Nothing beats the crunch of a perfectly fried chicken sandwich. This homemade fried chicken sandwich recipe will guide you to create a restaurant-quality dish in your own kitchen. With juicy chicken, a crispy golden coating, and the perfect toppings, this sandwich is sure to become your go-to comfort food.
Ingredients For the Chicken:
- 2 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Breading:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional, for a spicy kick)
For Frying:
- Vegetable oil (enough for deep frying)
For the Sandwich:
- 4 brioche buns (lightly toasted)
- 4 tablespoons mayonnaise
- 4 leaves of lettuce
- 4 slices of tomato
- Pickles (optional, for added tang)
Instructions
1. Marinate the Chicken
- In a large bowl, mix the buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
- Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or up to overnight for extra flavor and tenderness).
2. Prepare the Breading
- In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and cayenne pepper.
3. Bread the Chicken
- Remove the chicken from the marinade, letting the excess drip off. Coat each piece thoroughly in the flour mixture, pressing gently to adhere.
- For extra crispiness, dip the chicken back into the buttermilk marinade and then into the flour mixture again, double-breading each piece.
4. Fry the Chicken
- Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the chicken pieces in batches to avoid overcrowding, cooking for 4–6 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil.
5. Assemble the Sandwich
- Spread a tablespoon of mayonnaise on the bottom half of each toasted brioche bun.
- Layer with lettuce, tomato slices, and pickles if desired.
- Place the crispy fried chicken on top and crown with the top bun.
Tips for Success
- Use Buttermilk: The acidity in buttermilk tenderizes the chicken, making it juicy and flavorful.
- Double Breading: Ensures a thick, crispy coating that doesn’t fall off during frying.
- Temperature Control: Use a thermometer to maintain oil temperature for even frying and prevent greasy chicken.
- Customize Your Sandwich: Add spicy mayo, coleslaw, or cheese for a personalized twist.
Nutritional Information
- Calories: Approx. 650 per sandwich
- Protein: 38g
- Carbohydrates: 50g
- Fat: 30g
Conclusion
This best crispy chicken sandwich recipe is perfect for a quick dinner or a weekend treat. With its crunchy coating, tender chicken, and fresh toppings, it’s guaranteed to please everyone at the table. Give it a try and share your results with us!
FAQs
1. Can I bake instead of fry?
Yes! For a healthier option, bake the breaded chicken on a wire rack at 400°F (200°C) for 20–25 minutes, flipping halfway through. Spray with cooking oil for extra crispiness.
2. What’s the best way to reheat leftovers?
Reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispiness.
3. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are naturally juicier and make a delicious alternative.
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Food and Cooking