Crispy Fried Chicken Sandwiches with Buttered Buns
Thin chicken breasts coated in seasoned flour, egg, and bread crumbs, fried until golden and served on buttered buns with pickles.
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.
Notes
Store the chicken separately from the buns in the refrigerator. Reheat in a hot oven or air fryer to 165 degrees F. Nutrition is an estimate per sandwich.