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.
Sounds yummy, but much too caloric for my family. WAAY too much fat & sodium. IF we ever decide to make this, we’ll go hungry until dinner, in order not to over-indulge, and to TRY to eat sensibly. Southern recipes are no doubt delicious, but not especially healthy. I know this first hand, since I’m originally from NOLA.
Hi Becky! This sounds great! You say to mix flour, salt, etc. and canola oil in a bowl. Did you mean that? If so, how much canola oil? Or maybe I missed it!
I am sorry, that’s confusing! Canola is for frying only!
You list Canola oil with the flour ingredients. But not how much. So this is a wet dip mix? Further instructions please
I am sorry, that’s confusing! Canola is for frying only!
I was wondering if this fried Chicken Sandwich, can be made in an air fryer ?
You can absolutely do that! Just make sure that the chicken is cooked thoroughly!
Do we add canola oil to the breading mixture? Instructions #3 says to add canoli oil.
I am sorry, that’s confusing! Canola is for frying only!
We used an air fryer for this, 16 minutes at 400 degrees, turning halfway through. They were delicious, except there was WAY too much salt in the coating. For us, at least, 1 teaspoon would have been fine. We didn’t have any cabbage, but the bread and butter pickles were perfect.
I have a question about how much salt to use in your recipe The Best Fried Chicken Sandwich. In the ingredients it says 1 teaspoon plus 1 tablespoon salt and a little further down it says 1 tablespoon salt. And in the instructions it says to put 1 teaspoon salt in the marinade and the rest of the salt in the flour mixture. Is this correct? Or should I put 1 teaspoon plus 1 tablespoon salt in the marinade and then only 1 tablespoon salt in the flour mixture? And another question: In the ingredients cabbage is listed but in the instructions lettuce is stated to put on the bun. Could you clear up these questions, please? I’d really like to make this recipe without too much salt or too little salt in the marinade. This sounds yummy.
Gluten free possible?
You can try substituting certain ingredients that are gluten friendly!
Do you think this would work in like a Fry Daddy? Wonder if it would still take about 4 minutes….
Is it cabbage or lettuce?
Whatever you like best!