Crispy Chicken Sandwich

By Becky Hardin

Updated May 1, 2025

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This crispy chicken sandwich is finger-lickin’ good! Seasoned floured chicken breasts are fried before being placed in a bun and finished with your favorite toppings. The chicken is so perfectly tender and juicy and the coating is perfectly crispy and full of flavor!

Fried Chicken Sandwich

I’ve always had a soft spot for a really good crispy chicken sandwich—the kind that’s perfectly golden, crunchy on the outside, and tender and juicy inside. After trying out a few different methods, I finally landed on this recipe, and it hits all the right notes. The seasoned coating fries up with the perfect crunch, and I love loading it up with my favorite toppings. It’s become my go-to when I’m craving something satisfying, whether I’m cooking for friends or just treating myself.

To make this crispy chicken sandwich spicy, I like to add a few dashes of hot sauce to the milk, or sometimes increase the amount of chili powder in the flour mixture.

Recipe Card

Crispy Chicken Sandwich Recipe

4.74 from 38 votes

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4 sandwiches

Author: Becky Hardin

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This crispy chicken sandwich is finger lickin' good! Seasoned floured chicken breasts are fried before being placed in a bun and finished with your favorite toppings. Delicious!

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Ingredients 

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For the Chicken

• ▢ 4 boneless, skinless chicken breasts* (about 4-6 ounces each)
• ▢ 1 cup milk (or buttermilk)
• ▢ 2 large eggs
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon garlic salt
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon chili powder
• ▢ ¼ teaspoon garlic powder
• ▢ Vegetable oil high smoke point for frying

For the Sandwiches

• ▢ 4 hamburger buns
• ▢ 4 pieces leaf lettuce
• ▢ 8 slices tomato
• ▢ 16 pickle slices
• ▢ ½ red onion sliced into rings
• ▢ 8 tablespoons Dijon mustard

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Instructions 

• Place the chicken in a small shallow bowl and then add the milk. Set aside.**
  4 boneless, skinless chicken breasts*, 1 cup milk
  
• In another small bowl, whisk the eggs until scrambled.
  2 large eggs
  
• In a third bowl, stir together the flour and seasonings until well mixed.
  2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, ½ teaspoon chili powder, ¼ teaspoon garlic powder
  
• To prepare the chicken, coat each milk covered chicken breast with the flour/seasonings mixture. Dip the coated chicken breast into the whisked eggs, then back into the flour and seasoning mixture. Gently place each piece of chicken onto a plate until all pieces have been dipped and coated.
  
• Heat the oil in an electric skillet or large/deep pan. Use enough oil to cover the chicken, about 1-2 inches depending on the thickness of the chicken. If using an electric skillet, heat the oil to 375°F. Check if the oil is ready by dropping a little flour mix into the pot. If it fizzes, it's ready! If you have a thermometer, it should register at 375°F.
  Vegetable oil
• Once the oil is heated, place 2 of the chicken breasts in the skillet and allow to cook until they are golden brown. (I flip them over half way). This will take about 5-7 minutes on each side.
  
• Use an instant-read thermometer to test for doneness. The chicken should register at 165°F.
• Assemble the sandwiches with your favorite sauces and garnishes.
  4 hamburger buns, 4 pieces leaf lettuce, 8 slices tomato, 16 pickle slices, ½ red onion, 8 tablespoons Dijon mustard
  

Becky’s Tips

*Feel free to make it with thin-cut chicken if you prefer thinner sandwiches. Keep in mind that the thinner cut chicken cooks a little faster and uses less oil. If using chicken thighs, use thin-cut to make sure they cook all the way through.

**Marinating the chicken breasts in the milk or buttermilk overnight can help make the chicken even more tender.

 

Serving: 1sandwichCalories: 699kcalCarbohydrates: 76gProtein: 41gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 173mgSodium: 2128mgPotassium: 777mgFiber: 4gSugar: 8gVitamin A: 507IUVitamin C: 4mgCalcium: 207mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make a Crispy Chicken Sandwich Step by Step

Let the chicken sit in the milk: Place the 4 boneless, skinless chicken breasts in a small shallow bowl and add 1 cup of milk to the bowl.

Prepare the eggs: In another small bowl, whisk 2 eggs until scrambled.

Combine the flour with the seasonings: In a third bowl, stir together the 2 cups of flour, 1 teaspoon kosher salt, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, ½ teaspoon chili powder, and ¼ teaspoon garlic powder until well mixed.

Coat the chicken: To prepare the chicken, coat each milk-soaked chicken breast with the flour/seasoning mixture. Dip the coated chicken breast into the whisked eggs, then back into the flour and seasoning mixture. Gently place each piece of chicken onto a plate until all pieces have been dipped and coated.

Heat the oil: Heat the oil in an electric skillet or large/deep pan. Use enough oil to cover the chicken, about 1-2 inches depending on the thickness of the chicken. If using an electric skillet, heat the oil to 375°F. Check that the oil is ready by dropping a a little of the flour mix into the pot. If it fizzes straight away, you are good to go. If you have a thermometer, it should register at 375°F.

Cook the chicken breasts: Once the oil is heated, place 2 of the chicken breasts in the skillet and allow to cook until they are golden brown. (I flip them over half way). This will take about 5-7 minutes on each side. Use an instant-read thermometer to test for doneness. The chicken should register at 165°F.

Assemble the sandwiches: Assemble the chicken sandwiches with 4 hamburger buns, 4 pieces of lettuce, 8 slices of tomato, 16 pickle slices, 1/2 a sliced red onion, and 8 tablespoons of Dijon mustard along with your favorite sauces.

How to Store and Reheat

I always recommend storing the chicken, buns, and toppings separately. Store the crispy chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, until warmed through, then assemble the sandwiches as desired.

I do not recommend freezing crispy chicken sandwiches whole; however, you can absolutely freeze the fried chicken. Place the chicken in an airtight container to freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

These chicken sandwiches are made to be smothered in sauce! Top them with a super flavorful BBQ sauce, a sweet and spicy honey mustard, or a traditional Buffalo sauce. Turn the sandwich into chicken parmesan sandwiches by topping them with marinara sauce and mozzarella cheese, or make crack chicken sandwiches by adding ranch dressing, cheddar cheese, and crispy bacon!

They also go so well with all kinds of side dishes. Pair them with fast-food classics, like traditional French fries or hearty potato wedges. Or, opt for something different, like tangy pickle chips or crispy zucchini fries.

more fried chicken recipes to try

Buttermilk Fried Chicken Recipe

Air Fryer Fried Chicken

Kentucky Fried Chicken (Copycat Recipe)

Fritos Popcorn Chicken