Cowboy Butter Crispy Chicken Sandwich
This Cowboy Butter Crispy Chicken Sandwich is packed with flavor! Juicy chicken, crunchy coating, and a zesty cowboy butter sauce.
Servings: 4 servings
Equipment
- shallow plates or bowls (for dredging)
- medium skillet (for toasting buns)
- cooking utensils or tongs
Ingredients
Chicken
- 4 boneless skinless chicken thighs
- ½ cup all-purpose flour or gluten-free flour, if needed
- 1 ½ cups thin potato chips crushed
- 2 large eggs beaten
- 4 tablespoons butter
- 4 rolls pretzel, ciabatta, or your choice of bread
Cowboy Butter Sauce
- 1 tablespoon lemon juice
- 1 tablespoon grainy Dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 tablespoons butter very soft but not melted
- ½ tablespoon garlic paste
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon chipotle pepper
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh parsley chopped
- 1 tablespoon shallot finely minced
Optional Toppings
- 8 tomato slices
- 8 leaves butter lettuce
- mayonnaise or Dijon mustard
- Pepper Jack cheese
Instructions
- Prepare dredging station - Place flour, eggs, and crushed potato chips in shallow plates or bowls. Dredge chicken in flour, dip in beaten egg, and coat with crushed chips.
- Cook chicken - Air fry at 380°F for 15-18 minutes, flipping halfway. Cook until internal temperature reaches 165°F. Adjust time for thicker thighs.
- Make the cowboy butter sauce - Whisk all sauce ingredients together until well combined. Set aside.
- Coat chicken - While chicken is hot, coat generously with sauce on both sides. Alternatively, heat the sauce slightly and pour over chicken.
- Toast buns - Melt 1 tablespoon butter in a skillet. Place buns cut-side down and toast until golden brown.
- Assemble sandwiches - Spread mayo or Dijon on buns if desired. Layer chicken, lettuce, tomato, and cheese. Top with the other bun and serve immediately.
Notes
🥡 STORAGE
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Store cowboy butter sauce in a covered container in the fridge for up to 4 days. Bring to room temperature before using.
♨️ REHEATING
- Air fryer: 350°F for 3-4 minutes until warm.
- Oven: 350°F for 8-10 minutes.
- Skillet: Medium heat, 3-4 minutes per side.
- Microwave: 45-60 seconds, though chicken may lose crispiness.
❄️ FREEZING
- Freeze cooked chicken thighs on a baking sheet until solid, then transfer to a freezer bag. Keep up to 2 months.
- Thaw in the refrigerator overnight before reheating.
💡 TIPS FOR BEST RESULTS
- Trim fat from chicken thighs for a leaner sandwich.
- Double the cowboy butter sauce if you plan to make extra sandwiches later.
- Use pretzel buns, ciabatta, or soft rolls for the best texture.
- To reduce spice, omit red pepper flakes and chipotle.
🍳 ALTERNATE COOKING METHODS
- Oven: Bake at 400°F for 20-25 minutes, flipping halfway, until chicken reaches 165°F.
- Stovetop: Pan fry in 2-3 tablespoons oil over medium heat for 5-6 minutes per side.
- Grill: Cook over medium-high heat, 6-7 minutes per side, brushing with butter sauce at the end.
♻️ LEFTOVERS
- Use leftover chicken in wraps or chopped on top of salads.
- Serve with extra cowboy butter as a dipping sauce.
- Slice chicken and add to quesadillas or tacos.
Nutrition
Serving: 1sandwich | Calories: 790kcal | Carbohydrates: 68g | Protein: 38g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 878mg | Potassium: 1129mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2635IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 14mg
