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Chicken sandwich recipes - Image 3

Ultimate Crispy Chicken Sandwich

This chef-approved recipe delivers a perfectly crispy, juicy chicken sandwich every time. The secret is a double-dredge in seasoned flour and a quick buttermilk brine for maximum flavor and crunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs about 6 oz each, pounded to 1/2-inch thickness
  • 1 cup buttermilk full-fat preferred for best flavor
  • 1 tbsp hot sauce like Frank's RedHot
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup all-purpose flour
  • 1/3 cup cornstarch this is the secret for extra crispiness
  • 2 tsp paprika smoked paprika adds a great depth
  • 1 tsp kosher salt plus more for seasoning
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp baking powder helps create a light, airy crust
  • 4 cups neutral oil for frying (peanut, canola, or vegetable)
  • 4 each brioche buns toasted
  • 1/2 cup mayonnaise
  • 2 tbsp dill pickle brine from the jar
  • 4 leaves butter lettuce
  • 8 slices dill pickles
  • 4 slices tomato optional

Equipment

  • Large heavy-bottomed pot or Dutch oven (for stable frying)
  • Deep-fry/candy thermometer (essential for correct oil temperature)
  • Wire cooling rack and baking sheet
  • Tongs or a spider skimmer
  • Meat mallet or rolling pin for pounding chicken
  • Shallow dishes for dredging

Method
 

  1. In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, and onion powder. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor. Trust me, this quick brine is non-negotiable for juicy chicken.
  2. While the chicken brines, prepare your dredging station. In a large shallow dish or pie plate, whisk together the flour, cornstarch, paprika, salt, pepper, and baking powder. The cornstarch and baking powder are your secret weapons for an ultra-crispy, light crust that won't get soggy.
  3. Remove one chicken thigh from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to ensure an even, clumpy coating. Dip it back into the buttermilk for just a second, then dredge in the flour mixture a second time. This double-dredge creates the craggy, crunchy texture you love. Place on a wire rack and repeat with remaining thighs.
  4. Heat 1 1/2 inches of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat to 350°F (175°C). Use a thermometer—this is crucial. Carefully add 2 chicken thighs, frying for 4-5 minutes per side until deeply golden brown and the internal temperature reaches 165°F. Believe me, crowding the pot will drop the oil temp and lead to greasy chicken. Fry in batches.
  5. Transfer the cooked chicken to a clean wire rack set over a baking sheet—never paper towels, which steam the crust and make it soggy. Lightly season with a pinch of salt while hot. Toast your brioche buns in the residual oven heat or a dry skillet. Mix the mayo and pickle brine for a quick, tangy sauce. Assemble your sandwiches with lettuce, pickles, tomato, and a generous slather of sauce. Step back and admire your masterpiece before taking that first, glorious bite.

Notes

Chef's Tips:
• For the crispiest results, let the breaded chicken rest on the rack for 5 minutes before frying. This helps the coating set.
• Avoid moving the chicken for the first 90 seconds of frying to let the crust form properly.
• Serve immediately for the ultimate texture experience. The components can be prepped ahead and assembled just before eating.
Food Safety:
• Always use a food thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
• Do not leave fried chicken at room temperature for more than 2 hours.