My 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, breaded and deep-fried to crispy perfection, then served on toasted brioche buns with a smoky paprika sauce. Don’t worry, these crispy chicken sandwiches are way easier to make at home than you think!
Top Reader Reviews
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!
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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.
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Crispy Fried Chicken Thigh Sandwiches
My drive-thru order is almost always some form of chicken sandwich, but this recipe is delicious enough to keep me at home. 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 fast food! I top off these breaded chicken sandwiches with crisp greens and sweet 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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Get Perfectly Crisp Sandwiches
After marinating, let excess buttermilk marinade drip off of the chicken thighs, and pat dry with paper towels if needed. Too much moisture will make it hard for the flour and breading to stick to the chicken, and we don’t want it to slide off while frying. Ultimately, this simple step will make sure your chicken sandwich comes out perfectly breaded and crunchy!
Fried Chicken Sandwich Recipe
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
- Splatter Screen
Ingredients
For the Fried Chicken:
- 4 boneless, skinless chicken thighs (*)
- ½ cup buttermilk
- 1 teaspoon hot sauce
- 4 teaspoons kosher salt (divided)
- 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
Instructions
- Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag.4 boneless, skinless chicken thighs, ½ cup buttermilk, 1 teaspoon hot sauce, 4 teaspoons kosher salt
- Seal the bag, and marinate in the refrigerator at least 4 hours, or overnight.
- 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
- Toast buns if desired. Spread the open sides of the toasted buns with sauce.4 brioche burger buns
- Top the bottom bun with a fried chicken thigh.
- Then finish with pickles, lettuce/cabbage, and the top bun.16 bread and butter pickle slices, 1 cup thinly sliced cabbage
Notes
- Feel free to use your favorite buns and toppings to make these sandwiches.
- After marinating, let chicken come to room temperature (or close to) before dredging to help the breading adhere.
- Don’t overcrowd the pot while frying. I recommend frying chicken in batches.
- For even cooking, make sure your oil reaches 350°F before frying the chicken, and let it come back to temperature between batches. If it’s not hot enough, it won’t cook through properly, and you might end up with soggy breading.
- Chicken thighs should be cooked to at least 165°F, but are best when cooked to an internal temp of 170-180°F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Fried Chicken Sandwiches 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. Marinate in the refrigerator for at least 4 hours, or overnight. I take the chicken out of the fridge and set it on the counter about 30 minutes before I’m ready for the next step, so that it’s closer to room temp before frying.
Dredge the Chicken: When ready to fry, heat 1½ inches of canola oil in a Dutch oven (or another 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 on all sides. If needed, pat chicken dry before dredging.
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. Be sure to let the frying oil come back to temp before adding another batch. If the oil isn’t hot enough, the fried chicken may end up soggy.
Make the Sauce: To make the simple chicken sandwich 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 lettuce or cabbage, and the top bun.
How to Store, Freeze, and Reheat
Store fried chicken thighs in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. I recommend storing the chicken separately from the buns and toppings, and assembling sandwiches just before eating.
To reheat fried chicken, place it on a wire rack set in a baking sheet, and cook in a 400°F oven for 12-15 minutes. Then assemble the crispy chicken sandwiches as desired with fresh buns!
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