Name: Crispy Chicken Sandwich | Buttermilk Fried Chicken Sandwich Recipe
Ingredients: 2 lbs boneless, skinless chicken breasts; salt to taste; 1 tbsp garlic powder; 1 tbsp smoked paprika; 1 tsp ground black pepper; 1 cup buttermilk; salt to taste; 1 tbsp garlic powder; 1 tbsp smoked paprika; 1 tsp ground black pepper; 1 cup all purpose flour; 1/3 cup cornstarch; 1 1/2 cups slightly crushed cornflakes; 1 cup panko breadcrumbs; 1 cup mayonnaise; 1/3 cup buttermilk; 1 tbsp buffalo sauce or hot sauce of your choice; tbsp pickle juice; salt to taste; 1 tbsp garlic powder; 1 tbsp smoked paprika powder; 1/2 tsp onion powder; 1/2 tsp black pepper powder; 1 tsp honey

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Crispy Chicken Sandwich | Buttermilk Fried Chicken Sandwich Recipe

850kcal

This Crispy Chicken Sandwich is made with seasoned chicken breast coated in buttermilk, crunchy cornflakes, and panko breadcrumbs, then fried until golden and crispy. Served on a buttery toasted brioche bun with pickles and a creamy homemade buffalo sauce, it’s the ultimate restaurant-style fried chicken sandwich made at home.

Course Main Course

Cuisine American

Ingredients

Method

1. Prepare and Season the Chicken

Cut the chicken breasts in half to create sandwich-sized pieces. Pound each piece to an even thickness so the chicken cooks evenly.
Season the chicken with salt, smoked paprika, garlic powder, and black pepper. Toss until every piece is evenly coated, then allow the seasoned chicken to rest for 10–15 minutes.

2. Prepare the Three Coatings

In the first shallow bowl, combine the all-purpose flour and cornstarch.
In a second bowl, prepare the wet batter by whisking together the buttermilk, salt, smoked paprika, black pepper, and garlic powder.
In a third bowl, combine the slightly crushed cornflakes and panko breadcrumbs. This combination creates the extra-crunchy coating for your Crispy Chicken Sandwich.

3. Coat the Chicken

Working with one piece at a time, completely coat the seasoned chicken in the flour and cornstarch mixture, shaking off any excess.
Next, dip the chicken into the seasoned buttermilk mixture until completely covered.
Finally, transfer it to the cornflake and panko mixture. Press the crispy coating firmly onto all sides of the chicken so it adheres well during frying.
Repeat with the remaining chicken.

4. Fry the Chicken

Heat the frying oil to 350°F (175°C).
Carefully lower the coated chicken pieces into the hot oil, working in batches to avoid overcrowding.
Fry until the exterior is deeply golden and crispy and the chicken reaches a safe internal temperature of 165°F (74°C). Depending on the thickness of your chicken, this should take approximately 5–7 minutes per side.
Transfer the fried chicken to a wire rack to drain and maintain its crispy coating.

5. Make the Creamy Buffalo Sauce

In a bowl, combine the mayonnaise, buttermilk, buffalo or hot sauce, pickle juice, garlic powder, onion powder, smoked paprika, black pepper, honey, and salt.
Whisk until completely smooth and creamy. Taste and adjust the hot sauce or seasoning as desired.

6. Toast the Brioche Buns

Lightly spread butter over the cut sides of each brioche bun.
Place them cut-side down in a skillet over medium heat and toast until lightly golden.

7. Assemble the Crispy Chicken Sandwiches

Spread a generous layer of the creamy buffalo sauce over the bottom brioche bun. Add a piece of crispy fried chicken followed by sliced pickles.
Add more sauce to the top bun if desired, close the sandwich, and serve immediately while the chicken is hot and crispy.
Enjoy!!

Nutrition

Calories850kcalCarbohydrates63gProtein50gFat45gFiber3gSugar9gIron4mg

Notes

• Pounding the chicken to an even thickness is important for a Crispy Chicken Sandwich because it allows the chicken to cook evenly without the coating becoming too dark before the center is done.

• Allow the seasoned chicken to rest for 10–15 minutes before breading so the seasonings have time to flavor the meat.

• The combination of cornstarch, cornflakes, and panko breadcrumbs creates an extra-crispy fried chicken coating with plenty of crunch.

• Slightly crush the cornflakes rather than processing them into fine crumbs. Leaving some texture creates a crunchier exterior.

• Press the cornflake and panko mixture firmly onto the chicken to help the coating adhere during frying.

• Keep the frying oil around 350°F and avoid overcrowding the pan. If the temperature drops too much, the breading can absorb excess oil instead of becoming crisp.

• Always cook chicken to a minimum internal temperature of 165°F (74°C).

• Toasting the brioche buns with butter adds flavor while also helping prevent the sauce from immediately soaking into the bread.

• The homemade buffalo sauce can be adjusted to taste. Add more buffalo sauce or hot sauce for additional heat, or a little extra honey for a sweeter flavor.

• Assemble these buttermilk fried chicken sandwiches immediately before serving for the crispiest texture.