Ah, the crispy chicken sandwich craze! It’s the food phenomenon that has taken the world by storm. This delicious creation features a crispy, juicy chicken fillet nestled between two buns and topped with various delectable condiments.
Now, let’s talk about my personal favorite crispy chicken sandwich recipe that’s sure to knock your socks off. This one combines the perfect blend of spicy Korean aioli and homemade pickles to create a flavor explosion in your mouth.
The key to the crispy exterior of the chicken is coating it in a mixture of seasoned flour and panko breadcrumbs. This creates a crispy crust that seals in all the juicy goodness of the chicken.
Next, let’s talk about spicy Korean mayo. This sauce is made by mixing gochujang (a spicy Korean chili paste) with mayo, garlic, and a touch of honey for a little sweetness. Trust me, it’s the perfect balance of heat and creaminess that takes this sandwich to the next level.
And finally, the homemade pickles. They add a tangy crunch that perfectly complements the spicy aioli. Simply slice up some pickles, toss them in a mixture of vinegar and sugar, and let them sit in the fridge for a few hours.
So, there you have it! A crispy chicken sandwich recipe that combines the best of spicy, tangy, and crunchy flavors. It’s the ultimate foodie experience that you won’t want to miss!
Ultimate Crispy Chicken Sandwich
Equipment
- Dutch Oven Or preferred deep frying vessel
- Metal Prep Bowls
- Wire Rack
- Rubber spatula
- Stainless Steel Spider
- Chef's Knife
Ingredients
Chicken
- 4 Pieces Boneless, Skinless Chicken Breast
- 1 cup Buttermilk
- 1½ tsp Garlic Powder
- 1½ tsp Paprika
- 2 tsp Kosher Salt
- 1 tsp Black Pepper Fresh Ground
- 2 Lg Eggs
- 2 Cups Panko Breadcrumbs
- Fry Oil Peanut Preferred
Korean Mayo
- 1/2 Cup Kewpie Mayo
- 2 tbsp Gochujang
- 1 tbsp Honey
- 2 tbsp Lime Juice (Juice of 1 Lime)
Pickles
- 2 medium Cucumbers, sliced
- 1/2 cup Rice Vinegar
- 1/2 cup Water
- 1/4 cup Sugar
- 1 clove Garlic, sliced
- 1 tsp Black Peppercorns
- 1 tsp Salt
Sandwich
- 4 buns Brioche Buns
Instructions
- Marinate the chicken: In a bowl, mix together buttermilk, garlic powder, paprika, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes in the refrigerator
- Make the spicy sauce: In a small bowl, mix together mayonnaise, sriracha sauce, honey, and apple cider vinegar. Set aside.
- Make the pickles: In a small saucepan, bring vinegar, water, sugar, salt, peppercorns, garlic, and dill to a boil. Remove from heat and let cool. Add the sliced cucumbers to a jar and pour the pickling liquid over them. Let sit in the refrigerator for at least 30 minutes.
- Bread the chicken: In a shallow dish, place flour. In another shallow dish, beat eggs. In a third shallow dish, place panko breadcrumbs. Dredge each chicken breast in flour, then egg, and finally panko breadcrumbs.
- Fry the chicken: Heat oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown, about 8-10 minutes – until the thickest piece registers 163 degrees. Remove from heat and let cool.
- Assemble the sandwich: Toast the buns. Spread the spicy sauce on both sides of each bun. Add lettuce, tomato, pickles, and a chicken breast to each bun. Serve and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tinysalt on Instagram and hashtag it #tinysalt.