Description
The ultimate homemade Crispy Chicken Sandwich that marries flavor and texture for a delightful experience. Each bite offers incredible crunch, juicy chicken, and the ability to customize to your liking, making it perfect for any gathering or a special treat at home.
Ingredients
4 lbs Boneless, Skinless Chicken Thighs
2 cups Buttermilk
1 tablespoon Hot Sauce (optional)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Smoked Paprika
1 teaspoon Salt
½ teaspoon Black Pepper
2 cups All-Purpose Flour
½ cup Cornstarch
1 tablespoon Baking Powder
1 tablespoon Salt
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Smoked Paprika
1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper
4–6 cups Neutral Oil for Frying
4 Brioche Buns
Sliced Pickles
Your favorite Sandwich Sauce
Instructions
- Trim any excess fat from chicken thighs and marinate in a mixture of buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Refrigerate for at least 4 hours or overnight
- Set up your breading station with flour, cornstarch, baking powder, and spices mixed together in a shallow dish
- Bread the chicken using a double-dredging method: coat in the flour mixture, dip in buttermilk, and coat again in the flour mixture. Let rest for 15-20 minutes
- Heat oil in a deep pot until it reaches 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per side
- Assemble the sandwich by toasting the buns, spreading sauce on both halves, adding fried chicken, pickles, and the top bu
- Serve immediately and enjoy
Notes
For extra crunch, consider using half flour and half panko breadcrumbs in the breading.
Maintain the oil temperature to get the best results.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650-800 kcal
- Sugar: 5-10 g
- Sodium: 1000-1500 mg
- Fat: 40-55 g
- Saturated Fat: 8-12 g
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 40-55 g
- Fiber: 2-4 g
- Protein: 40-50 g
- Cholesterol: 120-180 mg