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.
It was my first time making fried chicken and my husband and I loved it! Thank you!
Thanks for sharing, Christa!
This sandwich tastes amazing!!
Thanks for sharing, Jamie!
I’m fixing to try it tonight thank you so much
I hope you enjoy it!
If you don’t have buttermilk what do you use??
You can use 1/2 cup of milk with 1/2 tablespoon removed, then add 1/2 tablespoon of white vinegar or lemon juice. Stir well and let the mixture stand for 5 minutes before using it in the recipe!
This was so delicious! To me, this just as good as Popeyes and Chick Fila…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 justify reheated them in the air fryer. Highly recommend. Thank you for the recipe!
Thanks for sharing!
My favorite fried chicken recipe. Soooo good and sooo easy!!!
I love to hear that!
This was absolutely delicious! I added cheese (muenster)! My bf said he didn’t think the chicken was crispy enough (i think he’s crazy because i disagree) so I’m going to try to add Panko in place of some of the breadcrumbs! Otherwise, flavor on point! Best fried chicken sandwich I’ve ever had!
Sounds like a great addition!
I’ve prob made this 10 times now and I’m just as obsessed. My family is obsessed and actually sit down and eat the food I made. My husband requested another one for a coworker bc he’s bragging on my cooking. Thank you so very much. This recipe is perfection.
Thanks for sharing, Lauren!
YOUR recipe called for the flour paprika salt pepper garlic salt and canola oil to be mixed in a large bowl. IS that right. 1 1/2 inches to flour mixture
The 1 1/2 inches of canola oil goes into the Dutch oven for frying!
Super simple with great results. Two things I did differently was make bacon beforehand and fried the chicken in the leftover grease. Not sure if this is a big no no when frying foods in general, but I’m satisfied for sure
Sounds delicious to me!
Very moist chicken doubled the seasoning and to be honest could have taken even more.
Thanks for sharing what worked for you, Stuart!