Best CHICKEN SANDWICH Recipe I ever made!

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Chicken thighs are often more flavorful and less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients and fiber.

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk with vinegar

Plain yogurt is lower in calories and adds creaminess.

Pound chicken cutlets between 2 sheets of plastic wrap to an even 1/2” thickness.

In a large mixing bowl, whisk together marinade ingredients. Add chicken, turning to coat, then cover and refrigerate for 2-4 hours or overnight.

In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder, and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on to coat well. Transfer to a wire rack.

Heat 1” oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick exterior. Add chicken, 2 pieces at a time, to avoid crowding the pot.

Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp, then flip and cook another 2-3 minutes on the second side until cooked through and browned all over.

Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests, reaching 165˚F.

Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens