Crispy Chicken Sandwich with Garlic Mayo Recipe

A crispy chicken story I tell my friends

I made this Crispy Chicken Sandwich with Garlic Mayo Recipe on a rainy Tuesday when the wi fi went wonky and the dog decided the lettuce was a toy. It still turned out ridiculously good, like drive thru vibes but homier, warmer, and cheaper. The first time I nailed it, my neighbor showed up with a jar of pickles and we ate on the porch, sleeves rolled up, just grinning at each other like, well, that hit the spot. And yes, I got flour on the cat. She forgave me. Eventually.

Anyway, if you like a shatter crisp coating, juicy chicken, and a garlicky mayo that quietly steals the show, you’re in the right place. I keep meaning to make it fancy, then I remember how fun messy food is, so I don’t.

Why you’ll love this even if you’re picky

• I make this when I want that takeout crunch without leaving the house. Pajamas cooking, basically.
• My family goes wild for the garlic mayo, which sounds extra but really it’s just mayo, garlic, lemon, and a tiny smidge of patience. The smell alone, wow.
• It’s flexible. No buttermilk? No problem. No pickles? Use a splash of pickle juice form the jar if you’ve got it hanging around.
• I used to fight soggy breading and got grumpy about it. Then I learned to double dredge and rest the coated chicken. Now it stays crisp. And I’m less dramatic.
• It hits that sweet spot of crispy outside and juicy inside; I still peek with a thermometer because I like insurance.

Ingredients you’ll need with a few cheats

Serves 4 generously, or 3 if you’re feeling peckish and a bit extra.

For the chicken and brine

• 4 small chicken breasts or 3 larger ones, pounded to an even 1 to 1.5 cm thickness
• 1 cup buttermilk (or 3 tablespoon plain yogurt thinned with milk, or milk plus 1 teaspoon vinegar, it’s fine)
• 2 tablespoon pickle juice (optional, but I love the twang)
• 1 teaspoon hot sauce, any you like
• 1 teaspoon kosher salt

For the dredge

• 1 cup all purpose flour, about 130 g
• ⅓ cup cornstarch, about 40 g
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ½ teaspoon salt

For the garlic mayo

• ½ cup mayonnaise (my grandmother insisted on a certain brand, honestly any version works fine)
• 2 to 3 cloves garlic, finely grated
• 1 teaspoon lemon juice plus a little zest if you’re feeling bright
• Pinch of salt

For assembly

• 4 soft burger buns or brioche rolls
• A handful of shredded lettuce or cabbage slaw
• Pickles, as many as your heart says
• Oil for frying, 750 ml neutral oil like canola or peanut

Quick sidebar, because I can’t help myself. If you want to nerd out on why buttermilk helps tenderize, this Bon Appetit explainer is a nice read. And if you’re curious about crispy coatings and technique, the Food Lab piece over at Serious Eats is proper good.

Let’s cook it

1. Brine the chicken: In a bowl, whisk buttermilk, pickle juice, hot sauce, and salt. Add chicken and toss to coat. Cover and chill 30 minutes up to 8 hours. Honestly, 45 minutes seems to be my sweet spot.
2. Make the garlic mayo: Stir mayo, garlic, lemon juice, and a pinch of salt. Taste. It should be punchy but not harsh. If it bites too much, give it five minutes. Or actually, add a tiny pinch of sugar.
3. Mix the dredge: In a shallow dish, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, pepper, and salt. I fluff it with a fork.
4. Heat the oil: Pour oil into a deep skillet to about 2 to 3 cm depth. Bring to 175 C. A crumb should sizzle quickly. I love cast iron here because it holds heat like a champ.
5. Dredge with a rest: Lift chicken from brine, let excess drip, then press into the flour mix. Back into the buttermilk, then into the flour again for a second coat. Shake gently, set on a rack for 10 minutes. Don’t skip this rest, it makes the crust hug the chicken.
6. Fry time: Working in batches, slide chicken into the hot oil. Fry 3 to 5 minutes per side, until deep golden and the internal temp hits 74 C or 165 F. If you’ve got a quick thermometer, use it. I like the habit of checking one piece in the thickest spot.
7. Drain and season: Transfer to a clean rack, sprinkle with a little salt while it’s still glistening. This is where I usually sneak a taste, chef’s tax.
8. Toast buns and build: Lightly toast the buns in the pan with a dab of butter, 30 seconds. Smear garlic mayo on both sides, pile on the chicken, add pickles and lettuce or a crunchy slaw. Close it up and try not to burn your mouth. Or do, I get it.

Don’t worry if the dredge looks a bit clumpy at first, it always does. Those funny bits fry up into the craggy crispy parts we live for.

