Best Chicken Sandwich Recipes
Top Rated Chicken Sandwich Recipes
For your next picnic, pack this easy-to-make healthy chicken and avocado sandwich!Click here to see more picnic recipes
I made homemade barbecue sauce and I made a lot of it, so I needed to cook some things to eat with it. Plain old chicken is boring so I made this. You'll like it, I promise.Click here to see Cooking with Maple Syrup — 8 Recipes.
If you're missing a certain chicken sandwich from a certain popular fast food restaurant that is closed on Sundays, then look no further than this copycat Chick-fil-A recipe.
Grilling season is here! This recipe takes tasty grilled chicken and adds sesame oil, ginger and more to create a delicious Asian flavor. Perfect for a picnic and a simple weeknight dinner. This recipe courtesy of Perdue.
- 2 tablespoons kosher salt, divided
- 2 teaspoons paprika
- 1 tablespoon plus 1 teaspoon black pepper, divided
- 1/2 teaspoon cayenne pepper, or more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 boneless, skinless chicken thighs (about 3 pounds)
- 1 cup buttermilk or well-stirred plain whole-milk yogurt
- 1/2 cup water
- 1 large egg
- 4 cups all-purpose flour (about 17 ounces)
- 1/4 cup cornstarch
- Peanut oil, for frying
- 1 cup mayonnaise
- 12 hamburger buns
- 6 cups shredded iceberg lettuce
- 12 ripe beefsteak tomato slices (optional)
Stir together 1/2 cup pickle brine, 1 tablespoon salt, paprika, 1 teaspoon black pepper, cayenne pepper, garlic powder, and onion powder in a small bowl. Place chicken thighs in a gallon-size ziplock plastic bag pour in pickle brine mixture. Seal bag, and massage until chicken is evenly coated with brine mixture. Place in refrigerator let marinate at least 2 hours or up to 8 hours or overnight.
Whisk together buttermilk, 1/2 cup water, and egg in a large bowl. Remove chicken from brine discard brine. Add chicken to buttermilk mixture. Whisk together flour, cornstarch, remaining 1 tablespoon salt, and remaining 1 tablespoon black pepper in shallow dish. Set aside.
Preheat oven to 200°F. Pour oil to a depth of 1/2 inch in a 12-inch cast-iron skillet heat oil over medium to 350°F.
Working in batches, remove 3 or 4 chicken thighs from buttermilk mixture, and place in flour mixture. Cover chicken with flour mixture, pressing to adhere. Lift from flour mixture, and gently shake off excess. Carefully place chicken in hot oil, taking care not to overcrowd skillet. Cook, adjusting heat as needed to maintain oil temperature of 350°F and turning every 1 to 2 minutes using tongs, until a thermometer inserted in thickest portion of thigh registers 165°F and breading is golden brown and very crispy, 6 to 8 minutes per batch. Remove chicken from skillet, and place on a wire rack set inside a rimmed baking sheet. Place in preheated oven to keep warm while repeating frying process with remaining chicken.
Spread 1 heaping tablespoon mayonnaise onto cut sides of each bun. Arrange 5 to 6 pickle chips on each bun bottom top with 1 fried chicken thigh, 1/2 cup shredded lettuce, and, if desired, 1 tomato slice. Cover with bun tops.
How to Make a Crispy Fried Chicken Sandwich
As I already mentioned, the secret to this sandwich is using chicken thighs instead of breasts. They also need to be a uniform size, if possible. Trim them down a bit to fit the size of your buns, if necessary, but do remember that they will shrink up as they cook.
The second rule is that the chicken shouldn’t be fried straight out of the refrigerator. If added to the oil cold, it will lower the temperature of the oil and lead to a less crispy exterior. So let the chicken sit at room temperature for at least 20 minutes before breading.
Breading the Chicken
You’ll need to create a breading station for yourself. I like to use these Pampered Chef breading trays. I also recently came across this fun breading container that makes the process a lot less messy. You can always just use bowls/plates.
In a bowl, whisk the egg. In another bowl, mix the Panko crumbs, flour and salt together.
Dredge the chicken pieces through the egg, shaking off the excess. Then set it in the Panko mixture and flip it a few times to thoroughly coat the outside.
Frying the Chicken
Next you need to prepare the oil. If you have a deep fryer, this is the time to get that bad boy out. Here’s a good deep fryer, if you’re in the market for one.
If you don’t have a deep fryer, use a heavy and deep skillet or dutch oven. Pour the cooking oil into the pan until there is a solid layer of oil in the bottom, about 1/8 inch high. The oil needs to be heated to and stay at 350 degrees F for the perfect fry.
A note about the oil. You need to use a cooking oil with a high smoke point for this job. Don’t use olive oil or avocado oil. They don’t hold up to the heat. Instead, use vegetable, canola or peanut oil. I personally prefer vegetable.
