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.

CHICKEN BREASTS

  • 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.

BATTER

  • 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.

FRYING CHICKEN

  • 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
4.96 from 125 votes↑ Click stars to rate now!
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Crispy Chicken Sandwich

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

Brine

  • 1 quart water
  • ¼ cup kosher salt
  • ¼ cup sugar

Sandwich

  • 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

Batter

  • 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

Instructions 

Brine

  • 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.

Chicken

  • 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.

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. 
4.96 from 125 votes

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.

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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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. I am giving this 5 stars even though I messed up the recipe, because I know had I not messed it up this would have been spot on. I had some table salt I needed to use up and used that in the brine. Big mistake. I didn’t think there would be a difference since it was in the brine and not the breading – there is. And I dont know if I let it soak too long since I prepared it earlier in the morning – longer than 4 hours. I also pounced them pretty thin and the oil at 350° had them cooked (170° – 190° ) in 3 minutes – which actually turned out just right for us. But the salt and length of time made them way too salty. So don’t make the same mistake I made! But the breading was spot on!5 stars