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fried chicken patty with mayo and shredded ice burg lettuce on a sesame seed bun
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5 from 2 votes

Crispy Chicken Sandwich

Tender, juicy, buttermilk fried chicken on a sesame seed bun with crisp, shredded ice burg lettuce and mayo.
Prep Time30 minutes
Cook Time12 minutes
Course: Main Course
Cuisine: American
Keyword: crispy, crunchy, deep fried, sandwich
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