fried chicken sandwich

 Crispy, juicy, tender pieces of chicken wrapped in buttery brioche buns - made to perfection in the comfort of your home! Tenderized overnight in a flavorful buttermilk marinade and topped with Sriracha mayo, this buttermilk fried chicken sandwich will instantly blow you away with its scrumptious burst of flavor and melt-in-your-mouth texture.

Spicy Buttermilk Fried Chicken Sandwich

chicken thighs (pounded to even thickness)

buttermilk

tbsp Sriracha (or your favorite hot sauce)

garlic powder

all-purpose flour

cornstarch

paprika powder

tsp each salt, pepper, garlic powder, cayenne powder

mayonnaise

tbsp Sriracha

cooking oil (for frying)

brioche buns (lightly toasted with butter)

lettuce, tomato, pickles (sliced)

In a medium bowl, combine buttermilk, Sriracha, salt, pepper, and garlic powder. Add chicken thighs and marinate overnight, or at least for 4 hours.

Prepare the flour mixture by whisking together flour, cornstarch, paprika, salt, pepper, garlic powder, and cayenne powder in a shallow bowl.

Add 2 tbsp of the marinade into the mixture and mix through with a fork. Working with one piece at a time, dredge the chicken with the flour mixture, making sure it is completely coated.

In a small bowl, prepare the sauce by mixing together Sriracha and mayonnaise.

Heat the oil in a deep pan until it reaches 350˚F (180˚C). Fry the chicken for about 3-4 minutes on each side, or until cooked through and golden brown. The thickest part of the chicken should register 165˚F (75˚C).

Generously spread the Sriracha mayo on the toasted brioche buns, and top with sliced pickles, lettuce, and tomato. Serve immediately and enjoy!

This spicy, Air Fryer Chicken Sandwich inspired by Chick-fil-a is made with lean chicken breast brined in pickle juice and buttermilk, served with pickles and sriracha mayo  – SO good!

Air Fryer Chicken Sandwich with Sriracha Mayo

chicken breasts

1% buttermilk

pickle juice

Kosher salt

all purpose flour

paprika

cayenne pepper

olive oil spray

light mayo

sriracha

dill pickle chips

whole wheat potato rolls (such as Martins)

Pound out the thicker end of the chicken breast to make the thickness even on both ends, about 1/2-inch thick, this will ensure the chicken cooks even, then cut each breast in half to make 4 pieces.

Whisk buttermilk and pickle juice in a bowl.

Add chicken and toss to coat; cover with plastic wrap and chill at least 6 hours or overnight.

Combine flour, garlic powder, paprika, 1/2 teaspoon salt, and cayenne pepper in a shallow bowl.

Whisk egg in another bowl.

Line the air fryer basket with an air fryer parchment liner (these are sold on Amazon, look for parchment with the holes).

Working with one chicken breast at a time, dip chicken in flour mixture, shaking off excess. Then into the egg and back into the flour, using the back of a fork to coat well so it adheres.

Shake excess then transfer to the prepared air fryer basket and spray tops with oil.

Air fry in batches as needed 380F until golden and cooked through, about 15 to 18 minutes, turning halfway depending on the thickness, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°F.

Meanwhile combine sriracha and mayo in a small bowl.

To assemble sandwiches, place the mayo on the top of rolls, place the chicken on the bottom roll followed by the pickle chips and tops of rolls.

This Crispy Buffalo Chicken Sandwich is a spicy and tangy twist on my OG &quot;Fried&quot; Chicken Sandwich. A healthy and delicious alternative to the fast food version!

Crispy Buffalo Chicken Sandwich

boneless, skinless chicken breasts,

tsp each garlic powder, onion powder, and paprika

tsp kosher salt

tsp pepper

tbsp Frank's Wing Sauce

oil cooking spray

Frank's Wing Sauce

coleslaw mix

2-3 tbsp Light Ranch Dressing

hamburger buns

extra Light Ranch Dressing

blue cheese crumbles

Pound the chicken breasts out to even thickness. Pat chicken very dry with paper towels. If you&#39;re running out of breading it&#39;s mostly likely that your chicken isn&#39;t dry enough. Set chicken aside on a cutting board.

Create your breading station. In one bowl, mix together flour, cornstarch, and seasonings. In another bowl, whisk together egg and 2 tbsp Frank&#39;s Wing Sauce.

Whisk 1 tbsp of the seasoned flour into the egg/wing sauce mixture.

Coat chicken in seasoned flour mixture. Shake off all of the excess flour. Set chicken aside.

Add 1 1/2 tbsp of milk to the seasoned flour blend. Mix the milk through the flour with a fork or your fingers until you see some small clumps of flour in the mixture.

Dip flour-coated chicken into egg mixture and let excess drain off almost completely.

