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5 from 8 votes

The Best Fried Chicken Sandwiches

It really doesn’t get much better than crispy and juicy fried chicken on a toasted bun with a smoky paprika sauce.
Prep Time30 mins
Cook Time20 mins
Marinading time4 hrs
Total Time4 hrs 50 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 693kcal
Author: Becky Hardin



  • 4 boneless skinless chicken thighs
  • 1/2 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 teaspoon plus 1 tablespoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • canola oil for frying


  • 1/2 cup mayonnaise
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot sauce


  • 4 brioche burger buns toasted
  • 1 cup thinly sliced cabbage
  • bread and butter pickles


  • 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.
  • Heat 1 ½ inches of canola oil in a dutch oven or large pot to 350 degrees.
  • In a wide bowl, combine flour, remaining salt, pepper, garlic powder, smoked paprika, and canola oil. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.
  • Fry two piece 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.
  • Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, lettuce, and the top bun.



Nutritional values are based on one of four sandwiches.


Calories: 693kcal | Carbohydrates: 84g | Protein: 38g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 257mg | Sodium: 2237mg | Potassium: 475mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1575IU | Vitamin C: 7.9mg | Calcium: 112mg | Iron: 4.5mg