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crispy chicken sandwich recipe
- Total Time: 95 minutes
- Yield: 2 sandwiches 1x
- Diet: General
Description
This recipe provides a guide for making a crispy chicken sandwich at home, offering a healthier and hearty alternative to takeout. It features golden-brown fried chicken, a zesty Lemon-Tahini Drizzle, and a vibrant Pink Pickled Turnip Slaw, perfect for a family-friendly weeknight meal.
Ingredients
- 2 boneless, skinless chicken breasts (180-200g each), butterflied or pounded to 1.5 cm (0.6 inch) thickness
- 160 g (1.25 cups) all-purpose flour (or 1:1 gluten-free flour blend), plus 1 tablespoon rice flour (optional, for extra crispness)
- 30 g (0.25 cup) cornstarch
- 2 tablespoons za’atar spice blend
- 1 teaspoon onion powder
- 2 teaspoons garlic powder (1 tsp for breading, 1 tsp for marinade)
- 0.5 teaspoon sumac powder
- 1.25 teaspoons salt (0.5 tsp for breading, 0.25 tsp for sauce, 0.5 tsp for marinade)
- 0.25 teaspoon cayenne pepper (optional, for breading)
- 1.25 cups buttermilk (1 cup for marinating, 0.25 cup for egg wash) (or use regular milk with 1 tablespoon lemon juice/vinegar, or plant-based milk with 1 tablespoon apple cider vinegar)
- 1 large egg
- 600 ml (2.5 cups) vegetable oil (canola or peanut oil), for frying
- 2 bakery-style brioche buns
- 120 g (4 oz) pickled turnips, thinly sliced (or dill pickle slices)
- 30 g (0.25 cup) fresh parsley, chopped
- 15 g (2 tablespoons) fresh mint, chopped
- 0.25 small red onion, thinly sliced
- 60 ml (0.25 cup) tahini paste
- 30 ml (2 tablespoons) fresh lemon juice
- 1 clove minced garlic (for Lemon-Tahini Drizzle)
- 45–60 ml (3–4 tablespoons) cold water, for Lemon-Tahini Drizzle
- 0.5 teaspoon black pepper (for chicken marinade)
- Oil spray (optional, for air fryer or baking)
- Hot honey (optional, for spicy kick)
Instructions
- Prep Chicken: Pat chicken breasts dry. Butterfly each breast or pound to an even 1.5 cm (0.6 inch) thickness. Marinate chicken in 1 cup buttermilk, 1 teaspoon garlic powder, 0.5 teaspoon black pepper, and 0.5 teaspoon salt for at least 30 minutes (up to 4 hours in the fridge).
- Make the Slaw: In a medium bowl, combine 120 g (4 oz) thinly sliced pickled turnips, 30 g (0.25 cup) chopped fresh parsley, 15 g (2 tablespoons) chopped fresh mint, and 0.25 thinly sliced red onion. Toss gently.
- Prepare the Sauce: Whisk together 60 ml (0.25 cup) tahini paste, 30 ml (2 tablespoons) lemon juice, 1 clove minced garlic, and 0.25 teaspoon salt. Gradually whisk in 3-4 tablespoons cold water until smooth and thick.
- Set Up Dredging Stations: In a wide, shallow dish, whisk together 160 g (1.25 cups) flour, 30 g (0.25 cup) cornstarch, 2 tablespoons za’atar, 1 teaspoon onion powder, 1 teaspoon garlic powder, 0.5 teaspoon sumac, 0.5 teaspoon salt, and 0.25 teaspoon cayenne (if using). In another shallow dish, whisk 1 egg with 60 ml (0.25 cup) buttermilk.
- Heat Oil: Pour 600 ml (2.5 cups) vegetable oil into a heavy-bottomed pot or deep skillet. Heat to 175 C (350 F) until shimmering gently.
- Dredge and Coat Chicken: Remove chicken from marinade, allowing excess to drip off (do not pat dry). Dredge thoroughly in flour mixture, pressing firmly. Dip into egg-buttermilk, then return to flour for a second coating, ensuring it looks thick and even.
- Fry Chicken: Carefully lower one chicken cutlet into the hot oil (avoid overcrowding). Fry for 4-6 minutes per side, until deep golden brown and the internal temperature reaches 74 C (165 F).
- Drain Chicken: Remove chicken and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat for the second cutlet.
- Toast Buns: Lightly toast the split brioche buns until warm and slightly golden.
- Build Sandwich: Spread a generous Lemon-Tahini Drizzle on both bun halves. Place a crispy chicken cutlet on the bottom bun.
- Top Generously: Add the Pink Pickled Turnip Slaw. Place the top bun and serve immediately.
Notes
For extra crispness, consider adding 1 tablespoon of rice flour to the breading mix. If chicken isn’t browning evenly, check your oil temperature to ensure it’s consistent. For a lighter meal, you can air fry (190 C (375 F) for 15-18 minutes) or bake (200 C (400 F) for 20-25 minutes) the breaded chicken instead of deep frying. The chicken can marinate for up to 4 hours in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American, Middle Eastern Fusion
Nutrition
- Serving Size: 1 sandwich (350 g)
- Calories: 650 calories
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 8 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg