Pin it
This crunchy chicken sandwich gives you way better snap, moisture, and flavor than any fast food place around. The trick is adding some of the wet marinade into the dry coating mix, which makes those tasty crunchy bits that fry up into that super crisp outer layer everybody wants. I came up with this after chatting with a kid named Henry during a book event in Mudgee who told me exactly what makes chicken sandwiches amazing.
I whipped these up last weekend when my sister brought her family over. Her kids usually just nibble at food but they wolfed these down completely and begged to have them again the next day. Even my super fussy brother-in-law grabbed another one, which never happens when I try new recipes.
Essential Sandwich Elements
- Chicken Breast: Soaked in buttermilk and salt to stay juicy. Can't find buttermilk? Just mix some yogurt with milk to get the same meat-tenderizing effect.
- Cornstarch and Flour Mix: The cornstarch brings extra crunch, while regular flour gives you that nice golden color.
- Custom Spice Blend: Made from traditional flavor combos, with adjustable heat levels from the cayenne.
- Fluffy Brioche Buns: A bit sweet and super soft, they squish down perfectly when you take a bite.
- Lettuce and Pickles: Dill pickles cut the richness, and fresh lettuce adds a nice crunch.
- Garlicky Mayo: A basic but knockout spread that makes everything taste better.
Preparation Steps
- Getting Chicken Ready:
- Beat chicken breasts until they're about 1 cm thick. Cut them to match your buns for the best meat-to-bread balance.
- Soaking Step:
- Mix buttermilk, salt, and egg together. Drop in chicken, cover it up, and stick it in the fridge for at least three hours, but overnight works better.
- Making The Coating:
- Stir flour, cornstarch, and seasonings in a bowl. Then mix in two tablespoons of the wet marinade to create tiny crunchy clusters in the flour.
- Cooking Method:
- Get oil hot to 180°C. Cover chicken with the flour mix and fry without moving it for 90 seconds before turning. Total cook time is about 4 minutes until it's nice and golden.
- Putting It All Together:
- Brown your brioche buns lightly. Spread garlic mayo on both pieces, add lettuce, put your crunchy chicken on top, stack on pickles, and close it up with the top bun.
Pin it
My grandpa always told me to use cast iron pans when frying chicken, saying they kept heat better than anything else. After trying lots of different pans over time, I've realized he wasn't kidding. The steady temperature gives you that perfect crust while cooking the inside just right without burning.
Ways To Serve
Put these sandwiches on wooden boards next to homemade fries sprinkled with the same spice mix. Set out different toppings so everyone can customize their own. They go great with some smooth coleslaw and fresh corn on the cob for a full comfort food meal.
Switch It Up
- Extra Hot Option: Put twice as much cayenne in and mix some hot sauce into your mayo.
- Lighter Version: Use an air fryer for the chicken instead of deep frying it.
- Mini Sandwiches: Cut chicken into smaller pieces and use tiny buns to make bite-sized treats for parties.
Using What's Left
- Keeping It Fresh:
- Put any extra chicken in a sealed container in your fridge for up to three days.
- Warming It Up:
- Put it in the oven at 180°C for around 10 minutes to get it crunchy again.
- New Meals:
- Cut up leftover chicken and toss it in salads or wrap it up for a totally different lunch.
Pin it
I've spent almost five years playing around with this chicken sandwich recipe. When I finally tried adding some marinade into the flour mix, it totally changed the game. This small trick is what separates an okay homemade sandwich from one that's as good as any restaurant. Stick to these steps exactly, and you'll make something so good your family will keep asking for it again and again.
Frequently Asked Questions
- → How do I make the chicken super crunchy?
- Add a bit of buttermilk marinade into your flour mix. Those lumps form crispy bits that make the crust extra crunchy while frying.
- → Can I swap chicken breasts for thighs?
- Definitely! Use 2 chicken breasts or 4 thigh fillets. Thighs are juicier, but both work great in this dish.
- → What can I use if I’m out of buttermilk?
- Mix 1/2 cup yogurt with 1/4 cup milk, or stir 1 1/2 tsp of vinegar into 3/4 cup milk and let it sit until it slightly thickens.
- → How do I check the oil’s frying temperature?
- A thermometer is best for perfect 180°C/350°F accuracy. Without one, toss in a bit of bread—if it crisps up in about 15 seconds, you’re ready to go!
- → Can I prep the chicken hours ahead?
- Yes, marinate it for up to 24 hours. More time means more flavor and tenderness, though 3 hours is plenty.
- → Why shouldn’t I move the chicken while it starts frying?
- For the first 90 seconds, let it fry undisturbed to keep the crispy outer layer from falling apart.