Notes from the trenches

• Resting the dredged chicken is secretly the key. I used to rush it and the crust fell off like confetti.
• Salt your dredge. It’s simple, but I forgot once and everything tasted like a very pretty cardboard.
• Let the oil come back to temp between batches. The second batch likes to sneak in and go pale if you don’t.
• If the garlic is a bit hot, microwave the mayo for 5 seconds. Sounds odd, but it tames the bite.

Little experiments aka variations

• Spicy honey drizzle: Warm 2 tablespoon honey with a pinch of chili flakes and a squeeze of lemon. Drizzle over the hot chicken. Absolute belter.
• Dill ranch vibe: Swap garlic mayo for mayo mixed with chopped dill, lemon, and a tiny splash of pickle brine. Fresh and zingy.
• Buffalo: Toss fried chicken in a quick butter and hot sauce mix, then the garlic mayo becomes a cool smear. Messy in the best way.
• Air fryer test: I tried it. Crunch was decent, but not the same as oil. Still good for a weeknight if you want less cleanup.
• Baked version: On second thought, this one wasn’t my favorite. It got crisp around the edges but the center stayed a bit soft. Edible, sure, just not wow.

Gear I use and what to do if you dont have it

I always say a heavy cast iron skillet is essential for this because the heat stays steady and the browning is beautiful. But if you’ve only got a regular deep skillet or even a sturdy nonstick, it will still work, promise. A wire rack helps for resting, or use a baking sheet lined with paper towels and a few chopsticks under the chicken to let air sneak in. For temp checking, my trusty quick read lives in the drawer, and yes I lose it under the spatulas every time. If you want a reliable one, the Thermapen at ThermoWorks is lovely, though any decent instant read will do.

How to store and reheat without sadness

• Fridge: Keep leftover chicken on a rack in a container up to 2 days. Bun and mayo separate. Though honestly, in my house it never lasts more than a day.
• Reheat: Oven at 200 C for 10 to 12 minutes or air fryer at 180 C for 5 to 7 minutes. It perks right up. I think this tastes better the next day, which is wild, but there you go.
• Freezer: Freeze cooked cutlets on a tray, then bag. Reheat from frozen at 200 C for about 18 minutes. It works better if you re crisp directly on a rack.

Serving it up my way

We do a little family build station. Buns, chicken, pickles, shredded lettuce, tomato if it’s summer. Sometimes I add a quick slaw with vinegar and a pinch of sugar. On the side, kettle chips or a simple green salad if we’re pretending to be balanced. Sunday lunches get the full treatment with sweet iced tea and a cheeky extra spoon of garlic mayo. Tradition says first bite is taken in silence. It’s silly. It’s ours.

Hard won pro tips

• I once tried rushing the rest after dredging and regretted it because the crust slid off like a tiny blanket. Rest ten minutes.
• I salted the brine heavily once, then salted again after frying. Too much. Season each layer lightly, then taste.
• I used oil that was too cool, the chicken drank it. Keep it at 175 C, let it rebound between batches.
• Cutlets that are too thick cook unevenly. Pound them even. Not thin like paper, just even.

Questions folks ask me

Can I use thighs instead of breasts Absolutely. Boneless thighs are juicy and forgiving. Cook them a minute longer per side and check temp. They’re fab.

No buttermilk on hand, what now Mix milk with a teaspoon of vinegar or lemon and let it sit 5 minutes, or whisk a spoon of yogurt into milk. Works a treat.

Which oil should I use Something neutral with a high smoke point. Canola, peanut, or sunflower. Olive oil gets fussy here.

How do I know it’s done without slicing in A quick read thermometer is gold. Aim for 74 C or 165 F in the thickest part. If the crust is browning too fast, lower the heat. If you like gear, peek at this model, but any reliable one is fine.

Can I make the garlic mayo ahead Yes. It actually mellows and gets better after an hour. Store up to 4 days.

Is cornstarch really necessary I tend to think so. The mix of flour plus cornstarch keeps things extra crisp. If you skip it, the coating is still good, just a touch softer.

How do I keep the breading from falling off Dry the chicken lightly, double dredge, rest the dredged pieces, and don’t crowd the pan. Turn once, gently. It’s mostly patience.

Oh, before I forget, if you like reading about technique, the deep dive at Serious Eats explains why resting and starch matter. I read it, nodded a lot, then spilled flour in the cutlery drawer. Cooking is real life, and for me its always a bit chaotic but very worth it.

If you try this Crispy Chicken Sandwich with Garlic Mayo Recipe, tell me how it went. Did you go heavy on the pickles, or team extra mayo I genuinely want to know.