Crispy Chicken Sandwich Recipe

Prepare chicken

Trim any fat from the chicken breasts. If breasts are thick, butterfly each or pound to an even 1/2-inch thickness between plastic wrap using a meat mallet. This yields 2 sandwich-sized cutlets.

Marinate

Place the flattened chicken in a shallow dish. Combine 1 cup buttermilk and 1 tablespoon hot sauce; pour over chicken to fully coat. Optionally add 2 tablespoons pickle juice for extra tang. Cover and refrigerate for at least 1 hour or up to 4 hours.

Make breading mix

In a wide shallow bowl or pie plate, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp smoked paprika, 1 tsp granulated garlic, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Set aside.

Dredge chicken

Remove chicken from buttermilk letting excess drip off. Working one piece at a time, press each cutlet firmly into the flour mixture to form a thick coating. For extra-crispy results, dip the floured cutlet briefly back into the reserved buttermilk and then press into the flour mixture again for a double-coat. Place on a rack while you heat the oil.

Heat oil

Pour 3–4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 3/4 inch. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small breadcrumb sizzles immediately but not burn.

Fry chicken

Carefully add breaded cutlets (do not overcrowd; fry in batches if needed). Fry 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature around 325–350°F; lower heat slightly if browning too fast. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while frying remaining pieces.

Make spicy ranch

While chicken marinates or fries, combine 1/2 cup mayonnaise, 2 tablespoons sour cream, 1/4 cup buttermilk, 1 teaspoon ranch seasoning, 1 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl. Whisk until smooth. Taste and adjust heat or acidity as desired. Chill until assembly.

Toast buns

Spread about 1 teaspoon softened butter on each bun cut side. Toast cut-sides in a skillet over medium heat, buttered side down, until golden and just crisp, about 1–2 minutes. Keep warm.

Prep lettuce and pickles

Pat lettuce leaves dry and season lightly with a pinch of salt (about 1/8 tsp divided). Have 4 pickle slices ready per sandwich.

Assemble sandwiches

Spread about 1.5 tablespoons of the spicy ranch on the bottom half of each toasted bun. Place 1 lettuce leaf (or two small leaves) on the sauce, then set a fried chicken cutlet on top. Add 4 pickle slices over the chicken, and spread another 1 tablespoon spicy ranch on the top bun. Close sandwich and press gently.

Serve

Serve immediately while chicken is hot and crispy. Optionally serve with extra spicy ranch for dipping and a side of fries or coleslaw.