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A homemade crispy chicken sandwich recipe featuring juicy, tender chicken breasts with a thick, seasoned, and crispy crust, marinated in buttermilk and hot sauce and double-dredged in seasoned flour before frying. Serves six hearty sandwiches.

  • Total Time: approx. 3 hours including marinating
  • Yield: 6 sandwiches 1x

Ingredients

Scale
  • 3 medium chicken breasts, boneless, skinless, halved into 6 cutlets
  • 1 1/2 cups low-fat buttermilk
  • 1 Tbsp hot sauce (e.g., Frank’s Red Hot)
  • 1 tsp salt (for marinade)
  • 1 tsp black pepper (for marinade)
  • 1 tsp onion powder (for marinade)
  • 1 tsp garlic powder (for marinade)
  • 1 1/2 cups all-purpose flour
  • 2 tsp salt (for breading)
  • 1 tsp freshly ground black pepper (for breading)
  • 1 tsp baking powder
  • 1 tsp paprika
  • 1 tsp onion powder (for breading)
  • 1 tsp garlic powder (for breading)
  • Oil for frying (vegetable oil, canola oil, peanut oil, or corn oil)
  • 6 burger buns, buttered and toasted
  • 6 green lettuce leaves
  • 1 large tomato, sliced
  • 2 dill pickles, sliced into rings
  • Mayonnaise or your favorite sauce

Instructions

  1. Pound chicken cutlets between two sheets of plastic wrap to an even 1/2-inch thickness.
  2. Whisk together buttermilk, hot sauce, salt, black pepper, onion powder, and garlic powder in a large bowl to create the marinade.
  3. Add chicken cutlets to the marinade, turn to coat, cover tightly, and refrigerate for at least 2 hours or overnight.
  4. In a shallow dish, whisk together all-purpose flour, salt, black pepper, baking powder, paprika, onion powder, and garlic powder to make the breading.
  5. Remove a piece of chicken from the marinade, allow excess to drip off, then dip into the flour mixture. Press the flour firmly onto the surface, then transfer coated pieces to a wire rack to rest.
  6. Heat about 1 inch of neutral oil in a large pot or Dutch oven to 350°F (177°C).
  7. Just before frying, dredge each rested piece of chicken again in the seasoned flour to double-coat; fry two pieces at a time to avoid overcrowding.
  8. Fry chicken at an oil temperature maintained between 300-325°F (149-163°C): cook 3-4 minutes on the first side until golden, then flip and cook 2-3 minutes more until cooked through. Check that the internal temperature is about 160–165°F (71–74°C).
  9. Remove fried chicken to a wire rack set over a baking sheet to drain excess oil and rest until the internal temperature reaches 165°F (74°C).
  10. Lightly butter and toast burger buns.
  11. Assemble sandwiches with toasted buns, fried chicken cutlets, lettuce leaves, tomato slices, pickle rings, and mayonnaise or desired sauce.

Notes

Marinate chicken at least 2 hours for tenderness; overnight is even better., Firmly pressing flour onto the chicken and double-dipping ensures a thick, crunchy, shaggy crust., Maintaining correct oil temperature is key to crispness; use a clip-on thermometer if possible., Resting chicken on a wire rack prevents sogginess caused by trapped steam, unlike paper towels., Cooked chicken can be stored refrigerated for 3-4 days or frozen for up to 2 months., Reheat refrigerated chicken in an oven at 375°F for 12-18 minutes or an air fryer at 350°F for 5-8 minutes to maintain crispness; avoid microwaving to prevent sogginess., Assemble sandwiches just before serving for best texture and flavor.

  • Author: Ashley
  • Prep Time: 15 minutes active, plus 2-4 hours or overnight marinating
  • Cook Time: 15-20 minutes frying and toasting
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: Approximately 550-650 calories per sandwich (depending on sauce and buns)
  • Fat: Approximately 25g per serving
  • Carbohydrates: Approximately 40g per serving
  • Protein: Approximately 40g per serving