This Crispy Chicken Sandwich will beat any fast food restaurant! Juicy, crispy chicken drizzled with honey for a touch of sweetness.
Oh. My. Word. You guys. These Crispy Chicken Sandwiches are awesome. They are better than any fast food fried chicken sandwich you can get. The chicken breast is tender and juicy on the inside but it has a crispy crunchy crust.
And while the chicken is the star of the show, when it comes to making a chicken sandwich, the toppings are important to. Crisp lettuce, tomatoes, red onion, mayonnaise and (my favorite part) a drizzle of sweet honey which gives this sandwich a delectable sweet n’ salty flavor that you are going to love.
Let’s talk about what you’re going to need to make it:
Crispy Chicken Sandwich Ingredients:
CHICKEN BREASTS: Because this is a sandwich, you’re going to need boneless, skinless chicken in this recipe. I use boneless skinless chicken breasts. You can use chicken thighs but make sure they are well trimmed of fat.
BUTTERMILK/HOT SAUCE/EGG: The chicken is brined in a buttermilk/hot sauce/egg mixture. This will help tenderize the chicken.
SEASONING SALT: I use Johnny’s Seasoning Salt pretty frequently in my kitchen. It is a great all purpose seasoning blend. You can use your favorite. You’ll use it in both the marinade and the crust.
FLOUR: To coat the chicken.
BAKING POWDER: Baking powder helps create that craggy crust that we all love on fried chicken. It works by helping to draw out the moisture so it evaporates while cooking.
OIL: Use canola, vegetable, or peanut oil for frying. They all have a higher smoke point and are more cost effective than other oils. Do not use olive oil.
KAISER ROLLS: Kaiser rolls are a bit heartier than hamburger buns and I think they hold up better and don’t get soggy like a hamburger bun might get.
MAYONNAISE/LETTUCE/TOMATO/ONION
HONEY: This might be my favorite ingredient for this crispy chicken sandwich. A simple drizzle of honey takes this sandwich to the next level.
Step by Step Photos an Instructions:
Please note that there is a little planning ahead required when making this recipe. The chicken needs to marinate in the buttermilk mixture for at least 2 hours.
Pound chicken to 1/4 inch thickness. 
Marinate in buttermilk mixture. 
Coat chicken in seasoned flour mixture. Let set 15 minutes. 
Fry chicken. 
Drizzle with honey.
- Step #1: Place the chicken in a plastic bag and pound to 1/4 inch thickness. You can use the smooth side of a meat mallet or a rolling pin.
- Step #2: Make the buttermilk marinade by whisking buttermilk, egg, seasoning salt and hot sauce in a bowl. Place chicken breasts into bowl, turn chicken to coat completely. Cover and refrigerate for at least 2 hours.
- Step #3: After chicken as marinated, whisk together flour, baking powder and remaining seasoning salt in a shallow dish. Coat chicken on both sides and let set for 15 minutes.
- Step #4 Heat 1/2 inch of oil in a large skillet over medium heat until it reaches 350 degrees F. Fry chicken until golden brown and cooked through. Chicken is cooked through when it reaches a temperature of 165 degrees F. Depending on the size of the chicken breasts, this should take 5 – 6 minutes per side.
- Step #5: Assemble the sandwiches. Toast the kaiser rolls. Spread mayonnaise on both sides of the buns. Place lettuce on bottom of the roll. Top with chicken breast and drizzle with honey. Top with red onion, tomatoes and top of bun. Serve immediately.
Recipe FAQ:
Baking powder helps create a craggy crust on fried chicken. It helps draw the moisture out of the crust.
Buttermilk is slightly acidic so using it to marinate chicken, will help tenderize the chicken. It will also help it stay juicy which is essential when using chicken breasts.
Looking for more sandwich recipes? Try these:
This Spicy Shrimp Sandwich is full of flavor with seasoned shrimp and a spicy avocado sauce.
Have leftover corned beef? You’ve got to make a classic Reuben Sandwich!
