Crispy Thai Fried Chicken Sandwiches for Dinner

Crispy Thai fried chicken sandwiches are the best dinner idea for a quick and delicious meal. After making this many times, I’ve discovered the trick to the perfect crispy coating is to double-dredge the chicken in the flour mixture. The result is a sandwich that’s crispy on the outside and juicy on the inside. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Ricotta Cups with Honey and Pistachios and Easy High Protein Smoked Salmon Quinoa Breakfast Bowls.

What You'll Need for Crispy Thai Fried Chicken Sandwiches for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp baking powder
• 1 cup buttermilk
• 1 large egg
• 2 cups vegetable oil
• 4 hamburger buns
• 1 bag coleslaw mix
• 1 tbsp fish sauce
• 1 tbsp Sriracha
• 1 tbsp lime juice
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup apple cider vinegar
• 2 tbsp sugar
• 1/2 tsp celery seeds
• Optional: Sliced cucumber
• Optional: Fresh cilantro
• Optional: Lime wedges

How to Make Crispy Thai Fried Chicken Sandwiches for Dinner

1. Prepare the chicken: Cut chicken breasts in half horizontally to create 4 thin cutlets. Season with salt, paprika, and garlic powder. In a shallow dish, combine flour and baking powder. In another dish, whisk together buttermilk and egg.
2. Coat the chicken: Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip in the buttermilk mixture, then dredge again in the flour mixture, pressing gently to adhere.
3. Fry the chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
4. Prepare the slaw: In a large bowl, whisk together apple cider vinegar, sugar, fish sauce, and celery seeds. Add coleslaw mix and toss to coat. Cover and refrigerate until ready to serve.
5. Make the spicy mayo: In a small bowl, mix together mayonnaise, sour cream, Sriracha, and lime juice.
6. Assemble the sandwiches: Toast hamburger buns. Spread spicy mayo on the bottom bun, top with a chicken cutlet, slaw, cucumber slices, and cilantro. Serve with lime wedges.

Storing & Reheating Crispy Thai Fried Chicken Sandwiches for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftover sandwiches in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare the slaw and spicy mayo up to a day in advance.

Freezing Crispy Thai Fried Chicken Sandwiches for Dinner

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Chicken may lose some crispiness.

Recipe Notes

• Chef tip: For a spicier sandwich, add more Sriracha to the spicy mayo or top with sliced jalapeños.
• Best substitution: Substitute the chicken breasts with boneless, skinless chicken thighs for even juicier results.
• Make-ahead: Prepare the slaw and spicy mayo up to a day in advance. Store separately in the refrigerator.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the chicken is not crispy, try increasing the oil temperature or cooking the chicken a little longer.

Crispy Thai Fried Chicken Sandwiches for Dinner

⏱

Prep

15 minutes

🍳

Cook

20 minutes

⏳

Total

35 minutes

🍽

Serves

4 servings

🥗

Diet

High protein

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp baking powder
• 1 cup buttermilk
• 1 large egg
• 2 cups vegetable oil
• 4 hamburger buns
• 1 bag coleslaw mix

Seasonings

• 1 tbsp fish sauce
• 1 tbsp Sriracha
• 1 tbsp lime juice
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup apple cider vinegar
• 2 tbsp sugar
• 1/2 tsp celery seeds

Optional Toppings

• Sliced cucumber
• Fresh cilantro
• Lime wedges

Instructions

1. Prepare the chicken: Cut chicken breasts in half horizontally to create 4 thin cutlets. Season with salt, paprika, and garlic powder. In a shallow dish, combine flour and baking powder. In another dish, whisk together buttermilk and egg.
2. Coat the chicken: Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip in the buttermilk mixture, then dredge again in the flour mixture, pressing gently to adhere.
3. Fry the chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
4. Prepare the slaw: In a large bowl, whisk together apple cider vinegar, sugar, fish sauce, and celery seeds. Add coleslaw mix and toss to coat. Cover and refrigerate until ready to serve.
5. Make the spicy mayo: In a small bowl, mix together mayonnaise, sour cream, Sriracha, and lime juice.
6. Assemble the sandwiches: Toast hamburger buns. Spread spicy mayo on the bottom bun, top with a chicken cutlet, slaw, cucumber slices, and cilantro. Serve with lime wedges.

Notes

• Chef tip: For a spicier sandwich, add more Sriracha to the spicy mayo or top with sliced jalapeños.
• Best substitution: Substitute the chicken breasts with boneless, skinless chicken thighs for even juicier results.
• Make-ahead: Prepare the slaw and spicy mayo up to a day in advance. Store separately in the refrigerator.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the chicken is not crispy, try increasing the oil temperature or cooking the chicken a little longer.

Storage

• Fridge: Store leftover sandwiches in an airtight container in the refrigerator for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Chicken may lose some crispiness.
• Make ahead: Prepare the slaw and spicy mayo up to a day in advance.

Nutrition Per Serving

• Calories: 650
• Protein: 40g
• Fat: 32g
• Carbs: 45g
• Fiber: 3g
• Sugar: 12g
• Sodium: 1400mg
• Cholesterol: 120mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Thai Fried Chicken Sandwiches for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Crispy Thai Fried Chicken Sandwiches for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!