Fried Chicken Sandwich Recipe

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!

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.

What’s in this Fried Chicken Sandwich Recipe?

• Chicken Thighs: Boneless, skinless chicken thighs make the best juicy fried chicken sandwiches!
• Buttermilk: Tenderizes the chicken and infuses it with moisture and flavor.
• Hot Sauce: Adds a kick of heat to the marinade and the sauce.
• Canola Oil: The perfect neutral oil for deep-frying to create a crispy crust.
• All-Purpose Flour: Helps the chicken crisp up to crunchy perfection.
• Garlic Powder: Adds an earthy flavor to the chicken.
• Smoked Paprika: Adds a smoky flavor to the chicken and the sauce.
• Mayonnaise: The base of my creamy and rich sandwich sauce.
• Burger Buns: Buttery, soft, and fluffy brioche buns are my favorite for this sandwich!
• Pickles: Bread and butter pickles are sweet and tangy–they offset the richness of the chicken.
• Cabbage: Crunchy and fresh, this balances the heaviness of the chicken.

Variations to Try

These easy fried chicken sandwiches are so delicious as is, but you can take them to the next level by trying one of these variations:

• BBQ Ranch: After frying the chicken, brush it with your favorite barbecue sauce. Assemble the sandwich with a drizzle of ranch dressing, lettuce, tomato, and optionally, some crispy bacon.
• Southern Slaw: Top your fried chicken with a generous portion of tangy coleslaw. You can add pickles or sliced jalapeños for an extra kick.
• Honey Mustard: Drizzle the fried chicken with a combination of honey and Dijon mustard for a sweet and tangy flavor. Add lettuce, tomato, and red onion slices to complete the sandwich.
• Mediterranean: Marinate the chicken in buttermilk, lemon juice, garlic, and herbs like oregano or thyme. Serve the chicken on a bun with tzatziki sauce, sliced cucumber, tomato, red onion, and lettuce.

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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.

Notes and Tips

• I let my chicken thighs marinate in the buttermilk for at least 4 hours, but even longer if possible. Letting it marinate overnight leads to the juiciest fried chicken for your sandwiches!
• After marinating the chicken, 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.
• These sandwiches pair perfectly with your favorite fries, coleslaw, and more of my paprika sauce. Or serve with ranch, BBQ, or Chick-fil-a sauce on the side.

4.62 from 392 votes

Fried Chicken Sandwich Recipe

Crispy deep-fried chicken thighs are served on toasted brioche buns with pickles, lettuce, and my homemade smoky paprika sauce. This homemade chicken sandwich tastes so much better than the drive-thru!

Prep: 20 minutes minutes

Cook: 8 minutes minutes

Total Time : 4 hours hours 28 minutes minutes

Marinating Time: 4 hours hours

Servings: 4 sandwiches

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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 freshly 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
• ▢ bread and butter pickles
• ▢ 1 cup thinly sliced cabbage

Equipment

• Dutch Oven
• Deep Fry Oil Thermometer
• Splatter Screen

Cook ModePrevent your screen from going dark

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 freshly 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, bread and butter pickles

Notes

• Let the chicken marinate for at least 4 hours in the buttermilk, longer if possible. If the chicken can marinate at least this long (or even overnight), you’ll be sure to have the juiciest fried chicken!
• Make sure your oil is at 350°F before frying the chicken.
• Fry the chicken in batches, don’t overcrowd the pot.
• Store the chicken separately from the buns and toppings, and assemble just before eating!
• To reheat, place chicken on a wire rack set in a baking sheet and cook in a 400°F oven for 12-15 minutes.

Storage: Store fried chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. 

Nutrition Facts

Fried Chicken Sandwich Recipe

Amount Per Serving (1 sandwich)

Calories 1014 Calories from Fat 549

% Daily Value*

Fat 61g94%

Saturated Fat 17g106%

Trans Fat 0.1g

Polyunsaturated Fat 18g

Monounsaturated Fat 15g

Cholesterol 266mg89%

Sodium 3094mg135%

Potassium 467mg13%

Carbohydrates 79g26%

Fiber 3g13%

Sugar 3g3%

Protein 38g76%

Vitamin A 1580IU32%

Vitamin C 8mg10%

Calcium 118mg12%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Course:Main Course

Cuisine:American

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