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Ultimate Crispy Fried Chicken Sandwich on Wooden Board

Crispy Fried Chicken Sandwich (Juicy & Crunchy)

Forget the drive-thru—this is the only Fried Chicken Sandwich recipe you’ll ever need. Featuring a shatteringly crunchy, extra-craggy coating that gives way to impossibly juicy, flavorful chicken, all nestled in a toasted brioche bun with dill pickles, shredded lettuce, and a creamy secret sauce. The secret lies in a buttermilk brine for ultimate tenderness and a double-dredge technique with cornstarch and baking powder for maximum crunch. Ready in under an hour (plus brining time), this sandwich delivers restaurant-quality results that will have everyone asking for seconds. Whether it’s game day, a casual dinner, or just because you deserve something amazing, this sandwich is pure comfort food perfection.

 

  • Total Time: 45 minutes
  • Yield: 4 sandwiches

Ingredients

For the Brined Chicken:

  • 2 boneless, skinless chicken breasts (about 8 ounces each), butterflied
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika

For the “Craggy” Coating:

  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon smoked paprika

For Frying & Assembly:

  • Peanut or canola oil, for frying
  • 4 brioche buns or potato rolls, toasted
  • Dill pickle chips
  • Shredded lettuce

For the “Secret” Sauce:

  • ½ cup mayonnaise
  • 2 tablespoons hot sauce (like Frank’s)
  • 1 tablespoon pickle brine
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika

Instructions

  1. Butterfly the chicken: Place each chicken breast on a cutting board. Hold your hand flat on top and slice horizontally through the thickest part, stopping before cutting all the way through, then open like a book. This creates a uniform thickness for even cooking.
  2. Brine the chicken: In a medium bowl, whisk together buttermilk, salt, garlic powder, black pepper, and smoked paprika. Add the butterflied chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 24 hours. This step guarantees juicy, flavorful meat.
  3. Make the sauce: In a small bowl, combine mayonnaise, hot sauce, pickle brine, garlic powder, and smoked paprika. Refrigerate until ready to use. This allows the flavors to meld beautifully.
  4. Prepare dredging station: In a shallow dish, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, cayenne pepper, and smoked paprika until well combined.
  5. Dredge the chicken: Remove a chicken breast from the buttermilk brine, letting excess drip off. Place it in the flour mixture, coating completely and pressing firmly to create those coveted craggy bits. Shake off excess. For maximum crunch, dip it back into the buttermilk, then into the flour mixture again for a double dredge. Place on a wire rack set over a baking sheet. Repeat with remaining chicken.
  6. Rest the chicken: Let the dredged chicken rest on the wire rack for 15-20 minutes. This crucial step helps the coating adhere during frying and prevents it from sliding off.
  7. Heat the oil: Pour about 1½ inches of oil into a heavy-bottomed pot or Dutch oven. Heat to 350°F (175°C) using a thermometer. Do not guess—temperature is critical for non-greasy results.
  8. Fry the chicken: Carefully place 2 pieces of chicken in the hot oil, avoiding overcrowding (this drops oil temperature). Fry for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a clean wire rack to drain. Repeat with remaining chicken.
  9. Toast the buns: Lightly toast the brioche buns on the cut sides until golden brown.
  10. Assemble the sandwiches: Spread the secret sauce generously on the top and bottom buns. Place a layer of dill pickle chips on the bottom bun, followed by the crispy fried chicken. Top with shredded lettuce and the top bun. Serve immediately for maximum crunch.

Notes

  • Spice Level: The cayenne in the coating provides heat. Adjust the amount to your preference—use ½ teaspoon for mild, or increase to 1½ teaspoons for extra spicy.
  • Buttermilk Substitute: No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes.
  • Gluten-Free Option: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Ensure your baking powder is gluten-free.
  • Air Fryer Method: Cook dredged chicken at 400°F for 10-12 minutes, flipping halfway, spraying generously with oil.
  • Storage: Store leftover fried chicken and sauce separately in the refrigerator for up to 3 days. Reheat chicken in the oven or air fryer to restore crispiness.
  • Double the Batch: These sandwiches disappear fast. Consider making extra chicken for meal prep or leftovers.

Find it online: https://juicymeatrecipes.com/fried-chicken-sandwich/