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Crispy Chicken Sandwich with Garlic Parmesan Sauce

Close-up of a Crispy Chicken Sandwich with Garlic Parmesan Sauce dripping over the fried chicken patty on a toasted bun.
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Make a restaurant-style crispy chicken sandwich featuring juicy chicken coated in a rich garlic parmesan sauce.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Vegetable oil for frying
  • 4 sandwich buns
  • 4 slices provolone cheese (optional)
  • For the Sauce: 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Pound the chicken pieces to an even 1/2-inch thickness. Place chicken in a bowl and cover with buttermilk, salt, and pepper. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  2. In a shallow dish, whisk together the flour, cornstarch, paprika, and garlic powder.
  3. Remove chicken from buttermilk, letting excess drip off. Dredge the chicken thoroughly in the flour mixture, pressing firmly to coat well.
  4. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
  5. Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove chicken and place on a wire rack to drain.
  6. While the chicken rests, prepare the sauce. Melt the butter in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  7. Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low. Whisk in the grated Parmesan cheese until the sauce is smooth. Stir in parsley, salt, and pepper. Keep warm.
  8. Lightly toast the sandwich buns. Place a slice of cheese on each hot chicken cutlet, if using, and let it melt slightly.
  9. Brush or spoon the garlic parmesan sauce generously over the top of each chicken cutlet.
  10. Assemble the sandwich: place the sauced chicken on the bottom bun and top with the other half of the bun. Serve immediately.

Notes

  • For extra crispiness, double dredge the chicken: dip coated chicken back into the buttermilk, then back into the flour mixture.
  • If you prefer an air fryer method, spray the coated chicken with cooking spray and air fry at 380°F (195°C) for 12-15 minutes, flipping halfway.
  • Add a pinch of red pepper flakes to the sauce for a slight spicy kick.

Nutrition

Find it online: https://spoonswirl.com/crispy-chicken-sandwich-with-garlic-parmesan-sauce/