@BobbyHartCooking

With its perfectly brined chicken, an irresistible crunchy coating, and a delightful sauce, this sandwich is a taste of comfort food heaven. So let’s roll up our sleeves and get started!

Ingredients You Will Need

For the Chicken:

• 2 chicken breasts
• 2 cups cold water
• 2 Tbsp salt
• 2 tsp sugar
• 1 Tbsp honey
• 1 Tbsp pickle juice
• 4 to 6 cups canola oil for frying
• 1 large egg
• ½ cup buttermilk
• 1 ½ cup all-purpose flour
• 3 Tbsp cornstarch
• 1 ½ tsp baking powder
• ¾ tsp garlic powder
• 1 Tbsp black pepper
• 1 tsp paprika
• 1 tsp chili powder

For the Sauce:

• ½ cup Hellman’s mayonnaise
• 3 Tbsp BBQ sauce
• 2 tsp Dijon mustard

For the Sandwich Toppings:

• Sesame seeded buns
• Romaine or butter lettuce
• Pickles
• Big tomato slice from the center of a large tomato

Step-by-Step Instructions

1. Brining the Chicken

The first step to juicy chicken is a good brine. Take a chicken breast, place it in a resealable freezer bag, and pound it to an even thickness of about ¼ inch using a meat mallet or rolling pin. Cut each pounded breast in half, giving you four pieces of chicken.

Next, combine cold water, salt, sugar, honey, and pickle juice in a medium bowl. Whisk until it’s all dissolved. Submerge the chicken in this magical brine, covering it and placing it in the refrigerator for at least four hours—if you have the time, let it soak overnight for even more flavor!

2. Preparing for Frying

Once your chicken has soaked up all that goodness, it’s time to prepare for frying. Heat about 1 inch of canola oil in a large pot or Dutch oven to around 350°F.

In a medium bowl, whisk together an egg and buttermilk until smooth, creating a light and flavorful dipping mixture.

In another bowl, mix flour, cornstarch, baking powder, garlic powder, black pepper, paprika, chili powder, and a pinch of salt. This blend is what gives the chicken its irresistible crunch. Drizzle four tablespoons of the egg mixture into the flour mixture and stir until it’s evenly clumpy.

3. Breading the Chicken

Take the chicken out of the brine and pat it dry. Now, dip each piece into the flour mixture, followed by the egg mixture, and back into the flour. Press gently to ensure that goodness sticks. Set aside while you ready the hot oil.

Carefully add a few pieces of the breaded chicken into the oil, avoiding overcrowding. Fry until golden brown and crispy on both sides, about 4 to 5 minutes. Transfer them to a paper towel-lined plate to cool and allow the excess oil to drain.

4. Making the Sauce

While your chicken is frying away, whisk up the sauce! Combine mayonnaise, BBQ sauce, and Dijon mustard in a small bowl. This sauce will add a creamy tang to your sandwich that perfectly complements the fried chicken.

5. Assembling the Sandwiches

Now comes the best part! Spread the sauce generously on the top and bottom of sesame seed buns. Place a crispy chicken breast on each bottom bun, followed by a few pickles, a big slice of tomato, and a leaf or two of romaine or butter lettuce. Cap it with the top bun and voila! You have a majestic chicken sandwich worthy of any fast-food joint—if not better!

Serve and Enjoy!

These crispy fried chicken sandwiches will have everyone asking for seconds. Perfect for a casual weekend lunch, a cozy dinner, or your next gathering, this recipe will wow your friends and family every single time.

Let me know how your sandwiches turn out, and feel free to get creative with toppings or sauces! Served best with fries or your choice of that special side! Happy frying! 🍗🥪

Crispy Chicken Sandwiches

Ingredients:

• For the chicken:
  • 2 chicken breasts
  • 2 cups cold water
  • 2 Tbsp salt
  • 2 tsp sugar
  • 1 Tbsp honey
  • 1 Tbsp pickle juice
  • 4 to 6 cups canola oil for frying
  • 1 large egg
  • ½ cup buttermilk
  • 1 ½ cup all-purpose flour
  • 3 Tbsp cornstarch
  • 1 ½ tsp baking powder
  • ¾ tsp garlic powder
  • 1 Tbsp black pepper
  • 1 tsp paprika
  • 1 tsp chili powder
• For the sauce:
  • ½ cup Hell-man’s mayonnaise
  • 3 Tbsp BBQ sauce
  • 2 tsp Dijon mustard
• For the sandwich toppings
  • Sesame Seeded Buns
  • Romaine or butter lettuce
  • Pickles
  • Big tomato slice from the center of a large tomato

Instructions:

For the Chicken:

1. Take one chicken breast at a time and place it in a resealable freezer bag. Use a meat mallet or rolling pin to pound it to an even thickness of about ¼ inch. Cut each pounded breast in half.
2. In a medium bowl, combine cold water with 2 tablespoons of salt, the sugar, honey, and pickle juice. Whisk until fully dissolved. Submerge the chicken breasts in the brine, cover the bowl, and refrigerate for at least 4 hours, or overnight for a saltier flavor.
3. In a large, deep pot or Dutch oven, pour oil until it reaches approximately 1 inch in depth. Heat the oil over medium-high heat until it shimmers (around 350°F).
4. In a medium bowl, whisk together the egg and buttermilk until smooth.
5. In another medium bowl, mix the flour, cornstarch, baking powder, garlic powder, pepper, paprika, chili powder, and a pinch of salt. Drizzle in 4 tablespoons of the egg mixture and stir with a fork until the flour mixture becomes evenly clumpy.
6. Take the chicken out of the brine and pat it dry with paper towels. Dip each breast into the flour mixture, then into the egg mixture, allowing any excess to drip off, and return it to the flour mixture. Turn and press gently to ensure the clumps adhere. Set the coated chicken aside on a plate.
7. Carefully place a few pieces of the breaded chicken into the hot oil, avoiding crowding the pot. Cook for about 4 to 5 minutes, turning occasionally, until golden brown and crispy on both sides. Transfer the cooked chicken to a paper towel-lined plate to drain. Repeat with the remaining chicken, adjusting the heat as needed to keep the oil temperature consistent.

For the Sauce:

In a small bowl, whisk together mayonnaise, barbecue sauce, and mustard.

Assembling the Sandwiches:

Spread the sauce on the top and bottom buns. Place a piece of crispy chicken on each bottom bun, add a few pickles, and then close the sandwiches. Serve immediately.

Note: Serve with fries or your choice of side!