The post is sponsored by Maille.
Skip the drive through and make a delicious homemade Crispy Chicken Sandwich. This simple recipe is seasoned to perfection. You’ll be transported to crispy sandwich heaven!
The best crispy chicken sandwich ever?
It’s been a while since I’ve had chicken, but I still can remember the taste of a perfectly fried chicken sandwich. Maybe I’m a total weirdo, but I thought it would be fun to try and recreate my own crispy chicken sandwich and to put my own twist on it!
So what sets this crispy chicken sandwich apart from all the other crispy chicken sandwich recipes out there? I’ve got a couple of secret ingredients in this recipe that make it so so good! So let’s get to it.
Start with chicken thighs…
I see a lot of chicken sandwich recipes that use chicken breast. But I think the first key to a juicy chicken sandwich is to use chicken thighs. Start with boneless skinless chicken thighs, then cover with plastic wrap and pound the chicken until flat. Pounding out the chicken increases the surface area, which results in a super crispy chicken. Thank me later!
Next, the wet batter
The next key to an amazing crispy chicken sandwich is a great wet batter. It is NOT ok just to season your dry batter. I repeat, it is NOT ok to only add seasoning to your dry batter. You have to season the wet batter too. OK, now that I’ve gotten that off my chest, on to the ingredients for the wet batter.
Here’s where things get really fun! I start with a buttermilk base because it’s tangy and makes the chicken super moist. Next, I add a generous amount of Maille Dijon Originale. If you don’t know by now, Maille is my absolute favorite brand of mustard. I thought I wasn’t a fan of mustard until I tried their products, and now I’m hooked! The flavors are so good and just add an extra something something to every recipe. The mustard helps tenderize the chicken, and it also adds another layer of flavor. YUM. I think everyone should start adding mustard to fried chicken now, it’s that’s good!
In addition to the buttermilk and mustard, I seasoned the batter with paprika, cayenne, garlic powder, salt and pepper, and habanero sauce. The habanero adds a little dash of Caribbean heat, but doesn’t make the chicken super spicy. We aren’t going for Nashville hot here, just a little extra dose of flavor.
Marinate the chicken in the wet batter for at least four hours, but preferably overnight. This is key because the chicken needs to absorb all those amazing flavors. This recipe is really simple, but it can be easy to mess up, especially if you try to cheat by not marinating the chicken long enough.
And don’t forget the dry batter
This part is super simple. We’ll recreate the flavors that we put in the wet batter in the dry batter. Start with flour, then add paprika, cayenne, garlic powder, and salt and pepper. Don’t overdue it on the salt and pepper because we already seasoned the wet batter.
To that mix, add cornstarch. The cornstarch makes the batter extra crispy and transforms this recipe from breaded chicken to a crispy fried chicken.
After the chicken has marinated, remove from the wet batter and shake off the excess. Dip the chicken into the seasoned dry batter, then fry until crispy and golden brown.
Time for the siracha mayo
Let’s also whip up an easy sriracha mayo. It is so easy. Just combine mayo (or Greek yogurt), sriracha, and salt and pepper. You can also add a little Maille Dijon Originale for an extra tangy flavor.
To serve, toast a brioche bun, then add a little of the siracha mayo. Layer on a piece of fried chicken, then top with coleslaw, pickles, and some microgreens. Serve and enjoy!
Looking for more delicious recipes? Try:
Gluten Free Mega Chocolate Chunk Cookies
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag @sweetandsorrel on Instagram!
Ingredients
- 4 boneless skinless chicken thighs
- canola oil for frying
Wet Batter
- 2 cups buttermilk
- 1 tbsp
Dijon Originale Mustard - 1 tbsp paprika
- 2 tsp cayenne powder
- 2 tsp garlic powder
- 2 tsp habanero sauce
- 1 tsp salt
Dry Batter
- 2 cups AP flour
- 1/4 cup cornstarch
- 1 tbsp paprika
- 2 tsp cayenne powder
- 2 tsp garlic powder
- 1/4 tsp salt and pepper
Sriracha Mayo
- 1/4 cup mayo or Greek yogurt
- 1 tbsp sriracha
- garlic powder
- 1 tsp lemon juice optional
Instructions
- Place boneless skinless chicken thighs between 2 sheets of plastic wrap and lightly pound until flat.
- To prepare the wet batter, add ingredients to a large bowl and whisk to combine. Place chicken thighs in the batter, making sure they are fully submerged. Cover with plastic wrap. Refrigerate for a minimum of 4 hours, preferably overnight.
- In a large frying pan, heat about 4 cups of canola oil over medium high heat. You may need more oil depending on the size of your pot. The oil should reach about 1 inch high.
- Whisk together ingredients for the dry batter on a large plate. Remove chicken thighs from the fridge and let them come to room temperature. Shake off the excess wet batter, then dip thighs in dry batter, pressing down to ensure the mixture sticks to the chicken. Fry for 4-5 minutes per side, until golden brown and fully cooked through.
- Prepare the sriracha mayo by whisking together the ingredients for the mayo. If you are using Greek yogurt, add 1 tsp of lemon juice.
- To serve, toast brioche buns. Slater sriracha mayo onto the bun, then layer on a piece of fried chicken. Top with coleslaw, microgreens, and pickles. Enjoy!
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!
