crispy chicken sandwich

These Chicken Sandwiches are crispy on the outside with a juicy center. We&#039;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.

Crispy Chicken Sandwich Recipe

chicken breasts (boneless, skinless, halved into 6 cutlets)

buttermilk

Tbsp hot sauce ((we use Frank’s Red Hot brand))

salt

tsp black pepper

onion powder

garlic powder

all-purpose flour

tsp salt

tsp black pepper (freshly ground)

tsp baking powder

paprika

Oil oil oil

burger buns (buttered and toasted)

green lettuce leaves

tomato (sliced)

dill pickles

Mayonnaise (or your favorite sauce)

Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.

In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.

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.

Heat 1 ” oil in a soup pot or dutch oven to 350˚F. 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.

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.

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.

Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

https://www.youtube.com/watch?v=F1M0MgsbMtE

These Chicken Sandwiches are crispy on the outside with a juicy and tender chicken breast center. We're sharing all of our best tips for making fried chicken breast in a perfectly seasoned thick and shaggy crust that crunches when you bite into it.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CHICKEN SANDWICH MARINADE: 
►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)
►1 tsp salt
►1 tsp black pepper
►1 tsp onion powder
►1 tsp garlic powder

CLASSIC BREADING FOR FRIED CHICKEN: 
►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

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Best CHICKEN SANDWICH Recipe I ever made!

Crispy Chicken Burger with Honey Mustard Coleslaw on a toasted brioche bun, with jalapenos and crunchy lettuce. Waaay better than takeout!

Crispy Chicken Burger with Honey Mustard Coleslaw

chicken breasts

240 ml (1 cup) buttermilk

¼ tsp white pepper

¼ tsp garlic salt

180 g (1 1/2 cups) plain (all-purpose) flour

½ tsp garlic salt

½ tsp celery salt

thyme

tsp chilli flakes

white cabbage

carrot

mayonnaise

Dijon mustard

tbsp honey

lemon juice

black pepper

vegetable oil (for deep frying)

gouda cheese (I used the ready-sliced kind,

brioche buns (toasted)

lettuce

jalapenos (sliced)

onion

Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)

Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil - but make sure your pan is no more than one third full.

Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.

Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

Make the coleslaw by using a mandoline to julienne the cabbage and carrot (or you can slice thinly by hand). Place in a bowl with the mayonnaise, mustard, honey, lemon juice and black pepper. Stir together, then cover and refrigerate until needed.

Now it's time to assemble. First, arrange the chicken tenders into four piles and place the gouda on top. Grill or place into a hot oven for a couple of minutes until just melted.

Place the bottom of the brioche buns on four plates. Top with the lettuce leaves, followed by the cheesy chicken pieces.

Spoon on the coleslaw, then sprinkle on the red onion slices and jalapeno slices. Place tops of the buns on top and serve.

This crispy chicken burger recipe is absolutely delicious! Chicken is marinated in buttermilk and then double dredged in a spiced flour mixture. It&#039;s comfort food that will surely make your belly happy!

Buttermilk Fried Crispy Chicken Burger

chicken breast (about half a pound or 8 ounces)

mustard powder

cayenne pepper

sriracha (or your favourite hot sauce)

canola or corn oil (enough to come up to 2 inches up the side of the pot)

burger buns

Mayonnaise (to taste)

lettuce (to taste)

Cut chicken breast in half lengthwise (into two equal pieces) so you have two pieces (one for each burger).

In a bowl, whisk together the all-purpose flour, dried thyme, mustard powder, onion powder, garlic powder, paprika, cayenne pepper, salt and black pepper until well combined. Set aside.

In another bowl, whisk sriracha (or hot sauce) with buttermilk until combined. Place chicken into buttermilk mixture and place in the fridge for an hour.

After an hour, remove chicken breast pieces from the buttermilk and allow excess buttermilk to drip off, back into the bowl.

Dredge chicken breast pieces in the reserved flour mixture, gently shaking off excess. 

Dunk chicken pieces again into buttermilk, again allow excess buttermilk to drip off back into the bowl.

Dredge chicken again in the flour mixture, gently shaking off excess.

Place the canola or corn oil into a large, heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot).Note: Use enough oil to come up to 2 inches up the side of the pot. To monitor your oil temperature, a candy and deep-fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.

Heat the pot of oil over medium heat. You want an oil temperature of about 350 degrees Fahrenheit.Note: I heated the oil to about 360 degrees Fahrenheit as the temperature will drop when the chicken is added.

Carefully place the chicken pieces into the hot oil, away from you, and cook 3 minutes. Carefully turn the chicken pieces and continue to cook for another 3 minutes or until the chicken is fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit when checked with an instant-read meat thermometer).Note: Depending on the thickness of the chicken, you may have to cook longer. To check the internal temperature of the chicken, insert an instant-read meat thermometer into the thickest part of the meat, all the way to the middle. Remove the thermometer from the chicken after checking the temperature.

