Crispy Chicken Sandwich

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Just when we thought summer would end without new a food trend, the great Chicken Sandwich craze happened – skip the lines with our at home version! Tender juicy brined chicken with a deliciously crispy coating served on a lightly toasted bun.

Enjoy this tasty chicken sandwich anytime you want – and serve with your favorite signature sides, like coleslaw, onion rings, and a homemade biscuit for the full take-out experience!

Crispy chicken sandwich on a wooden board with pickles on the side

The Chicken Sandwich Craze

If you’ve been following the news, you’ve probably heard all about it, but the popular fried chicken chain that hails from the south, Popeye’s, debuted its new fried chicken sandwich. With some clever tweets, in no time at all, curious eaters were lining up to get a taste of this extra crunchy delight!

The craze got so big that one customer posted his for sale on eBay for a whopper (pun intended!) of a price at $350.00! This chicken sandwich sold out in record time.

I’ve partnered with Argo Cornstarch to bring you the best crispy chicken sandwich! Instead of waiting for the highly anticipated return of the Popeye’s, skip the lines and make it at home!

Crispy Chicken Sandwich

How to Make a Crispy Chicken Sandwich

The best recipes are made right at home including our version of a crispy chicken sandwich! With a simple brine, and the triple dipped coating featuring Argo cornstarch, achieving the crispiest chicken is so simple to do!

1. Brine chicken breasts (per recipe below) and set aside.

2. Mix Argo Cornstarch with flour and seasonings. This mixture will create both a dredge and a wet batter.

Crispy Chicken Sandwich breading mix in a bowl

3. Remove chicken from the brine, dip in the dry dredge, dip in the wet batter and then back into the dry mixture. (TLDR: Dry, wet, dry, fry).

4. Fry until crispy, 3-4 minutes per side.

Dipping coated chicken breast in mixture

How to Make Fried Chicken Crispy

The dredge and batter for this chicken sandwich is made with cornstarch which expands when it is added to a liquid and to create the perfect crispy, crunchy coating for this sandwich.


  • If your chicken breasts are large, cut them in half.
  • Pound the thicker end to 1/2″ to 3/4″ thick so they cook evenly.


  • Dredge the chicken breasts into the dry mixture first; this helps the wet batter adhere.
  • The wet batter should be about the consistency of pancake batter.
  • A second dip into the dry mixture before frying adds great flavor and crunch to the sandwich.


  • Ensure oil is hot (350°F) using a deep fry thermometer.
  • When adding the chicken, the temperature can drop so increase the temperature if needed to keep the oil at 350°F.
  • Drain on paper towels, keep warm in a 250°F oven if you need to make several batches.

Overhead shot of Crispy Chicken Sandwich without top bun

How Long to Fry Chicken

Fry each chicken breast until golden brown on both sides, about 3 to 4 minutes on each side. Make sure the internal temperature is 165°F. Remove cooked pieces and drain on paper towels.

To assemble crispy chicken sandwiches, toast the sesame seed buns in the broiler after brushing them with butter. Spread some mayonnaise on each half, add lettuce, pickles, and of course the chicken.

Voila! A tasty crispy chicken sandwich and you didn’t have to leave the house or wait in any lines for!

Chicken Sandwich Toppings

There are all kinds of great toppings for chicken sandwiches! Why not try some thinly sliced, sautéed yellow onions or a spoonful of coleslaw? Of course, a thick slice of Provolone or Swiss cheese will add a creamy element to the flavor. Even a few sliced jalapeños kick it up a bit! Ripe tomatoes, honey mustard sauce… anything goes!

More Breaded Chicken Goodness

Crispy chicken sandwich on a wooden board with pickles on the side
4.93 from 66 votes
Review Recipe

Crispy Chicken Sandwich

Prep Time 20 minutes
Cook Time 6 minutes
Brining Time 1 hour
Total Time 1 hour 26 minutes
Servings 4 sandwiches
Author Holly Nilsson
At home version of the classic chicken sandwich!


  • 1 quart water
  • ¼ cup kosher salt
  • ¼ cup sugar
  • 4 chicken breasts boneless, skinless
  • 4 sesame seed buns
  • 4 Tablespoons butter
  • 2 cups shredded iceberg lettuce
  • ¼ cup mayonnaise
  • dill pickle slices
  • 3 quarts vegetable oil for frying
  • 1 cup all-purpose flour
  • ¾ cup Argo® Corn Starch
  • 1 teaspoon Argo® Baking Powder
  • 4 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • ¾ cup cold water

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  • Pound chicken to ½" - ¾" thick (just to make sure it's even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.
  • Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).
  • Add ¾ cup cold water to the remaining flour mixture and whisk until smooth. *see note
  • Heat oil over medium heat to 350°F in a Dutch oven or deep pan.
  • Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
  • Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it's coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.
  • Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).
  • Remove from oil and place chicken on a paper towel lined plate to drain.
To Assemble
  • Butter each sesame seed bun and toast under the broiler just until golden.
  • Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.

