Recipe

Luxurious Chicken Sandwich

Crispy edged chicken, a bright zesty sauce, and crunchy pickles on a buttery toasted bun. Weeknight friendly, restaurant vibes.

By Matt Campbell

•

4.8

A crispy chicken sandwich on a toasted brioche bun with creamy zesty sauce, pickles, and shredded lettuce on a wooden board

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This is the chicken sandwich I make when I want something that feels a little fancy but still plays nice on a Tuesday. Think: juicy chicken with crisp edges, a zesty, tangy sauce that tastes like it belongs on a bistro menu, and just enough crunch to keep every bite interesting.

The vibe is “luxurious” without being precious. No hard to find ingredients. No fussy steps. Just smart seasoning, a quick buttermilk style marinade, and a sauce that does the heavy lifting. Also, permission slip: if you drip sauce down your wrist, you did it right.

A small bowl of creamy zesty sauce with lemon zest and chopped herbs on a kitchen counter

Why It Works

Crisp edges, juicy center: A quick marinade keeps the chicken tender while a light dredge gives you that golden crunch.
Zesty and tangy on purpose: Lemon, Dijon, and pickle brine cut through richness so the sandwich never feels heavy.
Big flavor, accessible ingredients: Pantry spices, basic dairy, and store bought buns still land you in “wow” territory.
Make ahead friendly: Sauce can be made days ahead and the chicken can marinate while you live your life.

Pairs Well With

Salt and Vinegar Oven Fries
Quick Creamy Coleslaw
Lemon Iced Tea
Extra Dill Pickles and Chips

Storage Tips

Best move: store everything separately so the bun stays toasted-ish and the coating stays crisp.

Chicken: Cool completely, then refrigerate in an airtight container up to 3 days. Recrisp in a 400°F oven or air fryer 6 to 10 minutes, flipping once. Microwaving works, but you will lose crunch.
Zesty sauce: Refrigerate in a sealed container up to 5 days. Stir before using.
Buns and toppings: Keep buns at room temp. Refrigerate lettuce, pickles, and onion separately.

Freezing: Freeze cooked chicken cutlets up to 2 months. Reheat from frozen in a 400°F oven or air fryer until hot and crisp.

Common Questions

Can I grill the chicken instead of frying?

Yes. Pound the chicken thin, marinate as written, then grill over medium-high heat until 165°F internal. You will lose the crunchy coating, but the sauce still makes it feel special.

What is the “tangy” ingredient in the sauce?

Pickle brine. It’s salty, bright, and instantly makes the sauce taste like a sandwich shop secret.

How do I keep the breading from falling off?

In this wet-to-dry setup (buttermilk to flour), the marinade is the binder, so do not pat the chicken dry. Let excess buttermilk drip off, press the flour mix on firmly, then let the coated chicken rest 5 to 10 minutes before frying so the coating hydrates and grips. Also, do not overcrowd the pan.

Can I make it less spicy?

Absolutely. Skip the cayenne. You can also use regular paprika instead of smoked if you prefer a milder, non-smoky flavor.

What buns work best?

Brioche is the “luxurious” pick, but potato rolls are equally great. Toast them. Always toast them.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or cast iron pan
Instant read thermometer (highly recommended)
Shallow bowls or pie plates (for dredging)
Tongs
Wire rack over a sheet pan (for staying crisp)
Small bowl and whisk (for sauce)

I started making versions of this sandwich when I realized most “restaurant style” chicken sandwiches are not complicated. They’re just intentional. The chicken is seasoned like someone cared, the bun is toasted like it matters, and there’s always a sauce that wakes the whole thing up.

This one is my favorite kind of kitchen chaos: you’ve got a quick dredge situation on the counter, a lemon getting zested, pickles making appearances they did not warn you about, and then suddenly you’re holding a sandwich that makes you pause mid-bite. Cozy, crunchy, bright, tangy. That’s the whole mission.

Luxurious Chicken Sandwich

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4 sandwiches

Ingredients

Chicken

2 large boneless, skinless chicken breasts (about 1 1/2 pounds), halved horizontally to make 4 cutlets
3/4 cup buttermilk (or 3/4 cup milk + 2 teaspoons lemon juice, rested 5 minutes)
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne (optional)

Dredge and Fry

3/4 cup all-purpose flour
1/4 cup cornstarch (for extra crisp edges)
1 teaspoon kosher salt
1/2 teaspoon baking powder (optional, but helps crunch)
1/2 teaspoon black pepper
Neutral oil for shallow frying (canola, vegetable, or avocado), about 1/2 to 3/4 inch in the pan

Zesty Tangy Sauce

1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon pickle brine
1 tablespoon finely chopped dill pickles
1 tablespoon finely chopped parsley or dill
1 small clove garlic, finely grated
1/4 teaspoon black pepper
Pinch of salt, to taste

To Build the Sandwich

4 brioche buns or potato rolls
Butter for toasting buns
Shredded romaine or iceberg lettuce
Dill pickle chips
Thinly sliced red onion (optional)

Instructions

Prep the chicken. Slice each chicken breast horizontally to make 2 cutlets. If they are thick, lightly pound to an even 1/2 inch so they cook fast and stay juicy.
Marinate. In a bowl, mix buttermilk, salt, garlic powder, smoked paprika, pepper, and cayenne. Add chicken and toss. Let sit 10 to 20 minutes while you make the sauce and set up dredging. (You can also refrigerate up to 8 hours.)
Make the zesty tangy sauce. Whisk mayo, Dijon, lemon juice, lemon zest, pickle brine, chopped pickles, herbs, and grated garlic. Taste. Add salt only if it needs it, because pickle brine brings plenty.
Set up the dredge. In a shallow dish, mix flour, cornstarch, salt, baking powder (if using), and pepper. Place a wire rack over a sheet pan for the cooked chicken.
Dredge. Remove chicken from marinade and let excess drip off. Transfer straight into the flour mixture while it is still coated in buttermilk (that is your binder). Press into the flour mixture on both sides, really packing it on. Let the coated chicken sit 5 minutes so the coating hydrates and holds on.
Fry. Heat 1/2 to 3/4 inch oil in a large skillet over medium to medium-high heat until it shimmers (about 350°F if you have a thermometer). Fry 1 to 2 cutlets at a time, 3 to 4 minutes per side, until deep golden and the thickest part hits 165°F. Move to the rack. Lightly salt while hot.
Toast the buns. Wipe out any stray burnt bits from the pan if needed. Butter the buns and toast cut-side down in a skillet until golden.
Assemble. Spread generous sauce on both bun halves. Add lettuce, crispy chicken, pickles, and red onion if you want the extra bite. Close, squish gently, and eat immediately.

Hands assembling a chicken sandwich with crispy chicken, pickles, and sauce on a toasted bun

Nutrition information is estimated.

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