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Fried Chicken Sandwich

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close up shot of fried chicken sandwich stacked on top of each other on a wooden board
Satisfy your craving for a fried chicken sandwich with this homemade version that's super crispy and served on a fresh soft bun with all of your favorite toppings.
Jump to Recipe
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings6
Table of Contents
  1. Fried Chicken Sandwich Ingredients
  2. Substitutions And Additions
  3. How To Make This Fried Chicken Sandwich Recipe
  4. How To Serve
  5. Storage
  6. Why We Love This Recipe
  7. Frequently Asked Questions
  8. More Recipes You'll Love
  9. JUMP TO RECIPE

This fried chicken sandwich features seasoned breading wrapped around juicy chicken on a sweet toasted brioche bun. Add all of your favorite sandwich toppings and a tasty side dish, and you’ve got a yummy meal.

close up shot of fried chicken sandwich stacked on top of each other on a wooden board

Fried Chicken Sandwich Ingredients

fried chicken sandwich raw ingredients that are labeled
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Marinated in buttermilk, hot sauce, and pickle juice, the chicken is tender and tangy, while a seasoned flour coating adds savory, smoky, and subtly spicy notes.

Served on a buttered, toasted brioche bun with dill pickle slices and Chick-fil-A Sauce, this sandwich is the perfect blend of creamy, tangy, and crispy elements.

You’ll need:

  • 3 boneless skinless chicken breasts (6 ounces each)
  • 2 cups of buttermilk
  • 2 dashes of Cholula or Tabasco hot sauce
  • 2 tablespoons of dill pickle juice
  • 1½ cups of all-purpose flour
  • 1 teaspoon of coarse sea salt
  • 1 teaspoon of coarse black pepper
  • 1 teaspoon of paprika
  • ¾ teaspoon of onion powder
  • vegetable oil or shortening for frying (at least 4 cups)
  • 6 brioche hamburger buns
  • 2 tablespoons salted butter, softened
  • Dill pickle slices (for serving)
  • 1 recipe Copycat Chick-fil-A Sauce

PRO TIP:

Brioche buns are soft and rich to complement the fried chicken, but you can also use hamburger buns or other sandwich buns.

Substitutions And Additions

BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar.

For every one cup of milk, stir in one tablespoon of lemon juice or vinegar.

SPICY: You can add a little extra kick to your crispy chicken burger by adding more hot sauce to the buttermilk mixture and a bit of cayenne pepper to the flour mixture.

Try a little bit of spicy mayo as a condiment on top of the chicken for a kick as well.

CHICKEN BREASTS: If you prefer dark meat or have bone-in chicken thighs handy, go ahead and use them.

Just ensure they are cooked to an internal temperature of 165°F (74°C) to ensure they’re safe to eat.

Thighs can offer a slightly richer flavor compared to chicken breasts.

FLOUR COATING: Don’t hesitate to get creative with the flour mixture. Add a pinch of smoked paprika for a smoky depth, or swap out the paprika for cayenne for extra heat.

A touch of garlic powder can also provide a subtle savory boost. You can even try using seasoned breadcrumbs for an extra crunchy texture.

BRIOCHE BUNS: While brioche buns add a touch of sweetness and richness, you can use other types of buns or bread to suit your preference.

Try ciabatta for a rustic texture or whole wheat buns for a healthier option. Gluten-free buns work for those with dietary restrictions.

CHICK-FIL-A SAUCE: If you don’t have the ingredients on hand to make the copycat Chick-fil-A Sauce, consider using your favorite condiments.

Honey mustard, ranch dressing, or a zesty aioli can all complement the flavors of the sandwich nicely.

How To Make This Fried Chicken Sandwich Recipe

Let’s walk through the easy steps for coating the chicken in the breading and frying it to perfection.

STEP ONE: Use a meat mallet to pound the chicken breasts between two sheets of parchment paper or plastic wrap until they are a half inch thick.

Slice the chicken breasts in half to make two smaller pieces.

chicken pounded and sliced

STEP TWO In a bowl, stir together the buttermilk, hot sauce, and pickle juice. Place the chicken into the buttermilk mixture and leave it to soak while preparing the next steps.

OUR RECIPE DEVELOPER SAYS

The longer you let the chicken marinate in the buttermilk, the juicier your chicken will be.

buttermilk, hot sauce, and pickle juice stirred together

STEP THREE: Whisk together the flour, salt, pepper, paprika, and onion powder in a shallow small bowl.

flour, salt, pepper, paprika, and onion powder whisked together

STEP FOUR: Heat oil in a Dutch oven. Make sure the oil is at least four inches deep, preferably six inches or more.

Heat the oil to 350°F. The oil takes 15 minutes or so to heat to temperature.

Use a candy or food thermometer to check the temperature. It must be the correct temperature before frying the chicken.

PRO TIP:

For perfectly fried chicken pieces, be sure they are not too thick (pound to ½-inch). Maintain a decent depth of oil and the proper oil temperature for best results.

STEP FIVE: Remove the chicken pieces from the buttermilk mixture, and dip the chicken into the flour mixture, coating both sides.

Then dunk each side once more into the buttermilk and back into the flour mixture — two full coats of buttermilk, then flour.

PRO TIP:

For a lighter coating, you can just dip the chicken straight from the buttermilk mixture into the flour mixture, but you don’t get anywhere near the same thick, crispy coating that you will if you do a second round of buttermilk and flour.

chicken breast being dipped into flour mixture

STEP SIX: Carefully drop one piece of chicken at a time into hot oil and fry on both sides until cooked through. The center should reach 165°F.

The outside should be deep golden brown and crispy.

Maintain the temp of the oil at 350°F for best results. The chicken cooks up in about five minutes.

chicken fried in oil

STEP SEVEN: Place the cooked chicken on a paper towel or brown paper bags to soak up the excess oil.

chicken on a plate with paper towels

STEP EIGHT: Meanwhile, prepare the buns. Open up each bun and lay it face up on a cookie sheet.

Spread a bit of butter over each bun. Broil for two to three minutes or until buns just begin getting toasty.

bun on a cookie sheet

STEP NINE: To serve, place several pickles on the bottom half of a toasted bun. Top with a piece of fried chicken, Chick-fil-A sauce, and the top bun.

chick fil a sauce placed on bun

STEP TEN: Serve these super-crispy fried chicken sandwiches immediately.

How To Serve

Serve the best fried chicken sandwiches with a side of classic coleslaw and macaroni pasta salad.

I also love dunking my fried chicken sandwiches into this chicken finger dipping sauce (trust me, it’s awesome).

Make a batch of our air fryer fried chicken or popcorn chicken for more crispy fried chicken choices.

Storage

Once you’ve enjoyed your homemade fried chicken sandwich, you’ll want to know how to store any leftovers or prepare ahead for future cravings.

MAKE AHEAD: If you’re planning to make your fried chicken sandwiches ahead of time, you can prepare the chicken and coating mixture in advance and store them separately.

Marinate the chicken in the buttermilk and hot sauce mixture, and keep it refrigerated in an airtight container for up to 24 hours.

When you’re ready to serve, simply dredge the chicken in the seasoned flour and fry it up for a fresh and crispy sandwich.

IN THE FRIDGE: Store your crispy chicken in an airtight container for two to three days. The fried coating is best right after cooking.

IN THE FREEZER: We don’t recommend freezing this fried chicken as the breading will lose its crispness.

REHEATING: To restore the crispy goodness of your fried chicken, you have a few options.

If you have a toaster oven, use it to reheat the chicken at 350°F (175°C) for about 10-15 minutes.

Alternatively, you can use your regular oven at the same temperature, placing the chicken on a baking sheet to warm it through for approximately 15-20 minutes.

For a quick fix, the microwave is an option, though it won’t be as crispy.

Place the chicken on a microwave-safe plate, cover it with a damp paper towel, and heat in 20 to 30-second intervals until it’s warmed to your liking.

close up shot of fried chicken sandwich on a plate

Why We Love This Recipe

CRISPY PERFECTION: This recipe delivers a fried chicken sandwich with an irresistibly crispy coating that encapsulates tender, juicy chicken.

FLAVORFUL MARINADE: The buttermilk and hot sauce marinade not only tenderizes the chicken but also infuses it with a delightful tangy and slightly spicy flavor.

Even better than take-out, make this buttermilk fried chicken sandwich recipe at home for an irresistible meal. Loaded with spices, the breading is out-of-this-world delicious, and the chicken is incredibly moist and juicy.

Frequently Asked Questions

What do you need to fry chicken at home?

It’s quite easy to fry chicken at home. Make sure you have a deep pot or Dutch oven, a candy thermometer, and a metal slotted spoon.

What can I serve with a fried chicken sandwich?

Classic sides for these tasty fried chicken sandwiches include macaroni salad and coleslaw.

What is the best oil for fried chicken?

Vegetable oil, canola oil, and peanut oil are the best choices for making fried chicken. Olive oil doesn’t have a high enough smoke point for frying.

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close up shot of fried chicken sandwich stacked on top of each other on a wooden board

Fried Chicken Sandwich

5 from 2 votes
Satisfy your craving for a fried chicken sandwich with this homemade version that's super crispy and served on a fresh soft bun with all of your favorite toppings.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 3 chicken breasts, boneless and skinless (6 ounces each)
  • 2 cups buttermilk
  • 2 dashes Cholula hot sauce, or Tabasco hot sauce
  • 2 tablespoons dill pickle juice
  • cups all-purpose flour
  • 1 teaspoon coarse sea salt
  • 1 teaspoon coarse black pepper
  • 1 teaspoon paprika
  • ¾ teaspoon onion powder
  • 4 cups vegetable oil or shortening for frying
  • 6 brioche hamburger buns
  • 2 tablespoons salted butter, softened
  • dill pickles, for serving
  • 1 recipe Copycat Chick-fil-A Sauce link for sauce here

Instructions
 

  • Use a meat mallet to pound the chicken breasts between two sheets of parchment paper or plastic wrap until they are ½ inch thick. Slice the chicken breasts in half to make two smaller pieces.
  • In a bowl, stir together the buttermilk, hot sauce, and pickle juice. Place the chicken into the buttermilk mixture and leave to soak while preparing the next steps.
  • Whisk together the flour, salt, pepper, paprika, and onion powder in a shallow bowl.
  • Heat oil (at least 4 inches deep, preferably 6 inches or more) in a Dutch oven. Heat the oil to 350°F. The oil takes 15 minutes or so to heat to temperature. Use a candy or food thermometer to check the temperature. It must be the correct temperature before frying the chicken.
  • Remove the chicken pieces from the buttermilk mixture, dip into the flour mixture, coating both sides. Then dunk each side once more into the buttermilk and back into the flour mixture — two full coats of buttermilk then flour.
  • Carefully drop one chicken piece at a time into heated oil and fry on both sides until cooked through (the center should reach 165°F). The outside should be deep golden brown and crispy. Maintain an oil temperature of 350°F for best results. The chicken cooks up in about 5 minutes.
  • Place cooked chicken on paper towels or brown paper bags to soak up excess oil.
  • Meanwhile, prepare buns. Open up each bun and lay it face up on a cookie sheet. Spread a bit of butter over each bun. Broil for 2 to 3 minutes or until buns just begins getting toasty.
  • To serve, place several pickles on the bottom half of a bun. Top with a piece of fried chicken, Chick-fil-A sauce, and the top bun.
  • Serve immediately.

Notes

  • Brioche buns are soft and rich to complement the fried chicken, but you can also use hamburger buns or other sandwich buns.
  • The longer you let the chicken marinate in the buttermilk, the juicier your chicken will be.
  • For perfectly fried chicken pieces, be sure they are not too thick (pound to ½-inch). Maintain a decent depth of oil and the proper oil temperature for best results.
  • For a lighter coating, you can just dip the chicken straight from the buttermilk mixture into the flour mixture, but you don’t get anywhere near the same thick, crispy coating that you will if you do a second round of buttermilk and flour.

Nutrition

Calories: 450kcal | Carbohydrates: 50g | Protein: 34g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 923mg | Potassium: 628mg | Fiber: 2g | Sugar: 7g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 169mg | Iron: 3mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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