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4 Juicy Secrets for Crispy Garlic Chicken Sandwich

Crispy Garlic Chicken Sandwich
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Create a restaurant-quality Crispy Garlic Chicken Sandwich at home. This recipe delivers an incredibly juicy interior protected by a crunchy, flavorful coating seasoned perfectly with garlic.

Ingredients

Scale
  • 4 Boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Paprika
  • 1/2 teaspoon Garlic powder (for dredge)
  • 2 large Eggs
  • 1/4 cup Milk
  • 1 tablespoon Hot sauce (optional)
  • 2 cups Vegetable oil (for frying)
  • 1/2 cup Mayonnaise
  • 4 cloves Garlic, minced finely
  • 1 tablespoon Lemon juice
  • 4 Brioche buns
  • Butter, softened
  • Lettuce leaves
  • Tomato slices

Instructions

  1. Pound the chicken breasts evenly to about 1/2 inch thickness.
  2. In one shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, and garlic powder for the dry dredge.
  3. In a second shallow dish, whisk the eggs, milk, and hot sauce (if using) for the wet mixture.
  4. Dredge each chicken piece first in the dry mixture, shaking off excess.
  5. Dip the floured chicken completely into the wet mixture.
  6. Return the chicken to the dry mixture, pressing firmly to create a thick, craggy crust. Set aside on a wire rack.
  7. In a small bowl, mix the mayonnaise, minced garlic, and lemon juice to create the garlic aioli.
  8. Heat the vegetable oil in a deep skillet to 350°F (175°C).
  9. Carefully place the breaded chicken into the hot oil, ensuring not to overcrowd the pan.
  10. Fry for 4 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
  11. Remove the chicken and drain on a clean wire rack lined with paper towels. Sprinkle immediately with a pinch of salt.
  12. Lightly butter the cut sides of the brioche buns. Toast them face-down in a dry skillet until golden brown.
  13. Assemble the sandwich: Spread a generous amount of garlic aioli on both toasted bun halves.
  14. Place lettuce, then the crispy garlic chicken, followed by tomato slices on the bottom bun. Top with the crown.

Notes

  • For extra crunch, you can double-dip the chicken in the flour mixture for a thicker coating.
  • Make sure your oil temperature stays consistent for even cooking.
  • Taste your aioli and add more lemon juice if you prefer more tang.

Nutrition

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