Crispy Chicken Sandwich Recipe
- Yield: 4 sandwiches
Ingredients
Chicken + Marinade:
- 2 large boneless, skinless chicken breasts (halved horizontally = 4 cutlets)
- 1 cup dill pickle juice (from a jar of pickles)
- ½ cup milk or buttermilk
- ½ tsp Ac’cent
- ½ tsp paprika
Dry Coating:
- 1 cup all-purpose flour
- 2 tbsp cornstarch (for extra crunch)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp Ac’cent
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional for heat)
For Frying:
- Neutral oil (like peanut or canola), enough for shallow frying (1–1½ inches)
Sandwich Assembly:
- 4 toasted buttered brioche buns
- 8 dill pickle chips (2 per sandwich)
- Optional: mayo or spicy mayo
Directions
- Marinate the Chicken (30 min – 4 hrs):
In a bowl or zip-top bag, combine pickle juice, milk, Ac’cent, and paprika.
Add chicken cutlets, making sure they’re fully submerged.
Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Prepare Dry Coating:
In a shallow dish, whisk together flour, cornstarch, salt, Ac’cent, pepper, paprika, and cayenne (if using).
- Coat the Chicken:
Remove chicken from marinade and pat lightly with paper towels—just enough to keep a bit of moisture.
Dredge each cutlet thoroughly in the flour mixture. Press firmly so it sticks well.
Let rest on a rack or plate for 10 minutes (helps the crust bind before frying).
- Fry the Chicken:
Heat oil in a skillet to 350–365°F (175–185°C).
Fry chicken 3–4 minutes per side until golden brown and internal temp reaches 165°F.
Drain on a wire rack or paper towels.
- Assemble the Sandwiches:
- Lightly butter and toast brioche buns.
- Place 2 pickle chips on the bottom bun.
- Add the crispy chicken cutlet.
- Top with mayo or spicy mayo if desired.
- Close with the top bun.
