This homemade fried chicken sandwich recipe is by far the best thing I’ve ever tasted–and hundreds of 5-star reviews agree! Juicy chicken thighs are marinated in buttermilk, deep-fried to crispy perfection, then served on toasted brioche buns with a smoky paprika sauce. Don’t worry, these sandwiches are way easier to make at home than you think!
Fried Chicken Sandwich Recipe
Each layer of my crispy fried chicken sandwich brings its own unique flavor profile. Add all of the delicious ingredients together and we’ve got one unforgettable sandwich that tastes better than any drive-thru! I top off these sandwiches with crisp greens and sweet bread and butter pickles to balance out the rich fried chicken thighs. And the smoky paprika sauce adds delightful creaminess and just a little bit of heat.
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How to Store and Reheat
I recommend storing the chicken, buns, and homemade sauce separately. Store the deep-fried chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken on a wire rack set in a baking sheet, and cook in a 400°F oven for 12-15 minutes. Then assemble the sandwiches as desired with fresh buns!
How to Freeze
I do not recommend freezing fried chicken sandwiches whole, but you can freeze the chicken. Place it in an airtight container or freezer-safe bag, and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
Top Reader Reviews
- “This was so delicious! To me, this is just as good as Popeyes and Chick-Fil-a…wow…My mom and son are picky eaters and they loved it! We also liked the sauce. Also, it tastes just as great the next day, I just reheated them in the air fryer. Highly recommend. Thank you for the recipe!” -April
- “My favorite fried chicken recipe. Soooo good and sooo easy!!!” -LBD
Fried Chicken Sandwich Recipe
Ingredients
For the Fried Chicken
- 4 boneless, skinless chicken thighs
- ½ cup buttermilk
- 1 teaspoon hot sauce
- 4 teaspoons kosher salt divided (1 tablespoon + 1 teaspoon)
- Canola oil for frying
- 1½ cups all-purpose flour
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
For the Sauce
- ½ cup mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon hot sauce
For the Sandwiches
- 4 brioche burger buns toasted
- 16 bread and butter pickle slices
- 1 cup thinly sliced cabbage
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
- Splatter Screen
Instructions
- Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag, and refrigerate at least 4 hours or overnight.4 boneless, skinless chicken thighs, ½ cup buttermilk, 1 teaspoon hot sauce, 4 teaspoons kosher salt
- Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.Canola oil
- In a wide bowl, combine the flour, remaining salt, pepper, garlic powder, and smoked paprika. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.1½ cups all-purpose flour, 1 teaspoon ground black pepper, 2 teaspoons garlic powder, 2 teaspoons smoked paprika
- Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
- Make the sauce by combining all sauce ingredients in a small bowl.½ cup mayonnaise, 1 teaspoon smoked paprika, 1 teaspoon hot sauce
- Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, cabbage, and the top bun.4 brioche burger buns, 1 cup thinly sliced cabbage, 16 bread and butter pickle slices
Notes
- After marinating, let excess marinade drip off, or pat dry with paper towels if needed. Too much moisture will make it hard for the flour and breading to stick.
- Make sure your oil is at 350°F before frying the chicken.
- Fry the chicken in batches; don’t overcrowd the pot.
How to Make a Fried Chicken Sandwich Step by Step
Marinate the Chicken: Add 4 boneless, skinless chicken thighs, ½ cup of buttermilk, 1 teaspoon of hot sauce, and 1 teaspoon of kosher salt to a large resealable bag; and refrigerate for at least 4 hours or overnight.
Dredge the Chicken: When ready to fry, take the marinated chicken out of the fridge, and heat 1½ inches of canola oil in a Dutch oven or large pot to 350°F. In a wide bowl, combine 1½ cups of all-purpose flour, 3 teaspoons of Kosher salt, 1 teaspoon of freshly ground black pepper, 2 teaspoons of garlic powder, and 2 teaspoons of smoked paprika. Remove the chicken from the buttermilk marinade, then dip each piece in the flour mixture until well coated.
Fry the Chicken: Working with 2 pieces of chicken at a time; place chicken in the hot oil, and fry until golden brown and cooked through. This should take about 4 minutes per side.
Repeat: Place fried pieces of chicken on a paper towel-lined plate to cool. Repeat the frying process with the rest of the chicken.
Make the Sauce: Combine ½ cup of mayonnaise, 1 teaspoon of smoked paprika, and 1 teaspoon of hot sauce in a small bowl.
Assemble the Sandwiches: Toast 4 brioche burger buns, then spread the tops of each bun with the sauce. For each sandwich, place a fried chicken thigh on the bottom bun, then top with 4 pickles, ¼ cup of cabbage, and the top bun.
Fried chicken is my FAVORITE! My whole family loved these!
YAY!
Can I use Corn Oil or Olive Oil instead? I do not have any Canola oil..
Thanks!
Out of the two, I would use olive oil!
This is my kind of sandwich!!! Looks amazing! I will definitely be adding this to my dinner line up for the week! Delish!
Thanks Sara!
I loved this recipe so much! But do you have to have Smoked Paprika. Because I only have regular Paprika.
You can totally use regular paprika!
I love the smoked paprika in this recipe! It’s so good!
Smoked paprika is everything!
This is the best recipe!! SO SO GOOD!!
I’m so glad!
I love making chicken with buttermilk! Adding the hot sauce gave this a nice kick!
absolutely!
Could you also use chicken breast? Would the times remain the same. Either way, I’m gonna try this very soon. Sounds AMAZING
Yes you absolutely could. Just check for doneness (165F in the center of the breast). The type of meat is def personal preference! Hope you enjoy the recipe 🙂 🙂
Can I use regular milk instead of buttermilk?
All you need to make a substitute for buttermilk in baking recipes is milk and white vinegar, or lemon juice! Otherwise it should only slightly alter the taste!
Can this be done in an air fryer?
Absolutely! Just make sure that the chicken is cooked thoroughly!
I plan to try this recipe soon, but I have a question. According to your instructions we are supposed to add canola oil to the flour mixture – is this a typo?
Typo sorry! Do not add the canola oil to the flour mixture. Thank you for catching that!
Thanks!! Some recipes call for adding something else to the flour mixture (buttermilk maybe?) to make the coating crumbly, so I had to ask!!
Top 2 best sandwiches I’ve ever made, and it’s not #2
LOL! Thank you, Javeed!!