Crispy Chicken Sandwich Recipe

Pound and marinate

If using chicken breasts, place each between plastic wrap and gently pound to an even 1/2–3/4" thickness. Place chicken in a shallow dish or resealable bag. Stir the buttermilk with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon hot sauce (if using). Pour over chicken so pieces are coated. Cover and refrigerate at least 1 hour, ideally 4 hours or overnight.

Prepare dredge

In a wide shallow bowl or rimmed baking sheet, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 1/2 teaspoons kosher salt (use remaining salt), 3/4 teaspoon black pepper (use remaining pepper), 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/4 teaspoon cayenne (if using). Mix thoroughly so spices are evenly distributed.

Heat oil

Pour about 2–3 inches of oil into a heavy skillet or Dutch oven (approximately 3 cups for a 10" pan). Attach a thermometer and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately and bubble steadily.

Dredge and fry

Work with one piece at a time. Remove a piece of chicken from the buttermilk, letting excess drip off, then press it firmly into the flour mixture so it’s thoroughly coated — press to adhere. Shake off excess and set on a wire rack for 5 minutes (this helps crust set). Repeat for remaining pieces. Fry chicken in batches without crowding, 3–5 minutes per side depending on thickness, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F; lower heat slightly if browning too quickly. Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a baking sheet and season lightly with a pinch of salt while hot.

Keep warm

To keep finished pieces warm and crisp if making multiple batches, place in a 200°F (95°C) oven on the wire rack while you finish frying remaining pieces.

Prepare buns and sauce

In a small bowl mix the mayonnaise and Dijon mustard. Split the buns and spread butter thinly on the cut sides.

Toast buns

Heat a skillet over medium heat. Toast buttered cut sides of buns in the skillet until golden and lightly crisp, about 1–2 minutes. Alternatively, use a griddle or oven broiler—watch carefully to avoid burning.

Assemble sandwiches

Spread half of the mayo-Dijon sauce on the bottom bun. Place a lettuce leaf, then a hot fried chicken piece. Top chicken with 3 dill pickle slices (or more to taste) and a tomato slice if using. Spread remaining sauce on the top bun and close the sandwich. Press gently to compress and serve immediately while chicken is hot and crust is crisp.

Serving suggestion

Serve 1 sandwich per person with fries, coleslaw or a simple green salad. If making ahead, keep fried chicken uncovered on a rack in a low oven and toast buns just before serving to maintain crispness.