Crispy Chicken Sandwich Recipe
This Crispy Chicken Sandwich features juicy chicken thighs marinated in buttermilk and coated with a flavorful seasoned flour blend, then fried to golden perfection. Topped with a tangy, spicy mayonnaise sauce, fresh lettuce, and pickles, all nestled inside toasted hamburger buns, this sandwich delivers the perfect combination of crunch, spice, and savory goodness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Chicken Marinade
- 2 cups Buttermilk
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 6 Chicken thighs
For the Breading
- 2 cups Flour
- 2 teaspoons Salt
- 2 teaspoons Smoked paprika
- 1–2 teaspoons Garlic powder
- 1 teaspoon Baking powder
- 1 teaspoon Onion powder
- Black pepper (to taste)
For the Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Hot sauce or sriracha (optional)
- Salt (to taste)
- 1/2 teaspoon Smoked paprika
- 1 teaspoon Lemon juice
For Assembly
- Pickles
- Lettuce
- Hamburger buns
Instructions
- Marinate the Chicken: In a large bowl, whisk together buttermilk, salt, and garlic powder until well combined. Add the chicken thighs, ensuring they are fully submerged in the mixture. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to tenderize and infuse the chicken with flavor.
- Bread the Chicken: In a separate large shallow bowl, mix together the flour, salt, smoked paprika, garlic powder, onion powder, baking powder, and black pepper. Remove each chicken thigh from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken to create a crispy crust. Shake off any excess flour and set aside on a plate.
- Fry the Chicken: Heat oil in a deep pot or deep fryer to 350–375°F (175–190°C). Carefully add 2 to 3 pieces of chicken at a time to avoid overcrowding. Fry for 6–7 minutes, or until the coating is golden brown and the chicken’s internal temperature reaches 165°F (75°C). Remove the chicken and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest for 10 minutes to retain its juiciness.
- Make the Sauce: In a small bowl, whisk together mayonnaise, hot sauce or sriracha, salt, smoked paprika, and lemon juice until the sauce is smooth and well blended. Adjust salt and spiciness according to your taste preferences.
- Assemble the Sandwich: Toast the hamburger buns until lightly golden. Spread the prepared spicy mayo sauce evenly on both halves of each bun. Layer the bottom bun with pickles, fresh lettuce, and a piece of the crispy fried chicken. Top with the other half of the bun.
- Serve Immediately: Serve the sandwiches hot to enjoy the best crunch and juiciness. Pair with your favorite sides or enjoy on their own.
Notes
- For best flavor and tenderness, marinate the chicken overnight if time permits.
- Buttermilk can be substituted with milk mixed with 1 tablespoon lemon juice or vinegar to create a similar effect.
- Use a thermometer when frying chicken to ensure it reaches the safe internal temperature of 165°F (75°C).
- Resting fried chicken after frying helps maintain juiciness and prevents sogginess.
- Adjust the amount of hot sauce in the mayo to control the spiciness level.
Keywords: crispy chicken sandwich, fried chicken sandwich, buttermilk fried chicken, spicy mayo chicken sandwich, easy chicken sandwich
Find it online: https://flavorsbymaya.com/crispy-chicken-sandwich-recipe/
