Crispy Chicken Sandwich with Smoked Paprika Sauce

A French-inspired, restaurant-quality crispy chicken sandwich featuring juicy pounded chicken breast, a double-breading technique with crushed cornflakes and panko, and a smoky, tangy homemade sauce. Finished on toasted brioche buns with pickles for the perfect blend of crunch, flavor, and elegance.

By @iramsfoodstory

Original recipe source

Cook time: 45 minutes

Servings: 6

Ingredients

• 2 lb Chicken Breast boneless, skinless, sliced and pounded
• 0 Paper Towels for drying
• 0 Salt to taste
• 1 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tsp Black Pepper freshly ground preferred
• 0 Chicken Breast seasoned
• 1 cup Buttermilk
• 0 Salt to taste
• 1 tbsp Smoked Paprika
• 1 tsp Black Pepper
• 1 tbsp Garlic Powder
• 1 cup Flour all-purpose
• 0.33 cup Cornstarch
• 1.5 cups Cornflakes crushed
• 1 cup Panko Breadcrumbs
• 0 Chicken Breast seasoned
• 0 Flour and Cornstarch Mixture
• 0 Buttermilk Batter
• 0 Chicken Breast dipped
• 0 Cornflakes and Panko Mixture
• 0 Breaded Chicken
• 0 Vegetable Oil enough for deep frying
• 0 Breaded Chicken
• 0 Vegetable Oil
• 0 Fried Chicken
• 0 Paper Towels
• 1 cup Mayonnaise
• 0.33 cup Buttermilk
• 1 tbsp Hot Sauce
• 0 Salt to taste
• 0.5 tsp Onion Powder
• 1 tbsp Garlic Powder
• 1 tbsp Smoked Paprika
• 0.5 tsp Black Pepper
• 1 tbsp Pickle Juice
• 1 tsp Honey
• 6 Brioche Buns halved
• 0 Butter
• 0 Prepared Sauce
• 0 Fried Chicken
• 0.5 cup Pickles sliced
• 0 Prepared Sauce
• 0 Brioche Buns toasted

Instructions

1. Lay the chicken breasts on a cutting board, slice each in half horizontally, and gently pound to an even thickness using a meat mallet. Pat dry with paper towels.
2. Season the pounded chicken on both sides with salt, smoked paprika, garlic powder, and black pepper. Rub the seasoning in to coat evenly.
3. Let the seasoned chicken rest at room temperature for 10–15 minutes to allow the flavors to penetrate.
4. In a shallow dish, whisk together buttermilk, salt, smoked paprika, black pepper, and garlic powder to make the wet batter.
5. In a separate shallow dish, mix together all-purpose flour and cornstarch for the dry batter.
6. In a third bowl, combine crushed cornflakes and panko breadcrumbs for the final coating.
7. Dredge each chicken piece first in the dry flour mixture, shaking off any excess. Then dip into the wet buttermilk batter, ensuring full coverage.
8. Transfer the chicken to the cornflake and panko mixture, pressing gently on both sides so the coating adheres well.
9. Arrange breaded chicken pieces on a wire rack and let sit for 10 minutes. Meanwhile, preheat oil in a deep pan to 350°F (175°C).
10. Carefully lower the chicken pieces into the hot oil, frying in batches if needed. Fry for 5–7 minutes per side or until deeply golden brown and cooked through. Internal temperature should reach 165°F (74°C).
11. Transfer fried chicken to a clean wire rack or paper towel-lined tray to drain excess oil. Let rest for several minutes to retain crispiness.
12. To make the sauce, whisk together mayonnaise, buttermilk, hot sauce, pickle juice, honey, salt, onion powder, garlic powder, smoked paprika, and black pepper in a bowl until smooth and creamy.
13. Slice the brioche buns in half. Spread butter on the cut sides and toast them in a pan over medium heat until golden and crisp.
14. To assemble, spread a generous layer of sauce on the bottom half of each bun. Top with a piece of crispy fried chicken, followed by pickles.
15. Spread additional sauce on the top bun if desired, close the sandwich, and serve immediately while still hot.