Crispy Chicken Patty Sandwich

Skip the drive through and make these double crunch, juicy-on-the-inside, crispy fried chicken sandwiches on a poppyseed bun with mayo and shredded ice burg lettuce.

The chicken is soaked in buttermilk in a zip lock bag, which means it's super juicy, and the double crunch dredging ensures you get the crispiest chicken ever.

Why should you skip the drive-through and make one yourself?

Nothing beats the satisfaction of sinking your teeth into a crispy, crunchy, tender Chicken Patty Sandwich. The combination of flavors and textures is simply unbeatable. 

Plus, making your own sandwich allows you to customize it to your liking. 

You can choose the type of bun you prefer, such as a delicious poppyseed bun, hamburger buns, a homemade potato roll, or a traditional sesame seed bun, and then layer it with your favorite condiments, like creamy mayo, ketchup, or tangy mustard. 

By making your own chicken patty sandwich, you have full control over the quality of the ingredients and it's a heck of a lot cheaper than what you get from a drive thru.

Ingredients 

Get info on all of these ingredients in the recipe card at the bottom of the post. 

For the Tender Chicken:

• chicken breasts
• buttermilk- this helps tenderize your chicken and give it that fantastic flavor

For the Flour Dredge: 

• all purpose flour 
• cornstarch
• rice flour
• spices- you'll need salt, sugar, onion powder, garlic powder, regular paprika (not smoked paprika), ground mustard powder, and white pepper or black pepper.

For the Egg Wash:

• Large eggs
• Buttermilk- can be substituted with regular milk
• Salt and black pepper

Now that you know what you need to have on hand to make a crispy chicken sandwich, let's get down to making the most delicious sandwich.

Pound The Chicken

Start by shaping the chicken. Cut each breast as evenly as possibly on the bias.

Then place them all in a zip lock bag and pound them with a rolling pin or meat mallet to uniform thickness, about ¼ inch thick.

Once an even thickness is achieved, pour the buttermilk into the bag and allow them to marinate for an hour.

Dredging Station

To make the dredge, whisk together the flour and seasonings in one bowl and an egg mixture in another bowl.

Pat the chicken pieces dry with paper towels, coat both sides in the seasoned flour mixture, then shake off the excess.

Dip the coated chicken in the egg mixture, then back into the flour mixture a second time to create a double layer of seasoned flour.

This is what makes the breading crispy and crunchy.

Frying the Patties

Once you've coated the chicken, just keep setting it up on a plate until it is all finished.

Prepare a place to transfer the fried chicken to when it's ready to be pulled out of the oil. Line a plate or tray with paper towels, then place a baking/cooling rack over that.

Set the prepared draining rack aside.

Don't rush too much because the sitting time actually reinforces the crispy coating into the chicken breast, so you're good to let it stack up until ready to fry.

With the patties all dredged, dunked, and coated, it's time to fry them.

Bring the oil temperature to 350 degrees, using a thermometer or you can test that it's ready when a bit of flour sprinkled in sizzles. Don't heat it too high that it begins smoking.

Deep fry only two chicken patties at a time about 4 minutes per side, until golden brown.

Remove the fried chicken patties from the oil with tongs or a wire skimmer, and place them on a baking rack that has been placed over a paper towel lined plate or tray (to catch excess grease).

Assemble The Sandwiches

To assemble, spread mayonnaise on the bottom of a sesame seed bun.

Top with the fried chicken patties, shredded lettuce, and top sesame seed bun with more mayonnaise.

Storage 

Ideally, you should store your fried chicken patty separately from the bun and toppings. Wrap the chicken in plastic wrap or store it in an airtight container in the refrigerator for up to 4-5 days.

The bun can be stored in a plastic storage bag at room temperature for a few days.

Toppings should be stored in appropriate containers in the fridge. 

You can flash freeze extra breaded chicken patties on a parchment paper lined baking sheet in the freezer until they're frozen through, then transfer them to a freezer safe bag or container for up to 2-3 months.

What condiments or toppings should I add? 

Options are endless here and it really depends on what you and your taste buds prefer with this delicious recipe.

A few easy ideas are: 

• red onions
• pickles
• coleslaw
• diced white onion
• relish
• mayo
• ketchup
• yellow mustard
• Dijon mustard
• hot sauce
• barbecue sauce
• yum yum sauce
• honey mustard
• ranch dressing

Easy Recipe Tips

• Use a meat thermometer to make sure that the internal temperature of your chicken patty reaches 165 degrees F to meet safe food standards.
• Serve this tasty sandwich with Crinkle Cut French Fries, Homemade Gluten Free Onion Rings, or Air Fried Baked Potatoes.
• Stick to chicken breasts for this recipe. I haven't tried it with any dark meat. I imagine you could make it with chicken tenders but they'd be smaller. 

If you tried this recipe, leave a comment below.

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