Skip to Content

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.

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.

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.


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.

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.


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 FriesHomemade 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.

Also try these other related recipes.

📖 Recipe

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


  • stove


  • 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
  • teaspoon white or black pepper

Egg Wash

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


  • 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


  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. 


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!
Recipe Rating


Tuesday 9th of March 2021

Loved it!


Sunday 14th of March 2021

I'm glad, thanks Denise!!

penis Anthony Dooblinyay “Doobs”

Tuesday 29th of December 2020

Was good, enjoyed it. LOL.