Crispy Chicken Sandwich Recipe

If using the quick brine, dissolve 1 tablespoon kosher salt and 1/2 tablespoon sugar in 1 cup cold water. Submerge trimmed chicken breasts (halve or butterflied to roughly 1/2–3/4 inch thick) in brine for 15–20 minutes in the refrigerator. Remove and pat dry thoroughly with paper towels. If not brining, proceed to marinating in buttermilk.

Prepare the chicken: If breasts are thick, halve horizontally or butterfly and gently pound to an even 1/2–3/4 inch thickness. Place chicken in a shallow dish or zip-top bag. Whisk together 1 cup buttermilk, 1 large egg and 1 teaspoon hot sauce (if using). Pour over chicken, ensuring pieces are coated. Cover and refrigerate for at least 1 hour, up to overnight. This tenderizes and flavors the meat.

While chicken marinates, combine dry coating in a wide shallow bowl or rimmed baking sheet: 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp cayenne. Mix thoroughly so spices are evenly distributed.

Set up a dredging station: one bowl with the buttermilk/egg marinade (or reserved portion), and the wide bowl with the seasoned flour. Remove chicken from marinade allowing excess to drip off. Dredge each piece first in the flour mixture, pressing firmly so the coating adheres. For extra-crispy double-coat: after initial dredge, return to the wet mixture briefly (shake off excess) then dredge again in the flour. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Pour neutral frying oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (about 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle immediately but not smoke.

Carefully add coated chicken pieces to the oil in a single layer without overcrowding (fry in batches if needed). Maintain oil temperature around 325–350°F. Fry 3–5 minutes per side (depending on thickness), turning once, until golden brown and internal temperature reaches 165°F (74°C). Total frying time typically 6–10 minutes per piece. Remove to a wire rack set over a sheet pan to drain and keep crisp. Sprinkle a light pinch of salt on the hot chicken if desired.

Prepare toppings: slice tomato into 1/4-inch rounds, thinly slice red onion, separate and wash lettuce leaves, and slice pickles if not pre-sliced. Lightly toast the potato rolls: heat a skillet over medium, spread 1/2 tablespoon butter on each roll cut-side and toast 1–2 minutes until golden. Alternatively, toast under a broiler briefly.

Spread mayonnaise (about 1–2 tablespoons) on the bottom bun. Place a lettuce leaf on mayo (this creates a moisture barrier), then the hot fried chicken. Top chicken with 1–2 slices of tomato, a few rings of red onion, and several pickle slices. Spread a little mayo on the top bun and close sandwich. Repeat for remaining sandwiches.

Serve immediately while chicken is hot and crispy. Optionally serve with extra pickles, ketchup, or your favorite sauce on the side.