Coat chicken in seasoned flour mixture.The chicken needs to marinate in the buttermilk mixture for at least 2 hours. Please note that there is a little planning ahead required when making this recipe. A simple drizzle of honey takes this sandwich to the next level. HONEY: This might be my favorite ingredient for this crispy chicken sandwich. KAISER ROLLS: Kaiser rolls are a bit heartier than hamburger buns and I think they hold up better and don’t get soggy like a hamburger bun might get. They all have a higher smoke point and are more cost effective than other oils. OIL: Use canola, vegetable, or peanut oil for frying. It works by helping to draw out the moisture so it evaporates while cooking. You’ll use it in both the marinade and the crust.īAKING POWDER: Baking powder helps create that craggy crust that we all love on fried chicken. It is a great all purpose seasoning blend. SEASONING SALT: I use Johnny’s Seasoning Salt pretty frequently in my kitchen. You can use chicken thighs but make sure they are well trimmed of fat.īUTTERMILK/HOT SAUCE/EGG: The chicken is brined in a buttermilk/hot sauce/egg mixture. Let’s talk about what you’re going to need to make it: Crispy Chicken Sandwich Ingredients:ĬHICKEN BREASTS: Because this is a sandwich, you’re going to need boneless, skinless chicken in this recipe. Crisp lettuce, tomatoes, red onion, mayonnaise and (my favorite part) a drizzle of sweet honey which gives this sandwich a delectable sweet n’ salty flavor that you are going to love. The chicken breast is tender and juicy on the inside but it has a crispy crunchy crust.Īnd while the chicken is the star of the show, when it comes to making a chicken sandwich, the toppings are important to. They are better than any fast food fried chicken sandwich you can get. These Crispy Chicken Sandwiches are awesome. Make sure it’s at 350☏ or let it come back to that temperature before frying the next batch.This Crispy Chicken Sandwich will beat any fast food restaurant! Juicy, crispy chicken drizzled with honey for a touch of sweetness. Once a batch of chicken is done, check the temperature of the oil again.If you try to cook too many pieces of chicken at once, you’ll end up dropping the temperature of the oil too fast and the chicken will come out greasy and heavy. Fry the chicken in batches, making sure there is room for the chicken to float around. If it browns in about 45 seconds, it’s at the right temperature. If you don’t have a thermometer, drop a 1-inch cube of bread in the oil. Any lower and the chicken will absorb oil and taste greasy and heavy. Any hotter and the chicken will burn on the outside before it cooks all the way to the inside. You want your oil to be at a steady 350☏. Use an instant read thermometer or deep frying/candy thermometer.If you drop the chicken from a distance, the oil will splatter up and potentially hit and burn you! This way the chicken will slide into the oil effortlessly.

Use tongs and hold onto the chicken until half of it is immersed in the hot oil, then let go. Never drop the chicken into the hot oil from a distance. When deep frying, slide the chicken into the hot oil.The rest time for the coating also helps the crust adhere to the chicken. Let the chicken sit for a little bit after you coat it.Just make sure to use a pan that is at least 3 inches tall because hot oil might slosh or bubble over lower sided pans. You can use any large heavy skillet or Dutch oven you have on hand. The cast iron will retain heat as you fry multiple batches of chicken. I prefer to use a heavy cast iron skillet.

Chicken sandwich recipe