Crispy Chicken Sandwich (Restaurant Copycat)

⏱️ 36 minutes (plus marinating time)👥 4 servings❤️ Taste: 10/10
Crispy Chicken Sandwich (Restaurant Copycat)

Nutrition Facts

Calories
720
Protein
48g
Carbs
52g
Fiber
2g

Health Benefits

Gut Health4/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 4 boneless, skinless chicken breasts (6-8 oz each)
  • •- 2 cups buttermilk
  • •- 2 large eggs
  • •- 1½ cups all-purpose flour
  • •- 1½ teaspoons kosher salt
  • •- 1 teaspoon freshly ground black pepper
  • •- 1 teaspoon smoked paprika
  • •- ½ teaspoon garlic powder
  • •- ¼ teaspoon cayenne pepper
  • •- 2-3 cups vegetable oil or shortening (for deep frying)
  • •- 4 brioche hamburger buns
  • •- 2 tablespoons unsalted butter (softened, for toasting buns)
  • •- ½ cup mayonnaise
  • •- 1 cup dill pickle chips

Instructions

  1. 1Pound each chicken breast between two sheets of plastic wrap using a meat mallet until evenly flattened to ½-inch thickness throughout. This ensures uniform cooking and matches that signature restaurant texture.
  2. 2Combine buttermilk and 1 egg in a large shallow bowl, whisking until fully blended. Submerge chicken breasts in the buttermilk mixture, ensuring they're completely covered. Refrigerate for minimum 4 hours, ideally overnight up to 24 hours for maximum tenderness and flavor development.
  3. 3Mix flour, kosher salt, black pepper, paprika, garlic powder, and cayenne in a wide, shallow dish, stirring thoroughly to distribute seasonings evenly throughout.
  4. 4Remove marinated chicken from refrigerator 15 minutes before cooking. Beat remaining egg in a clean bowl and set aside.
  5. 5Dredge each chicken breast in the seasoned flour mixture, pressing firmly to create an even coating on all surfaces. Dip coated chicken into beaten egg, then return to flour mixture for a second thorough coating, pressing down to create that extra-crispy texture. Place breaded chicken on a wire rack and let rest 10-15 minutes - this crucial step helps the coating adhere perfectly during frying.
  6. 6Pour oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of 2-3 inches. Heat over medium-high flame until oil reaches 325-350°F on a deep-fry thermometer - maintaining this temperature range is essential for golden, crispy results without greasy coating.
  7. 7Carefully lower chicken breasts into hot oil using tongs, working in batches of 2 to avoid overcrowding and temperature drops. Fry until deep golden brown and internal temperature reaches 165°F, approximately 3-4 minutes per side, flipping once halfway through. Monitor oil temperature throughout, adjusting heat as needed to maintain consistent 325-350°F.
  8. 8Transfer fried chicken to paper towel-lined plate to drain excess oil while remaining hot and crispy.
  9. 9Melt butter in a large skillet over medium heat. Split brioche buns and place cut-side down in butter, toasting until golden and slightly crisp, about 2 minutes.
  10. 10Spread 2 tablespoons mayonnaise generously on bottom half of each toasted bun. Layer 4-5 dill pickle chips over mayo, then place hot crispy chicken breast on top. Cap with top bun and serve immediately while chicken is still crackling hot.