crispy chicken sandwich

Table of Contents

Components:

Regarding the crispy chicken:

Two boneless, skinless chicken breasts
One cup of buttermilk (for marinating)
One to two tablespoons of hot sauce (optional; adds a little spiciness)
1 1/2 cups all-purpose flour
Two tablespoons of cornstarch
One teaspoon of paprika
1/4 tsp cayenne pepper (optional, for heat)
One teaspoon of salt
Half a teaspoon black pepper
Half a teaspoon of baking powder (for increased crispiness)
Two cups of vegetable oil for frying

Regarding the sandwich:

Two burger buns (potato or brioche buns are excellent options)
Two to four leaves of lettuce (romaine, iceberg, or your preferred type)
One sliced tomato
A couple slices of pickles (optional)
Two tablespoons of mayonnaise (optional)
Hot sauce or ketchup: (optional)

Directions:

1. Let the chicken marinate:

Put the chicken breasts in a shallow dish or a ziplock bag.
Make sure the chicken is thoroughly coated by pouring the buttermilk and spicy sauce over it. Add a dash of salt and pepper for seasoning. In the refrigerator, let the chicken marinade for at least half an hour, but preferably for two hours. This enhances the flavor and tenderizes the chicken.

2. Make the coating: Combine the flour, cornstarch, paprika, baking powder, cayenne pepper, onion powder, garlic powder, and salt and pepper in a small basin.
After marinating, remove any extra buttermilk from the chicken breasts. Lightly press the chicken after dredging it in the flour mixture to make sure the coating adheres. Give the chicken a good coating and put it aside.

3. Fry the chicken: In a big skillet or deep fryer, heat the vegetable oil over medium-high heat. The ideal oil temperature is 350°F (175°C).
The breaded chicken breasts should be carefully added to the hot oil. Cook until golden brown and crispy, about 5 to 7 minutes per side. The chicken should be at least 165°F (75°C) on the inside.
After taking the chicken out of the oil, drain it on a dish covered with paper towels.

4. Toast the buns: Make the buns toasty while the chicken cooks. The buns can be toasted in an oven or skillet until golden and crispy, or they can be brushed with butter on the cut sides.

5. Put the sandwich together:
Top each toasted sandwich with a dollop of mayonnaise (or your preferred sauce).
On the bottom bread, place a crispy chicken breast.
If desired, garnish with a few pickle slices, a tomato slice, and a few lettuce leaves.
Press lightly to hold everything together after placing the top bun on.

6. Serve: Present your preferred sides, such as chips, fries, or a straightforward salad, alongside the crispy chicken sandwich.

Advice for the Ideal Sandwich with Crispy Chicken:
You may double-coat the chicken for more crunch by dipping it in the buttermilk once more and then dredging it in the flour mixture once more.
Spicy version: To make the sandwich spicier, add extra hot sauce or a couple slices of jalapeños.
Oven-baked version: For a lighter option, bake the breaded chicken for 20 to 25 minutes at 400°F (200°C), turning halfway through, until it is cooked through and crispy.
The tastes of the sandwich can be enhanced by adding lemon zest or a squeeze of lemon juice.

There is no doubt that this Crispy Chicken Sandwich will be a hit with everyone! This sandwich is a filling dinner that you will want to prepare again and again thanks to the juicy chicken, crispy coating, and fresh toppings. Have fun!