Description

This Crispy Chicken Sandwich recipe features tender chicken breasts marinated in a buttermilk mixture, coated in a seasoned flour and cornstarch breading, and fried to golden perfection. Served on toasted brioche buns with cheddar cheese, fresh lettuce, tomato, pickles, and Chick-Fil-A sauce, it’s a flavorful and crunchy sandwich perfect for lunch or dinner.

Ingredients

Chicken and Marinade

1 pound chicken breast (2 small breasts)
3/4 cup buttermilk
1 large egg
2 teaspoons salt (divided: some for marinade, some for breading)

Breading

3/4 cup flour
4 tablespoons cornstarch
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon mustard powder (optional)
3/4 teaspoon salt
1 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper (optional, for spicy chicken)
2 tablespoons reserved marinade mixture

For Frying

4 cups vegetable oil

Sandwich Assembly

4 brioche buns (plus softened butter)
4 lettuce leaves
1 large tomato (thinly sliced)
4 slices sharp cheddar cheese (thinly sliced)
Pickles (optional)
1 batch Chick-Fil-A sauce

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Instructions

Prep Chicken: Place chicken breasts between two long sheets of plastic wrap. Pound them to an even 1/2-inch thickness. Slice the chicken pieces to be slightly larger than your buns. Use any remaining chicken pieces for nuggets.
Prep Marinade: In a large bowl, whisk together buttermilk, egg, and 2 teaspoons salt. Remove 2 tablespoons of this mixture and set aside for the breading. Add chicken to the marinade, coat well, cover, and refrigerate for at least 1 hour and up to 24 hours.
Prep Breading: In a separate bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, mustard powder (if using), 3/4 teaspoon salt, black pepper, and cayenne pepper (optional). Add reserved 2 tablespoons of marinade to the dry mixture and mix with your fingers until small clumps form, which will add extra crispiness.
Prep Fryer: Pour vegetable oil into a large, heavy pot and heat over medium-high heat to 350°F (using a thermometer for accuracy). Maintain this temperature during frying.
Fry Chicken: Use tongs to lift chicken from marinade, letting excess drip off. Press chicken firmly into the breading on both sides, shake off excess. Carefully lower chicken into hot oil. Fry for 2 minutes without moving, then flip and fry another 2 minutes until golden and cooked through. Remove to a wire rack to drain. Immediately top chicken with cheddar cheese to melt while hot. Fry no more than 2 pieces at a time to maintain oil temperature.
Assemble Sandwich: Lightly butter brioche buns and toast them in a dry skillet until golden brown. Spread Chick-Fil-A sauce generously on both sides of each bun. Layer with lettuce, tomato slices, fried chicken with cheese, and pickles if desired. Top with the other half of the bun and serve immediately.

Notes

For extra crispy chicken, use cornstarch in the breading mix and create clumps by adding reserved marinade to the flour mix.
Maintaining oil temperature at 350°F is crucial for even cooking and crispiness.
Marinating chicken for longer (up to 24 hours) will increase tenderness and flavor.
Use a wire rack for draining fried chicken to keep it crispy instead of placing it on paper towels.
If you prefer less spicy sandwiches, omit the cayenne pepper.
Feel free to substitute the Chick-Fil-A sauce with your favorite dipping sauce or mayonnaise.

Prep Time: 10 minutes plus 1 to 24 hours marinating
Cook Time: 10 minutes
Category: Sandwich
Method: Frying
Cuisine: American