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Crispy Chicken Sandwich Recipe

American · Main course · 30 min total

A juicy, buttermilk-marinated chicken breast coated in seasoned flour and fried until golden and crunchy, served on a toasted brioche bun with pickles and a creamy sriracha mayo.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• Vegetable oil, for frying
• 4 brioche buns, split and toasted
• 1/2 cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 tablespoon honey
• 8 slices dill pickle chips

Instructions

1. Pound chicken breasts to even 1/2-inch thickness. In a bowl, combine buttermilk, 1/2 teaspoon salt, 1/2 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne. Add chicken, cover, and refrigerate at least 1 hour or overnight.
2. In a shallow dish, whisk flour, cornstarch, baking powder, remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to adhere. Place on a wire rack and let rest 10 minutes.
3. Heat 1 inch oil in a deep skillet to 350°F (175°C). Fry chicken in batches, 3-4 minutes per side, until golden and internal temperature reaches 165°F. Drain on paper towels.
4. Mix mayonnaise, sriracha, and honey in a small bowl. Spread on toasted bun bottoms. Top with chicken, pickles, and bun tops. Serve immediately.

Tips

• For extra crunch, double-dredge the chicken: dip back into buttermilk then flour mixture before frying.
• Store leftover fried chicken in the refrigerator for up to 3 days; reheat in a 350°F oven to restore crispiness.

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