Go Back
–+ servings
Print Recipe
4.47 from 28 votes

Crispy Chicken Sandwiches

Crispy buttermilk chicken thighs on potato rolls topped with pickles and a tangy honey BBQ sauce.
Prep Time10 minutes
Cook Time20 minutes
Marinate4 hours
Total Time4 hours 30 minutes
Course: Chicken Recipes
Cuisine: American
Keyword: crispy chicken sandwich recipe, crispy chicken sandwiches, healthy chicken sandwich recipe, homemade chicken sandwich recipe, pan fried chicken thighs
Servings: 6 Sandwiches
Calories: 300kcal
Author: Mason Woodruff

Ingredients

  • 6 Boneless Skinless Chicken Thighs* cut to fit bun size
  • 3/4 C 180mL Low Fat Buttermilk
  • 1 large Egg
  • 1/4 C 30g All Purpose Flour
  • 1 Tbsp Paprika
  • 1/2 Tbsp Ground Mustard
  • 1/2 Tbsp White Pepper
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 1/2 Tbsp Extra Virgin Olive Oil
  • 6 Potato Rolls or your choice of bun

Instructions

  • Marinating the Chicken
  • Cut the chicken thighs into rough squares about the size of the buns you're using.
  • Whisk the buttermilk and egg together in a resealable container and add the chicken thighs. Seal and refrigerate for 4 hours or overnight.
  • Dredging the Chicken
  • Preheat oven to 400F.
  • Transfer the chicken thighs to a wire rack or tray. Let any excess marinade drip off the chicken. Discard remaining marinade.**
  • Mix the flour and dry spices together in a shallow bowl.
  • Place a chicken thigh in the flour/spice mixture and toss to coat. Place the coated chicken back on the rack or tray and repeat until little to no flour remains.
  • Pan Frying the Chicken
  • Heat a large oven-safe skillet over medium heat with the olive oil. (I used a 12" cast iron skillet.)
  • Once the oil is hot, carefully place the chicken thighs in the skillet. Cook for 2.5-3 minutes or until the bottoms are golden brown before flipping and cooking another 2 minutes. Transfer the skillet to the oven and bake for 8-10 minutes or until the chicken reaches an internal temperature of 165F.
  • Transfer the cooked chicken to a clean cooling rack to rest.
  • Place the skillet back over medium heat to toast your buns before serving.

Notes

*The 6 thighs I used weighed 16 ounces after trimming. See notes in the post above for ways to use chicken trimmings and avoid waste.

Nutrition Information Notes

  • Nutrition info is for sandwiches only without any condiments/toppings.
  • Each crispy chicken sandwich has 7 Smart Points.
  • 1 piece of chicken on its own (recipe makes 6) has 161 calories, 17.3g of protein, 5.5g of carbs, 7.5g of fat, and 4 Smart Points.
  • Nutrition info includes buttermilk and egg marinade, despite the remaining marinade being discarded as it's difficult to calculate what's left behind.

Nutrition

Serving: 1Sandwich | Calories: 300kcal | Carbohydrates: 32g | Protein: 21g | Fat: 9g