Crispy Chicken Sandwich

skinless chicken breasts or thighs, sandwich buns or rolls, lettuce leaves, tomato slices, pickles, mayonnaise, Dijon mustard, buttermilk (or milk), all-purpose flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, and vegetable oil for frying.

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Prepare Chicken: Pound the chicken breasts or thighs to an even thickness, about 1/2 inch thick. This ensures they cook evenly and stay tender. Season the chicken with salt and pepper.

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Marinate Chicken (Optional): Marinate the chicken in buttermilk for at least 30 minutes, or up to overnight in the refrigerator. The buttermilk helps tenderize the chicken and adds flavor.

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Prepare Breading: In a shallow dish, combine all-purpose flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder. This creates a crispy and flavorful coating for the chicken.

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Coat Chicken: Dredge the chicken pieces in the seasoned flour mixture, shaking off any excess. This creates a coating that will become crispy when fried.

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Fry Chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the breaded chicken pieces to the hot oil and fry for about 6-8 minutes, or until golden brown and cooked through. Drain on paper towels to remove excess oil.

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Assemble Sandwiches: Spread mayonnaise and Dijon mustard on the sandwich buns. Layer lettuce leaves, tomato slices, and pickles on the bottom half of each bun. Place a piece of crispy fried chicken on top of the vegetables.

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