Crispy Chicken Sandwich Recipe
These Chicken Sandwiches are crispy on the outside with a juicy center. We're sharing all of our best tips for making flavorful fried chicken breast with a thick and shaggy crust that crunches when you bite into it.
Foto: Natasha's Kitchen
Ingredients
- 3 medium chicken breasts (boneless, skinless, halved into 6 cutlets)
- 1 1/2 cups low-fat buttermilk
- 1 Tbsp hot sauce ((we use Frank’s Red Hot brand))
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 cups all-purpose flour
- 2 tsp salt
- 1 tsp black pepper (freshly ground)
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Oil for frying - vegetable oil (canola oil or peanut oil)
- 6 burger buns (buttered and toasted)
- 6 g reen lettuce leaves
- 1 large tomato (sliced)
- 2 dill pickles (sliced into rings)
- Mayonnaise (or your favorite sauce)
Steps
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Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.
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In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
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In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
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Heat 1 ” oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don’t crowd and reduce the temperature of the oil too quickly.
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Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.
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Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.
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Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (35% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| medium chicken breasts | 3 | - | - |
| low-fat buttermilk | 0.5 cups | - | - |
| hot sauce | 1 tbsp | - | - |
| salt | 1 tsp | - | - |
| black pepper | 1 tsp | - | - |
| onion powder | 1 tsp | $0.50/100g | $0.03 |
| garlic powder | 1 tsp | $0.50/100g | $0.03 |
| all-purpose flour | 0.5 cups | - | - |
| salt | 2 tsp | - | - |
| black pepper | 1 tsp | - | - |
| baking powder | 1 tsp | $0.50/100g | $0.03 |
| paprika | 1 tsp | $2.50/kg | $0.01 |
| onion powder | 1 tsp | $0.50/100g | $0.03 |
| garlic powder | 1 tsp | $0.50/100g | $0.03 |
| Oil for frying - vegetable oil | - | - | - |
| burger buns | 6 | - | - |
| reen lettuce leaves | 6 g | - | - |
| large tomato | 1 | $0.75/kg | $0.07 |
| dill pickles | 2 | - | - |
| Mayonnaise | - | - | - |
*Estimated market prices, may vary by region
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