The BEST Crispy Chicken Sandwiches

These crispy chicken sandwiches disappeared so fast I wished I had doubled the recipe! ? My husband said they’re the best chicken sandwiches he’s ever had, and my son immediately asked if we could add them to our regular dinner rotation. That’s about the highest compliment a recipe can get in our house!
The chicken is marinated in buttermilk, coated in a perfectly seasoned crispy breading, and fried until golden and crunchy on the outside while staying juicy on the inside. We served ours on homemade burger buns (made from my frozen burger bun dough—video coming soon!), piled high with lettuce, tomato, pickles, and mayo.
Trust me…skip the drive-thru and make these instead!
Crispy Chicken Sandwiches
Servings: 6 sandwiches
Chicken Marinade
* 3 medium boneless, skinless chicken breasts, sliced into 6 cutlets
* 1½ cups buttermilk
* 1 Tbsp hot sauce
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp onion powder
* 1 tsp garlic powder
Seasoned Breading
* 1½ cups all-purpose flour
* 2 tsp salt
* 1 tsp black pepper
* 1 tsp baking powder
* 1 tsp paprika
* 1 tsp onion powder
* 1 tsp garlic powder
* Vegetable, canola, or peanut oil for frying
Toppings
* 6 burger buns (toasted)
* Lettuce
* Sliced tomato
* Dill pickle slices
* Mayonnaise (or your favorite sauce)
Instructions
1. Pound the chicken cutlets to about ½-inch thick for even cooking.
2. In a large bowl, whisk together all marinade ingredients. Add the chicken, coat well, cover, and refrigerate for 2–4 hours or overnight.
3. In a shallow bowl, combine all breading ingredients.
4. Remove chicken from the marinade, letting excess drip off. Coat well in the flour mixture, pressing the breading onto the chicken.
5. Heat about 1 inch of oil to 350°F.
6. Just before frying, dip each piece into the seasoned flour one more time for an extra thick, crispy coating.
7. Fry 2 pieces at a time, maintaining the oil between 300–325°F.
8. Cook 3–4 minutes on the first side, flip, and cook 2–3 minutes more until golden brown and the internal temperature reaches 165°F.
9. Let rest on a wire rack for a few minutes.
10. Toast the buns and build your sandwich with your favorite toppings.
These are crispy, juicy, flavorful, and honestly taste restaurant-quality. Next time…I’m definitely making a double batch!
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