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
This crispy “fried” chicken sandwich gives you all the crunch and flavor you crave, without having to deep fry a thing.
Ingredients
- 4 small boneless, skinless chicken breasts (or 2 large ones, cut in half)
- 1/4 cup cornstarch
- 1 1/2 tsp each garlic powder, onion powder, and paprika
- 1/3 cup all-purpose flour
- 3 1/2 tbsp almond milk, divided (or skim milk)
- 1 tsp kosher salt
- 1/2 tsp cayenne (optional for a spicy chicken sandwich)
- 1/2 tsp freshly ground pepper
- 1 large egg
- oil cooking spray
- 1–2 tbsp hot sauce
- 4 hamburger buns
- 4 tbsp light mayo
Instructions
- Start by pounding out the chicken breasts so they’re an even thickness. This helps them cook evenly and stay juicy. Pat them completely dry with paper towels and set aside on a cutting board.
- Set up two bowls—one for dry ingredients and one for wet. In the first bowl, mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne if you want heat. In the second bowl, whisk the egg with 2 tablespoons of almond milk. Stir about a tablespoon of the seasoned flour into the egg mixture to help it stick better.
- Coat each piece of chicken in the dry flour mixture first, then set it aside. Now add the remaining 1 1/2 tablespoons of milk to the seasoned flour and mix it with a fork or your fingers until you get some small clumps—this creates extra crunch when cooked.
- Dip the chicken into the egg mixture, let the excess drip off, then press it back into the seasoned flour. Make sure it’s well coated, shake off any extra, and lay it on a clean board. Let the coated chicken sit for about five minutes, then spray both sides with cooking spray until lightly coated.
- Let the chicken rest for another five to ten minutes before cooking—this helps set the breading and lock in moisture.
- For the air fryer:- Cook the chicken at 400°F for 18 to 24 minutes depending on thickness. Flip once halfway through for even browning.
- For the oven:- Place the chicken on a greased baking sheet. Bake at 400°F for 20 minutes, then carefully flip and bake another 15 to 20 minutes until the chicken is cooked through.
- For the skillet:- Heat 2 teaspoons of oil in a skillet over medium heat. Add the chicken and cook for 7 to 10 minutes on each side, checking to make sure the crust doesn’t burn and the chicken cooks through fully.
- To assemble the sandwiches:- Mix together the mayo and hot sauce. Lightly toast your hamburger buns. Spread the spicy mayo on the bottom bun, lay on the pickle slices, then top with a piece of crispy chicken. Add a little extra hot sauce if you’re feeling bold, cap it with the top bun, and dig in.
Notes
- Letting the chicken rest before and after cooking helps lock in the juices and keeps the breading from falling off.
- If you're tracking points, the sandwich works out to 10 WW Green SmartPoints, and 7 WW SmartPoints on Blue and Purple plans.
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.