Recipe Notes

Note: If the batter seems to be too thick, add 1 tablespoon cold water at a time until the consistency of pancake batter.
*there may be leftover batter. 

Nutrition Information

Calories: 861, Carbohydrates: 46g, Protein: 54g, Fat: 51g, Saturated Fat: 28g, Cholesterol: 181mg, Sodium: 1249mg, Potassium: 971mg, Fiber: 2g, Sugar: 3g, Vitamin A: 613IU, Vitamin C: 3mg, Calcium: 114mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Chicken Sandwich
Course Chicken, Main Course
Cuisine American

I am excited to have partnered with Argo Cornstarch to bring you this belly warming recipe.  While I was compensated for this post, all thoughts and opinions are my own. Working with great brands I love allows me to keep bringing you the great recipes you love!

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Crispy chicken sandwich on a wooden board with a title
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I cant ever seem to pound breasts thin enough. They still always come out too thick no matter what.

    1. I usually cover the breast with plastic wrap, and start with the thickest side. I have a meat mallet, or I use a rolling pin. I sometimes even use a ruler to see how thick (or thin!) they are, mostly so that they are fairly even. Hope that helps Scott!

  2. I followed the recipe exactly and it was so yummy and tasty! Great recipe, thank you. This will definitely be in our rotation, my husband thought it was the best crispy chicken sandwich he’s ever had!5 stars

  3. These were INCREDIBLE. I made them four nights ago, and my wife is already begging me to make them again. I’m making them tonight!5 stars

  4. Made these tonight. Delicious!! Couldn’t find a local place to get a good chicken sandwich. Came out crispy and had a nice seasoning mix. Next time I will make the batter a little thinner. We topped with bread and butter pickles and arugula.

  5. Thanks for this, it makes amazingly good chicken sandwiches, first time I served it honestly, stunned silence as people experienced it!! Now we pair it with brioche buns and Korean chilli sauce. Nom Nom.5 stars

    1. I haven’t tried these in the air fryer yet… but it’s on my list! I’ll let you know how it goes when I try it.

  6. Thank you for this wonderful delicious recipe.
    We all enjoyed it a lot.
    It tastes better than any store bought sandwiches

  7. This was delicious! My family eagerly ate, with nothing left over. I made three chicken sandwiches, and then with one chicken breast I made tenders. I hesitated to use 4 teaspoons of pepper, so cut that in half but otherwise followed the recipe. I agree with another commenter who said they would get the chicken thinner next time – thin is a must. The dry/wet/dry method was new for me, and I loved how the batter fried up. Will definitely become part of our recipe box.5 stars

  8. DELISH made this and it was great .had to add a little more water to make the batter right but other than that perfect.5 stars

  9. First time making this and it was a home run. My girlfriend told me it’s the best chicken sandwich she’s ever had. The brine gave it so much flavor and I actually waited for the oil to get to the right temp. The dry & wet batter worked perfectly, wet batter needed more water. Its the little details that really kick it up.5 stars

  10. My whole family went crazy for these!!! It was easily modified to gluten free by using gf flour. I haven’t had a fried chicken sandwich in 6 years until this recipe! We will make them again and again! Thanks for a great recipe!

  11. These came out unbelievably delicious! I followed the recipe exactly. The chicken was so moist thanks to the brine, my 3 teenage boys and husband all approved! Thank you!5 stars

  12. Great recipe but where’s ingredients for brine!??? You have dry ingredients and wet batter ingredients but nothing about the brine just that you need to brine chicken first!!
    Otherwise recipe sounds yummy!!!

    1. I haven’t tried this recipe in the air fryer so I can’t say for sure. This is a wet batter so I don’t think it will work well. I would suggest a breaded batter similar to that on my oven fried chicken

  13. It’s good but the proportions are way off. You need way less brine: wanting to make half the recipe I used a quarter of the brine and that was still enough for 3 sandwich-size pieces. I halved the batter and despite the wet being way thicker (my mistake), there was still some left over after those 3 pieces. Eating the sandwich too, it was clear my chicken pieces were way too big, maybe 1/3 pound each.

    My recommendation would be, if you’re making 4 sandwiches,
    1) make 1/4 the brine, only make half the batter,
    2) definitely thin it out,
    3) and don’t cut your pieces of chicken to be the really beautiful large ones in the picture; it’s just too much. I don’t want to be near fried chicken anymore.

    Also, swapping out chicken breast for boneless skinless chicken leg makes a really juicy and succulent sandwich. Highly recommend, you just need to cook it for another couple minutes.3 stars

  14. Hi there, I just have a quick question about the nutrition facts. My husband is a diabetic so we have to carb count everything. Have you listed the information for the entire recipe as a whole, or for 1 patty/1 serving?

