The perfect crispy chicken sandwich has three key components
A great crispy chicken sandwich has three key components: a
crispy chicken cutlet, a flavorful sauce, and a soft, sturdy bun. Here's how to
make sure each component is executed perfectly.
The Chicken
Crispy chicken sandwich has three key components: the chicken, the bun, and the
sauce. Let’s start with the chicken. The best chicken sandwiches are made with
boneless, skinless chicken breasts. You can either cook the chicken yourself or
use rotisserie chicken. If you’re cooking the chicken yourself, I recommend
pounded thin chicken breasts that have been seasoned with salt, pepper, and
paprika.
The next key component is the bun. The perfect bun should be soft, but not too
soft. It should also be toasted and buttered. My personal favorite buns for
these sandwiches are brioche buns, but you can really use any kind of bun you
like.
Finally, we come to the sauce. The best sauce for a crispy chicken sandwich is
a mayo-based sauce with some added spice. I like to add cayenne pepper to mine,
but you can really add whatever spices you like. Once you’ve assembled all of
your ingredients, it’s time to put it all together and enjoy!
The Bun
A good chicken sandwich starts with a good bun. A brioche bun is soft and
fluffy with a slight sweetness, which pairs well with the savory chicken and
tangy sauce. But if you can't find brioche, a regular burger bun will work just
fine.
The next component is the chicken. You want to use boneless, skinless chicken
breasts for this sandwich because they will cook evenly and be less fatty than
chicken thighs. I like to pound my chicken breasts to an even ½-inch thickness
before breading them so they cook through in the same amount of time as the
bun.
To bread the chicken, I like to use a simple mixture of cornflakes and
seasonings. The cornflakes give the chicken a nice crunch, and the seasonings
add flavor. You can use any seasonings you like, but I typically use garlic
powder, onion powder, paprika, and salt.
Once the chicken is breaded, it's time to fry it. I like to use a deep skillet
or Dutch oven so I can get the oil nice and hot before adding the chicken. This
helps ensure that the outside of the chicken gets nice and crispy while the
inside remains juicy.
Fry the chicken for 2-3 minutes per side, or until golden brown and cooked
through. Remove from the oil and let drain on a paper towel-lined plate while
you assemble your sandwiches.
For the final component, you need a good sauce. I like to make a quick
mayonnaise-based sauce with some diced dill pickles mixed in for sweetness and
acidity. You can also use store-bought sauce or your favorite dipping sauce.
Assemble your sandwiches by adding a piece of fried chicken to each bun along
with some pickle sauce. Serve immediately. Enjoy!
The Sauce
As much as we all love a juicy, crunchy chicken sandwich, the sauce can often
be an afterthought. But if you really want to take your sandwich to the next
level, you need to choose a sauce that complements the flavors of the chicken
and brioche bun while also adding a bit of zing.
There are a few classic sauces that work well with chicken sandwiches, like
mayonnaise or barbecue sauce. But if you want something a little different, why
not try a Sriracha mayo or honey mustard? For an extra boost of flavor, you
could even add some fresh herbs like cilantro or chives.
Whichever sauce you choose, make sure to taste it before you add it to your
sandwich. You want to make sure it has enough flavor to stand up to the chicken
and brioche, but not so much that it overpowers them.
Let's start with the chicken
crispy chicken sandwich is a dish that consists of a chicken fillet that is pan-fried or deep-fried until it is crispy, and is then placed on a bun with various condiments. The chicken fillet can be marinated in various spices before frying, which will give it a more flavorful taste.
Buttermilk soaked chicken
Place the chicken in a large bowl or resealable bag. Pour in the buttermilk, 1 tablespoon at a time, until it just covers the chicken. Squeeze out any excess air and seal the bag or cover the bowl. Refrigerate for at least 2 hours, or up to 12 hours.
Season the chicken
How much seasoning you use is really up to you. I usually use about 1 teaspoon of each seasoning per chicken breast. Then I massage the seasonings into the chicken so that it's thoroughly coated. Seasonings that I typically use are: garlic powder, onion powder, smoked paprika, regular paprika, cumin, chili powder, salt, and pepper. You can really use any combination of spices that you like though.
Flour dredge
In a shallow bowl, whisk together 1/2 cup of flour, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/4 teaspoon of cayenne pepper, and 1/4 teaspoon of black pepper. Place chicken in the flour mixture, a few pieces at a time, and toss to coat. Set aside.
Fry chicken in hot oil
One of the keys to making a great crispy chicken sandwich is having a hot oil.
You'll want to heat your oil to 350-375 degrees F before adding your chicken. I
like to use an electric skillet because it's easy to control the temperature,
but you can also use a stovetop pan. Just be sure to have a cooking thermometer
on hand so you can keep an eye on the temperature of your oil.
Once your oil is hot, it's time to start frying chicken! You'll want to work in
batches so that you don't overcrowd your pan. Add chicken to the hot oil and
cook for 3-4 minutes per side, or until golden brown and cooked through. Be
sure to flip your chicken halfway through cooking so that it evenly browns on
both sides.
When your chicken is cooked, transfer it to a paper towel-lined plate to absorb
any excess oil. Allow chicken to cool slightly before adding it to your
sandwich.
The next step is the bun
A great chicken sandwich starts with a great bun. You want a bun that's soft, but not too soft. It should be able to hold up to the chicken, but not be too dense. And it should have a little bit of sweetness to balance out the savory chicken. There are a lot of great buns out there, so experiment and find the one that you like the best.
Toasting the bun
The next step is the bun. I like to toast my buns, it just gives them a little bit more flavor and a little bit of a crunch. You don't have to toast them, but I really recommend it. butter both sides of the buns and place them in the skillet over medium heat. Cook for about 2 minutes per side or until golden brown.
Adding the chicken
After you've gathered your ingredients, it's time to start cooking. First, you'll need to bread the chicken. To do this, you'll need to set up a dredging station. In one shallow bowl, mix together 1 cup of flour, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of salt. In another shallow bowl, whisk together 2 eggs. And in a third shallow bowl, mix together 1 cup of panko bread crumbs and 1/2 cup of grated Parmesan cheese.
Now it's time to bread the chicken. Start by dipping a chicken breast in the
flour mixture, making sure to coat it completely. Then dip it in the egg
mixture, and then finally coat it in the bread crumb mixture. Repeat this
process with all of the chicken breasts.
Once the chicken is breaded, heat a large skillet over medium heat and add
enough oil to coat the bottom. Then add the chicken to the skillet and cook for
about 3 minutes per side, or until golden brown and cooked through.
Now it's time to assemble your sandwiches! Start by spreading some mayonnaise
on one side of each bun. Then top with a piece of lettuce, a tomato slice, and
a piece of crispy chicken
The final step is the sauce
Let's face it, the sauce is what makes or breaks a chicken sandwich. It needs to be the perfect balance of savory, sweet, and tangy. It also can't be too thick or too runny. And it needs to stay on the sandwich, not running all over your hand. With this in mind, we've gathered the best sauces to use for your next chicken sandwich.
Spicy mayo
Ingredients:
- ¼ cup Dijon mustard
- ¼ cup yellow mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- Salt and pepper
Instructions:
1. In a small bowl, whisk together the Dijon, yellow mustard, honey, vinegar, and olive oil. Season with salt and pepper to taste.2. Spread the sauce on one side of each slice of bread. Layer the ham, chicken, cheese, pickles, and onion on top of the sauce, then top with the remaining slices of bread, sauce-side down. Serve immediately.
BBQ sauce
There are many different types of BBQ sauces on the market, so feel free to experiment with different brands and flavors.