Classic Chicken Sandwich Recipe

Prepare chicken

If breasts are thick, butterfly each breast or pound to an even 1/2-inch thickness. Pat dry with paper towels.

Marinate (for fried or grilled)

Place chicken in a shallow dish or zip-top bag. Pour buttermilk and 1 tablespoon hot sauce (optional) over chicken so it's coated. Cover and refrigerate for at least 30 minutes, up to 4 hours. This tenderizes and flavors the chicken.

Make dredge

In a shallow bowl combine flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl whisk eggs and 2 tbsp milk until blended.

Frying method

Heat neutral oil in a heavy skillet or Dutch oven to 350°F (175°C) or until a small pinch of flour sizzles immediately. Remove chicken from buttermilk, letting excess drip off. Dredge each piece first through the egg wash, then coat thoroughly in the seasoned flour mixture, pressing to adhere. Fry chicken, in batches if needed, 4–5 minutes per side until golden-brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a baking sheet and rest 5 minutes.

Grilling method

Preheat a grill or grill pan to medium-high. Brush chicken lightly with 2 tsp olive oil and season with a pinch of the kosher salt and freshly ground black pepper. Grill 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and clear juices run. Let rest 3–5 minutes before assembling.

In a small saucepan over low heat, melt 2 tbsp butter. Stir in 1/4 cup hot sauce and 1 tsp honey if using. Simmer 1 minute until combined and warm. Remove from heat. Toss the cooked chicken pieces in the sauce until evenly coated if you want a buffalo sandwich.

Toast buns

Split buns and lightly butter cut sides with ~1 tsp butter. Toast on a hot skillet or under a broiler until golden, about 1–2 minutes. Watch carefully to avoid burning.

Prepare vegetables

Lightly season tomato slices with 1/4 tsp salt. Rinse and dry lettuce leaves.

Assemble sandwich

Spread 2 tsp mayonnaise on both top and bottom buns (or adjust to taste). Place 1 lettuce leaf on the bottom bun, then the cooked chicken (plain or buffalo-coated). Top with two tomato slices and two pickle slices. Close with the top bun.

Press gently, slice in half if desired, and serve immediately while chicken is hot and bun is toasted.

After assembling, taste and add additional kosher salt and freshly ground black pepper as needed.