Buttermilk Crispy Chicken Sandwich

5 from 6 votes

Buttermilk Crispy Chicken Sandwich

Get ready to dig into the BEST Crispy Chicken Sandwich made in the comfort of your own home kitchen. A tender juicy buttermilk-marinated chicken breast, with a perfectly crisp outside, topped with homemade honey mustard dressing and fixings to your liking, all on a soft hamburger bun. Look out, Chick-fil-A.

Prep Time15

Cook Time15

Marinating Time30

Total Time1

Course: Dinner

Cuisine: American

Servings: sandwiches

Author: Amy Nash

Ingredients

Crispy Chicken

4 small chicken breasts room temperature (or 2 large ones sliced in half horizontally)
Salt & pepper
1 cup buttermilk

Breading

3/4 cup all-purpose flour
2 tablespoons powdered sugar
1 teaspoon Kosher salt
1 teaspoon black pepper
2 large eggs beaten
3/4 cup panko breadcrumbs
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-2 teaspoons cayenne pepper or smoked hot paprika optional for a spicy chicken sandwich

Assembly

4 hamburger buns
Green leaf lettuce, sliced tomatoes, dill pickles, thinly sliced red onions, and cheese for topping
Peanut or vegetable oil for frying

Instructions

Chicken

On a flat surface, slice each chicken breast in half horizontally, if they are large. Cover the chicken breasts with plastic wrap and pound lightly on the thick end so they are roughly an even thickness. Season generously with salt and pepper, then place in a bowl or Ziploc bag and cover with the buttermilk. Marinate for at least 30 minutes or overnight.
4 small chicken breasts, Salt & pepper, 1 cup buttermilk
Create a breading station by lining up 3 bowls with the flour, powdered sugar, salt, and pepper, in one bowl, eggs in a second, and panko, paprika, garlic powder, and onion powder in the third. You may want to add a little additional salt and pepper to season the breadcrumb mixture or add cayenne pepper or smoked hot paprika for a spicy chicken sandwich.
3/4 cup all-purpose flour, 2 tablespoons powdered sugar, 1 teaspoon Kosher salt, 1 teaspoon black pepper, 2 large eggs, 3/4 cup panko breadcrumbs, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1-2 teaspoons cayenne pepper or smoked hot paprika
Remove the chicken from the buttermilk marinade, allowing any excess to drip off, then dredge them in the flour, shaking off any excess. Dip them in the beaten eggs, and finally dredge them in the panko breadcrumb mixture. Make sure to thoroughly coat the chicken at each stage. Set aside for 10-15 minutes to rest.
Heat at least 1/2" of oil in a large skillet over high heat. It should be between 325 and 350°F to cook the chicken. Once the oil is hot, carefully place the chicken in the pan, being careful not to crowd the pan. You may need to cook the chicken in batches. Cook each chicken breast for 3-4 minutes on each sides until golden brown and crispy and the internal temperature has reached 165°F when tested with a digital meat thermometer. Remove to wire rack set over a baking sheet to drain excess oil.
Peanut or vegetable oil for frying

Assembly

Wash and dry the lettuce and slice the tomatoes and onions. Just before assembly, butter and toast the buns on a hot griddle or skillet.
4 hamburger buns, Green leaf lettuce, sliced tomatoes, dill pickles, thinly sliced red onions, and cheese
Spread some of your favorite sauce on the bottom bun, then add the lettuce, sliced onions, tomatoes, and crispy chicken, followed by cheese and pickles (if using), more sauce, and finishing with the top bun.

Notes

Storage: The chicken can be kept in the fridge for 2 days but better to enjoy right away like all the fried foods. Reheat in the air fryer or oven for best results.
Pickle juice marinade option: If you have a dairy allergy or want to try something a little different, try marinating the chicken in 3/4 cup of pickle juice and 1/4 cup of water instead of buttermilk for 30 minutes before breading.
Spicy mayo: Stir together 1/2 cup mayo, 1 tsp hot sauce, 1 tsp smoked paprika, and 1/2 tsp garlic powder in a bowl and use to top the sandwiches.
Honey mustard sauce: Stir together 1/4 cup mayo, 1/4 cup dijon mustard, 2 Tbsp honey, 2 tsp lemon juice, 1 tsp vinegar, 1/4 tsp garlic powder, and pinch of cayenne pepper. Season with salt and pepper, to taste.
Air fryer crispy chicken sandwiches: Preheat the air fryer to 370°F. Place 2 of the breaded chicken breasts into the air fryer and spray them with cooking spray. Cook for 11-13 minutes, flipping them halfway through, until the chicken registers 165°F when tested with a digital meat thermometer.
Baked Crispy Chicken Sandwiches: Preheat the oven to 450°F and place a wire rack in baking sheet. Lay the breaded chicken breasts on the wire rack and spray it with cooking spray. Bake for 15 minutes, then flip and bake for another 10-12 minutes until it reaches 165°F when tested with a digital meat thermometer.

Nutrition

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