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.
34 oz Chicken breastscut in half; will make 6 sandwiches
6brioche buns
1 tbsp butter to toast buns
Dill pickles
64 fl ozNeutral oil for frying
Marinade
2cupsbuttermilk
1cuppickle juice
1egg
1.5tbspgarlic saltor mixture of garlic powder and salt.
1tbspgarlic powder
1tbsphot sauce
Flour Mixture
2.5cupsflour
4tbspmarinade
1/4cuppotato starch
1tspcayenne pepper
2tspchipotle powder
1.5tbsponion powder
1.5tbspgarlic powder
1tbspsmoked paprika
1tspbaking powder
2tspsalt
Spicy Sauce
½cupmayo
¼cupketchup
1tbspadobo sauce
1tsponion powder
1tsppickle juice
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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.