Crispy Southern Fried Chicken Sandwich
Enjoy the ultimate Southern-style fried chicken sandwich featuring juicy chicken breasts coated in a perfectly seasoned, extra-crispy crust. Served on toasted brioche buns with fresh lettuce, crunchy pickles, and creamy spicy mayonnaise, this homemade sandwich is packed with flavor and crunch in every bite.
Ingredients
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, sliced into 4 thin cutlets
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 large eggs
- ¼ cup milk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- Vegetable oil, for frying
For the Sandwiches
- 4 brioche buns
- Fresh lettuce leaves
- Dill pickle slices
- Mayonnaise
- Hot sauce, to taste
Instructions
1. Prepare the Seasoned Coating
In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. In a separate bowl, whisk together the eggs and milk until smooth.
2. Coat the Chicken
Dip each chicken cutlet into the egg mixture, allowing any excess to drip off. Press the chicken firmly into the seasoned flour mixture, coating both sides thoroughly. For an extra-crispy crust, dip the chicken back into the egg mixture and coat it again with the flour mixture.
Let the coated chicken rest for 5 minutes before frying to help the breading adhere.
3. Fry Until Golden and Crispy
Heat the vegetable oil in a deep skillet to 350°F (175°C). Carefully add the chicken cutlets, working in batches if necessary to avoid overcrowding the pan.
Fry for approximately 4–6 minutes per side, depending on thickness, until the coating is golden brown and crispy and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a wire rack to drain excess oil and preserve its crispiness.
4. Make the Spicy Mayonnaise
In a small bowl, mix mayonnaise with your preferred amount of hot sauce until creamy and well combined. Adjust the heat to your taste.
5. Assemble the Sandwiches
Lightly toast the brioche buns. Spread spicy mayonnaise over the cut sides of each bun.
Layer the bottom buns with fresh lettuce, a crispy chicken cutlet, and pickle slices. Add the top buns and serve immediately while the chicken is hot and crunchy.
Harold’s Tip
Let the coated chicken rest for 5 minutes before frying. This simple step helps the breading stick to the chicken, giving you a crispier, more even coating.
Serving Suggestions
Serve these crispy chicken sandwiches with French fries, coleslaw, potato wedges, or your favorite dipping sauce for a delicious Southern-inspired meal.