Crispy Chicken Sandwich
This Crispy Chicken Sandwich delivers everything you want—golden crunch on the outside, juicy chicken on the inside, and bold flavor in every bite. Made with a simple seasoned coating and pan-fried to perfection, this homemade chicken sandwich is better than takeout and easy to customize mild or spicy. Perfect for weeknight dinners, weekend cravings, or game-day meals.
Ingredients
- Main Ingredients
- 2 large boneless skinless chicken breasts, sliced into even cutlets
- 4 brioche or sandwich buns
- 2 large eggs lightly beaten
- Seasonings & Flavor Base
- 1 cup all-purpose flour
- ¼ cup cornstarch for extra crispiness
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Pantry Staples
- ½ cup milk or buttermilk
- Vegetable or canola oil for frying
- Mayonnaise for spreading
- Dill pickle slices
Instructions
- Slice chicken breasts into sandwich-sized cutlets and season lightly with salt and pepper.
- Set up dredging stations:
- Bowl 1: flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper
- Bowl 2: eggs mixed with milk or buttermilk
- Dip chicken into flour mixture, then egg mixture, then back into flour, pressing firmly to coat.
- Heat 1–1½ inches of oil in a heavy skillet to 350°F (175°C).
- Fry chicken 4–5 minutes per side until deep golden brown and cooked through.
- Transfer to a wire rack and rest 3–5 minutes.
- Lightly toast buns.
- Assemble sandwiches with mayonnaise, pickles, and crispy chicken. Add extra toppings as desired.
Notes
- Cornstarch is the secret to an ultra-crispy coating.
- Resting the chicken helps the crust stay crunchy.
- For best results, maintain oil temperature between batches.