How to make Deliciously Crispy Chicken Sandwich?

April 18, 2023

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The great chicken sandwich frenzy struck just as we were about to give up on finding a new culinary trend; avoid the queues with our at-home version! Served on lightly toasted bread, the tender, juicy chicken has been brined and has a wonderfully crunchy coating.

Enjoy this scrumptious Chicken Sandwich whenever you like, and for the whole take-out experience, serve it with your favorite signature sides like coleslaw, onion rings, and a homemade biscuit.

Table of Contents

The Craze for Chicken Sandwiches

If you’ve been keeping up with the news, you’ve heard about Popeye’s, the well-known fried chicken company with southern roots, introducing its new fried chicken sandwich.

Curios eaters were lining up in no time to try this extra crunchy delicacy thanks to some creative tweets!

The trend was so widespread that one customer listed his for sale on eBay for a whopping $350.00! This chicken sandwich was gone in a flash.

You can now get the greatest crispy chicken sandwich thanks to my collaboration with Argo Cornstarch! Avoid the lineups and make it at home before the widely anticipated return of the Popeye’s!

A Crispy Chicken Sandwich Recipe

Chicken Sandwich Yum — Food: Chicken Sandwich (Source: The Kitchn)

The best recipes, including our take on a crispy chicken sandwich, can be cooked at home. A simple brine and the triple-dipped coating with Argo cornstarch make it so easy to get the crispiest chicken.

Chicken breasts should first be brined (see recipe below) and set aside.
Combine flour, Argo Cornstarch, and spices. Both a dredge and a moist batter will be produced by this mixture.
After removing the chicken from the brine, coat it with the dry mixture, then coat it again with the wet batter.
Fry for 3 to 4 minutes per side, or until crispy.

How to Make Crispy Fried Chicken

This chicken sandwich’s batter and dredge are produced using cornstarch, which expands when mixed with liquid to give the sandwich’s perfectly crispy, crunchy outside.

BEEF CHICKEN

Cut any extra-large chicken breasts in half.
To ensure consistent cooking, pound the thicker end to a thickness of 1/2′′ to 3/4′′.

BATTER

To help the wet batter stick, first, dredge the chicken breasts in the dry mixture.
The wet batter should resemble the pancake batter in consistency.
Before cooking, the sandwich gets a second dip into the dry mixture for more taste and crunch.

CHICKEN FRIES

Using a deep-fry thermometer, verify that the oil is hot (350°F).
The temperature may drop when the chicken is added, so raise it if necessary to maintain 350°F in the oil.
If you need to prepare more than one batch, drain on paper towels and keep heat in a 250°F oven.

Chicken Frying Time

Cook each chicken breast for 3 to 4 minutes on each side, or until golden brown. Make certain that it is 165°F inside. Take cooked pieces out and pat them dry with paper towels.

The sesame seed buns should be toasted under the broiler after being brushed with butter to create crispy chicken sandwiches. Add some mayonnaise to each half before topping with lettuce, pickles, and chicken, of course.

Voila! A delicious, crispy chicken sandwich that you could have had without leaving the house or standing in line.

Sandwich toppings

Many wonderful toppings go well with chicken sandwiches. Why not try some sautéed yellow onions that have been thinly sliced or some coleslaw? Of course, a thick slice of Swiss or Provolone cheese will give the dish a creamy undertone.

Even a few thinly sliced jalapenos can add some heat! Anything goes, even ripe tomatoes and honey mustard sauce.

Chicken Sandwich

The traditional chicken sandwich at home!

20 minutes preparation

6 minutes for cooking

time to bringing: 1 hour

1 hour 26 minutes in total

servings: four sandwich

Ingredients

brine

1-quart water
¼ cup kosher salt
¼ cup sugar

sandwich

4 chicken breasts boneless, skinless
4 sesame seed buns
2 cups shredded iceberg lettuce
4 tablespoons butter
¼ cup mayonnaise
dill pickle slices
3 quarts of vegetable oil for frying

batter

1 cup all-purpose flour
¾ cup Argo® Corn Starch
1 teaspoon Argo® Baking Powder
4 teaspoons ground black pepper
1 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper
¾ cup cold water

Instructions for Chicken Sandwich

brine

To make sure it’s even, pound the chicken until it is 12″ to 34″ thick. In a big bowl, mix all the brine ingredients until the salt and sugar are dissolved. Add the chicken, cover, and chill for one hour.

chicken

In a bowl, mix the flour, cornstarch, baking powder, and spices. 3/4 cup of this flour mixture should be taken out and put in a small pan (this is the dry dredge).
To the remaining flour mixture, add 3/4 cup cold water, and whisk until smooth. See note.
In a Dutch oven or large pan, heat the oil to 350°F over medium heat.
Chicken breasts should be taken out of the brine and dried with paper towels. Throw away the brine.
Chicken breasts should be coated on all sides before being dipped into the batter and shaken off any excess dry mixture. Permit the extra batter to trickle off. To lightly coat, dip back into the dry mixture.
Place the chicken carefully in the hot oil, making sure the temperature stays at 350°F. Cook for 3–4 minutes on each side or until the chicken is thoroughly browned and the internal temperature reaches 165°F (depending on thickness).
Chicken should be taken out of the oil and placed on a platter with paper towels to drain.

put together

Each sesame seed bun should be buttered before being broiler-toasted just till golden.
Each roll’s bottom should be covered with 2 tablespoons of mayonnaise. Add lettuce, pickles, and fried chicken on top.

Notes

There might be extra batter, so if it appears too thick, add 1 tablespoon of cold water at a time until it has the consistency of pancake batter.

Nutrition information

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