Crispy Chicken Sandwich Recipe

Pound and halve

If chicken breasts are thick, butterfly each breast or cut in half horizontally to make 2 thinner cutlets (you should have 2 pieces total if using two breasts cut into sandwich-sized cutlets). For even cooking, gently pound each piece to about 1/2 inch thickness using a meat mallet between plastic wrap.

In a nonreactive bowl combine buttermilk, hot sauce, 1 tsp salt and 1 tsp black pepper. Add the chicken pieces, turning to coat. Cover and refrigerate for at least 1 hour and up to 8 hours. This brine/tenderizes and adds flavor.

In a shallow dish or pie plate whisk together the 1.5 cups flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, dried oregano, 1 tsp salt and 1 tsp black pepper until evenly combined. This is the dry dredge.

In a separate small bowl combine 2 tablespoons flour and 2 tablespoons cold water to make a thin slurry. Whisk until smooth. Set near your dredging station. This slurry helps the dry mix adhere and create a thicker crust.

Set up a dredging station: the bowl of buttermilk chicken, the slurry, and the dry flour mixture. Have a wire rack or plate ready for resting breaded chicken.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 to 1 inch (roughly 3–4 cups depending on pot size). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading: it should sizzle and brown within ~30 seconds.

Remove a piece of chicken from the buttermilk, letting excess drip off. Dip quickly into the flour-water slurry, then press firmly into the dry flour mixture, coating both sides and edges. Shake off excess and place on a wire rack to rest for 5 minutes. Repeat with remaining pieces. Resting helps the coating adhere and prevents falling off in the oil.

When oil is at 350°F, carefully place one or two pieces (do not crowd) into the hot oil. Fry for about 4–5 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and the crust is deep golden and crisp. Adjust heat as needed to maintain 325–350°F. Cooking time will vary with thickness.

Use tongs to remove chicken to a paper towel-lined plate or wire rack. Immediately sprinkle with 1/2 tsp finishing salt while hot. Let rest 3–4 minutes before assembling. Repeat with remaining pieces.

Split buns and lightly butter cut sides. Toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side. Watch closely to avoid burning.

Spread about 2 tablespoons mayonnaise on the bottom bun (adjust to taste). If using hot honey or extra hot sauce, brush a small amount on the top bun or drizzle over the chicken.

Place a lettuce leaf on the mayo, then the hot crispy chicken. Top chicken with 3–4 pickle slices and a tomato slice if using. Finish with the top bun and serve immediately.