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Crispy Chicken Sandwich

Craving a Crispy Chicken Sandwich? This easy recipe is sure to satisfy with tender and juicy chicken with a crispy breading that is sure to beat any drive-thru favorite!

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Fried Chicken Strips and french fries are always a hit with the kids but we also love a good fried chicken sandwich for an easy dinner. We use chicken thighs for the most tender, juicy and flavorful breaded chicken sandwich.

Crispy chicken sandwich with lettuce, tomato and ranch dressing - close up

If you are into the famous chicken sandwich war between the famous Popeyes Chicken Sandwich and all of the other fast food chain restaurants, you’ll have to give this homemade version a try!

Ingredients Needed

  • Chicken Thighs ~ Chicken tenders or chicken breast can also be used. Chicken thighs are more flavorful and tend to be more juicy.
  • Buttermilk ~ If you don’t have buttermilk make a substitute by combining a scant cup of milk with a tablespoon of white vinegar or lemon juice.
  • Egg
  • All Purpose Flour
  • Granulated Garlic
  • Smoked Paprika
  • Dried Thyme
  • Kosher Salt
  • Black Pepper
  • Brown Sugar
  • Ground Chili Flakes
  • Vegetable Oil or Canola Oil
  • Sandwich Buns
  • Iceberg Lettuce
  • Tomato
  • Ranch Dressing

Step By Step Instructions

how to debone chicken thighs

  • Remove skin and debone chicken thighs.
  • Using a meat mallet, flatten the chicken to an even thickness.
  • Cut the chicken thighs in half.

collage: bowl with buttermilk and egg/bowl with flour and spices

  • In a bowl, add buttermilk and an egg and beat together.
  • In a shallow dish, combine flour, garlic, smoked paprika, thyme, salt, pepper, ground chili flakes and brown sugar.

breading chicken thighs collage

  • Dredge each piece of chicken into flour, coating both sides.
  • Dip into egg wash, turning to fully coat.
  • Return to the flour mixture, dredge on both sides.
  • Place on a clean baking sheet. I like to line mine with parchment paper so that the breading doesn’t stick to the baking sheet.

Frying breaded chicken thighs

  • Heat oil in a dutch oven or deep cast iron skillet to 375° using a deep fry thermometer.
  • Carefully place chicken into hot oil, cooking 4 pieces at a time. Keep an eye on the
  • Cook for about 3 minutes, turn chicken and continue to cook until internal temperature reaches 160° – 165°.

fried chicken on a wire rack

  • Remove to a baking sheet lined with paper towels and a wire rack.
  • Repeat with remaining chicken.

fried chicken sandwich with lettuce, tomato and ranch dressing drizzle

To make sandwiches, toast buns if desired. Layer buns with shredded lettuce, thick-cut tomato, crispy chicken fillet, and top with ranch dressing.

Recipe Variations

  • Spicy Crispy Chicken Sandwich: add 1/2 teaspoon cayenne pepper to the flour mixture.
  • Crispy Chicken Club Sandwich: add cooked crispy bacon and sliced cheddar cheese on a potato roll or brioche bun.
  • Crispy Chicken Tender Sandwich: use chicken tenders instead of thighs.
  • Honey Chipotle Fried Chicken also makes an incredible sandwich!

Optional Toppings:

How to Store and Reheat

  • Store fried chicken in an airtight container in the refrigerator up to 4 days.
  • Fried chicken is delicious served cold but can be reheated in the oven at 350° on a baking sheet for about 10 minutes or in an air fryer at 370° for about 4 minutes.

Skip the restaurant line and make a hand breaded chicken sandwich at home to rival any copycat version that will have so much flavor that is sure to please the whole family.

You might also enjoy these crispy Chicken Parmesan Sandwiches and Chicken Parmesan Wraps. They are an instant family favorite and so easy to make at home.

Best Side Dishes for Crispy Chicken Sandwiches:

Air Fryer Tater Tots are quick and easy and so simple to add to any meal.

Cheesy Hashbrown Casserole is always a hit. Made totally from scratch with pantry ingredients, its one of our favorite sides.

Creamy Coleslaw is a cool side dish that is the perfect compliment to anything deep fried! Easy to make ahead for a quick meal.

Crispy chicken sandwich with ranch dressing on a bun

Win the chicken sandwich war with a homemade version of a Crispy Chicken Sandwich. A quick and easy meal that will have the whole family running to the dinner table.

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Yield: 8 Sandwiches

Crispy Chicken Sandwich

Chicken Sandwich with lettuce, tomato, ranch dressing

Tender and juicy chicken with a crispy breading served on sandwich buns for a quick and easy family favorite meal.

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • 4 chicken thighs
  • 1 cup buttermilk
  • 1 egg
  • 1 cup all purpose flour
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 1/8 teaspoon ground chili flakes
  • 3 cups vegetable oil
  • 8 sandwich buns
  • 1 cup shredded lettuce
  • 2 tomatoes, sliced
  • 1/2 cup ranch dressing

Instructions

  1. Remove skin and debone chicken thighs.
  2. Flatten the chicken to an even thickness using a meat mallet.
  3. Slice the chicken thighs in half.
  4. Add buttermilk and egg in a bowl and mix together.
  5. Combine flour, garlic, smoked paprika, thyme, salt, pepper, ground chili flakes and brown sugar in a shallow dish.
  6. Dredge chicken into flour mixture, coating both sides.
  7. Coat both sides in egg wash.
  8. Return to the flour, coating both sides.
  9. Place on a lined baking sheet in a single layer.
  10. Heat oil in a dutch oven or deep cast iron skillet to 375° using a deep fry thermometer.
  11. Carefully lower chicken into hot oil, cooking 4 pieces at a time. Keep the oil temperature between 350° and 400°.
  12. Cook for about 3 minutes, turn chicken and continue to cook until internal temperature reaches 160° - 165°.
  13. Remove to a baking sheet lined with paper towels and a wire rack and cool about 5 minutes before serving.
  14. Repeat with remaining chicken.
  15. To make sandwiches, toast buns if desired. Layer buns with shredded lettuce, thick-cut tomato, crispy chicken fillet, and top with ranch dressing.

Notes

Recipe can be doubled or halved as needed.

Store leftover chicken in an airtight container in the refrigerator up to 4 days.

Reheat in a 350° oven for about 10 minutes on a baking sheet or in an air fryer at 370° for about 4 minutes.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1160Total Fat: 101gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 85gCholesterol: 112mgSodium: 774mgCarbohydrates: 43gFiber: 3gSugar: 4gProtein: 24g

Nutritional calculations are estimated and may not be accurate.

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