Hey y’all, Austin here from Beyond The Bayou Blog! I’m really excited to share this killer Chicken Sandwich Recipe with you today. Let me tell you, this thing is no joke – it’s easily one of the best sandwiches I’ve ever had.
The idea for this sandwich actually came to me last summer when I was hanging out at my buddy’s backyard BBQ. He had grilled up some amazing chicken breasts and thrown them on buns with a few toppings. I remembered thinking “Man, these are good…but they could be better.“
That’s when the wheels started turning. I started imagining the perfect chicken sandwich – juicy chicken, crispy yet soft bun, creamy sauce, fresh veggies. After months of tweaking and testing, I finally landed on this recipe. One bite with Creamy Pesto Sauce and you’ll see why I call it the “best” – it’s simply unbeatable. Let’s get into it!
Why You Should Love This Recipe?
- High Protein: Each sandwich features one organic chicken breast, providing 25 grams of protein.
- Pickle: Adds a burst of flavor to the chicken breast.
- Delicious: A simple and tasty meal you can whip up any night of the week!
- Tender: This tenderizer makes the chicken breast incredibly tender and juicy.
- Healthier Choice: Making chicken sandwiches at home lets you control the ingredients. I use organic, humanely raised chicken and other organic ingredients for a healthier option than McDonald’s, Chick-fil-A, or Wendy’s.
Best Chicken Sandwich Recipe
Equipment
- Mixing Bowls
- Whisk
- Deep pan
- Tongs
- Paper Towels
- Measuring cups and spoons
Ingredients
- 2 large chicken breasts halved
- 1 1/2 cups all purpose flour
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 tablespoons sriracha
- 2 large eggs whisked
TO ASSEMBLE
- 4 soft rolls or brioche buns
- 1/2 cup lettuce shredded
- 1/4 cup pickles
- 1 large tomato sliced
- 1/4 cup big mac sauce
Instructions
- Whisk together flour, chili powder, salt, and pepper in a bowl.
- In a separate bowl, whisk buttermilk, sriracha, and eggs.
- Dip chicken in the flour mix, then the buttermilk mix, and again in the flour mix.
- Heat an inch of oil in a deep pan.
- Fry the chicken for 4-5 minutes, flipping halfway through.
- Remove and drain on paper towels.
- Assemble sandwiches with rolls, lettuce, pickles, tomato, and Big Mac sauce.
- Serve immediately.
Nutrition
Tips that Are Sure to Help!
- Marinate for Flavor: For an extra punch of flavor, marinate the chicken breasts in the buttermilk and sriracha mixture for at least 30 minutes or overnight in the refrigerator. This will infuse the chicken with deliciousness before coating and frying.
- Crispy Coating: To ensure a super crispy coating, let the chicken rest after dredging in the flour mixture. This allows the coating to adhere well and creates a crunchier texture when fried.
- Oil Temperature: Maintain the oil temperature around 350°F (175°C) for frying. Too hot, and the coating may burn before the chicken cooks through; too low, and the chicken will absorb excess oil, becoming greasy.
- Drain Well: After frying, drain the chicken on a wire rack instead of paper towels if possible. This prevents the bottom of the chicken from becoming soggy.
- Sauce Variation: Don’t limit yourself to just Big Mac sauce. Experiment with different sauces like honey mustard, barbecue sauce, or a spicy aioli to customize the flavor of your sandwich.
- Toast the Buns: For an added layer of flavor and texture, lightly toast the buns before assembling the sandwiches. It adds a nice crunch and prevents the buns from getting soggy too quickly.
- Garnish Creatively: Get creative with garnishes! Add some sliced avocado, crispy bacon, or caramelized onions for an extra flavor boost and visual appeal.
With these tips, your chicken sandwiches will be restaurant-quality and sure to impress!
What to Serve with Chicken Sandwich?