    1. Hi Faith, the nutritional values listed in this recipe are per sandwich, however these are estimates. :)

  15. Beware of the pepper!!!!
    Made this two times. The first tine we had to throw away the entire batch of chicken because the pepper amount was way too high for our tastes…4 tsps is A LOT! The second time, I reduced the pepper to 1 tsp and the sandwiches were much better!4 stars

  16. BEST AND CRISPIEST AND JUICIEST AND MOST FLAVORFUL CHICKEN IVE EVER TASTED!!! EXCELLENT RECIPE! A KEEPER FOR REAL!!! ..fried in evoo and made my own honey mustard and topped it with swiss and on a brioche bun, but all.else as was stated exactly! Thank you so much! Just LOVE a crispy chicken sandwich and LOVE even more not having to go out for it! YAY!

  17. I love this recipe! It’s super easy and delicious. I actually made chicken tenders instead, since I didn’t have any toppings for a sandwich. They turned out perfectly crispy. Thanks for the recipe, definitely a keeper!5 stars

  18. These were REALLY great! The chicken pieces after cooking are actually pretty big (amazing how much batter sticks to the chicken and expands) so to make bun-size pieces i’ll cut the chicken pieces a bit smaller and pound a bit thinner next time. i cut back a little bit on the black pepper but otherwise made per the recipe. I think will be easier and quicker next time but overall was pretty straightforward and were a big hit with the family!5 stars

  19. We made this and loved it! I did have to make a couple small adjustments due to the picky eaters in our house. I cut the pepper amount in half and added 2 tablespoons honey to the wet batter mix, the result was delicious!!!4 stars

  20. I never review recipes, but I had to comment on this. Actually, I have made other recipes from this site, and all have been great, but this was over the top good! It had loads of flavor and amazing crunch. My husband and kids all said it tasted like it was from a restaurant. My daughter asked if I could make this the next time her friends are over. For us, it is way too thick to leave the breast whole, so I cut it in half. This makes it super budget friendly too.5 stars

  21. I usually don’t comment on things, but wow this recipe deserves it. Made it exactly. My family loved it. Thank you for this wonderful recipe!5 stars

  22. This is awesome! One of favorite recipes. Fresh buns, lettuce and tomatoes from the farm. Crispy chicken better than Popeye’s! It’s a keeper! Thank you Holly.5 stars

  23. This is awesome. Working our way thru whatever food we have in the freezer and fortunately we had thin chicken cutlets. Followed the recipe. Made due with the long rolls we had in the freezer. It was moist and delicious. Definitely a keeper :)
    Thank you!5 stars

  24. I’m a 65 yr. old male who who lives on a small pension and can’t spend much money on a lot of spices, as a matter of fact I have no idea as to how to use them but I love the food you show, also I’m not a cook by any means.

  25. EVERYONE at the dinner table loved this meal! Lots of picky eaters, but they all ate it up! And my middle son swears it is the same exact recipe as Shake Shack. I am intimidated by recipes that require frying, but this was super easy! Next time I will double the recipe for the batter so I will have left overs. Thanks!

  26. I made this tonight and my four kids all LOVED it. Coating was crispy and well seasoned- I left out the cayenne bc they don’t like spicy food. I only brined for half an hour and chicken was still plenty juicy and delicious. Thanks for this awesome recipe!5 stars

  27. So, 8935 mg. of sodium, … this per serving? I wonder if you actually serve your family the dishes which you post. I care about my family’s health. This Nutritional Info is WAAAY above what anyone should be ingesting in one day, let alone in one meal.

    1. Oh boy Angelina, you are right that is a lot sodium! That was an oversight on our part, but we have fixed the error in nutrition and definitely do enjoy this recipe! Especially ones where we can have fast food cravings from the comfort of home!

      1. Thanks Holly, since the sodium content was of concern to me. I made these sandwiches w/o brining them, since the chicken we usually buy (unless it’s labeled “Not Enhanced”) is already injected with a salty brine solution. The sandwiches came out perfectly breaded & very tasty! I’ll be making them often. No need to drive to “Chick-Fill-A”! Thanks SO much for this great recipe :-)5 stars

  28. This recipe is AMAZING! Chicken came out really crispy and tender. Put some pickles and honey mustard on my sandwich and it was amazing.5 stars

  29. Delicious! I used the suggestion of another commenter and used half the salt and it came out perfect! Better than any chicken sandwich I’ve had a restaurant.5 stars

  30. Fantastic fried chicken recipe!! I made a homemade remoulade sauce to go with it. Thank you for sharing this easy and delicious recipe!5 stars

  31. made this tonight and I thought it was too salty and had too much pepper. I think I should have cut back on the salt in the batter mixture since there was salt in the brine. Will do that next time and only use one teaspoon on black pepper. Did fry up nice and crispy though.4 stars

  32. Loving some of the recipes on here b would love to get everyday. just went out and bought a crispy chicken sandwich for $8.00. I love to cook so let’s do it !!!!!

  33. Hi Holly, I would like to use my deep fryer for this chicken, with temp at 350, how long in deep fryer would you suggest?

  34. Can I brine the chicken for longer? Was wanting to put chicken in brine in the morning before work and then cook when I get home? 8 or 9 hours? I have never brined before!

    1. I haven’t tried brining the chicken for longer so I can’t say for sure. If chicken is brined too long it can become mushy in texture. I would suggest brining it when you get home as you prepare the batter and heat the oil.