Crispy Fried Chicken Sandwich Recipe
This extra crispy fried chicken sandwich is simple, classic, and all about crunch. The recipe keeps things straightforward, using basic ingredients and clear steps to get a golden, juicy chicken sandwich with a crisp coating that holds up beautifully.
Chicken Sandwich Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 (8 oz.) |
| Buttermilk | 1 cup |
| Salt | ½ tsp |
| Vegetable oil | 2 cups |
| Hamburger buns | 4 (toasted) |
Read Also: How to Make Mexican Tuna Salad?
Breading Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Baking powder | 1 tsp |
| Paprika | 1 tsp |
| Onion powder | 1 tsp |
| Garlic powder | 1 tsp |
| Salt | 1 tsp |
| Buttermilk | 2 tbsp |
Directions
- Lightly pound the chicken until it’s ½” thick. Cut the breasts in half crosswise. Combine the buttermilk and salt in a large bowl and add the chicken. Marinate for 1 hour or overnight.
- Combine the breading ingredients in a medium bowl, adding the buttermilk last. It will look flaky. Working with 1 piece of chicken at a time, transfer the marinated chicken into the flour mixture, and press, so the breading forms a thick crust.
- Heat the oil over medium heat until the oil reaches 350°F.
- Carefully transfer the chicken to the hot oil. Fry for 5 minutes. Carefully flip each piece of chicken and continue to fry until the chicken is crispy and golden brown and the temperature is 165°F. Transfer the chicken from the oil to a baking rack to cool slightly.
Tip: Use a pot or pan that will keep the temperature of your oil stable at 350. (I like enameled cast iron or cast iron). When the oil gets too hot the chicken will brown too fast and the inside will be raw. When it’s too cold, the chicken will be greasy and not as crisp.
Nutrition Information (Estimated, Per Sandwich)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | ~32 g |
| Fat | ~26 g |
| Saturated Fat | ~6 g |
| Carbohydrates | ~40 g |
| Fiber | ~2 g |
| Sugar | ~5 g |
| Sodium | ~820 mg |
Nutrition is estimated using standard ingredient values.
FAQs
Can I marinate the chicken longer?
Yes, marinating overnight works well and keeps the chicken juicy.
Why does the breading look flaky?
The added buttermilk creates small clumps that make the coating extra crispy.
Can I use a thermometer instead of guessing doneness?
Yes, the chicken is done when it reaches 165°F internally.
What oil works best for frying?
Vegetable oil is ideal because it handles high heat well.
Conclusion
This extra crispy fried chicken sandwich is all about balance—hot oil, steady temperature, and a thick, flaky crust.
Follow the steps as written, and you’ll end up with juicy chicken, serious crunch, and a sandwich that’s worth making again and again.
