Any summer is incomplete without some good ol’ crispy chicken sandwich. It is so good with pickles, lettuce and this homemade avocado garlic aioli. You can even add a tomato slice, crispy fried bacon and cheddar cheese to get a good BLT sandwich out of this. The best way to describe aioli is that it is like a fancy mayonnaise dip. It is made with a simple buttermilk marinade and best served fresh. I love to pair these sandwiches with some chilled iced tea.
Prepping the crispy chicken
Pound the chicken breast flat with a meat tenderizer or a rolling pin. Chicken breast pieces are usually really thick at the top and get narrower and flat towards the tip. So pounding it flat allows the chicken breast to have an even surface area which lets it cook evenly as it’s fried. I like to double dip my chicken breast for a super crispy coating. To achieve this, toss the chicken breast pieces in seasoned flour, then the buttermilk marinade and then back into the flour. You can also add a few tablespoons of cornstarch to enhance this crispiness.
Frying the chicken breast
What I love about chicken breast sandwiches is that you don’t actually need a deep fryer. You can make this is in a large cast-iron skillet or steep frying pan with no problems. As long as you don’t overcrowd your pan, you will be good.
Additional tips for crispy chicken
- The internal temperature of the fried chicken should read at least 165°F/73°C.
- Let the fried chicken cool on a wire rack to preserve the crispy coating. Avoid paper towels because they tend to trap moisture beneath the hot chicken, which might end up soggy.
If you loved this crispy chicken sandwich recipe, check out my easy fried wings and fried chicken legs.
Ingredients
3-4 boneless, skinless chicken breast
3-4 cups cooking oil to fry chicken
Coating
1&1/2 cups all-purpose flour
1 tablespoon table salt
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 tablespoon chili powder or cayenne pepper
Buttermilk marinade
1&1/2 cups buttermilk
1 teaspoon table salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
3 large eggs
Avocado garlic aioli
1 cup mayonnaise
3 garlic cloves, peeled
2 tablespoons lemon juice
2 ripe avocados, peeled and pitted
Pinch of ground black pepper
Instructions
Avocado garlic aioli
- Blend the aioli ingredients together until smooth.
- Keep refrigerated for use later.
Fried chicken sandwich
- Cover the chicken breasts with cling wrap and pound until they feel flat all over. Cut each breast in half.
- Combine the flour, salt, Italian seasoning, garlic powder and chili powder/cayenne pepper in a resealable plastic bag or a large paper bag.
- Whisk the buttermilk marinade ingredients in a large, shallow bowl.
- Heat the cooking oil to 350°F/175°C in a 10 inch or 12 inch cast-iron skillet. If you have a deep fryer, this is the time to flex.
- Add a few pieces of the chicken breast to the flour bag in step 2, shaking thoroughly to coat the chicken completely.
- Dip the coated chicken pieces into the buttermilk marinade, then return it back to the flour bag. Shake again thoroughly to coat the chicken evenly.
- Fry a few pieces of coated chicken breast at a time for 7-8 minutes per side on medium-high heat until it looks golden brown on both sides. Overcrowding the pan lowers the overall temperature of the oil which isn't good if you want to fry anything to crispy perfection.
- The internal temperature of the fried chicken should read at least 165°F/73°C.
- Let the fried chicken cool on a wire rack for best results.
- Assemble the fried chicken breast on toasted hamburger buns with toppings of your choice. Top it all up with the aioli and enjoy!
