Crispy Chicken Sandwich

We rarely eat fast food, once in a Blue Moon. But, I have to admit that I have a soft-spot for a good crispy chicken sandwich. Juicy flavorful chicken covered in a crunchy coating…it’s tough to beat. So, when my latest issue of Cook’s Country came in the mail last week and I saw their homemade version while flipping through the pages – it immediately went on the menu for the week.

I made them on Tuesday night and just couldn’t wait to share the recipe with you guys. It was absolutely amazing. The breading on the chicken was absolutely spot on, and such an easy technique – I’ll definitely be using it for more than these sandwiches in the future. A simple mixture of flour and various spices is combined with just a bit of water to form a crumbly coating. Then, that mixture is pressed onto the chicken breasts and fried – leading to a breading that is thick and crunchy. I just know it would be wonderful on chicken tenders, fried chicken, and even a fish filet.

The other star of the sandwich was the dill pickle mayonnaise. A quick “special sauce” composted of mayo, mustard, chopped pickles, and a splash of pickle brine – I found myself eating the leftovers with a spoon after dinner was finished. It was so good! I topped them with a but of shredded iceburg lettuce for a cool crunch, but I’d imagine a slice of tomato would be pretty delicious on there as well…that is, when you can get your hands on a good tomato again!

While I pretty much despise deep frying, this is one that I know I’ll come back to again – just because we all really loved it. I served with some french fries (hey, I already had the oil out and heated up) and it made for a great crave-worthy dinner that I didn’t have to feel so bad about feeding my family, because I knew precisely what went into it. Homemade is always better, folks!

Source: barely adapted from Cook’s Country, February/March 2014

11 Comments

  1. Posted January 23, 2014 at 10:23 AM | Permalink

    YUM!

  2. Posted January 23, 2014 at 12:27 PM | Permalink

    My stomach growled the instant I saw that photo. Do you deliver?

  3. Stephanie
    Posted January 23, 2014 at 7:27 PM | Permalink

    Do you think these can be baked on a wire rack instead to maintain crispness without the oil?

    • Posted January 23, 2014 at 8:00 PM | Permalink

      I don’t think so – the breading is very thick, and I don’t know how that would translate to baking.

  4. Kim in MD
    Posted January 27, 2014 at 8:54 AM | Permalink

    I love a good, crispy chicken sandwich. This looks awesome!

  5. Posted January 28, 2014 at 5:58 PM | Permalink

    Hi, I am new to your blog and I just wanted to say it is fantastic! I have book marked so many recipes to try, starting with this one! Thanks so much!

  6. Lorna
    Posted October 16, 2014 at 8:05 AM | Permalink

    I really do have to give this a try. I’m going to try it by cooking the chicken first then coating with the same batter mix and cook in the oven. I will let you know how it works out. It’s not that I’m against fried food, but I have two small children in the house and really don’t like having to use large quantities of hot oil.

  7. Heather Howemm
    Posted July 10, 2016 at 8:01 PM | Permalink

    Oh…my….goodness…
    We made this tonight for dinner.
    It was so good! I would have taken a picture of how amazing it looked, but my family devoured it.
    Thank you for sharing.

    • Posted August 2, 2016 at 10:05 AM | Permalink

      Yay! Thanks for taking the time to come back and let me know how it turned out for you.

  8. Rachel Kay
    Posted October 26, 2016 at 11:20 PM | Permalink

    This was amazing! My entire family loved it! Thank you for the post I will definitely make it again.

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