Crispy Chicken Sandwich Recipe

Ingredients

• 2boneless, skinless chicken breasts, cut lengthwise into 4 cutlets
• 240 ml (1 cup)buttermilk
• 2 largeeggs
• 180 g (1½ cups)plain flour
• 1 teaspoonkosher salt
• 1 teaspoonfreshly ground black pepper
• 1 teaspoononion powder
• 1 teaspoongarlic powder
• 1 teaspoonpaprika
• ¼ teaspoon (optional)ground cayenne pepper
• As needed for fryingvegetable oil or rapeseed oil
• 4buns, preferably brioche
• To tasteleaf lettuce
• To tastetomato, sliced
• To tastered onion, thinly sliced
• To tastepickle slices

Instructions

1. 1

   Marinate the chicken

   Put the chicken cutlets and buttermilk in a large mixing bowl. Cover with cling film and refrigerate for at least 2 hours and up to overnight.

2. 2

   Prepare the coating

   Beat the eggs in a wide, shallow bowl. In a second wide, shallow bowl, whisk together the flour, salt, black pepper, onion powder, garlic powder, paprika and, if using, cayenne pepper.

3. 3

   Heat and coat

   Heat 5 cm (2 inches) of vegetable or rapeseed oil in a Dutch oven, heavy stockpot or deep fryer to 175°C (350°F). Lift the chicken from the buttermilk with tongs or clean hands, then coat each piece in the flour mixture, dip it in the eggs and coat it in the flour mixture again.

4. 4

   Fry the chicken

   Fry the chicken in batches of 2 for about 4 minutes on the first side, until golden brown. Turn and fry for about 3 minutes more, or until golden brown and cooked through. Transfer to kitchen paper or a rack to drain.

5. 5

   Build the sandwiches

   Toast the brioche buns and spread them with your chosen condiments. Layer on the lettuce, tomato, onion, pickles and crispy chicken.

What is a crispy chicken sandwich?

A crispy chicken sandwich puts a breaded, fried chicken cutlet in a soft bun with fresh toppings. It draws on the Southern American tradition of seasoned, fried chicken, served here in an easy-to-hold format.

This version uses a buttermilk soak and a double coating of seasoned flour with egg in between. The result is a textured crust around tender chicken, with pickles and vegetables adding freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 484 calories, 27g protein, 73g carbs, 8g fat.

The buns and flour coating provide most of the carbohydrates, while the frying oil and brioche contribute fat. Chicken supplies the protein, with smaller amounts also coming from the eggs and flour. To balance the plate, serve with a generous side of salad or vegetables.

Why use buttermilk?

The buttermilk coats the chicken during its long chill and helps the flour mixture cling when the cutlets are dredged. The recipe allows at least 2 hours of marinating, or up to overnight.

Drain each cutlet briefly as you lift it from the bowl, but leave enough of the buttermilk coating for the flour to adhere.

How the coating comes together

Seasoned flour: whisk the salt, pepper, onion powder, garlic powder and paprika evenly through the flour so each piece is flavoured.

Egg dip: the beaten egg sits between the two flour coatings. Finish with flour to cover the chicken all over, then handle the pieces carefully as you move them to the oil.

Frying safely and evenly

Oil depth: use a deep, heavy pot or fryer and add about 5 cm of oil, as directed. Heat it to 175°C before adding the chicken.

Batch size: fry 2 cutlets at a time and follow the guide of about 4 minutes on the first side and 3 minutes after turning. Cook until golden and cooked through, then drain on kitchen paper or a rack.

Look for a crisp finish

The coating should be golden brown on both sides, and the chicken should be cooked through. If the crust colours before the centre is ready, the oil may be too hot; adjust the heat before frying the next batch.

A rack helps the underside stay crisp while excess oil drains away. If using kitchen paper, move the pieces off it once drained rather than leaving them to sit.

Choose toppings and sides

Lettuce, sliced tomato, thinly sliced red onion and pickle chips bring contrasting crunch and acidity. Brioche buns add a soft, slightly rich base; toast them before assembling.

Serve with a simple salad, coleslaw or oven-cooked potato wedges for a complete meal. Add condiments to the toasted buns to suit your taste.

Recipe notes & tips

• Cut the chicken breasts lengthwise into 4 cutlets so the pieces are ready to coat and fry.
• Set up the egg and flour bowls before lifting the chicken from the buttermilk.
• Use a thermometer to check that the oil reaches 175°C before frying.
• Fry only 2 cutlets at a time, as specified, and let the oil return to temperature between batches.
• Drain the fried chicken on a rack or kitchen paper before assembling the sandwiches.
• Toast the buns shortly before serving so they are warm when you build the sandwiches.

Variations

• Add heat: include the optional cayenne in the seasoned flour.
• Change the bun: use another soft bun in place of brioche.
• Add extra pickles: layer more pickle slices into each sandwich for a sharper, tangier bite.
• Adjust the toppings: vary the amounts of lettuce, tomato and red onion to suit your preference.
• Choose a condiment: spread your preferred sauce on the toasted buns before adding the fillings.

Common mistakes to avoid

• Skipping the second flour coating: dip the chicken in egg and then dredge it in flour again for the recipe’s double coating.
• Frying before the oil is ready: wait until it reaches 175°C so the coating can fry as intended.
• Crowding the pot: fry 2 cutlets at a time, as directed, rather than adding them all together.
• Rushing the marinade: allow at least 2 hours in the refrigerator for the buttermilk soak.
• Assembling while the chicken is oily: drain the cutlets on kitchen paper or a rack first.

How to store

Refrigerate leftover cooked chicken in an airtight container for up to 3 days, separate from the buns and fresh toppings. Reheat the chicken in an oven until hot throughout to help revive the crisp coating; assemble the sandwiches just before serving.

Frequently asked questions