Also make sure to test the temperature of the oil before adding the chicken and as you go along to make sure it maintains the correct temperature. I like to use the Classic Thermapen thermometer. It’s an instant-read digital thermometer that you can quickly dip in to measure the temp.
You want the internal temperature of the meat to get to 165 degrees. So be sure to take the temp of the meat too.
Creating a Chicken Sandwich
Use the softest, chewiest buns you can find. For me that’s a brioche bun, like the one pictured. The bread does make a big difference. I also think you must toast the inside of the bun first (with or without butter).
To top it, I always add Yum Yum Sauce. It adds a lot of flavor and I find it truly irresistible. Add some crunchy cabbage and cilantro, or a slice of tomato, maybe even some avocado. It’s the perfect chicken sandwich.
What to Serve it With
On the side, you can serve homemade guacamole or a classic wedge salad. If you like corn, try this Bacon and Jalapeno Corn Salad. And for all the Mac & Cheese lovers, this creamy stovetop mac & cheese will blow you away.
There are endless possibilities for sides to serve with this crispy chicken sandwich recipe!
Other recipes to try
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2. Other famous chicken patties sandwich recipes
If you do not like frozen chicken patties, but would like to prepare it by yourself. Here are two famous sandwich dishes that you can try. Let us know how it turns out for you.
Cheese and chicken patty sandwich
If you are a cheese-lover, you can’t miss this dish. It takes just about 30 minutes for the whole process. Firstly, you need to go for shopping these materials, just forget the ones that you already have at home:
In a large bowl, you mix chicken, salt, chilli flake, egg, chilli sauce, oregano, some parsley, and bread crumbs. Stir them well and divide into two portions. Then, take a portion of the mix and put it on a plastic paper to squeeze. Squeeze the mix into square or circle shape, but its size should not be bigger than the sandwich’s size. Adding some cheese cubes on the mix, and cover it with the other portion of mix. Take the mix out of the plastic paper and fry it on an oiled pan until both sides are cooked. The last step to do is to place it on the sandwich with adding mayonnaise and ketchup. You can toast the sandwich for a little bit if you prefer to.
The recipe is easy to make, isn’t it? Share with us your taste after trying.
Vegan chicken patty sandwich with avocado
The last recipe that we would like to introduce you today is for vegetarians. You would like to prepare a good chicken sandwich for your vegan friends, but you do not know what you can do. Here you are.
You are a vegetarian doesn’t mean you can’t enjoy delicious foods as the non-vegans, can you?
What is good about this dish? It is a combination of gluten-free chicken patty, vegan cheese, bacon, avocado, lime juice, and vegan mayonnaise which is a very healthy dish. First, let’s see what ingredients we need to prepare:
- Vegan chicken patties
- 2 tablespoons Brown sugar Bourbon seasoning
- 1 avocado
- 4 slices vegan cheese
- 4 slices vegan bacon
- Olive oil
- Lime juice
How to make:
Firstly, remove the peel and pit of the avocado, mash it in a bowl, and add 1-2 tablespoon(s) lime juice. Secondly, pour some olive oil into a pan or skillet, remain the heat at medium-high level. When the oil gets boiled, place the vegan chicken patties in the pan/skillet. Add some seasoning on the top of each chicken patty, cook until they get brown in color. Flip the patties and again add seasoning on the top. Take the patties out as well cooked. Use the same pan/skillet to heat the bacon for 5 minutes.
If you have a grill at home, you can use it instead of pan or skillet with the same method.
Add vegan cheese on the top of the chicken and heat till it gets melted.
You can either toast the buns or keep it as normal for using. Add and spread the avocado on the top and bottom of the buns before placing the chicken, bacon and other sauces. Cover with the top bun and enjoy.
The chicken patty sandwich is always the most favorite choice of busy people who do not have much time for cooking early in the morning. There are many recipes of chicken patty sandwich for both vegans and non-vegans which you can try a different recipe for each time you prepare a sandwich for your family/friends or yourself. We hope the review is helpful and share with us your experience if any.
Spicy Pulled Chicken Sandwiches
Fire up your smoker to make this a flavorful and spicy pulled chicken sandwich recipe. You will smoke a whole chicken (or your chosen cuts) to make pulled chicken. You can add more or less hot sauce depending on how you like it, but a good dose of spicy heat is a wonderful thing. Serve them on hamburger buns with coleslaw on the side to cool things down.
The Best F&$king Grilled Chicken Sandwich Ever
There are a lot of things I could tell you about a trip I took to Colombia several years ago. I could tell you about the shootout that erupted on the street in Cali just seconds after I had stepped inside my flat. I could tell you about the bonfire-roasted wild rat I ate one night on a remote Pacific beach. I could tell you about kicking back shots of aguardiente in sweaty salsa clubs until dawn, or about the drug trafficker I got stuck drinking with one night, a guy who casually threatened to kill a cigarette vendor when she didn't have the brand he wanted (I can't tell you how relieved I was to survive that episode). But instead I'm going to tell you about a chicken sandwich.
