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).