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Crispy Chicken Sandwich

Crispy Chicken Sandwich

This Crispy Chicken Sandwich is golden, crunchy, and juicy with every bite. Made with brined chicken thighs, buttermilk coating, and a buttery toasted bun—it’s a simple recipe that feels restaurant-worthy and perfect for weeknight dinners or weekend cravings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Pan Frying
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs
  • ½ cup dill pickle brine
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1 tsp fine sea salt
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper
  • Safflower or canola oil for frying
  • 4 brioche or potato rolls
  • 4 tbsp salted butter for toasting
  • ½ cup Kewpie or regular mayonnaise
  • 1 cup dill pickle slices
  • 1 cup shredded romaine lettuce

Method
 

  1. Brine: Place chicken in a shallow dish or zip bag and cover with pickle brine. Chill for at least 1 hour (or up to 8 hours).
  2. Prepare Coating: In one bowl, pour buttermilk. In another, mix flour, cornstarch, and all spices.
  3. Heat Oil: Pour oil into a skillet or Dutch oven about 2 inches deep. Heat to 350°F (175°C).
  4. Coat Chicken: Dip chicken into buttermilk, then dredge in flour mix. Repeat once for an extra crispy crust.
  5. Fry: Cook 6–8 minutes per side at 325°F, until golden brown and internal temp reaches 165°F. Drain on a wire rack.
  6. Toast Buns: Spread butter on buns and toast in a skillet until golden.
  7. Assemble: Spread mayo on buns, add lettuce, pickles, and chicken. Top and serve warm.

Notes

  • Use chicken thighs for juicier results—they hold up better than breasts.
  • Brining is key for flavor and tenderness.
  • Reheat leftovers in the oven (not microwave) to keep the crust crisp.
  • Try variations like buffalo-style or hot honey glaze for extra flavor.

Nutritional Facts (Per Sandwich)

Calories: 680 kcal
Protein: 46g
Fat: 38g
Carbs: 34g
Fiber: 2g
Sugar: 2g
Sodium: 970mg