Crispy Chicken Sandwich Recipe

Pound and halve

If using large chicken breasts, slice each breast horizontally to create two even cutlets (you should have 2 pieces total if starting with 2 breasts, or 4 cutlets). Lightly pound between plastic wrap to an even thickness of about 1/2 inch.

Brine

In a shallow bowl or resealable bag, combine buttermilk, hot sauce, and 1 tsp kosher salt. Add the chicken pieces and turn to coat. Cover and refrigerate at least 1 hour, up to overnight. The buttermilk both flavors and tenderizes the chicken.

Prepare dry mix

In a shallow wide dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, ground black pepper, cayenne, 1 tsp kosher salt, and baking powder until evenly combined.

Prepare wet mix

In another shallow bowl, beat the 2 eggs with 1/2 cup whole milk until homogenous. This egg wash will help the coating adhere.

Dredge process

Working with one piece at a time, remove a chicken piece from the buttermilk, letting excess drip back into the bowl. First press the chicken into the seasoned flour mixture, coating it thoroughly; then dip it into the egg wash, letting excess drip; then press it back into the flour mixture for a second coating. For extra crispness, return the wet-coated piece to the egg wash and then a final light press into the flour (double-dredge). Place each coated piece on a rack while you finish the rest.

Heat oil

Pour about 1 cup neutral oil into a heavy skillet (cast iron preferred) to reach roughly 1/3 inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles immediately and browns in about 45 seconds.

Fry chicken

Carefully add coated chicken pieces to the hot oil without overcrowding (work in batches if needed). Fry 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F. Transfer cooked chicken to a wire rack set over a baking sheet and let rest 3–5 minutes; this keeps the crust crisp.

Toast buns

Butter the cut sides of the buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Build sandwich

Spread 1 tbsp mayonnaise on each bottom bun. Place a leaf of lettuce, then the fried chicken piece, then 3 pickle slices on top of the chicken. Spread remaining mayonnaise on the top bun and close the sandwich. Serve immediately.