Creamy Dill Chicken Salad is one of my absolute favorite things to do with leftover rotisserie chicken!
Note: This recipe was originally posted in 2009. Updated in 2023 with new photos, step by step photos and nutrition information.
Servings
Ingredients
- 2 boneless (skinless chicken breasts, rinsed and pat dry)
- 2/3 cup buttermilk
- 1 egg
- 1 1/2 tablespoon seasoning salt (divided )
- 1/2 teaspoon Tabasco
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- oil for frying
- 2 kaiser rolls
- 2 tablespoons mayonnaise
- 2 teaspoons honey
- 1 tomato (sliced )
- 2 lettuce leaves
- 1/4 red onion (sliced )
Instructions
- Place chicken breasts in a resealable plastic bag.Pound with the flat side of meat mallet until flattened to 1/4 inch thick (a rolling pin would work too).
- In a bowl whisk together buttermilk, egg, 1 1/4 teaspoon seasoning salt and Tabasco. Place chicken breasts in the bowl, turn to coat, cover and refrigerate for at least 2 hours.
- After marinating the chicken, place flour, baking powder and 1 tablespoon of seasoning salt in a resealable plastic bag. Remove chicken from marinade and transfer to flour. Shake to coat. Allow to sit for 15 minutes.
Heat 1/ 2 inch of oil in a skillet over medium heat to 350 degrees F. Fry chicken until golden brown and cooked through, about 5 - 6 minutes per side. Transfer to a wire rack that is set atop of a baking sheet.
Toast kaiser rolls. Spread mayonnaise on roll. Place chicken breast on bottom half of roll, drizzle 1 teaspoon of honey over each chicken breast. Add tomato, lettuce, onion and top half of roll. Serve immediately.
Yayyyy!! Thank you so much, Melissa! I am so glad that you enjoy it!!
YAAASSSSSSSSSS!!! I’ve been making this since 2009 when you first posted it, and the updated pictures are fantastic. We have it 2 or 3 times a year and it’s always a hit!
Melissa- Oh that is so great to hear!! I think maybe it’s time I make it again too!
So, it looks like I commented on this over 10 years ago and I just wanted to say, this recipe totally held up. I made it tonight after forgetting about it for a few years and it’s still SO damn good!
I have made this several times and it is delicious, but was wondering if it can be baked instead of fried to save on calories from frying in oil. Please respond quickly, as I would like to prepare tonight, thanx
One of THE best chicken sandwiches I’ve ever had.
AWESOME!!! Made this chicken last night and the plates were empty! It’s a keeper for the recipe box :) Thanks so much!
Oh so good. I love chicken and this is the greatest.
This chicken sandwich looks absolutely fabulous. The melange of crusty chicken and the fresh salad is unbeatable.
Thank you for the inspiring recipe.
These were flippin’ delicious! I made them a few weeks ago, and will be making them again tonight. The honey is the perfect touch! We normally have grilled chicken sandwiches once a week, but these are going into the rotation once a month or so (trying to keep the fried foods at a minimum). The chicken breasts we get from our butcher are pretty big, so after I pound them, I cut them into at least 2 separate pieces. We end up with at least 4 sandwiches out of 2 breasts that way – and this time, I ended up cutting one into 3 pieces. Hubby takes the leftovers to work with him and he says they are just as good cold.
Sounds healthy! OK, not, but definitely tasty :-)
Wow! That looks absolutely amazing! I’m not surprised that it tastes so good with honey on top…I was one of those kids who dunked chicken strips in honey. :D I’m definitely trying this recipe soon!
Yum!
I never even thought of drizzling honey on top! What a great idea.
The combination of flavors in this sandwich sounds delicious!
I have done chicken strips marinated in buttermilk.. but the honey is the special drizzle here.. Sounds really good.
Wow those sound amazing! My kids are chicken crazy, I bet they would love this! Thanks!
Oh yum! I can’t wait to try this recipe.