Description
This Easy Crispy Chicken Sandwich for Perfect Picnics is the ultimate portable lunch, designed to hold its satisfying crunch from your kitchen to the park. It’s make-ahead friendly, holds up beautifully in a cooler, and delivers that crave-worthy combination of a crunchy exterior and juicy, flavorful chicken every single time.
Ingredients
Scale
For the Crispy Chicken:
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 1 cup buttermilk
- 1 teaspoon hot sauce (like Frank’s RedHot)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying (canola, vegetable, or avocado oil work well)
For Assembly:
- 4 large brioche buns, or your favorite sturdy sandwich rolls
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- Lettuce leaves (butter lettuce or romaine work great)
- 2–3 slices of dill pickle
- Optional: Sliced tomato, red onion
Instructions
- Prepare the Chicken: If your chicken breasts are very thick, slice them in half horizontally to create two thinner cutlets. Place the chicken between two pieces of plastic wrap and gently pound to an even 1/2-inch thickness.
- Marinate: In a shallow bowl, whisk together the buttermilk and hot sauce. Add the chicken, turning to coat. For maximum tenderness and flavor, let it marinate for at least 30 minutes in the fridge, or up to 4 hours.
- Create the Dredge: In another shallow bowl, whisk together the flour, cornstarch, garlic powder, paprika, onion powder, salt, and pepper.
- Bread the Chicken: Remove one piece of chicken from the buttermilk, letting the excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to adhere. Dip it back into the buttermilk for a quick second coat, then once more into the flour mixture. Place the breaded chicken on a wire rack while you heat the oil.
- Fry to Perfection: Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 inch. Heat over medium-high heat to 350°F (175°C). Carefully add the chicken, one or two pieces at a time to avoid crowding the pan. Fry for 4-6 minutes per side, until the exterior is deep golden brown and the internal temperature reaches 165°F (74°C).
- Drain: Transfer the cooked crispy chicken to a clean wire rack set over a baking sheet. Let it cool for a few minutes before assembling.
Notes
For guaranteed crispiness, pack components separately for your picnic. The chicken can be made ahead and stored in the refrigerator for up to 2 days. Use an air fryer at 375°F (190°C) for 12-15 minutes for a lighter version. Always use a wire rack for draining to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 580
- Sugar: 12g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg