Crispy Chicken Sandwich

Crispy Chicken Sandwich

With Spicy Butter and Honey Buttermilk Slaw.

This is the Crispy Chicken Sandwich of your dreams. Ok, ok of MY dreams which is why I created it, but it is now going to live in your dreams too. Out of all the fried chicken sandwiches I’ve made in my life (and that is a LOT!), this one is my favourite (this week).

Juicy chicken marinated in seasoned buttermilk, double dredged and cooked to browned crispy perfection and then – AND THEN – brushed with an absolutely insanely tasty Spicy Butter, laid on a soft white bun and topped with the most delicious honey buttermilk slaw and, of course, a big ol’ pile of bread ‘n butter crinkle cut pickles. And I know what you’re saying in your head right now…

Crispy Chicken Sandwich

…you’re thinking that I’m full of hooey because I’m all about easy, unfussy, everyday food and and you skipped ahead to the recipe and now you’re scared that it’s going to take you a week to make these. Friends, do I look like someone who wants to spend 14 hours making a chicken sandwich? I’m hear to tell you that this recipe is not as fussy as it looks. I can whip these Crispy Chicken Sandwiches up in about half an hour. And sure, my kitchen looks like a tornado went through it by the time we sit down to eat but I’m not on clean up duty so that’s none of my business.

My point is that some things are worth a few minutes of extra effort. Yes your hands will get mucky because breading is a giant pain in the patootie, but it’s only six pieces of chicken so you can do it. I believe in you.

And once you bite into this insanely juicy, crispy, saucy, heavenly bun full of deliciousness you’ll know it was worth it… and everyone else will think you slaved away all day so you can just sit back and relax and watch them clean the kitchen.

Crispy Chicken Sandwich

Crispy Chicken Sandwich

With spicy butter and honey buttermilk slaw. This one is insanely good friends.
5 from 1 vote
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American
Servings 6


  • 3 boneless skinless chicken breasts pounded to about 1/2” thick then cut in half to make 6 cutlets
  • Oil for frying

For the marinade:

  • 1 1/2 cups buttermilk
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne pepper

For the Breading:

  • 1 1/2 cups flour
  • 2 tsp salt
  • 1 1/2 tsp pepper
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne

For the Spicy Butter:

  • 1/3 cup melted butter
  • 1-2 tsp cayenne pepper
  • 1 Tbsp brown sugar
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Slaw:

  • 4 cups coleslaw mix
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 Tbsp vinegar
  • 1 Tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery seed

For Serving:

  • 6 buns
  • Bread and butter pickles


Marinate the Chicken:

  • In a large bowl mix together the buttermilk, salt, pepper and cayenne.
  • Add in the chicken pieces and lightly toss to coat well. Cover and refrigerate for a couple of hours to overnight. I’ve even skipped the marinating and I’m still very happy.

Make the slaw:

  • In a medium bowl combine the coleslaw mix, buttermilk, mayo, vinegar, honey, salt, pepper and celery seed.
  • Mix well and set aside.

Bread the Chicken:

  • Lift each piece of chicken out of the buttermilk, allowing the excess to drip off, and dredge both sides in the flour mixture.
  • Repeat with all pieces.
  • Lay the pieces on a wire rack or a baking sheet.

**Option to double dredge – Return each chicken piece to the buttermilk, turn over once and then dredge in the flour again.**

    Make the Butter:

    • Melt the butter in a small skillet. Add in the cayenne, brown sugar, garlic powder, salt and pepper.
    • Stir well and keep warm.

    Fry the Chicken:

    • Heat about and inch of oil in a heavy skillet. Drop a small pinch of the flour in the oil and if it sizzles, the oil is ready.
    • Carefully lay the chicken pieces in the oil (in batches to avoid overcrowding the pan).
    • Cook for 2-3 minutes per side until browned, crispy and cooked through.
    • Remove the chicken pieces to a plate and brush each pieces with the spicy butter mixture.


    • Lay a piece of chicken on a bun, top with slaw and pickles.
    Keyword Crispy Chicken Sandwich
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    Frying Chicken for Crispy Chicken Sandwich

    crispy chicken sandwich Recipe ingredients, tips, substitutions:

    Chicken – I make a lot of fried chicken in all it’s many, glorious forms… bone-in, boneless, nuggets, strips, popcorn, oven-fried, air-fried… you name it, I’ve fried it. But for these yummy guys I prefer breast. We’re pounding it out thin and cooking it pretty quickly, so it doesn’t dry out at all. It stays perfectly juicy. You can use boneless thighs too.

    Flour – regular old all-purpose flour seasoned up with some spices and baking powder to give it a little oomph.

    Buns – I like a softer white bun for these sandwiches. A potato bun is perfect, but any soft bun will do.

    Spicy Butter – melted salted butter is spiced up and lightly sweetened and brushed on the chicken as soon as it’s cooked. It’s kind of a Nashville Hot Chicken touch that makes the chicken just pop.

    Pickles – tangy and sweet Bread ‘n Butter pickles are my go-to here.

    Crispy Chicken Sandwich Recipe Variations:

    BLT Version – because why not add some bacon and a big slice of tomato. I’d omit the slaw and use lettuce instead, and add some mayo.

    Ranch Version – toss the coleslaw with ranch instead of the dressing in the recipe. Swap out the bread ‘n butter pickles for dill pickles.

    Fancy Version – omit the slaw. Slather mayo and peso on the bun. Top with tomato and arugula.

    Crispy Chicken Sandwich

    crispy chicken sandwich recipe, how to make it…

    So, I feel slaw is pretty self explanatory. I’ve given you a list of things to mix up in a bowl and I’m confident you can handle that.

    Same for the spicy butter. Melt some butter, stir in some ingredients. You got this.

    Now, the chicken. I mentioned that I prefer chicken breasts for these sandwiches, but we do not want dry chicken. So what do we do? We beat the chicken. Beat it with a mallet or a rolling pin until it spreads and flattens to about 1/2″ thick. Now cut it in half and you have made the beginnings of two crispy chicken sandwiches.

    Marinating the chicken in seasoned buttermilk is a good way to introduce more flavour so if you are together enough to plan dinner in advance then let your chicken marinate for several hours. I will admit that I rarely am together enough to plan dinner in advance and so I confess that my chicken often takes a 10 minute swim in the buttermilk and I will tell you that these sandwiches still taste amazing and we are all still alive.

    Once you’re ready to cook, remove the chicken from the buttermilk, allowing any excess to drip off. Dredge the chicken in the flour so it is completely coated and set it aside. Repeat with all the pieces. Now is the fun part…

    Double dredging. This is optional, but highly recommended and the marinade and dredging ingredients in the recipe are in the perfect amounts to pull this off so you really have no choice because you don’t want to waste food.

    Once your chicken is coated in flour you’re ready to fry. I use a cast iron skillet with roughly an inch of oil. Get out your thermometer if you want but I’m going to test the oil by dropping in a little flour and looking for the sizzle. The sizzle means it’s ready.

    Cook the chicken for about 3 minutes per side until well browned and cooked through.

    Assemble your sandwiches and get ready to fall in love.

    Crispy Chicken Sandwich

    looking for more super delicious chicken recipes? try these…

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    One Comment

    1. MediaVine MediaVine

      5 stars

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