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.
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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
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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
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.
Christa says
It was my first time making fried chicken and my husband and I loved it! Thank you!
Becky Hardin says
Thanks for sharing, Christa!
Jamie L Duvall says
This sandwich tastes amazing!!
Becky Hardin says
Thanks for sharing, Jamie!
Jim says
I’m fixing to try it tonight thank you so much
Becky Hardin says
I hope you enjoy it!
Elonda says
If you don’t have buttermilk what do you use??
Becky Hardin says
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!
April says
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!
Becky Hardin says
Thanks for sharing!
LBD says
My favorite fried chicken recipe. Soooo good and sooo easy!!!
Becky Hardin says
I love to hear that!
Brittany Rivera says
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!
Becky Hardin says
Sounds like a great addition!
Lauren h says
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.
Becky Hardin says
Thanks for sharing, Lauren!
Hadley Home says
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
Becky Hardin says
The 1 1/2 inches of canola oil goes into the Dutch oven for frying!
Tom G says
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
Becky Hardin says
Sounds delicious to me!
Stuart says
Very moist chicken doubled the seasoning and to be honest could have taken even more.
Becky Hardin says
Thanks for sharing what worked for you, Stuart!