• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

The Frozen Biscuit

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dinner » Crispy Chicken Patty Sandwich

    Published: Jul 11, 2020 · Modified: Jul 24, 2022 by Erin · This post may contain affiliate links

    Crispy Chicken Patty Sandwich

    Jump to Recipe Print Recipe

    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.

    Fried chicken patty on a sesame seed bun with finely shredded ice burg lettuce and mayonnaise.

    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.

    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.

    4 image collage showing 4 directions for marinating chicken in buttermilk

    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.

    4 step image info graphic on how to dredge and batter chicken patty for maximized crispiness.

    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.

    patties of chicken dredged in flour mixture stacked on a plate

    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).

    baking sheet of deep fried chicken patties over parchment paper on a marble counter top4

    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.

    If you tried this recipe, leave a comment below.

    Also try these other related recipes.

    • Beer Braised Beef Sandwich
    • Chicken Salad Sandwich
    fried chicken patty with mayo and shredded ice burg lettuce on a sesame seed bun

    Crispy Chicken Sandwich

    Tender, juicy, buttermilk fried chicken on a sesame seed bun with crisp, shredded ice burg lettuce and mayo.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: crispy, crunchy, deep fried, sandwich
    Prep Time: 30 minutes
    Cook Time: 12 minutes
    Servings: 6
    Calories: 330kcal
    Author: Erin
    Cost: $4

    Equipment

    • stove

    Ingredients

    • 3 chicken breasts sliced on the bias
    • 1 ½ cups buttermilk

    Flour Dredge

    • 1 cup all purpose flour
    • 2 tablespoon corn starch
    • ¼ cup rice flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • ½ teaspoon onion powder
    • ¼ teaspoon garlic powder
    • 1 teaspoon paprika avoid smoked paprika
    • ½ teaspoon ground mustard powder
    • ⅛ teaspoon white or black pepper

    Egg Wash

    • 3 large eggs
    • ½ cup buttermilk or regular milk
    • ½ teaspoon salt
    • pinch pepper

    Instructions

    • Cut chicken breasts on the bias so that they are somewhat even in height.
    • Place cut chicken breasts in a zip lock bag; seal and pound with a rolling pin or mallet to create uniform thickness of about ½ inch.
      chicken breast halves, cut on the bias, pounded with a rolling pin to uniform thickness in a zip lock bag.
    • Open the zipper bag, and pour buttermilk into the bag so it coats the chicken; zip it up and place it in the fridge for an hour. (Using a bowl underneath protects against leaks in the fridge.)
      Buttermilk poured over chicken breasts in a zip lock bag.
    • Combine dredging ingredients in one bowl, and egg wash ingredients in another. Place a plate nearby, as this will serve as the "dredging station".
    • Pour oil into skillet or pot to 2 inches deep. Set to 350 degrees (which is roughly the medium to medium high setting on most stoves.) Be careful of little ones and handles as oil heats up to prevent injury.
    • Remove chicken from buttermilk bag. Roll in the flour mixture.
      raw chicken breast being tossed in a flour and rice flour mixture
    • Dip in the egg wash mixture, and then roll back into the flour mixture to make sure
      dredged chicken breast being dunked into egg wash
    • Work in batches so that chicken isn't crowded and it gets very crispy. it sticks. Stack onto a plate as you go.
      patties of chicken dredged in flour mixture stacked on a plate
    • Drain on a metal baking rack that is set over another baking sheet to catch the drips. Don't ever set fried chicken (or fried anything) directly on paper towels or other absorbent materials.
      fried chicken patties draining on a baking rack, over a parchment paper lined baking sheet.
    • Spread mayonnaise onto the top and bottom sesame seed buns. Place chicken on the bottom bun, followed by shredded lettuce and top bun.
      fried chicken patty, mayonnaise, and shredded lettuce on a poppy seed bun

    Notes

    1. Don't marinate chicken in buttermilk for over an hour. The acidity can "cook" the chicken, and it can become tough. 
    2. Don't drain chicken pieces on paper towels, or anything that will come into contact with them. 

    Nutrition

    Serving: 1g | Calories: 330kcal | Carbohydrates: 29g | Protein: 32g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 833mg | Potassium: 583mg | Fiber: 1g | Sugar: 5g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
    « Spaghetti Sauce With Wine
    Apricot BBQ Sauce »

    Reader Interactions

    Comments

    1. Denise says

      March 09, 2021 at 7:01 pm

      5 stars
      Loved it!

      Reply
      • Erin says

        March 14, 2021 at 1:18 pm

        I'm glad, thanks Denise!!

        Reply
    2. penis Anthony Dooblinyay “Doobs” says

      December 29, 2020 at 8:32 am

      Was good, enjoyed it. LOL.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Click for more rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

    Seasonal Recipes

    Roasted carrots and parsnips in a balsamic honey glaze.

    Honey Roasted Carrots and Parsnips

    Sliced radishes in a canning jar.

    Refrigerator Pickled Radishes

    Salad bowl of baby spinach, goat cheese crumbles, dried cranberries, and walnuts with bowl of dressing.

    Cranberry Goat Cheese Salad with Walnuts

    A large bowl of red skin mashed potatoes with butter and herbs.

    Red Skin Mashed Potatoes

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    A ham and cheese filled pastry crust cut in half with a knife.

    Homemade Ham and Cheese Hot Pockets

    BBQ Chicken Flatbread

    BBQ Chicken Flatbread

    Gluten free onion rings on parchment paper.

    Gluten Free Onion Rings

    Ramekin of beer cheese by a salted soft pretzel on parchment paper.

    Homemade Beer Cheese

    small bowl of cabbage salsa surrounded by corn tortilla chips on a plate next to white fringe towel

    Cabbage Salsa

    This Month's Top Recipes

    How to Dry Cranberries

    Spiral macaroni noodles in a smooth cheese sauce

    How to Melt Cheese for Mac and Cheese

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Round casserole dish filled with cheesy, browned casserole.

    Sausage Gravy Breakfast Casserole

    Copycat Arby's beef and cheddar sandwich with homemade Arby's cheese sauce and red ranch sauce on an onion poppy seed bun.

    Copycat Arby's Beef and Cheddar

    Stovetop Chili

    Footer

    Copyright © 2020 The Frozen Biscuit on the Brunch Pro Theme

    Privacy Policy

    Disclaimer

    Accessibility Statement

    • Facebook
    • Pinterest
    • Twitter
    • Email