But, honestly, classic comfort food doesn’t get any better. Imagine your favorite fried chicken slathered with remoulade sauce and sandwiched in a warm toasty bun. My hubby and son loved them the last time we took a family outing to the beach. Win! In fact, this awesome chicken sandwich is great for picnics, mountain hikes, or your kids’ sleepovers. Whatever the occasion, you should see the smiles when I pull out a cooler full of chicken sandwiches and refreshing drinks.
Recipe Ingredients
How to Make Crispy Chicken Sandwiches
Make the Chicken
Prep Chicken – Slice chicken breast in half, then season with salt and pepper or Creole seasoning, about ½-1 teaspoon per breast. Set aside. (Photo 1) Breading – Whisk the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne, white pepper, dried thyme, and oregano in a large plate or shallow bowl. (Photo 2) Marinade – Pour buttermilk into another large bowl. Then place the chicken breasts in the buttermilk. (Photo 3) Dredge – Remove, let some of the buttermilk drain off, and dredge the chicken in the flour mixture. Shaking off the excess flour. You can also use a Ziploc bag for this process. (Photo 4) Repeat – Dip the chicken in the buttermilk again (add fresh buttermilk as needed), then dredge in the flour mixture again. Shaking off excess flour. (Photos 5-6) Rest – Let the breaded chicken breasts rest for 10-15 minutes while heating the oil so the coating firms up and stays on.
Make the Sandwich
Heat oil in a deep fryer or cast-iron skillet to 375℉ (190℃). You want it as hot as safe because the temperature drops when you add the chicken. Fry – Using tongs, carefully and slowly place the chicken in the hot oil and fry. Work in batches, and don’t overcrowd the skillet. Fry your chicken until golden and cooked through (it no longer has pink inside, and the internal temperature reaches 165°F/75℃). (Photo 7) Drain the chicken on a cookie rack, place it on a baking sheet, and tent loosely with foil. (Photo 8) Toast the Buns – Prepare the brioche buns while frying the remaining chicken. Heat a cast iron on medium-high heat, then brush melted butter evenly on the cut side of the buns. Place the buns cut side down on the cast iron pan, and toast them until golden brown. Repeat with remaining brioche buns. Assembling the Sandwiches – Spread each brioche bun with remoulade or tartar sauce, then add lettuce, dill pickles, and the chicken. Serve immediately.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
There’s something about fried food that’s just better fresh out of the pan. However, you can marinate your chicken, prep the breading, and make your sauce the day before. Store it all in the refrigerator in separate containers, and you’re ready to assemble it the next day.
Serving and Storage Instructions
Chicken sandwiches are great hot or cold. So if you want a hot sandwich, assemble, serve, and enjoy. But if you’re going on a picnic, you may want to chill them first and then pack them in the cooler. Store leftover chicken sandwich ingredients separately in the fridge for up to four days. You can assemble them for a cold sandwich or heat the chicken and buns in the oven or air fryer.
What Goes With Chicken Sandwiches
My family loves cole slaw, baked sweet potato fries, and fried pickles with this deliciousness. And don’t forget a tall cold glass of Southern sweet tea and a slice of buttermilk pound cake.
More Delightful Sandwich Recipes to Try
Conclusion
This crispy chicken sandwich delivers a mouthwatering experience and satisfies comfort food cravings. Have you tried this recipe yet? Please share your pictures on Instagram! 😊 This blog post was initially published in August 2020 and has been updated with additional tips and new photos.