Chicken sandwiches, generally speaking, don't exist to excite. They're trustworthy and filling and totally vanilla, the sensible footwear of sandwiches. So you can imagine my disappointment when, after my friends from Cali suggested burgers for dinner, we arrived at a place where the only meat on the grill was chicken breast.
"So, you call these burgers even when it's chicken?" I asked, still hopeful I'd somehow overlooked the beef.
And thus I learned that in Colombia, if it's served hamburger-style on a hamburger bun, it's a hamburger. Resigned, I ordered one.
Hamburger lovers of the world, I ask you, what would it take for a chicken "burger" to pleasantly surprise you after you had your hopes set on a beef burger? What would it take to truly impress you? What would it take to blow your mind so completely that you no longer care one bit about "real" burgers? I'd like to introduce you to that sandwich, or at least, to my version of it. Call it what you want—a burger, a sandwich—it doesn't really matter. What matters is that this is arguably the best chicken sandwich in the world.
Lemme walk you through it.
The Building Blocks
For such an amazing sandwich, you'd think there'd be a lot of work involved. Not this time!
This sandwich, for all its power and glory, is very, very simple, and very easy to make. The building blocks include chicken, bacon, iceberg lettuce, crushed ruffled potato chips, mayo, tomato, a green sauce, and a bun.
Step 1: Grill the Bacon and Chicken
First, yes, there is bacon in this thing, and yes, that is partly why it's so good. It'd still be good even without the bacon, but let's be real, chicken is chicken and bacon is bacon and that's all there is to it.
To grill the chicken, I used Josh Bousel's rock-solid method. First, he quickly pounds the breasts to flatten them, which guarantees that they cook evenly. Then he brines them for 30 minutes, which helps keep them juicy despite the dry heat of the grill. You can use those 30 minutes to get other things ready, like making the green sauce and preheating your grill.
To grill the bacon, I borrowed Kenji's clever method, which involves flipping the thick-cut rashers right on the edge of a two-zone fire. That way, they're exposed to just enough heat to get crisp, but not so much that they blacken from flare-ups caused by excessive dripping grease.
I added one step when grilling the chicken, brushing them with an avocado-jalapeño-cilantro green sauce just a minute or two before they come off the grill. If there are any readers out there who know more about Colombian burgers than I do, I can't claim this sauce is authentic or correct. I can claim that it's really tasty. The last-minute brushing quickly cooks the sauce onto the breasts without burning it, but don't worry, we'll add some more fresh sauce later.
Step 2: Assembly
Once the chicken and bacon are cooked, all that's left is to toast the buns and assemble the sandwiches.
How you assemble this sandwich is critical because you want to make sure it's saucy and juicy enough. A good beef burger, in my book, has to have enough fat flowing from the patty that it runs down my hands, over my wrists, and at least attempts a journey along my forearms. I expect no less with this sandwich. But chicken breast, even when perfectly cooked, isn't the kind of meat that's prone to dripping juices, so it needs some help from lots and lots of mayo and sauce. To achieve that, I added the mayo in two layers, one on the top bun and one on the bottom, plus an extra dose of the green sauce. That's going to give us plenty of delicious, messy drips.
The other critical component is the crumbled potato chips. I went with ruffled because they're thicker and sturdier than regular chips, so they'd offer lots of crunch even when broken into small pieces and coated in sauce. And it's the crunch that we want—it's all about adding texture to an otherwise very soft, wet sandwich.
Double Dredge for Extra Crispy Cutlets
The first few times we tested out our fried chicken cutlets, we only dredged them in our flour mixture—it also contains paprika, cayenne, garlic powder, salt, and pepper—once. Big mistake.
Running chicken through the entire dredging process—which also sees cornstarch and egg yolks—twice and chilling it before frying yields the type of crunchy-crisp fried coating that chicken sandwich dreams are made of.
Sandwiches from Blue Ribbon Fried Chicken.
The best ever chicken sandwich recipe
The best ever chicken sandwich recipe is actually quite a classic recipe in my family but I posted it back in the early days when my photos were rubbish and you would have probably taken one look at them and been turned off immediately.
Those old photos did this recipe nowhere near as much credit as they are due.
Chicken sandwiches sound like a pretty standard thing. Until now. Just wait until you try my mum’s scrumptious chicken sandwich masterpiece.
Mum created this one herself.
For years and years whenever we went out to lunch, there was only one place that we went – Buzz cafe – and every time we got the exact same thing – chicken finger sandwiches.
