Crispy Chicken Sandwich Recipe

4.74 from 38 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: sandwiches

Author: Becky Hardin

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 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

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

Video

Notes

*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.

Nutrition