Chick-fil-A's pressure fryer cooks at 315°F for exactly 17 minutes—regular frying can't replicate that crispy-tender texture.
Crispy Chicken Sandwich
Sink your teeth into this mouthwatering crispy chicken sandwich that’s bursting with flavor! Coated in a crunchy golden crust and slathered with a zesty, homemade sauce, this delightful dish is sure to satisfy your cravings. Perfect for a quick lunch or a cozy dinner, it's a feast you won't want to miss!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 1 tsp black pepper powder (5 ml)
- 1/3 cups corn starch (79.2 ml)
🥩Meat & Seafood(1)
- 2 lb boneless chicken breast, cut into half and pounded to even thickness (907 g)
🥛Dairy & Eggs(3)
- Butter for toasting buns
- 1 cup buttermilk (227 g)
- 1/3 cup buttermilk (74.9 g)
🫙Pantry Staples(3)
- 1 cup all purpose flour (125 g)
- 1 tsp honey (5 ml)
- 1 cup panko breadcrumbs (240 ml)
🧂Spices & Seasonings(5)
- 1/2 tsp black pepper (2.5 ml)
- 1 tbsp garlic powder (15 ml)
- 1/2 tsp onion powder (2.5 ml)
- Salt to taste
- 1 tbsp smoked paprika powder (15 ml)
🍯Sauces & Condiments(3)
- 1 tbsp hot sauce (15 ml)
- 1 cup mayonnaise (240 ml)
- 1 tbsp pickle juice (15 ml)
📦Other(3)
- 6 brioche bun
- 1 1/2 cups cornflakes, crushed (360 ml)
- 1/2 cup pickles (120 ml)
👨🍳 Instructions
- 1
Season the chicken with salt, smoked paprika, garlic powder, and black pepper. Mix well so the seasoning coats all pieces evenly. Let the chicken rest for 10–15 min.
- 2
In one bowl, mix all-purpose flour and cornstarch. Coat the seasoned chicken into the dry batter: In a bowl, combine buttermilk, salt, smoked paprika, black pepper, and garlic powder. Mix until well combined. Add the chicken pieces and make sure they are fully coated.
- 3
In another bowl, combine the crushed cornflakes and panko breadcrumbs. Remove the chicken from the wet batter and dredge it in the flour mixture, pressing gently so the coating sticks well.
- 4
Heat oil in a deep pan to 350°F (175°C). Carefully add the coated chicken pieces. Fry for 5–7 minutes per side, or until golden brown and fully cooked. Transfer to a wire rack or paper towel to drain excess oil.
- 5
In a bowl, combine mayonnaise, buttermilk, hot sauce, pickle juice, and honey. Add salt, onion powder, garlic powder, smoked paprika, and black pepper. Whisk until smooth and creamy.
- 6
Spread butter on the cut side of the brioche buns. Toast them in a pan over medium heat until golden.
- 7
Spread sauce on the bottom bun. Place the crispy fried chicken on top. Add pickles. Spread more sauce on the top bun if desired. Close the sandwich and serve immediately.
💡 Pro Tips
- ✓Double-dredge your chicken by dipping flour-coated pieces back into buttermilk, then final coating - this creates multiple adhesion layers that prevent coating separation during frying.technique
- ✓Maintain oil temperature between 325-350°F because higher temps cook the coating faster than the interior, while lower temps create greasy, soggy results due to slower moisture evaporation.timing325-350°F
- ✓Use 30% cornstarch in your flour mixture because it contains no gluten, creating a lighter, crispier crust that stays crunchy longer than pure wheat flour.ingredient30% cornstarch ratio
- ✓Let buttermilk-marinated chicken sit for 30+ minutes because the acid (pH 4.5) breaks down proteins, tenderizing meat while the calcium helps coating adherence.timing30+ minutes, pH 4.5
- ✓Toast buns cut-side down for 90 seconds to create a moisture barrier that prevents sauce soakthrough while maintaining structural integrity for 15+ minutes.technique90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Chick-fil-A's pressure fryer cooks at 315°F for exactly 17 minutes—regular frying can't replicate that crispy-tender texture.
