Crispy Chicken Sandwich Recipe
Hand-battered chicken breast with mayo, lettuce, tomato, and Swiss cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Breading
Sandwich Components
Method
Chicken & Breading
- 1
Prep chicken
Trim any fat from the chicken breasts. If breasts are thick, butterfly each into two thinner cutlets or pound between plastic wrap to 1/2" thickness to ensure even cooking. Pat dry with paper towels.
- 2
Marinate
In a shallow bowl, whisk together buttermilk, egg, and hot sauce (if using). Submerge chicken in the mixture, cover, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and flavors the chicken.
- 3
Make breading mix
In a wide shallow dish, combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, 1.5 tsp salt, and 1/2 tsp black pepper. Stir until evenly distributed.
- 4
Dredge
Remove one piece of chicken from the buttermilk, let excess drip off, then coat thoroughly in the flour mixture pressing the flour onto the surface to form a thick crust. For extra crispiness, dip the floured piece back briefly into the buttermilk and then into the flour again for a double-coat. Place on a rack and repeat with remaining chicken.
- 5
Heat oil
Pour oil into a heavy skillet (cast iron recommended) to a depth of about 1/2"–3/4". Heat over medium-high until the oil reaches 350°F (175°C) or until a pinch of flour sizzles on contact.
- 6
Fry chicken
Carefully place breaded chicken into hot oil, fry 3–4 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pan; fry in batches if needed. Adjust heat to maintain oil temperature around 325–350°F.
- 7
Drain
Transfer cooked chicken to a wire rack set over a baking sheet and let rest 3–5 minutes to finish cooking and keep crust crisp.
Sandwich Assembly
- 8
Prepare buns and vegetables
While chicken rests, slice tomato into 1/4" rounds and season both sides lightly with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Spread 1/4 cup mayonnaise evenly between the two bottom buns (about 2 tbs per bun). Butter the cut sides of the buns lightly.
- 9
- 10
Melt cheese
If you prefer melted Swiss, place a slice of Swiss cheese on each hot chicken piece immediately after frying and cover loosely with foil or a lid for about 30–60 seconds until cheese softens. Alternatively, place chicken under a broiler for 30 seconds to melt.
- 11
Assemble sandwiches
Place a lettuce leaf on each mayo-smeared bottom bun, add the cooked chicken with Swiss cheese, top with 2–3 tomato slices, then the top bun.
- 12
Serve
Serve immediately while chicken is hot and crusty. Optionally serve with extra mayo, pickles, or fries on the side.