A heavenly fall combination happens when brie and cranberry come together! This crispy chicken sandwich is full of flavor and easy to make.

There is definitely something about dressing up a humble sandwich with some extra fancy ass ingredients. Or, maybe they aren’t “super fancy” but they aren’t on your typical crispy chicken sandwich from the local McD’s. I’d been eyeing this combo for a long time and last week while Ben was home I decided it was time to bust out this beauty for lunch, and we were NOT disappointed!

Actually, I think I moaned as soon as it hit my lips. I’m nothing if not a lady.

How to Make a Crispy Chicken Sandwich

It’s really easy. For making them super crispy, at home, and quickly, you will need a few key ingredients and just a little time. There are keys to success and you can’t skip them if you want a great chichen sandwich at home.

Ingredients for Cranberry and Brie Chicken Sandwich

Most of the ingredients are easy to find at home. A couple may not be something you have directly on hand, but can easily find. The one thing that you REALLY should try to make is the cranberry topping. I HIGHLY recommend my Christmas Holiday Jam for this. Or make a simple jam at home with fresh or frozen cranberries. It will require some thinking ahead to make it for this sandwich, but it is well worth it.

For the Crispy Chicken Breading

  • Flour
  • Egg
  • Panko Crumbs
  • Salt & Pepper
  • Mixed Seasonings of choice – dried chives, garlic powder, parsley, dill, etc.

For the Chicken Sandwich

  • Brioche Buns
  • Mayonnaise
  • Whole Grain Dijon Mustard
  • Balsamic Glaze
  • Arugula
  • Brie Cheese
  • My Christmas Holiday Jam – or cranberry sauce (fresh or canned, whatever you have on hand.)

How to Make Juicy Fried Chicken Breast

What is the trick to getting crispy chicken? The easiest way to make a juicy fried chicken breast for this sandwich, is to season all of the layers of your chicken, and breading, and then quick pan fry it with cast iron. Yes, it is actually quick! I have a few recommendations for just the right chicken.

  • Use thin sliced chicken breast. If you’re using a full size chicken breast for this, filet it in half and then pound it out with a mallet so that it of even thickness.
  • Pat the chicken dry to ensure that no excess moisture stays on it when breading it. This will also help the seasoning stick better to the chicken and infuse it with flavor.
  • You can use chicken thighs! But the same rule applies, path it dry and pound it out so that is of even thickness.
  • Fry it at a high temperature, and quickly. Do not let it overcook. Use an instant read thermometer to ensure it reaches the right temperature, but does not go over.

What is the best oil for frying chicken?

For this, I used standard vegetable oil. It gets hot enough that it will quickly fry the chicken, and not smoke. You can use peanut or olive oil if you prefer, but this isn’t the kind of sandwich I want to dump my “better oils” into. Vegetable or canola oil will do the trick just fine, as neutral oils, without imparting too much added flavor to the chicken where other oils like peanut or olive oil will change the taste.

More Inspired Homemade Recipes To Try

Roasted Tomato Brie Dip

Sausage and Apricot Brie Mac and Cheese

Bacon Brie Burger

Sweet Potato Oven Fries

Garlic Parmesan Oven Fries

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Cranberry and Brie Crispy Chicken Sandwich

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  • Author: Megan Keno
  • Prep Time: 20 MInutes
  • Cook Time: 20 Minutes
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x
  • Category: Chicken
  • Method: Cast Iron
  • Cuisine: American


A heavenly fall combination happens when brie and cranberry come together! This crispy chicken sandwich is full of flavor and easy to make.


Units Scale

Crispy Chicken

  • 2 thin sliced Chicken Breasts
  • Salt & Pepper
  • 1 cup Flour
  • 2 Eggs + 3 Tbsp Water or Milk – for Egg Wash
  • 1 1/2 cups Panko Bread Crumbs – I used Garlic Parmesan Panko
  • 2 Tbsp Seasonings of choice – I used dried Lighthouse Dressing Herb Blend
  • Vegetable Oil, for frying


  • 4 Brioche Burger Buns
  • 8 oz. Brie Cheese – thinly sliced for sandwich
  • 2 cups Arugula
  • 1/41/3 Mayonnaise
  • 23 Tbsp Whole Grain Mustard
  • 23 Tbsp Balsamic Glaze
  • 1/4 cup Cranberry Holiday Jam – or other Cranberry Relish or Sauce


For Crispy Chicken –

  1. Prepare a 12″ cast iron skillet with oil, over medium high heat. Allow it to come up to temperature.
  2. While the oil is heating, prepare chicken by patting it dry. If using full size chicken breasts, make sure to filet each breast into two thin cut style chicken breasts and lightly pound them to an even thickness. Pat dry again with paper towel. Season with salt and pepper.
  3. In three shallow bowls or dishes, divide the flour into one, the egg wash in another, and the panko bread crumbs into the last bowl. Into the flour, add in 1 tablespoon of the seasoning of your choice, and into the panko add in the remaining seasoning. Mix the seasonings into each of those dry ingredients.
  4. Dredge the salt and pepper seasoned chicken into the flour and cover completely. Shake off excess flour gently, then dip into the egg wash, and lastly into the panko crumbs coating it completely.
  5. Test the oil prior to adding in the coated chicken, by dropping a few crumbs of panko into the oil. If it starts to sizzle immediately you know the oil is ready. If it does not sizzle around the crumbs, adjust the heat accordingly.
  6. Lightly place the chicken pieces into the heated oil. Allow it to try for 3-4 minutes, or until deep golden brown. Gently flip the chicken and finish cooking. Repeat with all the pieces of chicken. A 12″ skillet should be able to fit at least 3 pieces in at once without overcrowding.
  7. While the chicken cooks, prepare the remaining ingredients.
  8. When the chicken is cooked through, remove it from the pan, and allow to drain on a paper towel lined plate until ready to assemble sandwich.

To Assemble-

  1. Toast brioche buns.
  2. In a small dish, mix together the mayonnaise and Dijon mustard. Smear onto each slice of the toasted buns. Top the bottom bun with a handful of arugula. Top with crispy chicken. And on sliced cheese. If you have blow torch, use it to melt the cheese. Or, after removing the chicken from the oil, you can place it onto a baking sheet, top the chicken with the Brie cheese, and place it under a broiler until melted.
  3. Smear the cranberry jam (relish, or sauce – your choice!) on top of the melted cheese, and then drizzle with Balsamic glaze. Top with the other bun. Serve.