If you're craving a crispy, juicy, and seriously satisfying chicken sandwich, this homemade Crispy Chicken Sandwich is the one to try. Tender seasoned chicken is coated in a crunchy cornflake and panko crust, fried until golden and crispy, then tucked into buttery toasted brioche buns with tangy pickles and a creamy, spicy sauce.
Ingredients
For the Chicken
- 2 lb boneless chicken breasts, cut in half and pounded to an even thickness
- Salt, to taste
- 1 tbsp smoked paprika powder
- 1 tbsp garlic powder
- 1 tsp black pepper powder
For the Wet Batter
- 1 cup buttermilk
- Salt, to taste
- 1 tbsp smoked paprika powder
- 1 tsp black pepper powder
- 1 tbsp garlic powder
For the Coating
- 1½ cups cornflakes, crushed
- 1 cup panko breadcrumbs
For the Dry Batter
- 1 cup all-purpose flour
- ⅓ cup cornstarch
For the Sauce
- 1 cup mayonnaise
- ⅓ cup buttermilk
- 1 tbsp hot sauce
- Salt, to taste
- ½ tsp onion powder
- 1 tbsp garlic powder
- 1 tbsp smoked paprika powder
- ½ tsp black pepper
- 1 tbsp pickle juice
- 1 tsp honey
To Assemble
- 6 brioche buns
- ½ cup pickles
- Butter, for toasting the buns
How to Make a Crispy Chicken Sandwich
1. Season the Chicken
Place the chicken breasts in a bowl and season with salt, smoked paprika, garlic powder, and black pepper. Mix well, making sure the seasoning coats all the chicken pieces evenly.
Let the chicken rest for 10–15 minutes so the seasoning can absorb.
2. Prepare the Dry Mixture
In a bowl, combine the all-purpose flour and cornstarch. Mix well and set aside.
3. Prepare the Wet Batter
In another bowl, combine the buttermilk, salt, smoked paprika, black pepper, and garlic powder. Whisk until everything is well combined.
Add the seasoned chicken pieces to the buttermilk mixture and make sure each piece is completely coated.
4. Prepare the Crispy Coating
In a separate bowl, combine the crushed cornflakes and panko breadcrumbs. Mix them together evenly.
Remove each chicken piece from the wet batter and dredge it in the flour and cornstarch mixture, pressing gently so the coating sticks well.
5. Fry the Chicken
Heat oil in a deep pan to 350°F (175°C).
Carefully place the coated chicken pieces into the hot oil. Fry for 5–7 minutes per side, or until the coating is golden brown and the chicken is fully cooked.
Transfer the fried chicken to a wire rack or paper towel-lined plate to drain any excess oil.
6. Make the Sauce
In a bowl, combine the mayonnaise, buttermilk, hot sauce, pickle juice, and honey.
Add the salt, onion powder, garlic powder, smoked paprika, and black pepper. Whisk everything together until smooth and creamy.
7. Toast the Brioche Buns
Spread butter on the cut sides of the brioche buns.
Heat a pan over medium heat and toast the buns, cut-side down, until they are golden and lightly crisp.
8. Assemble the Sandwiches
Spread a generous amount of the sauce over the bottom brioche bun.
Place a crispy fried chicken piece on top, followed by the pickles.
Spread more sauce over the top bun if desired, then place it on top of the sandwich.
Serve immediately while the chicken is hot and crispy.
Tips for the Best Crispy Chicken Sandwich
- Pound the chicken to an even thickness so it cooks evenly.
- Letting the seasoned chicken rest for 10–15 minutes helps the flavors develop.
- Press the coating gently onto the chicken so it adheres properly during frying.
- Keep the frying oil around 350°F (175°C) for a crisp coating without over-browning it.
- Place the fried chicken on a wire rack after frying to help maintain its crunch.
- Toasting the brioche buns with butter adds extra flavor and keeps the sandwich from becoming soggy.
- Add extra pickles or hot sauce if you love a stronger tangy and spicy kick.
Serving Suggestion
Serve this crispy chicken sandwich immediately with extra pickles, fries, potato wedges, or your favorite dipping sauce. The combination of crunchy fried chicken, creamy sauce, tangy pickles, and soft toasted brioche makes every bite incredibly satisfying.
Credit:- iramsfoodstory
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