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Crispy Fried Chicken Sandwiches

Crispy Fried Chicken Sandwiches

Enjoy these delicious Crispy Fried Chicken Sandwiches with a savory sauce and pickles.
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 sandwiches
Calories 550 kcal

Equipment

  • large pot
  • medium bowl
  • Baking Sheet
  • Aluminum foil
  • meat mallet or rolling pin
  • whisk
  • Measuring cups
  • Measuring spoons

Ingredients
  

For the Chicken

  • 1⅓ pounds boneless, skinless chicken breasts
  • 2 cups cold water
  • 2 tablespoons salt
  • ¾ teaspoon salt
  • 2 teaspoons sugar
  • 4 to 6 cups vegetable or peanut oil for frying
  • 1 large egg
  • ½ cup milk
  • cups all-purpose flour
  • 3 tablespoons cornstarch
  • teaspoons baking powder
  • ¾ teaspoon garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon Accent flavor enhancer see note
  • 1 teaspoon paprika

For the Sauce

  • ½ cup best-quality mayonnaise such as Hellmann's or Duke's
  • 3 tablespoons store-bought barbecue sauce
  • 2 teaspoons Dijon mustard

For the Sandwiches

  • 6 pieces hamburger buns
  • bread-and-butter pickles

Instructions
 

Preparation

  • Make the chicken: One at a time, place the chicken breasts in a resealable freezer bag; using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. Cut each pounded breast in half.
  • Pour the cold water into a medium bowl; add the 2 tablespoons of the salt and the sugar and whisk until dissolved. Place the chicken breasts in the brine, cover the bowl, and refrigerate for at least 4 hours or overnight.
  • Line a plate with a few layers of paper towels and set it next to the stove. Pour the oil into a large, high-sided pot or Dutch oven until it reaches a depth of about 1 inch. Heat the oil over medium-high heat until shimmering.
  • In a medium bowl, whisk the egg and milk until evenly combined.
  • In another medium bowl, whisk the flour, cornstarch, baking powder, garlic powder, pepper, Accent, paprika, and the remaining ¾ teaspoon salt. Drizzle 4 tablespoons of the egg mixture into the flour mixture and mix with a fork until the flour mixture is evenly clumpy.
  • Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken from the brine and pat dry with paper towels. Dip each breast into the egg mixture, then into the flour mixture, pressing firmly so that the clumps adhere. Set the breaded chicken on the lined baking sheet.
  • Carefully place a few pieces of breaded chicken into the hot oil without crowding the pot. Cook until golden brown and crispy on both sides, 4 to 5 minutes total. Place the cooked chicken on the paper towel-lined plate to drain.
  • Make the sauce: In a small bowl, whisk together the mayonnaise, barbecue sauce, and mustard.
  • Assemble the sandwiches: Spread some of the sauce on each top and bottom bun. Top each bottom bun with a piece of crispy chicken and a few pickles. Close the sandwiches and serve immediately.

Notes

Accent is an MSG flavor enhancer that can be omitted. You can make the sauce 3 days ahead and refrigerate.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUCalcium: 50mgIron: 2mg
Keyword comfort food, crispy, fried chicken, homemade, quick meal, Sandwich
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