Crispy Chicken Sandwich
Sink your teeth into this mouthwatering crispy chicken sandwich that’s bursting with flavor! Coated in a crunchy golden crust and slathered with a zesty, homemade sauce, this delightful dish is sure to satisfy your cravings. Perfect for a quick lunch or a cozy dinner, it's a feast you won't want to miss!
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 1 tsp black pepper powder (5 ml)
- 1/3 cups corn starch (79.2 ml)
🥩Meat & Seafood(1)
- 2 lb boneless chicken breast, cut into half and pounded to even thickness (907 g)
🥛Dairy & Eggs(3)
- Butter for toasting buns
- 1 cup buttermilk (227 g)
- 1/3 cup buttermilk (74.9 g)
🫙Pantry Staples(3)
- 1 cup all purpose flour (125 g)
- 1 tsp honey (5 ml)
- 1 cup panko breadcrumbs (240 ml)
🧂Spices & Seasonings(5)
- 1/2 tsp black pepper (2.5 ml)
- 1 tbsp garlic powder (15 ml)
- 1/2 tsp onion powder (2.5 ml)
- Salt to taste
- 1 tbsp smoked paprika powder (15 ml)
🍯Sauces & Condiments(3)
- 1 tbsp hot sauce (15 ml)
- 1 cup mayonnaise (240 ml)
- 1 tbsp pickle juice (15 ml)
📦Other(3)
- 6 brioche bun
- 1 1/2 cups cornflakes, crushed (360 ml)
- 1/2 cup pickles (120 ml)
👨🍳 Instructions
- 1
Season the chicken with salt, smoked paprika, garlic powder, and black pepper. Mix well so the seasoning coats all pieces evenly. Let the chicken rest for 10–15 min.
- 2
In one bowl, mix all-purpose flour and cornstarch. Coat the seasoned chicken into the dry batter: In a bowl, combine buttermilk, salt, smoked paprika, black pepper, and garlic powder. Mix until well combined. Add the chicken pieces and make sure they are fully coated.
- 3
In another bowl, combine the crushed cornflakes and panko breadcrumbs. Remove the chicken from the wet batter and dredge it in the flour mixture, pressing gently so the coating sticks well.
- 4
Heat oil in a deep pan to 350°F (175°C). Carefully add the coated chicken pieces. Fry for 5–7 minutes per side, or until golden brown and fully cooked. Transfer to a wire rack or paper towel to drain excess oil.
- 5
In a bowl, combine mayonnaise, buttermilk, hot sauce, pickle juice, and honey. Add salt, onion powder, garlic powder, smoked paprika, and black pepper. Whisk until smooth and creamy.
- 6
Spread butter on the cut side of the brioche buns. Toast them in a pan over medium heat until golden.
- 7
Spread sauce on the bottom bun. Place the crispy fried chicken on top. Add pickles. Spread more sauce on the top bun if desired. Close the sandwich and serve immediately.
💡 Pro Tips
- ✓Double-dredge your chicken by dipping flour-coated pieces back into buttermilk, then final coating - this creates multiple adhesion layers that prevent coating separation during frying.technique
- ✓Maintain oil temperature between 325-350°F because higher temps cook the coating faster than the interior, while lower temps create greasy, soggy results due to slower moisture evaporation.timing325-350°F
- ✓Use 30% cornstarch in your flour mixture because it contains no gluten, creating a lighter, crispier crust that stays crunchy longer than pure wheat flour.ingredient30% cornstarch ratio
- ✓Let buttermilk-marinated chicken sit for 30+ minutes because the acid (pH 4.5) breaks down proteins, tenderizing meat while the calcium helps coating adherence.timing30+ minutes, pH 4.5
- ✓Toast buns cut-side down for 90 seconds to create a moisture barrier that prevents sauce soakthrough while maintaining structural integrity for 15+ minutes.technique90 seconds