Crispy Chicken Sandwich with Garlic Sauce
A recipe for a restaurant-quality crispy chicken sandwich featuring a highly crunchy coating and a simple, flavorful garlic sauce.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved horizontally
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
- 4 brioche buns
- 4 slices dill pickle
- 2 tablespoons butter, softened
- For Garlic Sauce:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Instructions
- Pound the chicken halves to an even 1/2-inch thickness.
- In a shallow dish, combine the buttermilk, 1 teaspoon salt, and 1/2 teaspoon pepper. Soak the chicken for at least 30 minutes, or up to 4 hours in the refrigerator.
- In a separate shallow dish, whisk together the flour, cornstarch, paprika, and garlic powder.
- Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing firmly to coat all sides. Repeat the process: dip the floured chicken back into the buttermilk briefly, then immediately dredge it again in the flour mixture, ensuring a thick, craggy coating. Place coated chicken on a wire rack.
- Prepare the garlic sauce: Mix the mayonnaise, minced garlic, lemon juice, and 1/4 teaspoon salt in a small bowl. Set aside.
- Heat about 1 inch of vegetable oil in a deep skillet to 350 degrees Fahrenheit (175 degrees Celsius).
- Carefully place the coated chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes per side, until golden brown and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Remove the chicken and place it on a clean wire rack set over a baking sheet to drain excess oil.
- Lightly toast the inside of the brioche buns with softened butter in a dry pan over medium heat until golden.
- Assemble the sandwich: Spread a generous amount of garlic sauce on both the top and bottom buns. Place a crispy chicken fillet on the bottom bun, top with pickle slices, and place the top bun on.
Notes
- For extra crispiness, after the second flour dredge, let the coated chicken rest at room temperature for 10 minutes before frying. This helps the coating adhere better.
- If you prefer baking, spray the coated chicken with cooking spray and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 20-25 minutes, flipping halfway. The texture will be less crisp than frying.
- For a spicy version, add 1/2 teaspoon cayenne pepper to the flour mixture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 8
- Sodium: 950
- Fat: 35
- Saturated Fat: 7
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 120