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Fried Chicken Sandwich

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. It’s super crispy and served on a fresh soft bun with all of your favorite toppings.
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Table of Contents
  1. FRIED CHICKEN SANDWICH INGREDIENTS
  2. HOW TO MAKE THIS FRIED CHICKEN SANDWICH RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

This fried chicken sandwich features crispy seasoned breading wrapped around tender, 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.

Make a batch of our (not fried) fried chicken or popcorn chicken for more crispy fried chicken choices.


MORE SANDWICH RECIPES:
Reuben Sandwich | Chicken Salad Sandwich


FRIED CHICKEN SANDWICH INGREDIENTS

You will need:

  • 1½ cup 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
  • 2 cups of buttermilk
  • 2 dashes of Cholula or Tabasco hot sauce
  • 2 tablespoons of dill pickle juice
  • 3 boneless, skinless chicken breasts (6 ounces each)
  • 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 1 cup of milk, stir in 1 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.

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HOW TO MAKE THIS FRIED CHICKEN SANDWICH RECIPE

STEP ONE: 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.

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.

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

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

STEP FOUR: 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.

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, dip 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.

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 5 minutes.

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

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 2 to 3 minutes or until buns just begin getting toasty.

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.

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.

STORAGE

IN THE FRIDGE: Store your crispy chicken in an airtight container for 2 to 3 days. Fried coating is best right after cooking.

Even better than take-out, make these buttermilk fried chicken sandwiches 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.

FAQ

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.

MORE RECIPES YOU’LL LOVE

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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. It’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
  

  • cup all-purpose flour
  • 1 teaspoon coarse sea salt
  • 1 teaspoon coarse black pepper
  • 1 teaspoon paprika
  • ¾ teaspoon onion powder
  • 2 cups buttermilk
  • 2 dashes Cholula hot sauce or Tabasco hot sauce
  • 2 tablespoons dill pickle juice
  • 3 chicken breasts boneless and skinless (6 ounce each)
  • 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” deep, preferably 6” 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

TIP: Brioche buns are soft and rich to complement the fried chicken, but you can also use hamburger buns or other sandwich buns.
TIP: The longer you let the chicken marinate in the buttermilk, the juicier your chicken will be.
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.
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.

Nutrition

Calories: 1702kcal | Carbohydrates: 50g | Protein: 34g | Fat: 157g | Saturated Fat: 123g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 929mg | Potassium: 630mg | Fiber: 2g | Sugar: 7g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 3mg
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Proudly Prepared by the Spaceships Kitchen

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