Main Course Recipes
Crispy Chicken Sandwich with BBQ Sauce
4 servings (1 sandwich per person)
Try my Crispy Chicken Sandwich with BBQ Sauce! As a favorite all over the US, crispy fried chicken is a comfort and fried food meal that everyone touts they have the best. I have always loved crispy chicken, but I found most places are inconsistent in how they season and fry. For this recipe, I use juicy chicken thighs soaked in a spiced milk marinade, breaded in seasoned all-purpose flour, and perfected through deep frying. Topped with creamy mayonnaise, fresh lettuce, tomatoes, and cheddar cheese on burger buns, it is an unforgettable, crave-worthy meal that you can easily make at home! Read More
Main Course Recipes
Before You Start
Let’s talk about important parts of the recipe before you start…
Welcome to My Recipe for a Crispy Chicken Sandwich with BBQ Sauce
Hello everyone, it is Tom the Chef here, and I am incredibly excited to share my absolute favorite way to prepare a Crispy Chicken Sandwich with BBQ Sauce right in your own kitchen! If you are looking for the ultimate comfort and fried food, you have definitely found it. I have always loved crispy chicken, but since most places are inconsistent in how they season their meat and execute their deep frying, I decided to perfect the technique myself. We will be using boneless chicken thighs because they are moist and packed with flavor, soaking them in a rich milk marinade with grated garlic and a bold blend of spices. Then, we will double-coat them using seasoned all-purpose flour and a simple egg wash mix to get that incredible, thick crunch. Layered on perfectly prepared burger buns with mayonnaise, fresh lettuce, sliced tomatoes, cheddar cheese, and a generous spread of BBQ sauce, this sandwich is a true culinary masterpiece.
1. Creating the Flavorful Milk Marinade
The foundation of this amazing Crispy Chicken Sandwich with BBQ Sauce begins with a deeply flavorful milk marinade. I start by placing one cup of milk into a medium mixing bowl along with two cloves of peeled and grated garlic. To build that incredible comfort and fried food flavor profile, I whisk in half a teaspoon each of ground paprika, chili powder, ground cayenne pepper, ground black pepper, and salt. Whisking this together for about one to two minutes ensures the spices are fully incorporated. This spiced liquid is essential because it is ready to tenderize and flavor the chicken thighs from the inside out before we even get to the deep frying stage.
2. Prepping the Chicken Thighs
Correct meat preparation is a regular step for any cook, and for this Crispy Chicken Sandwich with BBQ Sauce, I highly recommend using boneless chicken thighs with the skin on, as they are exceptionally moist and have much more flavor. First, you must make sure your four pieces of chicken thighs are properly rinsed under cold water. Do not cut the thighs into pieces, because each sandwich will get one whole thigh! Once rinsed, I place them into the medium mixing bowl with the milk marinade, stirring gently with a silicone spatula until coated. I then cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, though leaving it overnight is preferable for the best flavor. If you want to add a dash of liquid smoke to the marinade, you certainly can, but please note that this is a modification that is not part of the recipe!
3. Mixing the Seasoned All-Purpose Flour
To get that signature, unbeatable crunch for our comfort and fried food masterpiece, the dry coating is absolutely crucial. In a large mixing bowl, I combine three cups of all-purpose flour with the remaining halves of our spices: half a teaspoon each of ground paprika, chili powder, ground cayenne pepper, ground black pepper, and salt. The true secret ingredient here is two teaspoons of baking powder, which reacts beautifully during the deep frying process to create a light, airy, and incredibly crispy crust. I thoroughly stir this all-purpose flour blend with a french whisk for about one to two minutes until it is fully incorporated.
4. The Meticulous Egg Wash Mix and Breading Technique
Breading the meat correctly ensures an even, thick crust for your Crispy Chicken Sandwich with BBQ Sauce. Working with one piece at a time using tongs, I take the chicken thighs from the milk marinade, let the liquid drip off for a couple of seconds, and place them directly into the all-purpose flour mixture. I use my hands to cover each piece in the flour so they do not touch each other, shaking the bowl to improve the coating. Next, I create an egg wash mix by whisking one large egg into the leftover marinade. Using my tongs, I dip the floured chicken into the egg wash mix, then place them right back into the all-purpose flour. From this point forward, because the coating is fragile, I touch the meat only with my hands—no tongs! I gently shake off the excess flour and place them on a baking sheet, making sure they are not touching.
