Crispy Chicken Sandwich Recipe

Prep and brine

If chicken breasts are large, butterfly or pound to an even thickness about 1/2 inch. Place chicken in a shallow dish and pour buttermilk mixed with hot sauce over it. Cover and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor.

Make dredge and egg wash

In a shallow bowl or wide dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In a separate bowl, beat the eggs.

Dredge chicken

Remove each chicken piece from buttermilk, letting excess drip off. First coat in the seasoned flour mixture, then dip in beaten eggs, then press again into the flour mixture to create a thick, even coating. Set on a rack while you heat oil.

Fry

Pour vegetable oil into a heavy skillet (cast-iron preferred) to a depth of about 1/4 inch and heat over medium-high until oil registers 350°F (175°C) or a small pinch of flour sizzles immediately. Add chicken, searing 3–4 minutes per side until golden brown and crispy and internal temperature reaches 165°F (74°C). Work in batches if needed. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if desired.

Combine mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Taste and adjust seasoning. Chill in refrigerator until assembly to let flavors meld.

Prep and roast

Slice bell pepper into thin strips and slice onion into 1/4-inch strips. Toss peppers and onions with olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast at 425°F (220°C) for 12–15 minutes, stirring once, until edges are caramelized and softened. Alternatively, sauté in a skillet over medium-high heat for 8–10 minutes until softened and lightly charred.

Lightly butter the cut surfaces of the potato buns and toast them in a hot skillet or on a griddle until golden, about 1–2 minutes per side.

Spread a generous layer (about 1–2 tbs) of garlic mayo on both the top and bottom buns. On the bottom bun, place a lettuce leaf, then one crispy chicken piece. Top the chicken with a few roasted pepper and onion strips, then 2 slices of tomato. Cap with the top bun and press gently.

Serve immediately while the chicken is hot and crispy. Cut in half if desired.