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.
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 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
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.
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!