Crispy Fried Chicken Sandwich
Enjoy a perfectly crunchy, juicy, and flavorful Crispy Fried Chicken Sandwich made with tender chicken breasts or thighs soaked in buttermilk, coated with a seasoned flour blend, and fried to golden perfection. This simple yet delicious sandwich is completed with fresh lettuce, tomato, pickles, and creamy mayo on a soft bun, making it an irresistible comfort food ideal for any meal.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 sandwiches 1x
- Category: Appetizers
- Method: Frying
- Cuisine: American
- Diet: Gluten Free (with gluten-free flour and buns)
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts or thighs, trimmed to uniform thickness
- 1 cup buttermilk
- Salt and pepper, to taste (for soaking and seasoning)
Coating
- 1 ½ cups all-purpose flour (or gluten-free flour for gluten-free option)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: ¼ teaspoon cayenne pepper (for spicy kick)
Frying
- Vegetable oil, for deep frying (enough to fill skillet 2-3 inches deep)
Sandwich Assembly
- 4 soft sandwich buns (gluten-free buns if needed)
- 4 tablespoons mayonnaise or preferred sauce (spicy mayo, ranch, or honey mustard)
- Fresh lettuce leaves (e.g., iceberg or romaine)
- Ripe tomato slices
- Pickle slices
Instructions
- Prepare the chicken: Trim chicken breasts or thighs to an even thickness. Season buttermilk with a pinch of salt and pepper, then submerge the chicken pieces in it. Let them soak for at least 30 minutes to tenderize and infuse flavor.
- Mix the coating: In a large bowl, whisk together flour, paprika, garlic powder, salt, pepper, and cayenne pepper if using. This seasoned flour will provide a crispy, flavorful crust.
- Dredge the chicken: Remove chicken from buttermilk, letting excess drip off and pat dry gently. Dip each piece into the seasoned flour mixture, pressing firmly to ensure the coating sticks. For extra crunch, double dip by repeating the buttermilk soak and flour dredge.
- Fry to golden perfection: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place chicken pieces without crowding the pan. Fry 5-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Assemble your sandwich: Lightly toast sandwich buns to add texture and prevent sogginess. Spread mayo or your favorite sauce on the bottom bun, layer with fresh lettuce, hot crispy chicken, tomato slices, pickles, and top with the bun. Serve immediately for best texture and flavor.
Notes
- Maintain oil temperature around 350°F for even cooking and crispiness.
- Fry in batches to avoid overcrowding and soggy chicken.
- Pat chicken dry after buttermilk soak to help coating stick.
- Let fried chicken rest on a wire rack to drain excess oil and preserve crispiness.
- Use fresh, soft yet sturdy sandwich buns to enhance the overall sandwich experience.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: crispy fried chicken sandwich, fried chicken, sandwich recipe, comfort food, gluten free fried chicken
Find it online: https://mealsbysarah.com/crispy-fried-chicken-sandwich/