The Ultimate Crispy Chicken Sandwich
Buttermilk-marinated chicken with a craggy, crunchy coating. Shallow-fried or air-fried.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 1 hr 10 min
- Makes
- 4 sandwiches
The crunchy, shaggy crust on a restaurant chicken sandwich comes from two small tricks: a buttermilk marinade and a few spoonfuls of that buttermilk drizzled into the flour to make little clumps.
Shallow-fry or air-fry?
Shallow-frying in half an inch of oil gives the crunchiest crust. The air fryer version is lighter and less messy; the coating is crisp rather than craggy.
The Ultimate Crispy Chicken Sandwich
- Prep
- 20 min
- Cook
- 20 min
- Rest & wait
- 30 min
- Total
- 1 hr 10 min
- Makes
- 4 sandwiches
Ingredients
Method
Whisk the buttermilk with 1 teaspoon salt, the garlic powder and paprika. Add the chicken, cover and refrigerate for at least 30 minutes and up to 4 hours.
In a shallow dish, whisk the flour, cornstarch, baking powder, pepper, cayenne and remaining salt. Drizzle in 2 tablespoons of the marinade and rub it in with your fingers to make small clumps.
Lift each cutlet from the marinade, let the excess drip off and press firmly into the flour on both sides. Rest on a rack for 5 minutes while the oil heats.
Heat 1/2 inch of oil in a heavy skillet to 350°F. Fry 2 cutlets at a time for 4 to 5 minutes per side, until deep golden and the chicken reaches 165°F in the thickest part.
Drain on a rack set over a sheet pan. Assemble with lettuce, pickles and sauce on toasted buns.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Questions, answered
How do I get a craggy coating like a restaurant chicken sandwich?
Drizzle a couple of tablespoons of the buttermilk marinade into the flour and rub it in to create little clumps, then press the chicken into it firmly.
What temperature should the chicken reach?
Chicken is safe at 165°F. Check the thickest part with an instant-read thermometer.