Once cooked, carefully remove the chicken from the oil (a spider strainer works great for removing the cooked chicken).

If desired, place the cooked chicken burgers onto a paper towel-lined plate or on a wire rack (cooling rack) over a sheet pan to drain of any excess grease.

To assemble each crispy chicken burger: spread mayonnaise over the insides of the bottom and top portion of the bun. Place chicken burger over bottom bun, then garnish with shredded lettuce. Place top bun over top to form the chicken burger. Serve and enjoy! Fan of spice? Feel free to drizzle some of your favourite hot sauce over the cooked chicken burger!

https://embed.mediavine.com/videos/tklueiqdy1sv4f2xf6qf

This buttermilk fried crispy Chicken Burger is easy and delicious! Chicken is marinated in buttermilk and then double dredged in a spiced flour mixture. They disappear fast!

This spicy crispy chicken sandwich is a homemade version featuring a crisp, Panko-coated chicken breast with a creamy chipotle aioli and crunchy pickled onions. It will rival your favorite restaurant sandwich and is so easy to make at home.

Spicy Crispy Chicken Sandwich

Chipotle aioli

cajun seasoning

poultry seasoning

pepper

Panko Breadcrumbs, finely crushed

chicken breasts,

olive oil

Pepper Jack Cheese

hamburger buns

Lettuce

onions

Prepare the chipotle aioli and reserve.

Break the egg into a shallow dish and...

Break the egg into a shallow dish and whisk together with the poultry seasoning, Cajun seasoning, and pepper.

Add the crushed Panko breadcrumbs to another shallow...

Add the crushed Panko breadcrumbs to another shallow dish.

Pat the chicken breasts with paper towels and...

Pat the chicken breasts with paper towels and slice each one in half horizontally.  Trim the slices so they are a little larger than the buns.  

Dip chicken in the seasoned egg mixture, allow...

Dip chicken in the seasoned egg mixture, allow excess to drip off then place it into the dish of breadcrumbs. Spoon breadcrumbs over the top, pressing down so they adhere. Transfer to a parchment-lined plate or tray and continue until all four chicken pieces are breaded.

Heat 1 tablespoon of oil in a large...

Heat 1 tablespoon of oil in a large skillet set over high heat.  Place half of the chicken breast into the skillet and cook for 2-1/2 minutes.  Flip the chicken over, add a slice of cheese to each piece and cook for an additional 2 minutes.  Transfer to a plate, cover with foil to keep warm, and repeat with the remaining chicken breasts.

Spread chipotle aioli on the bottom side of...

Spread chipotle aioli on the bottom side of the buns, add lettuce and a chicken/cheese breast and pickled onions.  

Spread the top of the bun with a...

Spread the top of the bun with a generous amount of aioli and add to the burger.  Enjoy with chips and your favorite beverage!

A Spicy Crispy Chicken Sandwich that will give any fast food restaurant a run for its money! With a little added heat from the Cajun spices, Louisiana Hot Sauce, and Srchracha, this double-stacked fried chicken sandwich recipe will leave you fulfilled and satisfied.

Spicy Cajun Crispy Chicken Sandwich

lb. Boneless Chicken Breast

Pretzel Buns

All-Purpose Flour

Cornstarch

tbsp. Creole Seasoning

tbsp Oregano

Garlic Powder

Ground Thyme

Ground Cumin

Onion Powder

Salt

Large Organic Brown Eggs

Buttermilk

Louisiana Hot Sauce

tbsp. Sriracha Sauce

Black Pepper

Paprika

Mayo

tbsp Barbecue Sauce

Honey

Yellow Mustard

Oregano

Tomato Slices

Split and cut each chicken breast in half. 

In a large bowl, add your eggs, buttermilk, Louisiana Hot Sauce, Sriracha sauce, 1/2 tsp black pepper, and 1/2 tsp paprika. Whisk (paid link) until smooth. Place your chicken into the bowl and marinate for 1 hour.

When you&#8217;re ready to fry your chicken, heat cooking pan to medium heat and cover the bottom of the pan with an inch of cooking oil.

Add 1 cup of all-purpose flour, cornstarch, and remaining chicken seasonings into a large zip lock bag. Shake to mix. Remove chicken from bowl and add to bag. Coat chicken.

Fry each chicken breast piece for 3 to 4 minutes on each side (depending on the thickness). You&#8217;re looking for a crispy golden-brown crust.

For the sauce, add all sauce ingredients into a bowl and whisk (paid link) until smooth. 

Place chicken between Pretzel buns, add tomato and top off with sauce. 