They were so good. So good we ordered them for years but then one day Mum decided it was time to try making them herself and after a bit of experimenting and quite a few sandwiches eaten, she came up with the best ever chicken sandwich recipe.
Some people take some convincing to get past the idea of a green sandwich but no one has ever had any bad words to say about them. In fact I think they are the recipe I’m asked for most from friends and family.
Every time I host a party (even the kids parties) and Mum offers to make something I always ask her to make chicken sandwiches. They make great party food and are pretty easy to prepare.
How to assemble the sandwiches
The filling is almost like a chunky chicken paste made with cooked chicken breast and some mayo but don’t worry all you mayo-haters.
Dad won’t touch mayo with a ten foot pole but even he loves these sandwiches (probably doesn’t know there’s mayo in them so don’t tell!). See what I mean about the awful photos?
Now if the green stack style really is too different for you then feel free to make these on whatever sort of ‘bread’ you like.
We have filled baguettes, rolled it in lavosh and made regular bread sandwiches and Mum has even made a gluten free version on little salad leaves.
Do they freeze?
Another great thing about these sandwiches is that you can make the filling and then freeze it so you can whip up the best ever chicken sandwiches at a moment’s notice.
I’m pretty sure Mum always has some stashed away in her freezer.
I seriously insist you make this recipe. Trust me if you like chicken sandwiches this is the only recipe you will ever need. Enjoy!
What about you? What’s the most used recipe in your family?
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Using the Leftover Chicken Thighs
The pack of chicken thighs I used was around 2.5 pounds so I had trimmings and two additional thighs. I figured if I put them back in the refrigerator without a plan, they&rsquod go to waste. So I whipped up the marinade from my spicy buttermilk baked chicken tenderloins recipe.
This made little chicken pieces that kinda resemble boneless chicken wings. I pulled them out of the marinade and tossed them in the oven after I cooked the crispy chicken sandwiches. Now we have extra chicken on hand for the week!
Here are a few more ideas for leftover chicken:
Copycat Chick-Fil-A Chicken Sandwich
- 1 8-ounce boneless, skinless chicken breast
- ½ cup dill pickle juice
- ¾ cup milk
- 1 cup vegetable oil for frying
- 1 egg
- ¼ cup flour
- 1 teaspoon powdered sugar
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 hamburger buns, toasted
- 6 dill pickle slices
- 1 teaspoon of Tabasco sauce for a spicy sandwich
- Place a chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally to make 4 thin cutlets. So that the breasts cook more evenly, pound them out so that the breasts are of equal thicknesses. I do this by placing the cutlets between 2 pieces of heavy-duty plastic wrap and pounding with a mallet (or heavy skillet) until they are ¼-inch thick.
- In a large resealable plastic bag, combine chicken, pickle juice, and ¼ cup milk (add a teaspoon of Tabasco sauce for a spicy sandwich). Chill for at least 30 minutes.
- In a large skillet preheat oil to 350° F.
- Meanwhile, in a shallow dish combine remaining ½ cup milk and egg. In another shallow dish combine flour, powdered sugar, salt, and pepper.
- Drain chicken. Dip chicken in egg mixture, allowing excess to drip off. Dip in flour mixture to coat. For extra thick crispy crust REPEAT this step with each piece.
- Add chicken to hot oil and fry 4 to 8 minutes or until golden brown and internal temperature reaches 165° F, turning once. Transfer to a paper towel-lined plate.
- Place chicken on a bun and top with pickles, and top bun. Serve with waffle fries, if desired.
You can even buy straight pickle juice by the gallon—absolutely no pesky pickles included.
For baked version: Substitute Panko bread crumbs for the flour and coat as directed. Bake at 375° F for 10-15 minutes until cooked through.
For air fryer version: Add 2 Tablespoons Potato Starch to the flour mixture and coat as directed. Grease basket/pan of air fryer well. Place the chicken in air fryer and spray the chicken with oil. Cook at 340° F for 6 minutes. Flip the chicken and spray with oil. Cook for 6 more minutes. Increase the temperature to 400° F and cook for two minutes on each side.
Nuggets: Cut breast into ¾-inch pieces and coat as directed. Cook at 365° F for 4 – 6 minutes turning once.
Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you won’t need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.
Combine garlic and lemon juice in a medium bowl let sit 10 minutes. Mix in mayonnaise, chives, celery seeds, and pepper season with salt.
Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 2 Tbsp. salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using), and 3 Tbsp. hot sauce in another medium bowl. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess return to rack. Pour 3 Tbsp. buttermilk mixture into flour mixture and work in with your fingers. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess return to rack. Chill at least 30 minutes and up to 12 hours.
Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5–8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch.
Mix 1 Tbsp. pickle brine into 2 Tbsp. seasoned mayonnaise in a medium bowl. Add lettuce, season with salt and pepper, and toss to coat. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw, and more hot sauce, if desired.