Place chicken into seasoned flour mixture and press the flour into chicken. Gently shake off excess and set on cutting board. Let set for about 5 minutes. Then spray both sides of the chicken with cooking spray--enough to lightly coat the breading.

See below for cooking methods. After the chicken patties are cooked, brush on remaining wing sauce. Serve immediately. If you want to to eat the chicken later, wait until you&#39;re ready to eat them to glaze with wing sauce. This will keep the coating crunchy.

FOR ALL METHODS, make sure you let the chicken rest for 5-10 minutes before eating. This will set the juices of the chicken and the breading.

Cook at 400F for 14-20 minutes, depending on the thickness of the chicken.

FOR THE AIR FRYER (recommended method)

Bake on a greased cookie sheet at 400F for 15 minutes. Gently flip chicken, then bake for another 15-20 minutes, or until the chicken is cooked through.

FOR THE OVEN

Add 2 tsp oil to a large skillet on medium heat. Swirl to coat the pan with the oil, then add chicken. Cook for 7-10 minutes, flip and cook for a remaining 7-10 minutes, or until chicken is cooked through. Check the crust often to make sure it doesn&#039;t burn.

FOR THE SKILLET

Mix together coleslaw and ranch dressing. Top each sandwich with about 3 tbsp of slaw.

ASSEMBLE SLAW

A Spicy Crispy Chicken Sandwich that will give any fast food restaurant a run for its money! With a little added heat from the Cajun spices, Louisiana Hot Sauce, and Srchracha, this double-stacked fried chicken sandwich recipe will leave you fulfilled and satisfied.

Spicy Cajun Crispy Chicken Sandwich

lb. Boneless Chicken Breast

Pretzel Buns

All-Purpose Flour

Cornstarch

tbsp. Creole Seasoning

tbsp Oregano

Garlic Powder

Ground Thyme

Ground Cumin

Onion Powder

Salt

Large Organic Brown Eggs

Buttermilk

Louisiana Hot Sauce

tbsp. Sriracha Sauce

Black Pepper

Paprika

Mayo

tbsp Barbecue Sauce

Honey

Yellow Mustard

Oregano

Tomato Slices

Split and cut each chicken breast in half. 

In a large bowl, add your eggs, buttermilk, Louisiana Hot Sauce, Sriracha sauce, 1/2 tsp black pepper, and 1/2 tsp paprika. Whisk (paid link) until smooth. Place your chicken into the bowl and marinate for 1 hour.

When you&#8217;re ready to fry your chicken, heat cooking pan to medium heat and cover the bottom of the pan with an inch of cooking oil.

Add 1 cup of all-purpose flour, cornstarch, and remaining chicken seasonings into a large zip lock bag. Shake to mix. Remove chicken from bowl and add to bag. Coat chicken.

Fry each chicken breast piece for 3 to 4 minutes on each side (depending on the thickness). You&#8217;re looking for a crispy golden-brown crust.

For the sauce, add all sauce ingredients into a bowl and whisk (paid link) until smooth. 

Place chicken between Pretzel buns, add tomato and top off with sauce. 

My husband loved this sandwhich. Great recipe. We've added to our Sunday lineup.

Love buttermilk chicken sandwiches. I’ll add this to my meal plan next week!

Whenever we go to a restaurant my husband orders a spicy crispy chicken sandwich if one is on the menu. Now I can him a homemade one that is sure to taste better than the rest! Your food photography is amazing! I hope my sandwhich comes out as tantalizing as yours

Made this recipe for my husband and he was HEAD OVER HEELS in love!! Will be making it again!!

Every week I choose a splurge meal, and this was mine this week. ABSOLUTELY incredible flavor and texture. i can't wait to have it again.

Great recipe with rich flavours and the crisp of the chicken is amazing.

This chicken sandwich was delicious!!  I can't wait to make it again!

Okay, so I'm not proud of this, but I slapped my husband's hand when he reached for what he "Thought" was my leftover sandwich. So, yeah. This chicken sandwich is also worth fighting over.

These pictures had me drooling so bad I just had to try the recipe! And I am sooo happy I did! This spicy chicken sandwich is delish!!

Listen. This chicken sandwich is definitely better than Popeye's! I went searching for a homemade alternative after their unfortunate campaign contributions came to light and am so glad I found your recipe. It's easy to follow and the sandwiches came out perfectly.

The seasoning on the chicken was on point but it's really the sauce that pushed it over the top. This was so good I could go swimming in that sauce :)

Our Spicy Chicken Sandwich features juicy chicken breast coated with a spicy breading and fried to perfection.

Spicy Chicken Sandwich

chicken breasts (cutlets or tenderloins)

salt

black pepper

iceberg lettuce

Cajun seasoning (plus more for extra heat)

eggs

hot sauce (plus more for extra heat)

milk

saltine crackers (one sleeve, crushed)

Cajun seasoning

lemon juice (freshly squeezed)

First, start by preparing the dry and wet mixes.

