Crispy Chicken Sandwich

Name: Crispy Chicken Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 breasts boneless, skinless chicken breast (6 oz each), pounded to 1/2-inch thickness; 1/2 cup buttermilk; 1/2 cup all-purpose flour; 4 tbsp cornstarch; 1/2 tsp salt; 1/4 tsp cayenne pepper; 1/4 tsp black pepper; 2 cups vegetable oil (for frying); 2 buns brioche buns; 4 tbsp mayonnaise; 2 tsp sriracha or hot sauce; 4 tbsp dill pickle chips; 2 tsp butter

A viral favorite: a golden fried chicken breast on soft brioche with pickles and spicy mayo for maximum crunch and flavor.

30 minEasyServes 2520 cal/serving

AmericanLunchStovetopStandard

Ingredients

2 breasts boneless, skinless chicken breast (6 oz each), pounded to 1/2-inch thickness
1/2 cup buttermilk
1/2 cup all-purpose flour
4 tbsp cornstarch
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 cups vegetable oil (for frying)
2 buns brioche buns
4 tbsp mayonnaise
2 tsp sriracha or hot sauce
4 tbsp dill pickle chips
2 tsp butter

Instructions

1

Place 2 breasts boneless, skinless chicken breast (6 oz each) between plastic wrap and pound to an even 1/2-inch thickness.
2

Pour 1/2 cup buttermilk into a shallow dish and place the pounded chicken in it. Let sit for 10-15 minutes.
3

In another shallow dish, whisk together 1/2 cup all-purpose flour, 4 tbsp cornstarch, 1/2 tsp salt, 1/4 tsp cayenne pepper, and 1/4 tsp black pepper.
4

Heat 2 cups vegetable oil (for frying) in a large skillet or cast-iron pan to 350°F (175°C).
5

Remove chicken from buttermilk and coat thoroughly in the flour mixture, pressing gently so it adheres.
6

Carefully place chicken into the hot oil and fry for 3-4 minutes per side until golden brown and cooked through.
7

Remove chicken to a wire rack to drain.
8

While chicken cooks, lightly 2 tsp butter and toast the 2 buns brioche buns in a separate skillet until golden.
9

Mix 4 tbsp mayonnaise with 2 tsp sriracha or hot sauce to make spicy mayo.
10

Spread spicy mayo on the toasted buns.
11

Place the fried chicken on the buns and top with 4 tbsp dill pickle chips.
12

Serve immediately while hot and crispy.

Questions

Can I make Crispy Chicken Sandwich dairy-free?

Yes. The dairy in this entry is 1/2 cup buttermilk, 2 tsp butter. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Crispy Chicken Sandwich gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 2 buns brioche buns. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Crispy Chicken Sandwich keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Chicken Sandwich?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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