Crispy Fried Chicken Sandwiches Recipe
Fast food chains can keep their sad, soggy sandwiches. This Crispy Fried Chicken Sandwich is the real deal—golden, crunchy, and ridiculously juicy. Each bite delivers crispy perfection with a seasoned crust that actually stays crispy. The chicken? Tender, flavorful, and perfectly spiced. The bun? Buttery, soft, and ready to soak up every drop of sauce. Forget flimsy drive-thru sandwiches. Make your own and experience fried chicken greatness without the disappointment. It’s crunchy, messy, and everything a sandwich should be. So, get your napkins ready—because eating this masterpiece without making a mess is not happening.
Crispy Fried Chicken Sandwiches Recipe
Crispy, golden fried chicken sandwiched between a toasted bun with pickles and creamy sauce. A homemade alternative to the fast-food favorite.
Ingredients
For the Chicken:
- 2 large chicken breasts halved (to make 4 pieces)
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional, but recommended
For the Breading:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch for extra crispiness
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon baking powder
For Frying:
- 2 cups vegetable oil or enough to submerge chicken
For the Sandwiches:
- 4 brioche buns toasted
- ½ cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon honey
- 8 pickle slices
Instructions
- Marinate the Chicken: In a bowl, mix buttermilk, salt, pepper, paprika, garlic powder, and cayenne. Add chicken and let it soak for at least 30 minutes.
- Prepare the Breading: In another bowl, whisk flour, cornstarch, salt, pepper, paprika, and baking powder together.
- Dredge the Chicken: Remove chicken from buttermilk, letting excess drip off. Coat in flour mixture, pressing firmly to create a thick crust.
- Heat the Oil: Pour oil into a deep pan and heat to 350°F (175°C).
- Fry the Chicken: Carefully lower chicken into hot oil. Fry for 5–6 minutes per side until crispy and golden brown.
- Drain the Chicken: Transfer to a wire rack and let excess oil drip off.
- Make the Sauce: Mix mayonnaise, hot sauce, and honey in a small bowl.
- Assemble the Sandwiches: Spread sauce on toasted buns, add fried chicken, and top with pickles.
- Enjoy Immediately: Because crispy chicken waits for no one.
Notes
Nutritional Information (Per Sandwich)
- Calories: ~680
- Total Fat: 38g
- Saturated Fat: 7g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 35g
Vitamins & Minerals (Per Serving)
- Iron: 18%
- Vitamin B6: 35%
- Calcium: 12%
- Potassium: 15%
- Magnesium: 10%
Extra Tips for Ultimate Crispiness
- Double dredge the chicken for extra crunch.
- Let the coated chicken rest for 5 minutes before frying.
- Maintain the oil temperature. Too low? Soggy chicken. Too high? Burnt crust.
- Toast the buns! A soft bun with a crispy chicken is elite.
- Eat immediately—fried chicken waits for no one.