In a shallow dish, combine the flour, Cajun seasoning, and salt. When dipping the chicken in the dry mix and shake off any excess.

First Dry Mix

In a separate shallow dish, use a fork or whisk to beat together the eggs, hot sauce, and milk. When dipping the chicken into the egg mixture, letting the excess drip back into the dish.

Wet Mix

Use a spoon to combine the crackers, flour, and Cajun seasoning. When dipping the chicken into this mixture and pat gently to ensure the cracker mixture sticks to the chicken.

Second Dry Mix

In a heavy bottomed skillet or pan, heat about 2 inches of oil over low to medium heat (oil should reach 350 degrees F.). While the oil heats, prepare the chicken.

Season both sides of the chicken with salt and pepper. Then follow a dry, wet, dry method of dipping the chicken beginning with the flour and Cajun seasoning mix and ending with the saltine cracker mix.

Place the dipped chicken into the hot oil and cook for 7 to 8 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165° on an instant read thermometer. Take care not to cook the chicken too quickly, otherwise, the outside will burn but the inside will be under cooked.

While the chicken cooks, toast the buns and make the Cajun mayonnaise. In a small bowl, combine the mayonnaise, lemon juice, and Cajun seasoning. Place the mayonnaise into the refrigerator until ready to serve.

After the chicken cooks, place it on a wire rack to cool and assemble the sandwiches. Place 1 to 2 tablespoons of mayonnaise on the tops and bottoms of each bun. Add 1 to 2 slices of lettuce on the bottom bun, then add a piece of chicken. Finally, add the top bun, and serve with chips and a pickle.

Making the Fried Chicken Sandwich

Our Chick Fil A chicken sandwich tastes as good as the original. Make this recipe to enjoy one whenever a craving hits, even on Sundays!

Crispy Chick Fil A Chicken Sandwich

peanut oil (for frying)

sugar

water

baking powder

celery salt

buns

Cut boneless skinless chicken breasts horizontally in half, for a total of 4 equal sized pieces. Wrap chicken pieces in plastic wrap and pound with a meat tenderizer until about ¾ inch thick.

In a medium bowl (or ziploc bag), add brine ingredients and stir to combine. Remove chicken pieces from the plastic wrap and add them to the brine. Cover and refrigerate for 45 minutes to 1 hour.

Meanwhile, in a shallow bowl, combine all breading ingredients: flour, powdered milk, baking powder, celery salt, garlic powder, powdered sugar, paprika, and ground black pepper.

In a separate shallow bowl, whisk together eggs and milk. Set the egg wash aside.

Add about 3 cups of peanut oil to a large pot and heat to 350°F.

Remove chicken from brine. Dip each piece into the egg wash until fully submerged. Then place into the breading mixture and coat on both sides. (For a thicker breading, repeat the egg wash and breading mixture again a second time)

Carefully lower one chicken piece into the hot oil and cook for about 4 minutes on each side or until golden brown, cooked through, and internal temperature is 165°F. Once the chicken is thoroughly cooked, remove from oil with a strainer spoon and place on a paper towel. Repeat for each piece of chicken.

Meanwhile in a small skillet on medium heat or in a toaster oven with bagel setting, toast buttered hamburger buns to your liking. Open the toasted bun and place 2 dill pickle slices on the bottom half of the bun. Top with a piece of the fried chicken and the top of the bun. Serve warm with mayo or condiments of choice and enjoy!

Who’s really winning the chicken sandwich wars? This baby … that’s who. Featuring crispy, crunchy, restaurant-style fried chicken drenched in a hot and buttery Frank’s RedHot® Original Hot Sauce concoction and served on pillowy rolls, this spicy chicken sandwich is #1 in our book. (But hey, may the best sammie win!)

RedHot Spicy Chicken Sandwich

FRANKS RedHot Original Cayenne Pepper Sauce divided

buttermilk divided

thinly sliced boneless skinless chicken breast cutlets (about 1 pound)

flour

tsps baking powder

vegetable oil

tbsps butter

white sandwich rolls

Dill pickle slices optional

step 1

WHISK 1/2 cup of the RedHot Sauce and 2/3 cup of the buttermilk in large bowl. Add chicken, turning to coat. Cover and refrigerate 1 hour or longer for more flavor.

step 2

MIX flour and baking powder in large bowl. Stir in remaining 1/3 cup buttermilk using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand. Transfer to shallow baking dish. 

step 3

REMOVE chicken from marinade. Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard remaining marinade and flour mixture. 

step 4

HEAT oil to 375°F in 10-inch skillet. Fry chicken, two pieces at a time, about 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.

step 5

MIX remaining 1/4 cup RedHot Sauce and butter in small bowl. Brush fried chicken evenly with sauce mixture. Serve chicken on rolls with pickles, if desired. 

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