Name: Crispy Fried Chicken Sandwiches
Prep time: 30 min
Cook time: 20 min
Total time: PT-493102H54M31S
Cuisine: American
Ingredients: 3 boneless, skinless chicken breasts (about 1⅓ pounds); 2 cups cold water; 2 tablespoons salt; 2 teaspoons sugar; 4 to 6 cups vegetable or peanut oil; 1 large egg; ½ cup milk; 1½ cups all-purpose flour; 3 tablespoons cornstarch; 1½ teaspoons baking powder; ¾ teaspoon garlic powder; 1 tablespoon freshly ground black pepper; 1 teaspoon Accent flavor enhancer; 1 teaspoon paprika; ¾ teaspoon salt; ½ cup mayonnaise; 3 tablespoons barbecue sauce; 2 teaspoons Dijon mustard; 6 hamburger buns; Bread and butter pickles

I make these crispy fried chicken sandwiches when I want something indulgent, crunchy, and deeply satisfying. The chicken turns out golden on the outside and juicy on the inside, while the creamy, tangy sauce ties everything together perfectly. It feels like classic fast food, but I enjoy knowing I made it myself from scratch.

Why You’ll Love This Recipe

I love how this recipe delivers that signature crunch without needing anything complicated. The brining step keeps the chicken incredibly juicy, and the seasoned coating creates a flavorful crust that fries up beautifully. I also appreciate how customizable it is—I can adjust the spice level, switch up the sauce, or even toast the buns for extra texture. It’s perfect when I want a comforting, restaurant-style meal at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 boneless, skinless chicken breasts (about 1⅓ pounds)

2 cups cold water

2 tablespoons salt

4 to 6 cups vegetable or peanut oil

2 teaspoons sugar

1 large egg

½ cup milk

1½ cups all-purpose flour

3 tablespoons cornstarch

1½ teaspoons baking powder

¾ teaspoon garlic powder

1 tablespoon freshly ground black pepper

1 teaspoon Accent flavor enhancer

¾ teaspoon salt

1 teaspoon paprika

½ cup mayonnaise

3 tablespoons barbecue sauce

2 teaspoons Dijon mustard

6 hamburger buns

bread and butter pickles

Directions

I start by placing each chicken breast in a resealable bag and pounding it to an even ¼-inch thickness. Then I cut each piece in half to create sandwich-sized portions.

Next, I whisk together cold water, salt, and sugar until dissolved, then add the chicken and refrigerate it for at least 4 hours or overnight. This step makes a huge difference in keeping the chicken moist.

When I’m ready to cook, I heat oil in a deep pot to 350°F and line a plate with paper towels. In one bowl, I whisk the egg and milk. In another bowl, I combine flour, cornstarch, baking powder, garlic powder, black pepper, Accent, paprika, and salt. I drizzle some of the egg mixture into the flour mixture and mix it to create small clumps for extra crispiness.

Then I remove the chicken from the brine, pat it dry, then dip each piece into the egg mixture and coat it thoroughly in the flour mixture, pressing to help it stick.

I fry the chicken in batches, making sure not to overcrowd the pot, until each piece is golden brown and crisp, about 4 to 5 minutes. Then I transfer them to the paper towel-lined plate.

For the sauce, I whisk together mayonnaise, barbecue sauce, and Dijon mustard. I spread it on both sides of the buns, add the crispy chicken, top with pickles, and close the sandwich before serving.

Servings and timing

This recipe makes 6 servings.

Prep time: 30 minutes

Cooking time: 20 minutes

Total time: 50 minutes plus at least 4 hours for brining

Calories: about 628 kcal per serving

Variations

I sometimes like to spice things up by adding cayenne pepper or hot sauce to the flour mixture. For a lighter version, I experiment with air frying, though the texture is slightly different. When I want a different flavor profile, I swap the barbecue sauce for honey or add a splash of hot sauce to the mayo for a spicy kick. I also enjoy using brioche buns for a softer, slightly sweet contrast.

Storage/Reheating

I store leftover fried chicken separately from the buns in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using an oven or air fryer to bring back the crispiness rather than a microwave, which can make it soggy. I assemble the sandwiches fresh just before serving.

Related Recipes:

Fried Strawberry Cheesecake Sandwiches

FAQs

Can I skip the brining step?

I don’t recommend skipping it because it keeps the chicken juicy and well-seasoned throughout. It’s worth the extra time.

What oil works best for frying?

I usually use vegetable or peanut oil because they have a high smoke point and a neutral flavor.

How do I know when the chicken is done?

I look for a deep golden color and ensure the internal temperature reaches 165°F.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce in advance and store it in the fridge for up to 3 days.

Can I freeze the fried chicken?

I can freeze it after cooking, but I find it tastes best fresh. If I freeze it, I reheat it in the oven to restore crispiness.

Conclusion

I find these crispy fried chicken sandwiches incredibly satisfying to make and eat. The combination of crunchy coating, juicy chicken, and creamy sauce creates a perfect bite every time. Whether I’m cooking for family or just craving comfort food, this recipe never disappoints.

📖 Recipe: