This Fried Chicken Sandwich is the best! It really doesn’t get much better than crispy and juicy fried chicken on a toasted bun with a smoky paprika sauce. It’s easier than you think to make your own fried chicken at home and this recipe will ensure you have succulent chicken every time!
What’s in this Fried Chicken Sandwich Recipe?
Each layer of this chicken sandwich brings its own unique and tasty flavor profile. Add them all together and you’ve got an unforgettable sandwich. Crisp greens and sweet bread and butter pickles balance out the rich fried chicken. The smoky paprika sauce adds creaminess and just a little bit of heat.
- 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 chicken marinade and the sauce.
- Kosher Salt: Enhances the flavor of the chicken marinade.
- Canola Oil: The perfect neutral oil for frying to create a crispy crust.
- All-Purpose Flour: Helps the chicken crisp up to crunchy perfection.
- Ground Black Pepper: Adds a bit of spice.
- Garlic Powder: Adds an earthy flavor.
- Smoked Paprika: Adds a smoky flavor to the chicken and the sauce.
- Mayonnaise: Makes the sauce creamy and rich.
- Burger Buns: Buttery, soft, and fluffy brioche buns are perfect for this sandwich!
- Pickles: Bread and butter pickles are sweet and tangy– perfect to offset the richness of the chicken.
- Cabbage: Crunchy and fresh to offset the heaviness of the chicken.
Pro Tip: Let your 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!
Variations on Fried Chicken Sandwiches
These classic fried chicken sandwiches are so delicious. 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.
For the juiciest chicken, I recommend using boneless, skinless chicken thighs!
The secret to juicy chicken is to give it a nice, long marinade in the buttermilk. To make it crispy, you’ll want to carefully follow the breading procedure and ensure your oil is at the proper temperature.
I recommend using an instant-read thermometer to maintain the proper oil temperature. Take care not to overcook the chicken, or it could dry out.
As long as possible! A minimum of 4 hours should do the trick, but overnight is truly the best.
Let’s not pretend that a fried chicken sandwich is a healthy option, it’s definitely a treat meal, but making it at home is a way better option than a takeout version. There are a few extra steps you can take to make it healthier, like using a low-fat/nonfat mayonnaise, using chicken breasts instead of thighs, using a whole wheat bun rather than these brioche buns, or adding in some more fresh veggies such as tomatoes and onions to your toppings.
Sure! Follow my Chick Fil A Fried Chicken recipe for instructions on how to air fry!
To prevent the breading from falling off, make sure to pat the marinated chicken dry with paper towels. Excess moisture can prevent the breading from adhering properly. After breading the chicken, let it rest for about 10-15 minutes. This resting time allows the breading to set and adhere better.
The chicken is cooked through when it reads 165°F on an instant-read thermometer.
How to Store and Reheat
I always recommend storing the chicken, buns, and toppings separately. Store the crispy chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, until warmed through, then assemble the sandwiches as desired.
How to Freeze
I do not recommend freezing chicken sandwiches whole; however, you can absolutely freeze the fried chicken. Place the chicken in an airtight container to freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These chicken sandwiches pair so well with Chick Fil A Sauce, BBQ sauce, or ranch. Serve them with a side of french fries, coleslaw, potato chips, or potato salad. Dice up leftover fried chicken and add it to a salad or wrap!
Fried Chicken Sandwich Recipe
Ingredients
For the 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
Assembly
- 4 brioche burger buns toasted
- Bread and butter pickles
- 1 cup thinly sliced cabbage
Instructions
- Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag and refrigerate at least 4 hours or up to 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.
Haley says
Thank you so much for this recipe! I love it it’s the best! Can I have regular paprika instead of smoked paprika?
Becky Hardin says
Yes, of course!
windie monn says
It says to add canola oil to the flour mixture. But i cant fine how much?
JoAnn says
Making this recipe for dinner because it looks amazing! Big question tho – it says combine flour….and canola oil. Does canola oil get mixed in with the flour? if so how much? Because the ingredients list only says for frying.
Becky Hardin says
I am sorry, that’s confusing! Canola is for frying only!
KBG says
Directions are confusing… adding canola oil into the flour coating? The video does not show this. So I’m guessing the written instructions are wrong?
molly early says
I am sorry, that’s confusing! Canola is for frying only!
Angela says
Since I am not comfortable with frying the chicken and don’t have an air fryer, I was thinking about putting the chicken in my oven that has a convection setting. I’m fairly new to “cooking” so what would you recommend for the setting to be? If you can help that would be awesome! 🙂
Becky Hardin says
Convection ovens also use conduction, as well as forced convection, which makes use of a fan to circulate air inside the oven to speed cooking. Anything that is cooked in an air fryer can also be cooked in a convection oven, including oven-fried, baked, roasted and broiled food (some models).
Like Mike says
I love this recipe so much!
I tweak the ingredients a little (used chicken breast, instead chicken thigh) The marinade buttermilk really helps keep the chicken nice and moist. I only marinated for 3 hours, but can’t imagine how much better it would be if I marinated overnight.
Overall it came out really good, and can’t wait to make it again next time.
Thanks for the delicious recipe
Becky Hardin says
I’m so happy you loved it so much!
Konstantinos Dimitriou says
How much canola oil in the flower ?
Becky Hardin says
Enough so it’s an inch and a half high!
Lee says
One thing I did differently was I let the chicken rest on a wire rack versus using paper towels. Paper towels tend to make the breading soggy from steam. Other than that, great recipe!!
Becky Hardin says
Wonderful suggestion!!
Damion says
I really don’t want to sound generic but this is so simple amazing and delicious doesn’t put it into words I used olive oils with a bit of extra virgin in it only difference omfg I’m marinating some more bags and hopefully going to replicate what I did for a few close people key is maintain oil temp don’t go over 350 stay as close as you can a bit under is better idk if you guys have Mary browns where you’re
From but they used to be my favourite chicken joint now I can make 10 sandwichS if not more just as good (if not better ) for the price of two or three of theirs I just need a good tater recipe THANNNNKKKK YOOOOUUUUUU
Becky Hardin says
You’re very welcome!! I’m glad you love it so much!
Toni says
I’m confused about ingredients and instructions…it says 1 tsp plus 1 tbsp of kosher salt then it also lists another tbsp again….then in instructions is says to mix flour with seasonings and canola oil??? I’m assuming its 1tsp salt in the buttermilk mixture and then 1tbsp of salt in the flour mixture, and no oil should be in the flour mixture correct? Only for frying
Becky Hardin says
I am sorry, that’s confusing! Canola oil is for frying only!
Gregg says
I’m trying this right now…the recipe calls for adding canola oil to the dry ingredients before coating the chicken? No quantity is listed. This must be in error??
Becky Hardin says
The canola oil is for fryin!
Tamar H says
Do I add canola oil to the flour and spice mixture?
Becky Hardin says
The canola oil is for frying!