Experience the ultimate Crispy Chicken Sandwich with an irresistible crunch, a flavorful kickin’ mayo, and perfect for any occasion from date nights to parties.

Table of Contents

Why You’ll Love This Crispy Chicken Sandwich

Unmatched Crunch: The buttermilk marinade and cornstarch create a satisfying crunch.
Delicious Sauce: The kickin’ mayo offers a balance of heat and sweetness.
Versatile: Ideal for various events, easy to assemble.

Ingredients You’ll Need

2 boneless, skinless chicken thighs
2 cups flour
1/3 cup cornstarch
1 1/2 cups buttermilk
2 tbsp paprika
2 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
1/4 tsp cayenne pepper
1 pack pretzel or brioche buns

For the kickin’ mayo:

1 cup mayo
1 tbsp pickle juice
1 tbsp hot sauce
1 tbsp honey

Instructions

Marinate Chicken: Mix half of the seasoning with buttermilk and marinate the chicken for 2 hours.
Prepare Coating: Combine flour, cornstarch, and the remaining seasoning.
Coat Chicken: Dredge the marinated chicken in the flour mixture, then let it rest for 30 minutes.
Heat Oil: Preheat oil to medium-high heat.
Make Sauce: Mix all the mayo sauce ingredients in a bowl.
Fry Chicken: Fry chicken thighs until golden and crispy.
Assemble Sandwich: Toast buns, spread sauce on both sides, add pickles, and place the fried chicken.

Serving Suggestions

Serve with pickles, lettuce, and tomatoes.
Pair with French fries or a side salad.

How to Store Crispy Chicken Sandwich

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer for best results.

Additional Tips

Resting the Chicken: Let the chicken rest after coating to ensure maximum crunch.
Ultimate Crunch: Add a bit of wet batter to the dry mixture to create extra crunchy bits.
Substitutions: Use chicken breasts instead of thighs if preferred.

Crispy Chicken Sandwich Recipe

Recipe by Rose HernandezCourse: MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

700

kcal

Ingredients

2 boneless, skinless chicken thighs
2 cups flour
1/3 cup cornstarch
1 1/2 cups buttermilk
2 tbsp paprika
2 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
1/4 tsp cayenne pepper
1 pack pretzel or brioche buns
For the kickin’ mayo:
1 cup mayo
1 tbsp pickle juice
1 tbsp hot sauce
1 tbsp honey

Directions

Marinate Chicken: Mix half of the seasoning with buttermilk and marinate the chicken for 2 hours.
Prepare Coating: Combine flour, cornstarch, and the remaining seasoning.
Coat Chicken: Dredge the marinated chicken in the flour mixture, then let it rest for 30 minutes.
Heat Oil: Preheat oil to medium-high heat.
Make Sauce: Mix all the mayo sauce ingredients in a bowl.
Fry Chicken: Fry chicken thighs until golden and crispy.
Assemble Sandwich: Toast buns, spread sauce on both sides, add pickles, and place the fried chicken.