Crispy Chicken Sandwich Recipe

Pound and brine

Trim chicken breasts of excess fat and, if thick, butterfly or gently pound to about 1/2-inch thickness. Place in a shallow bowl and pour buttermilk and hot sauce over them, turning to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Prepare dredging station

In a shallow bowl or wide plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper and cayenne. In a second bowl, beat the eggs. Remove chicken from buttermilk (reserve buttermilk). Pat each piece lightly dry with paper towels.

Coat the chicken

Dredge each piece first in the seasoned flour mixture, pressing firmly so the flour adheres. Dip into the beaten eggs, letting excess drip off, then dredge a second time in the flour mixture for a thicker, crispier crust. Place on a wire rack and let rest 10 minutes; this helps coating set.

Heat oil and fry

In a heavy skillet or Dutch oven, pour oil to a depth of about 1 to 1.5 inches (approx. 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a piece of coated flour sizzles vigorously. Fry chicken in batches without crowding: 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Peel (optional) and cut sweet potatoes into 1/3–1/2-inch fries. Place cut fries in a bowl of cold water and soak 15 minutes to remove excess starch, then drain and pat completely dry with towels.

In a large bowl, toss the dried fries with cornstarch, olive oil, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet with space between pieces.

Bake for 20–25 minutes, flipping once halfway, until edges are crisp and centers tender. For extra crispness, broil 1–2 minutes at the end, watching closely. Remove from oven and season to taste; keep warm.

Toast buns: Heat a skillet over medium heat. Spread butter on cut sides of buns and toast, buttered-side down, until golden, about 1–2 minutes.

Spread about 2 teaspoons mayonnaise on the top and bottom of each toasted bun. Place a lettuce leaf on the bottom bun, then a piece of hot crispy chicken. Top the chicken with 3 pickle slices, then the top bun.

Serve the sandwich immediately with a portion of sweet potato fries and a drink with ice and lemon wedges as desired.