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.
Thank you so much for this recipe! I love it it’s the best! Can I have regular paprika instead of smoked paprika?
Yes, of course!
It says to add canola oil to the flour mixture. But i cant fine how much?
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.
I am sorry, that’s confusing! Canola is for frying only!
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?
I am sorry, that’s confusing! Canola is for frying only!
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! 🙂
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).
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
I’m so happy you loved it so much!
How much canola oil in the flower ?
Enough so it’s an inch and a half high!
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!!
Wonderful suggestion!!
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
You’re very welcome!! I’m glad you love it so much!
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
I am sorry, that’s confusing! Canola oil is for frying only!
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??
The canola oil is for fryin!
Do I add canola oil to the flour and spice mixture?
The canola oil is for frying!