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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 people
Calories: 551kcal
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


  • 4 Boneless skinless chicken breasts (about 4-6 oz each)
  • 1 cup milk Can also use buttermilk
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp garlic salt
  • ½ tsp pepper
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • Canola or Vegetable Oil for frying


  • Place the chicken in a small shallow bowl and add milk to the bowl. Set aside. In another small to medium bowl, whisk the eggs until the yolks are broken and they are well broken. In a third bowl, stir together the flour and seasonings.
  • 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.
  • 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 degrees.
  • 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.
  • Assemble the sandwiches as you wish with your favorite sauces and garnishes. See notes for what we used. Enjoy!


  • 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.


Calories: 551kcal | Carbohydrates: 51g | Protein: 35g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 1357mg | Potassium: 608mg | Fiber: 2g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 4mg