Crispy Chicken Sandwich

Indulge in a golden, buttermilk-marinated chicken breast fried to crunchy perfection and served on a toasted brioche bun with tangy pickles. This sandwich delivers the ultimate combination of juicy chicken, crisp crust, and savory sauce.

Crispy Chicken Sandwich
  • Prep time: 10 minutes
  • Cook time: 18 minutes
  • Total time: 28 minutes
  • Servings: 2
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 brioche buns
  • 1/4 cup mayonnaise
  • 6 dill pickle chips
  • Vegetable oil, for frying

Instructions

  1. Place the chicken breasts between plastic wrap and pound them to an even 1/2-inch thickness.
  2. Marinate the chicken in buttermilk in the refrigerator for at least 30 minutes, or up to 4 hours.
  3. In a shallow dish, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper.
  4. Remove the chicken from the buttermilk, letting the excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere.
  5. Heat 1 inch of vegetable oil in a heavy skillet to 350 degrees F.
  6. Fry the chicken for 4 to 5 minutes per side until the crust is deep golden brown and the internal temperature reaches 165 degrees F.
  7. Drain the cooked chicken on a wire rack to keep the bottom crust crisp.
  8. Spread mayonnaise on the split brioche buns, toast them in a dry pan, then assemble the sandwich with the crispy chicken and pickle slices.

Tips

  • Adding cornstarch to the flour mixture creates an extra light and shatteringly crispy crust.
  • Drain the fried chicken on a wire rack rather than paper towels to prevent steam from making the bottom soggy.
  • Toast the brioche buns in butter to create a barrier that keeps the sauces from soaking into the bread.

Frequently Asked Questions

Can I bake this chicken instead of frying it?

Yes, you can spray the dredged chicken with cooking spray and bake at 400 degrees F for 20 to 25 minutes, though it won't be quite as crispy.

Why use buttermilk to marinate the chicken?

The acidity in the buttermilk helps tenderize the chicken breast, keeping it incredibly juicy and flavorful when fried.

How do I keep the chicken warm while frying in batches?

Place the cooked chicken on a wire rack set inside a baking sheet and keep it in a 200 degree F oven.