5. Mastering the Deep Frying Process
Proper deep frying is what turns this meal into a true comfort and fried food classic. I preheat my frying oil to exactly 320 degrees Fahrenheit. Working in two or more batches based on the size of my deep fryer, I carefully place the breaded chicken thighs into the hot oil one by one. I let them fry immersed in the oil for about 5 to 7 minutes from each side until a nice golden color is reached and the meat is fully cooked. The most critical step here is checking with a food thermometer probe to make sure the poultry has reached the USDA minimum safe internal temperature of 165 degrees Fahrenheit. Once done, I remove them to a cooling rack or a plate with paper towels to let the excess oil drip off for about one minute, and finish with a sprinkle of freshly ground salt.
6. Building the Perfect Burger Buns
Assembling the Crispy Chicken Sandwich with BBQ Sauce is the grand finale! I cut each of the four burger buns into halves. You can optionally toast them in a toaster or spread a fine layer of fat on the cut part and briefly sear them on a medium burner until crispy. I spread about one tablespoon of mayonnaise on each half, then layer roughly chopped lettuce on the bottom half of each sandwich. Next comes the star of the show: placing one piece of freshly fried chicken on top of the iceberg lettuce. I spread one tablespoon of BBQ sauce right on top of the chicken, followed by two slices of cheddar cheese and two slices of tomato. I cover it with the top part of the burger buns, and the sandwich is ready to serve!
Popular questions
Can I use a different cut of meat instead of chicken thighs for this sandwich?
Yes, absolutely! While I personally believe that boneless chicken thighs with the skin on are perfect for this Crispy Chicken Sandwich with BBQ Sauce because they are wonderfully moist and packed with flavor, you can easily adapt it. If you prefer a leaner meat for your comfort and fried food, boneless chicken breasts are a great choice too. Simply take two boneless chicken breasts and cut each into two pieces lengthwise to ensure they cook evenly during the deep frying process. They will still soak up the milk marinade beautifully and get perfectly crispy when coated in the seasoned all-purpose flour and egg wash mix!
Crispy Chicken Sandwich with BBQ Sauce
Ingredients:
Click any ingredient to learn moreCrispy chicken:
4 PCS of chicken thighs - skinless and boneless (about 1 LB, or 2 boneless chicken breasts – each cut into 2 pcs lengthwise *)
1 cup of milk
2 cloves of garlic - peeled and grated (or pressed)
1 TSP of ground paprika
1 TSP of chili powder (seasoning)
1 TSP of ground cayenne pepper - ground
1 TSP of pepper - ground
1 TSP of salt
2 TSP of baking powder
3 cups of all-purpose flour
1 egg
The rest of the sandwich:
4 PCS of burger buns (store-bought or recipe here)
4 TBSP of mayonnaise (adjust if needed)
4 TBSP of BBQ sauce (store-bought or recipe here, adjust if needed)
8 slices of cheddar cheese
8 slices of tomato
1 cup of lettuce of your choice - roughly chopped
Final touch:
salt - ideally freshly ground
* In my opinion, boneless chicken thighs with skin on are perfect for this sandwich since they are moist and have more flavor. However, if you prefer a leaner meat, chicken breasts are a great choice too.
Tools:
Click any tool to learn more1x Chef’s knife
1x French Whisk
1x Plastic Wrap
1x Tongs
1x Baking Sheet
Nutrition per 1 Serving:(recipe split into 4 servings)
EstimatedCalories 1346
Protein 44.0 g
Fat 76.9 g
Saturated fat 26.1 g
Carbohydrate 119.4 g
Sugars 14.5 g
Fiber 6.8 g
Sodium 1398 mg
Cholesterol 206 mg
Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.
Directions:
1.Marinade:
1.1.
Place these ingredients into a medium mixing bowl:
1 cup of milk
2 cloves of garlic – grated
½ TSP of paprika (½ of total amount)
½ TSP of chili powder (½ of total amount)
½ TSP of ground cayenne powder (½ of total amount)
½ TSP of ground black pepper (½ of total amount)
½ TSP of salt
Whisk together until incorporated (about 1 – 2 minutes).
2.Meat Preparation:
2.1.
Make sure that the boneless chicken thighs are properly rinsed under cold water.
Notes:
- Do not cut thighs into pieces – each sandwich will get one thigh.
- I prefer to leave the skin on, but you can optionally remove it and dispose of it.
2.2.
Place thighs into a medium mixing bowl with the marinade and stir with a spatula until the chicken thighs get coated with marinade.
2.3.
Cover with a plastic wrap and marinate in the refrigerator for at least 30 minutes (or preferably overnight).
2.4.
Cover with a plastic wrap and marinade in the refrigerator for at least 30 minutes (or preferably overnight).
3.Preheat Frying Oil:
3.1.
Please read the the directions about deep frying below before proceeding.
3.2.
Set to preheat your oil at 320°F.
4.Flour Mixture:
4.1.
Place into the other large mixing bowl:
3 cups of all-purpose flour
½ TSP of paprika (other ½ of total amount)
½ TSP of chili powder (other ½ of total amount)
½ TSP of ground cayenne powder (other ½ of total amount)
½ TSP of ground black pepper (other ½ of total amount)
½ TSP of salt
2 TSP of baking powder
Thoroughly stir with a whisk until fully incorporated (about 1 – 2 minutes).
5.Bread the Meat:
Important:
- To create very even results, I prefer to complete each of the following steps with all thighs before moving to other steps.
- However, I always complete each step working with each thighs one by one.
- Never grab multiple tenders at one time.
5.1.
Using tongs, place all thighs from the marinade into the flour mixture (let the liquid drip off for a couple of seconds before placing in the flour mixture).
Notes:
- Make sure that they are not directly touching each other in the mixture: cover each piece in the flour mixture with your hands.
- When all pieces are in the mixture, shake the bowl to improve the coating.
5.2.
Create an egg wash mix by adding into the bowl with the marinade that was left after you took the chicken out:
1 large egg
Whisk until fully incorporated (about 1 – 2 minutes).
5.3.
Place all thighs into the egg wash mix using tongs.
5.4.
Place all thighs back into the flour mixture using tongs (let each drip the liquid off for a couple of seconds).
Important:
- Make sure that they are not directly touching (the same process as in step 5.1).
- When all pieces are in the mixture, shake the bowl well to improve coating.
5.5.
From now on, touch the thighs only with your hands (no tongs) since the coating is fragile. Gently shake off the excess flour from the mixture and place each thigh on a baking sheet.
Important:
Make sure that they are not touching.
6.Deep Fry:
Note:
Work in two or more batches (based on the size of your deep fryer).
6.1.
Make sure that the oil is preheated to 320°F.
6.2.
Carefully place the thighs into the fryer one by one.
6.3.
Fry immersed in oil until a nice golden color is reached, and the meat is fully cooked (about 5 – 7 minutes from each side). *
6.4.
When done, remove to a cooling rack or plate with a paper towel and let the excess oil drip off (about one minute).
6.5.
Sprinkle with salt.
7.Assemble Sandwiches:
7.1.
Cut each of the 4 buns into halves. Optionally, toast the buns in a toaster or spread a fine layer on the cut part of the buns and briefly sear on a medium burner until crispy.
7.2.
Spread mayonnaise on each half (about 1 TBSP each half).
7.3.
Place the roughly chopped lettuce on the bottom half of each sandwich (about ¼ Cup for each sandwich).
7.4.
Place 1 piece of chicken on the top of chopped iceberg lettuce.
7.5.
Spread 1 TBSP of BBQ sauce on the top of each piece of chicken.
7.6.
Add 2 slices of cheddar and 2 slices of tomato on top of the chicken.
7.7.
Cover with the top part of the bun and serve.
Kitchen Guide
Poultry
The USDA minimum safe internal temperature is 165°F.
The popular serving temperature is the same as the minimum serving temperature.
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