Chicken Sandwich – The first bite of this crispy chicken sandwich is so unforgettable the sensation could last for days. Succulent Southern-fried chicken sandwiched on perfectly toasted buns are pure heaven. Who would have thought chicken, bread, sauce, and toppings could be so soul-satisfying?
But, honestly, classic comfort food doesn’t get any better. Imagine your favorite fried chicken slathered with remoulade sauce and sandwiched in a warm toasty bun. My hubby and son loved them the last time we took a family outing to the beach. Win!
In fact, this awesome chicken sandwich is great for picnics, mountain hikes, or your kids’ sleepovers. Whatever the occasion, you should see the smiles when I pull out a cooler full of chicken sandwiches and refreshing drinks.
Chicken Sandwich: Affordable and Popular
Hey, chicken is probably the cheapest meat available. So it’s a good thing it’s super delicious and versatile. And fast-food chicken sandwiches are pretty popular (hello, Chick-Fil-A), but homemade is still better. So while I’ll still enjoy an occasional chicken sandwich in a pinch, I’ll be making these guys more often.
Fun Fact: National Chicken Sandwich Day is November 9th every year. So let’s celebrate!
Recipe Ingredients
- Chicken Breast – The leading player in this recipe is tender and juicy. It’s also low-fat, so no worries about frying it.😉 Of course, you can replace it with turkey breast for a nice twist.
- Breading – All-purpose flour and cornstarch give your chicken sandwich its crunchiness, which holds in juiciness. Powdered garlic and onion, white pepper, cayenne pepper, dried thyme, oregano, paprika, and Creole seasoning create a unique Southern taste profile. Not everyone has white pepper, so use black pepper if you prefer.
- Buttermilk – The acidity tenderizes the meat and adds a pleasant tartness. In this case, it makes the breading stick for crispy chicken. No buttermilk? Make your own with milk and vinegar.
- Vegetable Oil – A neutral-flavored oil with a high smoke point works best. However, peanut oil adds a nice flavor without smoking so fast.
- Brioche Bun – Yes, it’s sweeter than a regular bun, but that’s what makes it so good. However, you can use hamburger buns if you want.
- Remoulade Sauce – The classic Creole sauce with a French background takes this chicken sandwich recipe over the top.
- Garnishes – Iceberg lettuce (or any leaf lettuce) and dill pickles are excellent garnishes on this sandwich. You can really spice it up with sliced jalapenos.
How to Make Crispy Chicken Sandwiches
Make the Chicken
- Prep Chicken – Slice chicken breast in half, then season with salt and pepper or Creole seasoning, about ½-1 teaspoon per breast. Set aside. (Photo 1)
- Breading – Whisk the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne, white pepper, dried thyme, and oregano in a large plate or shallow bowl. (Photo 2)
- Marinade – Pour buttermilk into another large bowl. Then place the chicken breasts in the buttermilk. (Photo 3)
- Dredge – Remove, let some of the buttermilk drain off, and dredge the chicken in the flour mixture. Shaking off the excess flour. You can also use a Ziploc bag for this process. (Photo 4)
- Repeat – Dip the chicken in the buttermilk again (add fresh buttermilk as needed), then dredge in the flour mixture again. Shaking off excess flour. (Photos 5-6)
- Rest – Let the breaded chicken breasts rest for 10-15 minutes while heating the oil so the coating firms up and stays on.
Make the Sandwich
- Heat oil in a deep fryer or cast-iron skillet to 375℉ (190℃). You want it as hot as safe because the temperature drops when you add the chicken.
- Fry – Using tongs, carefully and slowly place the chicken in the hot oil and fry. Work in batches, and don’t overcrowd the skillet. Fry your chicken until golden and cooked through (it no longer has pink inside, and the internal temperature reaches 165°F/75℃). (Photo 7)
- Drain the chicken on a cookie rack, place it on a baking sheet, and tent loosely with foil. (Photo 8)
- Toast the Buns – Prepare the brioche buns while frying the remaining chicken. Heat a cast iron on medium-high heat, then brush melted butter evenly on the cut side of the buns. Place the buns cut side down on the cast iron pan, and toast them until golden brown. Repeat with remaining brioche buns.
- Assembling the Sandwiches – Spread each brioche bun with remoulade or tartar sauce, then add lettuce, dill pickles, and the chicken. Serve immediately.
Recipe Variations
- Bread Swap: Replace your buns with perfectly toasted bagels. The bagel’s satisfying texture complements the chicken’s crunchiness.
- Spicy Crispy Chicken Sandwich: Add more heat for a spicy chicken sandwich recipe. Add cayenne to the spice mix and hot sauce to the buttermilk for a zingy chicken sandwich.
- BBQ Chicken Sandwich: Replace the remoulade with BBQ sauce for an incredible family cookout version.
- Buffalo Chicken Sandwich: Have the best of both worlds by topping it with Buffalo hot wings sauce and blue cheese dressing.
- Caesar Chicken Sandwich: Speaking of flavor enhancements, elevate your sandwich with Caesar dressing, parmesan, and grilled romaine lettuce.
Tips and Tricks
- The right oil. A neutral-flavored oil with a high smoke point means you can cook at higher temperatures for a crispier breading.
- The right tools. Cast iron heats more evenly, keeping a steadier temperature. And a Dutch oven conducts heat all around the meat cooking it to perfection without burning the crispy breading layer.
Make-Ahead Instructions
There’s something about fried food that’s just better fresh out of the pan. However, you can marinate your chicken, prep the breading, and make your sauce the day before. Store it all in the refrigerator in separate containers, and you’re ready to assemble it the next day.
