It’s crispy, it’s juicy, and it’s coated in that creamy, peppery sauce that makes you forget you ever waited in a drive-thru. Burger King’s Royal Crispy Chicken sandwich became an instant fan favorite when it launched in 2022. But if you’ve ever taken a bite and thought, “I wish I could make this at home,” now you can.
This copycat version hits all the right notes—seasoned chicken breast with a crunchy golden crust, crisp lettuce and tomato, and a homemade version of their Royal Sauce that’s honestly just as good, if not better. Served on a toasted potato bun, this sandwich brings fast food satisfaction without the fast food regret.
It comes together in under 30 minutes and tastes like you’re holding the real deal.
Calories: Approx. 600 per sandwich
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Table of Contents
How to make a Royal Crispy Chicken Sandwich
Start with chicken breasts, pound them thin, and soak them in a buttermilk marinade. That’s what gives you tender meat inside and a juicy bite every time. Next comes the flour and cornstarch dredge, which delivers the crisp. Fry it up, toast the buns, mix the sauce, and layer it all together. You’ll be surprised how close this tastes to the original.
Ingredients, Instructions and Tips
What you’ll need
For the chicken
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup cornstarch
- Vegetable oil, for frying
For the Royal Sauce
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
To build the sandwich
- 2 potato buns (toasted)
- 4 slices of tomato
- Lettuce leaves
Step-by-step
- Marinate the chicken: Flatten the chicken breasts to even thickness. In a bowl, whisk together buttermilk, paprika, garlic powder, onion powder, and salt. Add the chicken and let it sit for at least 30 minutes. Overnight works best if you have time.
- Make the dredge: In another bowl, mix flour and cornstarch. Pull the chicken from the marinade and coat it well in the flour mixture. Press it in to make sure it sticks.
- Fry: Heat about ½ inch of oil in a large pan over medium heat. Once hot, fry each chicken piece for 5 to 6 minutes per side. They should be golden brown and cooked through (165°F internal temp). Drain on paper towels.
- Mix the sauce: Stir all the Royal Sauce ingredients together in a small bowl. Taste and adjust the lemon juice or pepper if you like.
- Assemble: Toast the potato buns lightly. Spread sauce on both top and bottom. Add the chicken, tomato slices, and lettuce. Top it, press gently, and serve while hot.
Tips
- Use a thermometer to check oil temp if possible. Around 350°F is the sweet spot.
- Want a spicier version? Add ½ teaspoon cayenne to your flour mix or use sriracha in the sauce.
- Double dredge if you want that extra crunch—just dip back into the buttermilk and coat again before frying.
What to serve with it
Serve your Royal Crispy Chicken sandwich with:
- Classic French fries or sweet potato fries
- A handful of onion rings
- Creamy slaw or simple pickle chips
- Iced tea, soda, or a creamy vanilla shake
Basically, whatever you’d get from the drive-thru—just fresher and better.
Ingredient Substitutes
- Chicken Breast
Original Ingredient: Boneless, skinless chicken breast
Substitutes:
- Chicken thighs: Juicier but slightly fattier
- Plant-based chicken patties: For a vegetarian twist
- Firm tofu or cauliflower: For vegan versions with a crispy coating
- Buttermilk
Original Ingredient: Buttermilk
Substitutes:
- 1 cup milk + 1 tablespoon lemon juice or vinegar
- Plain yogurt mixed with a little water
- Flour and Cornstarch
Original Ingredient: All-purpose flour and cornstarch
Substitutes:
- Gluten-free flour mix + cornstarch
- Rice flour: Light and extra crispy
- Royal Sauce
Original Ingredient: Mayo, mustard, lemon, pepper
Substitutes:
- Greek yogurt for a lighter base
- Garlic aioli for a richer taste
- Sriracha mayo if you like heat
- Potato Buns
Original Ingredient: Soft potato rolls
Substitutes:
- Brioche buns for a sweeter profile
- Whole wheat buns for added fiber
- Lettuce wrap if you’re cutting carbs
Ingredients
For the chicken
2 boneless, skinless chicken breasts
1 cup buttermilk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
1 cup all-purpose flour
½ cup cornstarch
Vegetable oil, for frying
For the Royal Sauce
½ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon black pepper
½ teaspoon garlic powder
To build the sandwich
2 potato buns (toasted)
4 slices of tomato
Lettuce leaves
Instructions
Marinate the chicken: Flatten the chicken breasts to even thickness. In a bowl, whisk together buttermilk, paprika, garlic powder, onion powder, and salt. Add the chicken and let it sit for at least 30 minutes. Overnight works best if you have time.
Make the dredge: In another bowl, mix flour and cornstarch. Pull the chicken from the marinade and coat it well in the flour mixture. Press it in to make sure it sticks.
Fry: Heat about ½ inch of oil in a large pan over medium heat. Once hot, fry each chicken piece for 5 to 6 minutes per side. They should be golden brown and cooked through (165°F internal temp). Drain on paper towels.
Mix the sauce: Stir all the Royal Sauce ingredients together in a small bowl. Taste and adjust the lemon juice or pepper if you like.
Assemble: Toast the potato buns lightly. Spread sauce on both top and bottom. Add the chicken, tomato slices, and lettuce. Top it, press gently, and serve while hot.
