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Crispy Fried Chicken Sandwiches Recipe

Emily Carter
Crispy, golden fried chicken sandwiched between a toasted bun with pickles and creamy sauce. A homemade alternative to the fast-food favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 680 kcal

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.
Now, go make the best crispy chicken sandwich of your life and never settle for soggy takeout again.