon pickle juice
    Whisking creamy peanut butter mixture in a red bowl on a wooden surface for a delicious recipe.

Prepare the Flour Mixture

  • In a shallow bowl, whisk flour, potato starch, cayenne pepper, onion powder, garlic powder, smoked paprika, chipotle powder, 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.
    2.5 cups flour, 4 tablespoon marinade, ¼ cup potato starch, 1 teaspoon cayenne pepper, 1.5 tablespoon onion powder, 1.5 tablespoon garlic powder, 1 tablespoon smoked paprika, 1 teaspoon baking powder, 2 teaspoon salt, 2 teaspoon chipotle powder
    Mixing spices and flour in a white dish for baking preparation.

Coat the Chicken

  • Remove the chicken breasts from the marinade, allowing excess drip off. Pour the marinade into a large bowl or deep dish.
    Person pouring batter-covered chicken into a white baking dish on a wooden countertop.
  • 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.
    Hands mixing flour in a white baking dish, preparing dough on a wooden kitchen counter.

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.
    64 fl oz Neutral oil for frying
    Pouring cooking oil into a pot with a candy thermometer in a kitchen setting.
  • 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.
    Using tongs, batter-coated chicken is lowered into hot oil with a thermometer in a deep fryer.
  • Transfer the fried chicken to a wire rack. Let the chicken rest for a few minutes to maintain its juiciness.
    Hand holding a crispy fried chicken fillet over a cooling rack in a kitchen setting.

Toast Buns

  • Melt butter on medium heat and melt your butter. Toast your buns until golden brown.
    6 brioche buns, 1 tablespoon butter to toast buns
    Close-up of a toasted burger bun held over a skillet, ready for sandwich preparation.

Serve and Enjoy

  • Enjoy!
    Close-up of a homemade fried chicken sandwich with pickles on a bun, served on a black plate.

Video

Notes

Nutrition values are only estimates.

Nutrition

Serving: 1sandwich w/o sauce | Calories: 622kcal | Carbohydrates: 67g | Protein: 46g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 267mg | Sodium: 3001mg | Potassium: 786mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1234IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 3mg
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