Crispy Chicken Sandwich
Iram Mansoor cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by K Kampani on SeeMeCook
A high-crunch homemade chicken sandwich featuring a double-coating of crushed cornflakes and panko breadcrumbs, served on toasted brioche with a creamy, tangy signature sauce.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
For the chicken
- 7 g
- 10 g
- 2 g
For the wet batter
- 245 g
- 7 g
- 2 g
- 10 g
For the coating
- 40 g
- 60 g
For the dry batter
- 125 g
- 40 g
For the sauce
- 220 g
- 80 g
- 15 g
- 1 g
- 10 g
- 7 g
- 1 g
- 15 g
- 7 g
To assemble
- 330 g
- 75 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 2.22 kg before cooking, which is about 370 g per serving.
Steps
Season the chicken pieces with salt, 1 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tsp black pepper.
Mix well so the seasoning coats all pieces evenly. Let the chicken rest for 10–15 minutes to allow the flavors to penetrate.
In one bowl, mix 1 cup all-purpose flour and 1/3 cup cornstarch to create the dry batter.
Coat the seasoned chicken pieces into the dry flour and cornstarch mixture.
In a separate bowl, combine 1 cup buttermilk, salt, 1 tbsp smoked paprika, 1 tsp black pepper, and 1 tbsp garlic powder. Mix until well combined.
Add the chicken pieces to the buttermilk mixture and make sure they are fully coated.
In another bowl, combine the 1.5 cups crushed cornflakes and 1 cup panko breadcrumbs.
Remove the chicken from the wet batter and dredge it in the cornflake and panko mixture, pressing gently so the coating sticks well to the chicken.
Heat oil in a deep pan to 350°F (180 °C) (175°C (350 °F)).
Carefully add the coated chicken pieces to the hot oil.
Fry for 5–7 minutes per side, or until the coating is golden brown and the chicken is fully cooked through. Transfer to a wire rack or paper towel to drain excess oil.
Prepare the sauce: In a bowl, combine 1 cup mayonnaise, 1/3 cup buttermilk, 1 tbsp hot sauce, 1 tbsp pickle juice, and 1 tsp honey.
Add salt, 1/2 tsp onion powder, 1 tbsp garlic powder, 1 tbsp smoked paprika, and 1/2 tsp black pepper to the sauce mixture.
Whisk the sauce until smooth and creamy.
Spread butter on the cut side of the brioche buns. Toast them in a pan over medium heat until golden brown.
To assemble: Spread a generous amount of sauce on the bottom bun.
Place the crispy fried chicken on top of the sauce.
Add pickles and spread more sauce on the top bun if desired. Close the sandwich and serve immediately.
Notes
The double coating method using both crushed cornflakes and panko provides an exceptionally crunchy texture. Pounding the chicken to an even thickness is crucial for even cooking and ensuring the chicken is done at the same time the coating is golden.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 924
- Protein
- 47 g
- Carbs
- 72 g
- Fat
- 50 g
- Fiber
- 4 g
Where the calories come from
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