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

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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.

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Questions

How hot should the oil be for Crispy Chicken Sandwich?

For Crispy Chicken Sandwich, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Crispy Chicken Sandwich look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until golden brown and cooked through.

Is there a substitute for buttermilk in Crispy Chicken Sandwich?

The entry for Crispy Chicken Sandwich calls for 1/2 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I use chicken thighs instead of chicken breasts in Crispy Chicken Sandwich?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Crispy Chicken Sandwich uses 2 breasts boneless, skinless chicken breast (6 oz each), pounded to 1/2-inch thickness.

Can I make Crispy Chicken Sandwich less spicy?

Yes. The heat in Crispy Chicken Sandwich comes from 1/4 tsp cayenne pepper and 2 tsp sriracha or hot sauce. For a milder plate, halve the cayenne; nothing else in the method changes.

Can I make Crispy Chicken Sandwich dairy-free?

Yes. The dairy in Crispy Chicken Sandwich 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.

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