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Classic Chicken Sandwich Recipe

American · Main course · 30 min total

A crispy, juicy chicken breast sandwiched between soft buns with lettuce, tomato, and a creamy mayo sauce. This homemade version rivals any fast-food chain.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• Vegetable oil for frying
• 4 hamburger buns
• 4 leaves lettuce
• 4 slices tomato
• 4 tablespoons mayonnaise
• 2 tablespoons Dijon mustard

Instructions

1. Pound chicken breasts to even thickness (about 1/2 inch). Place in a bowl, cover with buttermilk, and refrigerate for at least 30 minutes (or up to 4 hours).
2. In a shallow dish, mix flour, paprika, garlic powder, salt, black pepper, and cayenne. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to coat.
3. Heat 1/2 inch oil in a large skillet over medium-high heat to 350°F (175°C). Fry chicken in batches (do not crowd) until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
4. In a small bowl, combine mayonnaise and Dijon mustard. Spread on both halves of each bun.
5. Assemble sandwiches: bottom bun, lettuce, tomato slice, fried chicken, top bun. Serve immediately.

Tips

• For extra crunch, double-dip the chicken: buttermilk, flour, buttermilk, flour again.
• To keep chicken warm, place on a wire rack in a 200°F oven while frying remaining batches.
• Add pickles or hot sauce for a twist.

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