Description

Some recipes just shout celebration – and these golden, ultra-crunchy chicken sandwiches do exactly that. Born in the chaos of a July cookout, they quickly stole the spotlight from ribs and brisket. The first bite? Crackly coating, juicy center, sweet pickles, and tangy sauce. Instant crowd pleaser. Whether you’re frying for family or just treating yourself, this sandwich brings restaurant-worthy satisfaction straight to your kitchen. Let’s crunch into something unforgettable.

Ingredients

Scale

For the Chicken:

3 boneless chicken breasts
2 cups cold water
2 tbsp + ¾ tsp salt
2 tsp sugar
1 large egg
½ cup milk (or buttermilk)
1½ cups all-purpose flour
3 tbsp cornstarch
1½ tsp baking powder
¾ tsp garlic powder
1 tbsp black pepper
1 tsp paprika
1 tsp MSG (optional)
Vegetable or peanut oil for frying

For Sauce & Assembly:

½ cup mayonnaise
3 tbsp BBQ sauce
2 tsp Dijon mustard
6 buns (brioche or potato rolls)
Bread-and-butter pickles

Instructions

Brine Chicken (30–60 mins):
Soak chicken in salted-sugar water. Drain and pat dry. Halve thick pieces if needed.
Set Up Coating Station:
Mix egg & milk in one bowl. In another, combine flour, cornstarch, spices, baking powder.
Bread & Rest:
Dip chicken in egg wash, then coat firmly in flour mix. Rest on rack 5–10 mins.
Fry (5–6 mins per batch):
Heat oil to 350°F. Fry in small batches until golden and 165°F inside. Drain on a wire rack.
Make Sauce & Toast Buns:
Mix mayo, BBQ sauce, Dijon. Toast buns lightly.
Assemble:
Spread sauce on buns, add fried chicken and pickles. Serve hot.

Notes

Brining is non-negotiable: That simple salt-sugar soak keeps the chicken ultra-juicy. Don’t skip it!
Pat chicken completely dry: Moisture causes the coating to slip off and oil to splatter.
Use both hands: One for wet (egg wash), one for dry (flour mix) to avoid clumping.
Press coating firmly: This ensures maximum crunch and keeps it from falling off in the oil.
Rest before frying: Letting breaded chicken sit 5–10 minutes sets the crust and improves adhesion.
Monitor oil temperature: Keep it between 325–350°F. A thermometer is your best friend here!
Don’t crowd the pot: Fry in batches to maintain oil temp and even cooking.

Prep Time: 30 mins
Cook Time: 40 mins

Nutrition

Calories: 620 kcal per serving
Fat: 35g
Carbohydrates: 45g
Protein: 32g