Description
This Crispy Chicken Sandwich recipe features juicy, tender chicken breasts double-dipped in a seasoned flour coating and perfectly fried to a golden brown. Served on soft hamburger buns and topped with fresh lettuce, juicy tomato slices, crisp pickles, sliced red onion, and tangy Dijon mustard, it’s a classic sandwich perfect for a satisfying meal at home.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (about 4-6 ounces each)
- 1 cup milk (or buttermilk)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- Vegetable oil (high smoke point for frying, about 1-2 inches depth)
Sandwich Assembly
- 4 hamburger buns
- 4 pieces leaf lettuce
- 8 slices tomato
- 16 pickle slices
- ½ red onion (sliced into rings)
- 8 tablespoons Dijon mustard
Instructions
- Soak the Chicken: Place the chicken breasts in a small shallow bowl and pour the milk (or buttermilk) over them. Set this aside to marinate briefly, allowing the chicken to stay moist and tender.
- Whisk the Eggs: In a separate small bowl, beat the two large eggs until fully scrambled to prepare for dipping the chicken.
- Mix the Flour and Seasonings: In a third bowl, combine the all-purpose flour with kosher salt, garlic salt, black pepper, chili powder, and garlic powder. Stir thoroughly to evenly distribute the seasonings.
- Coat the Chicken: Remove each chicken breast from the milk bath, then dredge it in the seasoned flour mixture. Next, dip it into the whisked eggs, and then coat it again in the flour mixture. Place each coated piece on a plate until all are prepared.
- Heat the Oil: Pour vegetable oil into an electric skillet or deep pan, filling it about 1-2 inches deep. Heat the oil to 375°F, checking readiness by dropping a pinch of flour mixture into the oil—it should sizzle immediately.
- Fry the Chicken: Carefully place two chicken breasts into the hot oil. Fry them for 5-7 minutes on each side or until the coating is golden brown and crispy. Use tongs to flip halfway through cooking.
- Check Temperature: Use an instant-read thermometer to ensure the internal temperature of the chicken reaches 165°F, confirming it is fully cooked and safe to eat.
- Assemble the Sandwiches: Spread Dijon mustard on the hamburger buns. Layer each bun with a piece of fried chicken, leaf lettuce, two tomato slices, four pickle slices, and some red onion rings to complete the classic crispy chicken sandwich.
Notes
- Buttermilk can be used instead of milk to add extra tenderness and flavor to the chicken.
- Maintain the oil temperature at 375°F for a crispy crust without overcooking the chicken inside.
- Use an instant-read thermometer to guarantee the chicken is fully cooked to 165°F.
- You can customize the sandwich with additional sauces like mayonnaise or spicy aioli if desired.
- Ensure the oil is at the correct temperature before frying to avoid greasy or soggy coating.
