This crispy fried chicken sandwich starts with thin chicken breasts coated in seasoned flour, egg, and bread crumbs, then fried until deep golden brown. The hot chicken goes onto buttered, toasted buns with sliced pickles for a sandwich that is crunchy outside and juicy inside.
The recipe serves four and takes about 35 minutes. The method is the classic three bowl breading setup, so there are no special ingredients or tools beyond a heavy skillet and a thermometer. It is a good weekend dinner and a great way to make a homemade version of a drive-thru favorite.
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Why This Works
The three step breading is what gives a crispy fried chicken sandwich its crunch. Flour sticks to the chicken and gives the egg something to grab, the egg and milk mixture acts as glue, and the bread crumbs make the crisp outer shell. Seasoning the flour means the flavor is built into every layer.
Thin chicken matters just as much as the coating. A thick breast can leave the outside dark before the center is done. Slicing the breasts or pounding them to an even thickness lets the chicken cook through at the same time the crust turns golden.
Toasting the buns in butter finishes the job. The buttered surface keeps the bun from getting soggy under the hot chicken and adds richness. A few cold pickles on top cut through the fried coating with tang and crunch.
Ingredients
- 4 boneless skinless chicken breasts, pounded or sliced to an even, thin thickness
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 large eggs, whisked
- 1/2 cup milk
- 1 cup plain bread crumbs
- Vegetable oil, for shallow frying
- 1/4 cup butter, softened or melted, for the buns
- 4 hamburger buns
- 1 cup sliced dill pickles, for serving
How to Make Crispy Fried Chicken Sandwiches
1. Set up the breading station.
In one shallow bowl, mix the flour with the salt, paprika, and pepper. In a second bowl, whisk the eggs and milk. Put the bread crumbs in a third bowl. Line them up in that order next to the stove.
2. Prep the chicken.
Pat the chicken dry with paper towels. If the breasts are thick, slice them in half horizontally or pound them to an even thickness so they cook through quickly.
3. Bread the chicken.
Dredge each piece in the seasoned flour and shake off the extra. Dip it in the egg mixture and let the excess drip off, then press it into the bread crumbs until fully coated. Rest the breaded chicken on a rack for a few minutes so the coating sets.
4. Heat the oil.
Pour enough oil into a heavy skillet for shallow frying and heat it to 350 degrees F, checking with a thermometer. Keep it near that temperature the whole time, adjusting the burner as needed.
5. Fry the chicken.
Fry one or two pieces at a time, 3 to 5 minutes per side, until the coating is deep golden and a thermometer in the thickest part reads 165 degrees F. Drain on a wire rack or paper towels. Do not crowd the pan, because that drops the oil temperature and makes the coating greasy.
6. Toast the buns.
Spread the butter on the cut sides of the buns and toast them in a dry skillet over medium heat until golden.
7. Assemble.
Place a piece of fried chicken on each bottom bun, top with pickle slices, add the top bun, and serve warm.
How to Serve
A crispy fried chicken sandwich is begging for a few classic sides. Homemade french fries are the obvious choice, and creamy coleslaw adds a cool crunch. If you love pickles, add a plate of air fryer fried pickles, or bring the sandwiches to a picnic with a bowl of classic egg potato salad.
How to Store and Reheat
Store the chicken from a crispy fried chicken sandwich separately from the buns and toppings in an airtight container in the refrigerator. Refrigerate within 2 hours of cooking.
To reheat, warm the chicken on a wire rack in a hot oven or in the air fryer until it is hot all the way through at 165 degrees F and the coating crisps up again. Avoid the microwave, which makes the breading soft. Assemble the sandwich fresh on a toasted bun.
Tips and Variations
Making a crispy fried chicken sandwich at home calls for a little caution. Michigan State University Extension recommends frying in small batches, keeping a fire extinguisher nearby, and never using water on a grease fire. Keep the pot or skillet stable on the stove and never leave hot oil unattended.
For extra flavor, marinate the chicken before breading, and add more seasoning to the flour. Cayenne gives a spicy kick, and garlic powder or onion powder deepen the savory flavor. A thin layer of mayonnaise on the bun makes the sandwich juicier.
For a crispy fried chicken sandwich, let the breaded chicken rest for a few minutes before frying so the coating stays on instead of falling off in the oil. Turn the chicken only once if you can, since flipping it too often can tear the crust.
FAQ
What oil should I use for a crispy fried chicken sandwich?
Use an oil with a high smoke point, such as vegetable or canola oil. Keep it near 350 degrees F for the whole cook so the coating turns crisp without burning.
How do I know the chicken is done?
Use an instant-read thermometer. The thickest part of the chicken should read 165 degrees F. Color alone is not a reliable sign of doneness.
Why is my breading falling off?
The chicken may have been wet, or the breading may not have had time to set. Pat the chicken dry before dredging, press the crumbs on firmly, and rest the coated chicken for a few minutes before frying.
Can I bake or air fry the chicken instead?
Yes, but the texture will be a little different. Spray the breaded chicken with oil and cook it at a high temperature until it reaches 165 degrees F. Frying gives the crispest results.
Can I prepare a crispy fried chicken sandwich ahead?
You can bread it and keep it chilled on a rack for a short time before frying. Fry it fresh and assemble the sandwiches right before serving.
Crispy Fried Chicken Sandwiches with Buttered Buns
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts pounded or sliced to an even, thin thickness
- 1 cup all-purpose flour
- 1 tsp salt for the flour
- 1 tsp paprika for the flour
- ½ tsp black pepper for the flour
- 2 large eggs whisked
- ½ cup milk
- 1 cup plain bread crumbs
- vegetable oil for shallow frying
- ¼ cup butter softened or melted, for the buns
- 4 hamburger buns
- 1 cup sliced dill pickles for serving
Instructions
Cooking
- Mix the flour, salt, paprika, and pepper in one bowl, whisk the eggs and milk in a second, and put the bread crumbs in a third.
- Pat the chicken dry. Slice thick breasts in half horizontally or pound to an even thickness.
- Dredge each piece in flour, dip in the egg mixture, and press into the bread crumbs. Rest on a rack for a few minutes.
- Heat the oil in a heavy skillet to 350 degrees F.
- Fry one or two pieces at a time, 3 to 5 minutes per side, until deep golden and 165 degrees F in the thickest part. Drain on a rack.
- Butter the buns and toast them in a dry skillet until golden.
- Place the chicken on the bottom buns, top with pickles, close with the top buns, and serve warm.
