I am a sucker for a good crispy chicken sandwich. It’s probably my most favorite thing to order when I go out for dinner, if it has all the fixings. I very much like, cheese, lettuce, tomato and onion on my sandwich. For a while, I was buying premade ones from ALDI freezer section and throwing them in my air fryer, but than I came up with the idea to make my own at home. Here is how I did just that.
What Do I Need?
- Chicken Breasts (Use a meat tenderizer on them, if they’re thick)
- Salt
- Water
- Flour
- Corn Starch
- Baking Powder
- Seasonings; e.g. Salt, Pepper, Garlic Powder
What’s The First Step
The best way to prep these, is to brine them over night. I prefer to brine all my chicken, to ensure its juicy after cooking. Nobody likes dry chicken, even if they say they do. Also, use a meat thermometer to tell how done your chicken is done, no need to overcook it.
Brining the chicken is very easy. Take your thawed chicken breasts, place in a bowl or baking dish and lay the chicken flat, throw in some salt and fill with water until it covers the chicken. You can add as much salt as your prefer, I only maybe add a 1/4 cup so I don’t over do it, since I season my meat before I cook as well. Allow this to sit in the fridge, over night before cooking.
How Do I Make The Breading?
- Combine all the dry ingredients into large bowl, also setting aside a cup of the mixture for the dry dredge, as they call it.
- Add water to the large bowl mixture and mix until well incorporated.
- Heat oil in a large pan or cast iron skillet.
- Remove your chicken from the brine and pat dry, set aside.
- Season your chicken breasts with your desired seasonings.
- Toss your chicken breasts into the dry mixture and than into your wet mixture, making sure you coat both sides of the chicken. Than toss back into the dry mixture.
How Do I Fry These?
This is the fun part. Now that your chicken is all breaded and ready to go and your oil should be hot. Toss your chicken into the hot oil, being careful not to splatter and burn yourself. I chose to use my outdoor griddle, so my house didn’t smell like oil. But obviously this can be done on the stove top.
Allow each piece of chicken to cook, 5-10 minutes each side. Remember to use a meat thermometer to check the temperature. This time is going to very on how you got your oil. You want to get it hot but depending on your appliances, it may not get as hot as intended.
Once your chicken has reached and internal temperature of 165 degrees, you may remove from the hot oil. If you feel you have access grease, place them on a paper towel to soak up the access grease.
Here Is How I Design My Crispy Chicken Sandwiches
Everyone designs their sandwiches different. If you have happened to never had a Crispy Chicken Sandwich, here is how I make mine. I like a good sandwich with a lot going on. Everything compliments each other really well, on my sandwiches.
What you need is some lettuce, mayonnaise, cheese, onion, tomato (optional) and a good tasty Brioche Bun. Trust me on this, the Brioche Bun is what makes this sandwich.
Slather some mayonnaise on the top, add your Crispy Chicken, a slice of cheese, lettuce, onion and tomato. Place the top bun on top of everything and ENJOY.
Below will have the full recipe, including measurements. Be sure to check it out, share it with your friends, save to your Pinterest board. Thanks for taking the time to read.
Much Love & Honey,
Megan
Homemade Crispy Chicken Sandwiches
Crispy Chicken Sandwiches are a great week night meal for the family. These are juicy, crispy and delicious.
Ingredients
- BRINE:
- 1/4 Cup Salt
- Water (Brine - Cover The Chicken)
- 4 Thin Chicken Breasts - Meat Tenderize If Thick
- BREADING:
- 1 Cup All-Purpose Flour
- 3/4 Cup Corn Starch
- 1 Teaspoon Baking Powder
- Black Pepper - To Taste
- Garlic Powder - To Taste
- Salt - To Taste
- Paprika - To Taste
- Red Pepper Flakes - To Taste
- Any Extra Seasonings You Prefer
- 1 Cup Cold Water
Instructions
Brine
- Combine all your brine ingredients into a small bowl or deep dish, cover and allow to sit in the fridge, for at least an hour. 24 Hours in the fridge is even better, but whatever works.
Chicken:
- Combine your flour, corn starch, baking powder, and seasonings in a large bowl.
- Mix everything around to ensure its well incorporated.
- Remove a 1/2 Cup of the dry ingredients and set aside in another bowl. This is for your dry-dredge.
- Mix 1 Cup of water into the remaining flour ingredients in the large bowl. Which together until smooth, add more water as needed. You're looking for a good batter base.
- Heat oil to 350 degrees.
- Remove chicken from brine, pat dry with paper towel and season with your desired seasonings.
- Dip your chicken in your dry ingredients, making sure both sides are covered. Than dip in your wet ingredients, again making sure both sides are covered, allowing any access to drip off. Than dip back in your dry ingredients and set aside. Continue this step, with all 4 chicken breasts.
- Place your chicken in the pan or skillet of hot oil and allow to cook 5-10 minutes. Checking with a meat thermometer to ensure its cooked to 165 degrees.
- Remove from hot oil once they reach temperature and place in a pan. If need be, add some paper towel to the bottom of the pan, to collect any access grease.
- Design your desired sandwich!!
Notes
I used my cast iron skillet, outside on my griddle. This was a genius idea, so my house didn't smell like oil. I will remember this for future frying.