Craving that crunchy, juicy fast-food fried chicken sandwich—but without all the grease? This Fried Chicken Sandwich delivers that same golden crispiness and flavor you love, but with a lighter, better-for-you twist. It’s been on repeat in our kitchen lately and for good reason: it’s easy, satisfying, and surprisingly close to the real deal.
Why You’ll Love This “Fried” Chicken Sandwich
- Crispy outside, juicy inside—no deep fryer needed
- Easy air fryer method with oven and skillet options
- Customizable toppings: go spicy or classic
- Meal prep-friendly for weekly sandwich cravings
Ingredients for the Chicken
- 2 boneless, skinless chicken breasts (cut in half for 4 sandwiches)
- ½ cup all-purpose flour
- 1 tbsp cornstarch (for extra crunch)
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional for spice)
- Salt and pepper to taste
- 1 egg
- 2 tbsp milk (added to the flour for clumping texture)
- Olive oil spray or cooking spray
How to Make Crispy Chicken Without Frying
Prep the Chicken
Pound the chicken to even thickness for quicker, even cooking. Season with salt and pepper.
Make the Coating
In one shallow bowl, whisk together the egg.
In another bowl, mix flour, cornstarch, spices, and 2 tablespoons of milk. Stir with a fork until you get a few clumps—this is the secret to that craggy, crispy coating.
Coat the Chicken
Dip the chicken in the egg, then into the flour mixture. Press the coating on firmly. Spray both sides lightly with cooking spray to help it crisp up.
Cooking Options
Air Fryer Method (Recommended):
Air fry at 375°F (190°C) for 8–10 minutes per side, flipping once, until the chicken is golden and cooked through (internal temp should be 165°F/74°C).
Oven Method:
Preheat oven to 425°F (220°C). Place chicken on a wire rack over a baking sheet. Bake for 18–22 minutes, flipping halfway through.
Skillet Method:
Heat a thin layer of oil in a skillet over medium heat. Cook chicken 4–5 minutes per side. Keep an eye on the coating—it may brown faster.
Assembling the Sandwiches
Now comes the fun part—building your perfect chicken sandwich. Here’s our go-to:
Classic Spicy Style:
- Lightly toasted brioche or sesame seed bun
- Spicy mayo (mix mayo with a splash of hot sauce)
- Crunchy dill pickles
- Optional: shredded lettuce or thin-sliced tomato
Other Ideas:
- Add coleslaw for a Southern twist
- Top with cheese for a melty finish
- Try a drizzle of honey for sweet heat
Tips for Success
- Use milk in the flour mixture to create a clumpy texture that mimics traditional fried chicken.
- Spray generously with oil before air frying or baking—this helps develop that golden crust.
- Want more spice? Add cayenne to the breading or sriracha to the mayo.
- Slice thick chicken breasts in half to make them cook evenly and fit better on a bun.
Frequently Asked Questions
Can I make these ahead?
Yes! Bread the chicken and store it in the fridge for up to 12 hours. Air fry or bake when ready.
Can I freeze the cooked chicken?
You can. Let it cool completely, wrap tightly, and freeze for up to 1 month. Reheat in the air fryer at 350°F until hot and crispy.
What buns are best?
Brioche adds a rich, buttery flavor, but whole wheat or sesame buns also work great.
Final Thoughts
This Fried Chicken Sandwich brings all the bold flavor and crisp texture of your fast-food favorites—without the mess or the deep fryer. It’s a healthier take that doesn’t feel like a compromise. Whether you’re piling on pickles, going spicy, or keeping it simple, this one’s bound to become a regular in your weekly dinner rotation.
Fried Chicken Sandwich
Craving that crunchy, juicy fast-food fried chicken sandwich—but without all the grease?
Ingredients
- 4 small boneless, skinless chicken breasts (or 2 large ones, cut in half)
- 1/3 cup all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 tsp each garlic powder, onion powder, and paprika
- 1/2 tsp cayenne (optional for a spicy chicken sandwich)
- 3 1/2 tbsp almond milk, divided (or skim milk)
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 large egg
- oil cooking spray
- 4 tbsp light mayo
- 1–2 tbsp hot sauce
- 4 hamburger buns
Instructions
- Pound the chicken breasts to an even thickness. Pat them very dry with paper towels and set aside on a cutting board.
- Set up your breading station. In one bowl, combine the flour, cornstarch, and seasonings. In another bowl, whisk together the egg and 2 tbsp of almond milk. Add 1 tbsp of the seasoned flour into the egg and milk mixture and whisk again.
- Dredge the chicken in the seasoned flour mixture and set aside.
- Add the remaining 1 1/2 tbsp of milk to the seasoned flour bowl. Use a fork or your fingers to mix the milk into the flour until small flour clumps form.
- Dip the flour-coated chicken into the egg mixture, letting the excess drip off. Then place it into the seasoned flour again, pressing the flour firmly into the chicken. Gently shake off the excess and place it on the cutting board.
- Let it sit for about 5 minutes. Spray both sides of the chicken with cooking spray to lightly coat the breading.
- For all cooking methods, allow the chicken to rest for 5–10 minutes after cooking. This helps the juices settle and keeps the breading intact.
- For the Air Fryer (recommended method)Cook at 400°F for 18–24 minutes, depending on the thickness of the chicken.
Notes
- You can check your WW PersonalPoints in the WW app if you're logged in.
- WW Green SmartPoints: 10 per sandwich
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 501Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 151mgSodium 789mgCarbohydrates 44gFiber 2gSugar 5gProtein 45g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.