Serving and Storage Instructions
Chicken sandwiches are great hot or cold. So if you want a hot sandwich, assemble, serve, and enjoy. But if you’re going on a picnic, you may want to chill them first and then pack them in the cooler.
Store leftover chicken sandwich ingredients separately in the fridge for up to four days. You can assemble them for a cold sandwich or heat the chicken and buns in the oven or air fryer.
FAQs
A regular-sized chicken breast takes around 15 minutes to cook (6-7 minutes on each side). However, I slice the breasts in half so they cook faster. They also make a more manageable sandwich. 😉 To be sure, check that the internal temperature reaches 165°F/74°C.
Of course! Boneless skinless chicken breasts cook faster, but thighs are juicier. They will also take slightly longer to cook.
Yes, you can. In fact, you can make it paleo-friendly. Replace the buttermilk with an egg and ½ cup of coconut milk. Replace the flour and cornstarch with ⅔ cup of almond flour and ⅔ cup of tapioca starch, and the oil with ghee.
That’s a great idea. A pre-cooked chicken from the grocery store is a wonderful time-saver. And leftover chicken makes excellent sandwiches. So whether you fry, grill, smoke, or bake your chicken, make extra for sandwiches.😉
What Goes With Chicken Sandwiches
My family loves cole slaw, baked sweet potato fries, and fried pickles with this deliciousness. And don’t forget a tall cold glass of Southern sweet tea and a slice of buttermilk pound cake.
More Delightful Sandwich Recipes to Try
Conclusion
This crispy chicken sandwich delivers a mouthwatering experience and satisfies comfort food cravings. Have you tried this recipe yet? Please share your pictures on Instagram! 😊
This blog post was initially published in August 2020 and has been updated with additional tips and new photos.
Crispy Chicken Sandwich
Ingredients
- 2 chicken breasts, boneless and skinless
- 1-2 teaspoons Creole seasoning with salt
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt, adjusts to taste
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon white pepper
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup buttermilk (more as needed)
- 3 quarts vegetable oil for frying
Fried Chicken Sandwich
- 2 brioche buns (or sesame-seed hamburger buns)
- 1-2 tablespoons butter
- 2-3 tablespoons tartar sauce or remoulade sauce
- 2 cups iceberg lettuce, shredded
- Dill pickle slices
Instructions
Breading the Chicken
- Slice chicken breast in half lengthwise, then season with salt and pepper or Creole seasoning, about ½-1 teaspoon per breast. Set aside.
- Whisk the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne, white pepper, dried thyme, and oregano in a large plate or shallow bowl.
- Pour buttermilk into another large bowl. Then place the chicken breasts in the buttermilk.
- Remove, let some of the buttermilk drain off, and dredge the chicken in the flour mixture. Shaking off the excess flour. You can also use a Ziploc bag for this process.
- Dip the chicken in the buttermilk again (add fresh buttermilk as needed), then dredge in the flour mixture again. Shaking off excess flour.
- Let the breaded chicken breasts rest for 10-15 minutes while heating the oil so the coating firms up and stays on.
Make the Sandwich
- Heat oil in a deep fryer or cast-iron skillet to 375℉ (190℃). You want it as hot as safe because the temperature drops when you add the chicken.
- Drain the chicken on a cookie rack, place it on a baking sheet, and tent loosely with foil.
- Fry the chicken breast until golden brown and chicken is done. No longer pink inside or internal temperature reaches 165°F
- Drain the chicken on cookie rack, remove and tent loosely with foil, while frying the remaining chicken and preparing the brioche.
- Prepare the brioche buns while frying the remaining chicken. Heat a cast iron on medium-high heat, then brush melted butter evenly on the cut side of the buns. Place the buns cut side down on the cast iron pan, and toast them until golden brown. Repeat with remaining brioche buns.
- Spread each brioche bun with remoulade or tartar sauce, then add lettuce, dill pickles, and the chicken. Serve immediately.
Tips & Notes:
- The right oil. A neutral-flavored oil with a high smoke point means you can cook at higher temperatures for a crispier breading.
- The right tools. Cast iron heats more evenly, keeping a steadier temperature. And a Dutch oven conducts heat all around the meat cooking it to perfection without burning the crispy breading layer.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Henry Louis Robinson says
This is a great recipe…and so COMPREHENSIVE (even including Nutrition Information)!! Even though I personally have been transitioning to a vegan diet over the past year, I will still keep this recipe in mind, should I ‘fall off the wagon,’ so to speak, because the one difficulty I’ve always encountered with chicken breasts is dryness. In fact I tended to avoid them at the supermarket simply because it seemed like no matter what I’d try (marinating, tenderizing etc.) they would still come out too dry, and would always present a risk of choking. Thank you!
imma africanbites says
Thank you for sharing your thoughts. This chicken breast here is far from being dry. It’s a great treat once in a while if you’re transitioning to a vegan diet. 😉
Jill Dalton says
Would this recipe work in an air fryer?
imma africanbites says
Yes, you can cook the chicken breast in an air fryer.
David Henry says
This looks great, my question is can you bake this instead of frying in all the oil? If so, what temp and will the breading hold up?
Thanks
imma africanbites says
Hi. Yes, you can. Preheat your oven to 425°F, then place the flour-coated chicken breast in a parchment-lined baking sheet pan sprayed with oil, and bake for 15-20 minutes or until internal temperature reaches 165°F.