Crispy Fried Chicken Sandwich Recipe: Better Than Fast Food

A crispy chicken sandwich is the ultimate comfort food: a thick, juicy cutlet in a craggy, golden crust, tucked into a toasted brioche bun with pickles and creamy sauce. Make it at home and it beats the drive-thru every time.

This crispy fried chicken sandwich recipe uses a buttermilk marinade for tender meat and a flour-cornstarch coating for an ultra-crunchy crust. It is a homemade crispy chicken sandwich with spicy mayo that you can make with halal chicken in about 45 minutes of active time.

Recipe at a Glance

Why You’ll Love This Crispy Chicken Sandwich

• Extra-crunchy, craggy crust with juicy chicken inside
• Buttermilk marinade keeps the meat tender
• Better and fresher than fast food
• Easy to customize with sauces and toppings
• Made with halal chicken and pantry spices

Ingredients You’ll Need

• 1½ pounds boneless, skinless chicken breasts (halal), sliced horizontally into 4 cutlets
• 1 cup buttermilk, 1 tablespoon hot sauce, and 1 teaspoon salt, for the marinade
• For the coating: 1½ cups all-purpose flour, ½ cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne
• 3 cups neutral oil (such as canola or peanut), for frying
• 4 brioche buns, toasted
• Dill pickle slices, shredded lettuce, and spicy mayo (¼ cup mayonnaise mixed with 1 tablespoon hot sauce and 1 teaspoon honey)

How to Make a Crispy Fried Chicken Sandwich

1. Combine the chicken, buttermilk, hot sauce, and 1 teaspoon of salt in a bowl or zip-top bag and refrigerate for at least 1 hour or up to overnight.
2. Whisk the flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne together in a shallow dish. Drizzle in 2 tablespoons of the buttermilk marinade and rub it into the flour to create shaggy bits, which make the crust extra craggy.
3. Heat the oil in a large heavy pot or Dutch oven to 350°F (175°C).
4. Lift each cutlet from the marinade, letting the excess drip off, then press firmly into the flour mixture to coat both sides thoroughly.
5. Fry the chicken 2 pieces at a time for 3 to 4 minutes per side until deep golden and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
6. Spread spicy mayo on the toasted buns, add the chicken, pickles, and lettuce, and serve immediately.

Tips for the Best Homemade Crispy Chicken Sandwich

• Use a thermometer to keep the oil at 350°F for a crisp, not greasy, crust.
• Do not crowd the pot; fry in batches.
• Drizzle buttermilk into the flour for extra-craggy bits.
• Drain the chicken on a wire rack, not paper towels, to stay crisp.
• Slice the breast into even cutlets so they cook uniformly.

Variations to Try: Chicken Sandwich Ideas

• Make it in an air fryer at 400°F for 12 to 15 minutes, spraying the coating with oil.
• Toss the chicken in hot honey or buffalo sauce.
• Use chicken thighs for extra juicy meat.
• Add coleslaw or sliced tomato and avocado.

How to Store It

Chicken sandwiches are best fresh. Refrigerate leftover cooked cutlets in an airtight container for up to 3 days and reheat in a 400°F oven or air fryer for 8 to 10 minutes to re-crisp. Do not microwave.

Frequently Asked Questions

How do you keep fried chicken crispy?

Use a cornstarch and flour coating, fry at 350°F, and rest the chicken on a wire rack instead of paper towels.

Can I make a crispy chicken sandwich in an air fryer?

Yes. Spray the coated chicken generously with oil and air fry at 400°F for 12 to 15 minutes, flipping halfway.

What oil is best for frying chicken?

Peanut, canola, or vegetable oil have high smoke points and neutral flavor.

What temperature should the chicken reach?

The chicken should reach 165°F (74°C) in the thickest part.

Crispy Fried Chicken Sandwich

A buttermilk-marinated chicken cutlet in an extra-crunchy spiced coating, fried until golden and served on a brioche bun with pickles and spicy mayo.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 720

Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds boneless skinless chicken breasts, cut into 4 cutlets
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon salt
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt for the coating
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 3 cups neutral oil for frying
• 4 brioche buns
• Dill pickle slices
• Shredded lettuce
• ¼ cup mayonnaise
• 1 tablespoon hot sauce for the spicy mayo
• 1 teaspoon honey

Equipment

• Large heavy pot or Dutch oven
• Deep-fry thermometer
• Wire cooling rack
• Shallow dishes (for dredging)
• Tongs

Method

 

1. Step 1: Marinate the chicken in the buttermilk, hot sauce, and salt for at least 1 hour.
2. Step 2: Whisk the coating ingredients and drizzle in a little buttermilk.
3. Step 3: Heat the oil to 350°F.
4. Tip: Use a thermometer.
5. Step 4: Dredge each cutlet and press the coating on firmly.
6. Step 5: Fry 3 to 4 minutes per side until 165°F and drain on a rack.
7. Step 6: Assemble on toasted buns with spicy mayo, pickles, and lettuce.

Notes

Calories are an estimate per sandwich.
Use halal-certified chicken.