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featured crispy chicken sandwich.

Crispy Chicken Sandwich Recipe

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 sandwiches
Calories: 699kcal
Author: Becky Hardin
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!
Print Recipe

Ingredients

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 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

Instructions

  • Place the chicken in a small shallow bowl and add milk to the bowl. Set aside.
    4 boneless, skinless chicken breasts, 1 cup milk
    raw chicken breasts in milk in a glass baking pan.
  • In another small bowl, whisk the eggs until scrambled.
    2 large eggs
    scrambled eggs in a white bowl.
  • 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
    seasoned flour in a white and red bowl.
  • 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 seasonings mixture. Gently place each piece of chicken onto a plate, until all pieces have been dipped and coated.
    a piece of chicken dipped in seasoned flour in a white and red bowl.
  • 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.
    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.
    chicken breasts frying in oil in a dutch oven.
  • Assemble the sandwiches as you wish 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
    a partially assembled crispy chicken sandwich on a wooden cutting board.

Video

Notes

  • Serve on your favorite bun, with desired additions. I used a brioche bun, with lettuce, tomato, pickles, and onion, along with a dijon mustard.
  • I have made this sandwich with thin cut chicken as well. It just depends on how thick you want your sandwiches to be. The thinner cut chicken cooks a little faster, and will use less oil.
  • Be sure the oil is heated before placing the chicken into the skillet. The oil will absorb into the chicken if it’s not, and it will be very greasy.
Storage: Store crispy chicken sandwiches in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1sandwich | Calories: 699kcal | Carbohydrates: 76g | Protein: 41g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 2128mg | Potassium: 777mg | Fiber: 4g | Sugar: 8g | Vitamin A: 507IU | Vitamin C: 4mg | Calcium: 207mg | Iron: 6mg