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Classic Crispy Chicken Sandwich Recipe

American · Main course · 35 min total

A juicy, perfectly seasoned chicken breast with an ultra-crispy coating, topped with tangy pickles and creamy sauce on a soft bun. This homemade version rivals any fast-food favorite.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 soft hamburger buns
• 4 leaves lettuce
• 8 slices dill pickles
• 1/2 cup mayonnaise
• 1 tablespoon hot sauce (optional)
• Vegetable oil for frying

Instructions

1. Pound chicken breasts to even 1/2-inch thickness. Place in a bowl with buttermilk; refrigerate for at least 30 minutes (or up to 4 hours).
2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper.
3. Heat 1/2 inch oil in a large skillet over medium-high heat to 350°F (175°C).
4. Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing firmly to adhere. Shake off excess.
5. Fry chicken in batches, 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Drain on paper towels.
6. In a small bowl, mix mayonnaise and hot sauce (if using) to make spicy mayo.
7. Toast buns lightly. Spread spicy mayo on top and bottom buns. Layer lettuce, fried chicken, and pickles on bottom bun. Close sandwich and serve immediately.

Tips

• For extra crunch, double-dredge: dip chicken back into buttermilk and then flour mixture before frying.
• Keep fried chicken warm on a wire rack in a low oven (200°F) while cooking remaining batches.
• Serve with waffle fries or coleslaw for a complete meal.

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