Fried Chicken Sandwich Recipe

4.62 from 393 votes

Crispy deep-fried chicken thighs are served on toasted brioche buns with pickles, lettuce, and my homemade smoky paprika sauce. This homemade fried chicken sandwich tastes so much better than the drive-thru!

Prep Time20

Cook Time8

Marinating Time4

Total Time4 28

Course: Main Course

Cuisine: American

Servings: sandwiches

Calories: 1014kcal

Author: Becky Hardin

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

Video

Notes

*Chicken thighs will give you the juiciest, richest meat. But boneless chicken breasts can be used if you prefer.

**Canola oil, vegetable oil, or another neutral, high smoke point oil works best for deep-frying.

***Plain Greek yogurt is a lighter swap that will give you the same creamy, tangy sauce.

Tips:

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.

Storage: Store fried chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition