Crispy Chicken Sandwich Recipe
Recipe information
Make Crispy Chicken Sandwich in just 1h 10m. spicy ranch, lettuce, pickle
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Ingredients
Chicken and Breading
Spicy Ranch
Assembly
Chicken and Breading
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
Spicy Ranch
7. 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.
Assembly
8. 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.
9. 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.
10. 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.
11. Serve
Serve immediately while chicken is hot and crispy. Optionally serve with extra spicy ranch for dipping and a side of fries or coleslaw.
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