Crispy Chicken Sandwich stacked with crispy golden chicken, the best sauce, and all the fixings on a buttery toasted bun.
Author’s Notes
Beating Chick-Fil-A (Finally!)
My oldest is hands down my toughest food critic. His all-time favorite? A crispy chicken sandwich and frozen lemonade from Chick-Fil-A (lol). Every meal I make gets compared to that sandwich.
This Asian Chicken Bowl actually got second place behind the Chick-Fil-A sandwich, which I’ll take! But I was determined to beat it! So I tried making my own version of his favorite sandwich at home.
And guess what? He said it was just as good—maybe even better. Finally, a win for mom! Haha!
Why This Crispy Chicken Sandwich Is The Best!
- Buttermilk brine gives the chicken flavor and tenderness.
- Cornstarch in the breading makes it extra crispy.
- Adding some of the brine to the breading gives the chicken a thick, craggy coating that is unbeatable!
- The right oil temp keeps things crispy, not greasy.
- Buttered brioche buns make everything taste fancier (and yummier!)
Tips for Crispy Chicken Sandwich Success
- Flatten the chicken to 1/2-inch thick for even frying.
- Insert a thermometer into the oil (if you’ve got one) and keep the oil at 350°F.
- Don’t overcrowd the oil: cook just one or two pieces at a time.
- Press chicken into the breading to help it stick.
Build Your Dream Crispy Chicken Sandwich
Here’s how I build ours:
- Lightly buttered and toasted brioche buns with a generous smear of sauce
- Extra crispy chicken
- Melty cheddar cheese (I like mine without, but the kids love cheese!)
- Thinly sliced tomato
- Crisp lettuce
- Pickles (the more the better for me!)
Make it your own! Add slaw, hot sauce, honey, or swap cheddar for pepper jack. Try jalapeños, avocado, bacon, or even a fried egg.
Quick Tip
Want a spicy crispy chicken sandwich? Add some cayenne to the breading or finish it with a drizzle of hot honey.
More Sandwiches To Love:
Crispy Chicken Sandwich
Equipment
Ingredients
- 1 pound chicken breast (2 small breasts)
- 3/4 cup buttermilk
- 1 large egg
- 2 teaspoons salt
- 3/4 cup flour
- 4 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon mustard powder optional
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 1/8 up to 1/4 teaspoon cayenne pepper optional, for a spicy chicken sandwich
- 4 cups vegetable oil
- 4 brioche buns plus softened butter
- 4 lettuce leaves
- 1 large tomato thinly sliced
- 4 slices sharp cheddar cheese thinly sliced
- Pickles optional
- 1 batch Chick-Fil-A sauce or use store-bought
Instructions
- Place chicken breasts between two long sheets of plastic wrap. Pound to even 1/2-inch thickness. Slice down to slightly larger than your bun size (use any extra chicken pieces as nuggets).
- In a large bowl, whisk together buttermilk, egg, and salt. Remove 2 tablespoons of the mixture and set aside. Add chicken to the bowl and coat well. Cover and marinate in the fridge for at least 1 hour up to 24 hours.
- In a separate bowl, whisk together the flour, cornstarch, and all listed seasonings. Add the reserved 2 tablespoons of marinade to the breading and mix with your fingers to create small clumps for extra crispiness.
- Add oil to a large, heavy pot over medium-high heat. Clip on a thermometer, if available, and heat to 350°F. Keep the oil temperature as consistent here as possible!
- Use tongs to lift the chicken from the marinade and let the excess drip off. Press into the breading on both sides, coating well. Shake off the extra. Carefully lower into the hot oil and fry for 2 minutes without touching. Flip and fry for 2 more minutes. Remove to a wire cooling rack. Immediately top with cheese if using. Repeat with remaining chicken, frying no more than 2 pieces at a time.
- Lightly butter the buns and toast in a dry skillet until golden. Spread Chick-Fil-A sauce generously on both sides of the bun. Add lettuce, tomato, and fried chicken. Top with pickles if desired. Place the top bun on and serve right away.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
- Store chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer which helps, but it won’t be as crispy as fresh.
- Keep sauce in a separate container for up to 3 days.
- Assemble crispy chicken sandwiches just before serving to avoid soggy buns.
Recipe FAQs
Yes! Boneless, skinless chicken thighs work great and stay extra juicy.
You can, but it won’t be quite as crispy. Lightly spray both sides with cooking oil. Preheat Air Fryer to 370°F. Grease the basket and add two breaded chicken breasts. Cook for 11–13 minutes, gently flipping halfway.
Preheat to 450°F. Place coated chicken on a wire rack over a baking sheet. Spray both sides with oil. Bake for 12 minutes, flip, then bake 15 more minutes or until cooked through.
Not by default. Add cayenne to the breading or hot sauce on top if you want more heat.
Use a neutral, high smoke point oil like vegetable, canola, or peanut oil. Chick-Fil-A uses peanut oil. Not looking to fry? Give this Chick-Fil-A chicken salad a try!
I have never attempted to make fried chicken! I don’t order it when we eat out. My husband’s grandmother apparently was the Queen of Fried Chicken (50 years ago). So, I’m reading through this recipe, and I instantly want to try it!!! Thanks, Chelsea!
You need to try it! Can’t wait to hear what you think! Thanks Kris!