If you love a chicken sandwich with REAL crunch, this one delivers. Juicy chicken soaked in tangy buttermilk, seasoned with bold Cajun spices, then double‑breaded with my secret combo of panko + cornstarch for that ultra‑crispy, shatter‑crunch bite. This is the sandwich you’ll crave again and again. This is one of our families’ favorites they even ask for it for their birthday meal. Serve it up on brioche bun topped with pickles mayo or spicy mayo if you like.
STUFF YOU NEED
- 2 1/2 Lbs Chicken Breast
- 5 Cups Oil
Wet Mixture
- 2 Cup Buttermilk
- 1 teaspoon Pepper
- 2 teaspoon Cajun Seasoning
- 1 teaspoon Salt
Dry Mixture
- 2 Cup Flour
- 1 Tablespoon Pepper
- 1 Tablespoon Salt
- 1 Tablespoon Cajun Seasoning
- 1/4 Cup Cornstarch
- 1 Cup Panko Bread Crumbs
- Filet the Chicken
Slice each chicken breast in half horizontally to create two thin cutlets. - Prepare the Wet Mixture
Mix all wet ingredients together in a bowl. Submerge the chicken completely and refrigerate. Let it marinate for at least 1 hour—2 hours gives even better flavor and tenderness. (If you have time) - Prepare the Dry Mixture
In a separate bowl, combine all dry ingredients. - Bread the Chicken
Remove each piece of chicken from the wet mixture and coat it in the dry mixture.
For extra crispy chicken, dip the chicken back into the wet mixture and the dry mixture again to double bread. - Fry the Chicken
Heat oil to 350-375 degrees. Place chicken in oil and cook till golden brown on first side then flip and continue cooking until the internal temp reaches 165 degrees