Crispy Chicken Sandwich Recipe

Prepare Chicken

If using breasts, slice each horizontally to make two thinner cutlets (or pound gently to 3/4" thickness). Pat chicken dry with paper towels. Place chicken in a bowl or zip-top bag.

Marinate

Pour buttermilk and 1 tbs hot sauce over chicken, cover, and refrigerate 1 to 4 hours (minimum 1 hour). This tenderizes and flavors the chicken.

Make Breading Stations

In a shallow dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper. In a second shallow bowl whisk eggs with 2 tbs milk. Remove chicken from fridge and let excess buttermilk drip off before dredging.

Bread the Chicken

One piece at a time: dredge chicken in flour mixture, then dip in egg wash, then press again into flour mixture ensuring a thick, even coating. Set on a wire rack for 10 minutes to help coating adhere.

Fry the Chicken

Pour about 1/2"–1" vegetable oil into a large skillet (or heat a heavy pot) and heat to 350°F (175°C). Fry breaded chicken 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan and keep warm in a low oven (200°F/95°C).

Alternative Oven Method

If you prefer baked: spray breaded chicken with oil, place on a parchment-lined sheet pan, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until internal temp 165°F and crust is crisp.

Make the sauce by whisking together mayonnaise, Sriracha, lemon juice and optional honey until smooth. Taste and adjust heat/sweetness; set aside in refrigerator until assembly.

Slice tomato into 1/4" rounds; season lightly with 1/4 tsp salt and 1/4 tsp black pepper; set aside.

Butter the cut sides of challah buns. In a skillet over medium heat, toast buns butter-side down until golden, about 1–2 minutes. Keep warm.

While buns toast, place a slice of pepper jack onto each hot fried chicken piece so it melts slightly. If needed, pop chicken under a broiler for 30–45 seconds to finish melting.

Spread a generous tablespoon of Sriracha-mayo on both top and bottom bun halves.

On bottom bun: place two bibb lettuce leaves (for a barrier to keep bun from getting soggy), then the pepper-jack-topped chicken, two strips of cooked bacon, 3–4 pickle slices, and 2 tomato slices. Top with remaining bibb lettuce if desired.

Close sandwich with top bun. Press gently, cut in half if desired, and serve immediately with fries or house-fried chips.

Prepare Potatoes

Wash potatoes. For fries: cut into 1/2" sticks. For chips: thinly slice on a mandoline to about 1/16". Pat pieces very dry with towels.

Fry

Heat vegetable oil in a deep pot to 325°F (160°C). For fries: blanch in batches 3–4 minutes until pale and slightly tender; remove and drain. Raise oil to 375°F (190°C) and fry again until golden and crisp, 2–3 minutes. For chips: fry at 350°F (175°C) in batches until golden and crisp, about 2–3 minutes. Drain on paper towels.

Season

Immediately sprinkle hot fries or chips with 1 tsp salt (adjust to taste) and toss. Serve alongside the sandwich.