Crispy Chicken Sandwich Recipe

Crispy Chicken Sandwich Recipe

from natashaskitchen.com
Main Course
60 min
6 servings
485 kcal / serving

These Chicken Sandwiches are crispy on the outside with a juicy center. We're sharing all of our best tips for making flavorful fried chicken breast with a thick and shaggy crust that crunches when you bite into it.

Ingredients

  • 3 mediumchicken breasts (boneless, skinless, halved into 6 cutlets)
  • 1 ½ cupslow-fat buttermilk
  • 1 tbsphot sauce ((we use frank’s red hot brand))
  • 1 tspsalt
  • 1 tspblack pepper
  • 1 tsponion powder
  • 1 tspgarlic powder
  • 1 ½ cupsall-purpose flour
  • 2 tspsalt
  • 1 tspblack pepper (freshly ground)
  • 1 tspbaking powder
  • 1 tsppaprika
  • 1 tsponion powder
  • 1 tspgarlic powder
  • oil for frying - vegetable oil (canola oil or peanut oil)
  • 6burger buns (buttered and toasted)
  • 6green lettuce leaves
  • 1 largetomato (sliced)
  • 2dill pickles (sliced into rings)
  • mayonnaise (or your favorite sauce)

Directions

  1. 1

    Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.

  2. 2

    In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.

  3. 3

    In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.

  4. 4

    Heat 1 ” oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don’t crowd and reduce the temperature of the oil too quickly.

  5. 5

    Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.

  6. 6

    Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.

  7. 7

    Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.