Description
This Crispy Chicken Sandwich with Garlic Mayo is everything a sandwich should be—crunchy on the outside, juicy on the inside, and bursting with bold flavor thanks to the homemade garlic mayo. Whether served with fries, chips, or a simple salad, it’s a satisfying bite every time.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced in half lengthwise to make 4 cutlets)
- 1 cup buttermilk
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup all-purpose flour
- ½ cup cornstarch
- Vegetable oil for frying
For the Garlic Mayo:
- ½ cup mayonnaise
- 1–2 cloves garlic, finely minced or grated
- 1 tsp lemon juice
- Salt & pepper to taste
For the Sandwich:
- 4 brioche or potato buns, toasted
- Lettuce leaves
- Tomato slices
- Pickles (optional)
Instructions
1. Marinate the Chicken:
- In a bowl, whisk together buttermilk, salt, pepper, paprika, and garlic powder.
- Add chicken cutlets and marinate for at least 30 minutes (or up to 4 hours) in the fridge.
2. Make the Garlic Mayo:
- In a small bowl, mix together mayonnaise, garlic, lemon juice, salt, and pepper. Chill until ready to use.
3. Bread the Chicken:
- In another bowl, mix flour and cornstarch. Dredge marinated chicken in the flour mixture, pressing to coat well.
4. Fry the Chicken:
- Heat about 1–2 inches of vegetable oil in a skillet to 350°F (175°C).
- Fry each piece for 3–4 minutes per side, or until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
5. Assemble the Sandwiches:
- Spread garlic mayo on both sides of the toasted buns.
- Layer with lettuce, tomato, crispy chicken, and pickles if desired.
- Top with the bun and serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620 kcal
- Sugar: 5g
- Sodium: 880 mg
- Fat: 32g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg