Fried Chicken Sandwich
This Fried Chicken Sandwich is the ultimate comfort food—crispy, juicy chicken breast tucked inside a soft bun with tangy pickles, crunchy slaw, and a creamy sauce. It’s a crave-worthy meal perfect for weekend lunches, game days, or anytime you want a satisfying sandwich that hits all the right notes.
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (halved horizontally to make 4 pieces)
- 1 cup buttermilk
- 1 teaspoon hot sauce optional
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
For the Sandwich:
- 4 brioche or sandwich buns
- Pickle slices
- Lettuce or slaw optional
- Spicy mayo or your favorite sauce
Instructions
- Marinate the chicken: In a bowl, mix buttermilk and hot sauce. Add the chicken and marinate for at least 1 hour, or overnight in the fridge for best flavor.
- Heat the oil: In a deep skillet or Dutch oven, heat about 2 inches of oil to 350°F (175°C).
- Dredge the chicken: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Remove chicken from marinade, allowing excess to drip off, then dredge in the flour mixture, pressing to coat thoroughly.
- Fry the chicken: Carefully lower chicken pieces into the hot oil. Fry in batches for 4–6 minutes per side, or until golden brown and cooked through (internal temp 165°F/74°C). Transfer to a wire rack to drain.
- Assemble the sandwiches: Lightly toast the buns. Spread sauce on both sides of the bun, then layer with fried chicken, pickles, lettuce or slaw if desired.
- Serve: Enjoy immediately with fries, coleslaw, or chips on the side.
Notes
- For extra crispiness, double-dip: after dredging once, dip back in buttermilk and coat again in flour.
- Make it spicy: add cayenne to the flour mix and use spicy mayo.
- Store leftovers in the fridge and reheat in an oven or air fryer for best texture.
- Great with chipotle mayo, garlic aioli, or classic ranch.