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The crispiest chicken sandwich is inspired by a crunchy fried pickle. Tender and moist crisp chicken seasoned with garlic and fresh dill topped with fresh tomato, lettuce, dill pickles, and a spicy Cajun mayonnaise. Sandwiched on a toasted brioche bun- this sandwich is unforgettable.
There is really nothing better than a crispy chicken sandwich. The perfect chicken sandwich is crunchy, salty, savory, and packed with flavor. There is a secret ingredient to the very best and crispiest chicken and that is Argo® Corn Starch. Using Corn starch when frying chicken is one of the best tricks to get the ultimate crunch.
Now, not only is this chicken crisp, but the breading is light and now heavy. It doesn’t fall off when you bite, and it is not soggy. Once you start using Argo® Corn Starch for your chicken you will never go back- it is so good!
Many times corn starch is thought of as a thickener for soups, sauces, or stir-fries. While those meals can benefit from corn starch that is only a one part of what Argo® Corn Starch can do! Delicious, crispy, and airy coating is makes Argo® Corn Starch a great, and versatile, secret ingredient.
Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations. What that means to me is quality and consistency- so important for cooking and baking!
So, what do you need to make my Crispy Spicy Pickle Chicken Sandwich?
- Chicken breast cutlet- not be confused with a regular chicken breast. A cutlet is just a breast cut lengthwise to make it thinner. This is ideal for sandwiches and cuts down on cooking time.
- Argo® Corn Starch– the secret ingredient to the crispiest chicken
- All-purpose flour
- Fresh dill
- Salt, cayenne pepper, garlic powder
- Vegetable oil
- Cajun seasoning
How do you make my Crispy Spicy Pickle Chicken Sandwich?
I love to crispy chicken sandwiches. They are an assembly line, and at the end such a treat! I prepare my corn starch mixture after starting my oil. The oil will heat as I start the assembly line process of dipping the chicken in the corn starch mixture, then the egg, back to the corn starch, and finally to the pan with the heated oil.
The chicken will cook 4-5 minutes per side. I highly recommend using a meat thermometer to make sure that your chicken is perfectly cooked. It is important to allow the chicken to cook without messing with it too much so that it does not stick to the pan. Once the chicken is sufficiently crisp it will not stick.
Once the chicken has finished cooking the sandwich assembly is as follows: bun, mayo, pickles, crispiest chicken, tomatoes, lettuce, and the bun top. You are now ready to dig in!
Are you following me yet? What are you waiting for?
Just look at all that crispy crunchy goodness in that seasoned breading!
This is my all-time comfort food. I am a pickle lover, and the fresh dill mixed into the corn starch mixture provides the perfect flavor to the chicken. The fresh herbs work so well with the spice in the corn starch mixture, and the heat from the Cajun mayo. Combine all this with the crispy crunch from the chicken, and I am in love.
I love to make these for my family because there are few things better than sitting down to this meal. My kiddos also love that they can mix and match their toppings- which in their case means extra pickles (mine too!).
Frequently Asked Questions
My chicken is turning a light gold and not getting dark- what is happening?
A few things can be happening, but most likely the oil is not hot enough. The other this could be the chicken is really cold and cooling the oil. This can happen if the chicken was thawed from the freezer. I like to rest my chicken in the counter for about 5-10 minutes before I start to cook it.
I do not like dill. Can it be left out?
Sure, you can sub in a different herb if you prefer or just omit it. The flavor will be different, but if you dislike dill that is likely your goal!
Do you brine the chicken?
I do not brine with this recipe, but if you prefer that you can add that step with your preferred recipe.
Can I use a boneless skinless chicken thigh?
Sure! Just make sure the thickness in uniform.
The Cajun and the heat in the breading is a little much for me- what spice can I use in the mayo?
You can leave it out, or if you want a spice some additional dill would be yummy, or maybe some ranch seasoning.
Crispy Spicy Pickle Chicken Sandwich
- 6 chicken bread cutlets
- 1/3 cup Argo® Corn Starch
- 1/3 cup all-purpose flour
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 1/2 tbsp chopped fresh dill
- 2 eggs
- 1 tbsp whole milk
For Cajun Mayo
- 1/2 cup mayo
- 1 tbsp Cajun seasoning
- shredded romaine lettuce
- Sliced tomatoes
- Sliced dill pickles
- 6 Brioche buns
Pour oil into a large cast-iron skillet so it is about 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°.
In a large shallow dish, mix corn starch, flour, garlic powder, cayenne, salt, and dill. In another dish, beat the egg and milk together.
Lightly salt the chicken cutlets. Dip one cutlet into the corn starch mixture, then to the egg and back to the corn starch. Carefully place the cutlets into the heated oil.
Fry cutlets, a few pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, about 4-5 minutes on each side. Drain on paper towel lined plates.
Mix the Cajun seasoning with the mayo and set aside.
Toast the buns on a flat griddle or in the oven for a few minutes. Spread mayo on the bottom half of the bun and add pickles. Place chicken on top, and top with tomatoes and lettuce.