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The Best Ever Crispy Chicken Sandwich

Barbara
Juicy pieces of chicken in a crispy, crunchy coating topped with a creamy flavor packed herb sauce make these sandwiches utterly delectable!
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Prep Time 20 minutes
Cook Time 25 minutes
Marinate 1 day
Total Time 1 day 45 minutes
Course Main Course
Cuisine American
Servings 6 sandwiches

Equipment

  • Dutch oven pot for deep frying chicken

Ingredients
  

  • 3 chicken breasts, cut in half and pounded to ½ inch thickness
  • Vegetable oil, for frying
  • 6 artisan hamburger buns
  • lettuce
  • 1 large tomato, sliced
  • 6 slices American cheese

For the Marinade:

  • 2 cups buttermilk
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 Jalapeño pepper, cut into quarters
  • 2 tsp kosher salt
  • 1 tsp pepper

For the Creamy Herb Sauce:

  • 1 cup mayo
  • 2 tbsp buttermilk
  • 1 tsp white vinegar
  • 2 tbsp green onions, sliced
  • 1 tbsp chives, sliced
  • 1 tbsp parsley, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp pepper

For the Coating:

  • 3½ cups flour
  • 4 tsp baking powder
  • 2½ tsp smokey paprika
  • 1 tsp cayenne pepper
  • 2 tsp celery flakes
  • 1 tbsp kosher salt
  • 1½ tsp pepper

Instructions
 

  • Cut each chicken breast into two equal sized pieces. Use a meat mallet or rolling pin to pound each piece of chicken to ½ inch thickness.
  • Place pounded chicken pieces, in a single layer, in a 13X9 inch dish.

Make the marinade:

  • In a large bowl stir together buttermilk, sliced shallot, minced garlic, jalapeño pepper, kosher salt and pepper.
  • Submerge chicken pieces in the marinade. Place in the refrigerator overnight to allow chicken pieces to tenderize in the marinade.

Make Creamy Herb Sauce:

  • In a mixing bowl stir together mayo, buttermilk, vinegar, green onions, chives, parsley, garlic powder, onion powder, salt and pepper.
  • Cover and refrigerate herb sauce until ready to use.

Make the Coating:

  • In a shallow dish combine, flour, baking powder, smoked paprika, cayenne pepper, celery flakes, kosher salt, and pepper. Stir to combine the ingredients.

Cook the Chicken:

  • Heat about 2 inches of oil in a dutch oven pot to 350°.
  • While oil is heating dip each piece of marinated chicken into the coating mixture.
  • Return to the buttermilk marinade and then back into the coating for a second layer.
  • When the oil is hot fry 2- 3 pieces of chicken at a time; do not crowd chicken in the pan.
  • Fry chicken for about 5-8 minutes, or until golden brown and crispy. Turn pieces over about half way through cooking them to ensure they brown evenly on both sides.
  • Using tongs, remove cooked chicken pieces from the oil and place them on a wire rack.
  • Sprinkle fried chicken with a little salt and place in a 250° oven to keep them warm while you fry the remaining pieces of chicken.

Assemble Sandwiches:

  • Separate rolls and toast them, either in the oven, or on a cast iron grill.
  • Place a generous tablespoon of the herb spread on the toasted side of the bottom bun.
  • Top with a piece of lettuce.
  • Add a slice of American cheese.
  • Place a piece of chicken on top.
  • Top with another slice of American cheese.
  • Add a couple slices of tomato.
  • Spread another tablespoon of the herb sauce on the toasted side of the top bun.
  • Place top bun on the sandwich and enjoy!
Keyword buttermilk fried chicken, crispy fried chicken