Crispy Chicken Sandwich Recipe

Prepare chicken

If breasts are thick, butterfly each breast or pound to 1/2-inch thickness. Trim any excess fat and pat pieces dry with paper towels.

Brine/marinate

In a shallow dish combine 2 cups buttermilk and 1 tablespoon hot sauce. Add chicken, cover and refrigerate at least 2 hours or up to overnight. This tenderizes and flavors the meat.

Make dry mix

In a large bowl whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp pepper, 2 tsp kosher salt and 1/2 tsp baking powder. This mixture gives a crunchy, airy crust.

Prepare egg wash

Crack 2 eggs into a shallow bowl and whisk until smooth. Reserve a small splash of the buttermilk marinade (about 2 tbs) and whisk into eggs for improved adhesion.

Dredge chicken

Working one piece at a time, remove chicken from buttermilk, letting excess drip back. Dip into egg wash, then press firmly into the flour mixture to coat both sides. For extra crunch, double-dredge: dip back into egg then into flour again. Place on a wire rack and let rest 10 minutes to set the crust.

Heat oil & fry

Pour neutral oil into a heavy skillet or deep fryer to reach 1/2–3/4-inch depth (or use 350°F/175°C in a fryer). Heat oil to 350°F (175°C). Fry chicken in batches, 3–5 minutes per side depending on thickness, until crust is deep golden brown and internal temperature reaches 165°F (74°C). Do not crowd pan. Transfer to a wire rack set over a sheet pan to drain and keep crisp.

While chicken fries, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/2 cup buttermilk until smooth. Stir in 2 tablespoons chopped chives, 1 tablespoon chopped parsley, 1/2 teaspoon dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning; refrigerate until ready to assemble. If mixture is too thin, chill 15–30 minutes to thicken slightly.

Toast buns

Spread 1/2 tablespoon butter on cut sides of each bun. Heat a skillet over medium heat and toast buns cut-side down until golden, about 1–2 minutes. Keep warm.

Slice tomato

Slice the large tomato into 8 thin slices (2 per sandwich). Lightly season tomato slices with a pinch of salt to enhance flavor.

Melt cheese on chicken

If the fried chicken cooled, reheat briefly in a 350°F (175°C) oven for 3–5 minutes. Place one farmhouse cheddar slice on each chicken piece and return to oven 30–60 seconds until cheese just melts.

Build sandwiches

Spread about 1–2 tablespoons of buttermilk ranch on the bottom half of each toasted bun. Place one cheddar-topped chicken piece on each bun bottom. Top each with 2 leaves of lettuce and 2 tomato slices. Spoon an additional 1 tablespoon ranch on the top bun (optional), close sandwiches and serve immediately.

Serve

Serve each crispy chicken sandwich hot with extra ranch on the side. Best enjoyed immediately to preserve crispiness.