My husband loved this sandwhich. Great recipe. We've added to our Sunday lineup.

Love buttermilk chicken sandwiches. I’ll add this to my meal plan next week!

Whenever we go to a restaurant my husband orders a spicy crispy chicken sandwich if one is on the menu. Now I can him a homemade one that is sure to taste better than the rest! Your food photography is amazing! I hope my sandwhich comes out as tantalizing as yours

Made this recipe for my husband and he was HEAD OVER HEELS in love!! Will be making it again!!

Every week I choose a splurge meal, and this was mine this week. ABSOLUTELY incredible flavor and texture. i can't wait to have it again.

Great recipe with rich flavours and the crisp of the chicken is amazing.

This chicken sandwich was delicious!!  I can't wait to make it again!

Okay, so I'm not proud of this, but I slapped my husband's hand when he reached for what he "Thought" was my leftover sandwich. So, yeah. This chicken sandwich is also worth fighting over.

These pictures had me drooling so bad I just had to try the recipe! And I am sooo happy I did! This spicy chicken sandwich is delish!!

Listen. This chicken sandwich is definitely better than Popeye's! I went searching for a homemade alternative after their unfortunate campaign contributions came to light and am so glad I found your recipe. It's easy to follow and the sandwiches came out perfectly.

The seasoning on the chicken was on point but it's really the sauce that pushed it over the top. This was so good I could go swimming in that sauce :)

Ok this Air Fryer Chicken Sandwich is my new favorite thing!! It is seriously comfort food to the EXTREME. Crispy tender chicken sandwiched between two buns with mayo, lettuce and pickles - your teeth will sink! Make lower carb by throwing in your favorite low carb bun, wrap or over top a salad!

The Most Bomb Air Fryer Chicken Sandwich

pickle juice (120 grams)

all-purpose flour (30 grams) (GF if needed)

Tbsp confectioners sugar (- I used Swerve)

tsp each: salt, onion powder, garlic

eggs

Tbsp dijon mustard (30 grams)

panko bread crumbs (224 grams)

Tbsp light mayo (divided)

Mustard (optional,

Angel hair coleslaw or lettuce (for serving)

Pickle chips (for serving)

Trim chicken and pound to an even thickness (about 1-inch thick), then cut in half down the middle (not butterflying but actually in half). I used 8-oz. chicken breasts that I cut into four 4-oz. pieces.

Add chicken to a large bowl or ziploc bag with the pickle juice. Cover and refrigerate for 30 minutes.

Then discard the marinade and pat the chicken dry with a paper towel. Season both sides generously with salt and pepper.

Marinate the Chicken:

Preheat oven to 400F. Add panko breadcrumbs to a large baking sheet. Spread out in an even layer and spray with cooking spray (from a distance).

Bake for 3-4 minutes, then shake breadcrumbs around and bake for another 3-4 minutes, or until breadcrumbs are golden brown.

Optional Extra Crispy Step:

Prepare three shallow bowls. In one, mix together the flour, confectioners sugar and all the seasonings. In the next, whisk together the eggs and mustard. Finally in the last bowl, add the Panko.

Prepare the Breading Station:

First dip the chicken in the flour mixture.

Then dip in the egg mixture, letting any excess drip down.

Finally, dip the chicken completely in the Panko. Press down with your fingers to help it stay on.

Coat all sides and shake any excess off. Repeat with all the chicken.

Preheat air fryer to 375F. When ready, spray the air fryer basket with cooking spray.

Place the chicken in the air fryer basket and spray the top with cooking spray (from a distance). Cook for 5 minutes. Spray the top of the chicken again, then carefully flip the chicken, spray the new top of the chicken and cook for another 5 minutes or until internal temperature reaches 155F*.

Transfer chicken to a paper-towel lined plate and repeat with the remaining chicken (I did two batches).

Bread the Chicken:

Add mayo to each side (3/4 Tbsp to each bun half). Add the mustard to the top bun (if using), then top the bottom bun with the pickles, chicken, coleslaw and freshly cracked black pepper. Top with the top bun and ENJOY!

Assembling Chicken Sandwich:

Who’s really winning the chicken sandwich wars? This baby … that’s who. Featuring crispy, crunchy, restaurant-style fried chicken drenched in a hot and buttery Frank’s RedHot® Original Hot Sauce concoction and served on pillowy rolls, this spicy chicken sandwich is #1 in our book. (But hey, may the best sammie win!)

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Top Tags

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Crispy Chicken Burger with Honey Mu...

Buttermilk Fried Crispy Chicken Bur...

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Spicy Cajun Crispy Chicken Sandwich

The Most Bomb Air Fryer Chicken San...

RedHot Spicy Chicken Sandwich

McDonald's McSpicy Chicken Burger R...

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The most viewed crispy chicken sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine