Crispy Chicken Sandwich
The Ultimate Crispy Fried Chicken Sandwich Recipe with an Optional Fiery Glaze.
This recipe is for a truly perfect crispy chicken sandwich: a juicy chicken breast coated in a crunchy, well-seasoned crust, served on a soft bun with simple fixings. It beats any fast-food version and is surprisingly simple to make at home.
Prep Time: 20 minutes Cook Time: 15 minutes
Total Time: 35 minutes Servings: 4
Ingredients
4 boneless, skinless chicken breasts (or 8 tenders), pounded to 1/2-inch (1.3 cm) thickness (approx. 600-750 g total chicken)
2 cups (480 ml) buttermilk
2 cups (250 g) all-purpose flour
1 tablespoon (15 ml) smoked paprika
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder
1 teaspoon (5 ml) cayenne pepper (optional, for extra heat)
1 tablespoon (18 g) kosher salt, divided
1 teaspoon (5 ml) black pepper, divided
Vegetable oil, for frying
4 brioche buns, toasted
Optional toppings: sliced pickles, mayonnaise, shredded lettuce
Heat It Up with Eleven Eleven Sauce: For a fiery kick, toss the freshly fried chicken breast in a glaze made from butter and Blazing Citrus Hot sauce for a Nashville-style hot chicken finish.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Prep the Chicken and Marinade: Trim the chicken breasts and pound them to an even 1/2-inch thickness. Place the chicken in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to tenderize.
2. Make the Coating: In a shallow dish or plate, whisk together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece completely in the flour mixture, pressing firmly to ensure the coating sticks.
3. Fry the Chicken: Heat 1 inch of vegetable oil in a large black cast iron skillet to 350∘F (175∘C). Carefully place 2 pieces of chicken into the hot oil (do not overcrowd). Fry for 4–6 minutes per side, until golden brown, crispy, and cooked through (internal temperature 165∘F or 74∘C).
4. Glaze (Optional) and Serve: For the Spicy variation, mix 2 tablespoons of melted butter with 2 tablespoons of Blazing Citrus Hot Sauce. Toss the hot, crispy chicken in the glaze immediately after removing it from the oil. Serve the chicken on the toasted brioche buns with pickles and your favorite condiments.
Tips & Variations
Double Dip for Extra Crunch: For an ultra-crispy crust, re-dip the floured chicken back into the buttermilk briefly, and then into the dry flour mix again before frying.
Air Fryer Method: Skip the oil. Lightly spray the floured chicken with cooking spray and air fry at 375∘F (190∘C) for 12–15 minutes, flipping halfway, until 165∘F (74∘C).
Make it Fiery: To make the spicy glaze, ensure the Blazing Citrus Hot is mixed with an equal part of melted butter for a perfectly coating sauce that clings to the fried crust.
Other Users Suggest
Replacing Buttermilk: "I didn't have buttermilk, so I used 1 cup of milk mixed with 1 tbsp of white vinegar (or lemon juice) and let it sit for 10 minutes. It works as a great substitute for the marinade."
Replacing Chicken Breast: "To save time, I used 1.5 lbs of boneless, skinless chicken thighs instead of breasts. I didn't pound them, but they were super juicy and reduced the frying time slightly to about 4 minutes per side."
Storage, Reheat & Freeze
Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Store buns separately.
Reheat: Reheat the chicken in an air fryer at 350∘F (175∘C) for 5–7 minutes, or in an oven, to restore the crispiness. Do not microwave.
Freeze: Freeze cooled, cooked, and un-sauced chicken in a freezer-safe bag for up to 2 months. Thaw overnight before reheating using the air fryer method.
Nutrition Facts (per serving)
Calories: 610 Protein: 55g Carbs: 50g Fat: 20g
Explore More Recipes from Eleven Eleven Sauce:
