Description
Crispy Chicken Sandwich with Peanut Sauce
A crispy, juicy chicken patty stacked with a rich, savory peanut sauce, all sandwiched in a soft sesame seed bun. Perfect for a hearty, flavorful meal!
Ingredients
:
2 boneless, skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1/2 cup breadcrumbs
Vegetable oil for frying
2 sesame seed hamburger buns
1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sriracha (optional for heat)
Instructions
:
Marinate the Chicken: In a bowl, soak the chicken breasts in buttermilk for at least 1 hour (or overnight for extra tenderness).
Prepare the Coating: In a shallow bowl, mix together the flour, paprika, garlic powder, salt, and pepper. In another shallow bowl, place the breadcrumbs.
Bread the Chicken: Remove the chicken from the buttermilk and dredge it in the flour mixture, pressing to coat well. Then dip it in the breadcrumbs, ensuring the chicken is fully covered.
Fry the Chicken: Heat vegetable oil in a skillet or deep fryer to 350°F (175°C). Fry the chicken for about 5-7 minutes on each side, until golden and crispy. Once cooked, drain the chicken on paper towels.
Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey, and sriracha (if using) until smooth and creamy.
Assemble the Sandwich: Toast the sesame seed buns lightly. Place one fried chicken breast on the bottom bun, drizzle generously with the peanut sauce, then top with the other bun.
Serve: Serve immediately, and enjoy the crispy, saucy goodness!
This sandwich is a flavor explosion with the crispy chicken, sweet and savory peanut sauce, and soft buns. Perfect for a satisfying lunch or dinner!
Step-by-Step Guide
For perfect results, follow this detailed sequence. First, ensure your chicken breasts are of even thickness by gently pounding them with a meat mallet or rolling pin. This guarantees even cooking. After marinating in buttermilk, the three-step breading process (flour, buttermilk again, breadcrumbs) is key for maximum crispiness. When frying, use a deep-fry thermometer to maintain the oil at a steady 350°F. Do not overcrowd the pan, as this lowers the oil temperature and leads to soggy, greasy chicken. Let the cooked chicken rest on a wire rack over a baking sheet instead of paper towels to keep the bottom crispy.
Serving Suggestions
This hearty sandwich is a complete meal on its own, but it can be elevated with simple sides. Serve with a light, tangy coleslaw to cut through the richness, or with crispy french fries or sweet potato fries. For a fresh element, add a simple side salad with a lime vinaigrette. To complement the Asian-inspired peanut sauce, consider serving with quick-pickled vegetables like carrots, cucumbers, or red onions.
How-to Summary
Pound chicken for even thickness, marinate in buttermilk for 1+ hours. Create a three-stage breading station: seasoned flour, buttermilk, and breadcrumbs. Fry at a controlled 350°F until golden and internal temperature reaches 165°F. Whisk peanut butter, soy sauce, honey, and sriracha for the sauce. Assemble on a toasted bun and serve immediately.
Frequently Asked Questions
Can I bake the chicken instead of frying it? Yes. For a healthier version, place the breaded chicken on a wire rack over a baking sheet, spray lightly with oil, and bake at 400°F for 20-25 minutes, flipping halfway, until cooked through and crispy.
My peanut sauce is too thick. How can I thin it? Whisk in warm water, one tablespoon at a time, until you reach your desired drizzling consistency. You can also use a bit of lime juice or additional soy sauce.
What can I use instead of buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
How do I store leftovers? Store the components separately. Keep the fried chicken in the fridge for up to 3 days and reheat in an oven or air fryer to re-crisp. The peanut sauce can be refrigerated in an airtight container for up to a week.
Is there a substitute for peanut butter? For a nut-free alternative, use sunflower seed butter or tahini (sesame paste). The flavor will be different but still delicious.
Common Mistakes to Avoid
- Not pounding the chicken, leading to uneven cooking.
- Overcrowding the frying pan, which causes oily, soggy breading.
- Using oil that isn’t hot enough, resulting in greasy chicken that isn’t crispy.
- Letting the fried chicken sit covered or on a flat surface, which steams the crust and makes it soft.
- Adding the peanut sauce too early before serving, which can make the bun soggy.
Conclusion
This Crispy Chicken Sandwich with Peanut Sauce masterfully combines textures and global flavors for an unforgettable meal. By following the detailed steps and avoiding common pitfalls, you can consistently achieve a restaurant-quality sandwich at home. The contrast of the crunchy, juicy chicken with the creamy, savory-sweet sauce is truly a perfect bite. Don’t be afraid to customize the spice level or add your favorite toppings like lettuce or pickles. This recipe is sure to become a regular in your culinary rotation.