Here’s a delicious, simple Chicken Sandwich Recipe that works for lunch, dinner, or even a picnic:
Crispy Chicken Sandwich
Servings: 2–4
Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk (for marinating)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
- 2–4 sandwich buns
- Optional toppings: lettuce, tomato slices, pickles, cheese, mayonnaise, or your favorite sauce
Instructions:
- Marinate the chicken:
- Pound chicken breasts to an even thickness.
- Place in a bowl and cover with buttermilk. Let sit for at least 30 minutes (or up to 2 hours in the fridge).
- Prepare the coating:
- In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
- Coat the chicken:
- Remove chicken from buttermilk, letting excess drip off.
- Dredge chicken in the flour mixture, pressing gently to coat well.
- Cook the chicken:
- Heat 1/4–1/2 inch of vegetable oil in a skillet over medium heat.
- Fry chicken 4–5 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C).
- Drain on paper towels.
- Assemble the sandwich:
- Toast buns if desired.
- Add chicken to the bun and top with lettuce, tomato, pickles, cheese, and your favorite sauce.
Tips:
- For extra flavor, mix some hot sauce into the buttermilk marinade for a spicy kick.
- For a healthier version, bake the coated chicken at 425°F (220°C) for 20–25 minutes instead of frying.
If you want, I can also give a quick 10-minute grilled chicken sandwich version that’s lighter and perfect for weeknight meals.
Do you want that version too?
