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Why You Will Love This Crispy Chicken Sandwich
This Crispy Chicken Sandwich has a crunchy, seasoned coating on the outside and juicy chicken on the inside. The buttermilk keeps the chicken juicy, while the seasoned flour gives you that crispy, crunchy coating I love.
Knorr Chicken Bouillon adds a savory, herby flavor to the marinade and crust, helping keep the chicken from tasting bland. And I don’t only use it for chicken! I also use it in my Homemade Southern Potato Salad.
Ingredients
- Chicken: 3 chicken breasts. You can use boneless, skinless chicken breasts or adjust the size of the breasts to your preference.
- Buttermilk marinade: 2 cups buttermilk, 2 tablespoons hot sauce, and 1 tablespoon paprika. This helps keep the chicken juicy while adding flavor.
- Knorr Chicken Bouillon: You’ll use Knorr Chicken Bouillon in both the marinade and seasoned flour to add a savory, herby flavor and keep the chicken well seasoned.
- Seasoned flour: 2 cups flour, 1 teaspoon paprika, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes create the crispy coating.
- For frying: Cooking oil for frying the chicken.
- For serving: Brioche buns, lettuce, tomato, pickles, and chicken sandwich sauce.
How to Make a Crispy Chicken Sandwich
Start by placing the chicken breasts in a large bowl. Pour in the buttermilk, hot sauce, paprika, and Knorr Chicken Bouillon. Mix everything together and make sure the chicken is fully coated in the marinade.
Cover the bowl and place it in the refrigerator. Let the chicken marinate for at least 1 hour, but overnight is even better. The longer the chicken marinates, the more flavor it will have.
While the chicken marinates, prepare your seasoned flour. Add the flour, paprika, black pepper, red pepper flakes, and Knorr Chicken Bouillon to a bowl. Mix everything together until the seasonings are evenly distributed throughout the flour.
When the chicken finishes marinating, remove each piece from the buttermilk. Let the excess marinade drip off, then place the chicken into the seasoned flour. Coat each piece really well. You want the flour to cover the entire chicken breast.
Place the breaded chicken on a wire rack and let it rest for about 5 minutes while your oil heats up. This gives the coating time to stick to the chicken.
Heat your cooking oil until it’s hot enough for frying. Carefully place the chicken breasts into the oil. Fry the chicken, flipping every 2 to 3 minutes, until the outside is golden brown and crispy and the chicken cooks through.
The chicken should reach an internal temperature of 165°F in the thickest part. Once it’s done, remove it from the oil and place it on a wire rack to drain.
While the chicken rests, toast your brioche buns. You can also prepare the sandwich sauce if you haven’t already. For mine, I mixed mayonnaise, sweet relish, ketchup, mustard, Worcestershire sauce, garlic powder, and black pepper.
To assemble your sandwich, spread the sauce onto the toasted brioche bun. Add the crispy chicken, then top it with lettuce, tomato, and pickles. Add more sauce if you want, place the top bun on, and you’re ready to eat!
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Tips for the Best Crispy Chicken Sandwich
- Let the breading rest. Giving the breaded chicken a few minutes on a wire rack before frying helps the coating stick better.
- Watch your oil temperature. If the oil is too cool, the chicken can absorb too much oil. If it’s too hot, the outside can brown before the chicken cooks through.
Crispy Chicken Sandwich
Description
Make this crispy chicken sandwich with juicy buttermilk-marinated chicken, seasoned breading, and Knorr Chicken Bouillon for extra flavor.
Ingredients
Chicken Marinade Ingredients
Dry Batter Ingredients
Toppings
Instructions
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In a bowl, combine chicken breasts, buttermilk, hot sauce, 1 tbsp paprika, and 2 tbsp Knorr Chicken Bouillon. Mix well, cover, and marinate in the fridge for at least 1 hour (or overnight).
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In a separate bowl, whisk together the flour, tsp paprika, black pepper, red pepper flakes, and 1 tbsp Knorr Chicken Bouillon.
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Remove chicken from buttermilk, let excess drip off, and coat thoroughly in the seasoned flour.
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Heat oil in a skillet. Fry chicken for 12 to 15 minutes, flipping every 2 to 3 minutes, until golden, crispy, and internal temp reaches 165°F.
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Drain on a wire rack. Draining the chicken on a wire rack helps keep it from becoming overly oily.
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Spread sauce on toasted brioche buns, top with the crispy chicken, lettuce, tomato, and pickles. Serve with fries and enjoy!
For the sauce, I used Mayonnaise, sweet relish, ketchup, yellow mustard, dash of Worcestershire sauce, garlic powder, black pepper. I didn't measure the sauce ingredients, so just taste as you go!
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 680kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 7g35%
- Cholesterol 115mg39%
- Sodium 1120mg47%
- Total Carbohydrate 58g20%
- Dietary Fiber 3g12%
- Sugars 9g
- Protein 46g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
