Fried Chicken Sandwich Recipe

This fried chicken sandwich is ultra crispy on the outside, tender & juicy on the inside and bursting with flavour all over!

This recipe is also foolproof. Whether you’re a fried chicken pro, or never fried a piece of chicken in your life, there’s no way you won’t fall in love with this sandwich. There’s a few different steps, but it’s 100% worth it. Follow me…

Classic Fried Chicken Sandwich

This fried chicken sandwich is ultra crispy on the outside, tender & juicy on the inside and bursting with flavour all over!

Prep: 20min

Total: 35min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 477 kcal, Carbohydrate 44.42 g, Protein 36.4 g, Fat 16.22 g, Saturated Fat 9.323 g, Trans Fat 0.042 g, Cholesterol 142 mg, Sodium 1366 mg, Fiber 2 g, Sugar 1.77 g, unSaturated Fat 5.311 g, servingSize 1 serving

Ingredients:

• 4 boneless skinless Chicken Thighs ((see notes))
• Vegetable Oil, (for deep frying (see notes))
• 1 cup / 250ml Buttermilk ((see notes))
• 1 tsp EACH: Paprika, Salt
• 1/2 tsp EACH: Onion Powder, Garlic Powder, White Pepper, Cayenne Pepper
• 1 3/4 cups / 250g Plain/All Purpose Flour
• 2 tsp Paprika
• 1 tsp EACH: Baking Powder, Oregano, Salt
• 1/2 tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper
• 1/4 tsp Black Pepper
• 4 Burger Buns, (toasted (see notes))
• 1/2 head of Lettuce, (shredded)
• sliced Bread & Butter Pickles/Gherkins, (to preference)
• 1/2 cup / 120g Full Fat Mayo
• 1 tbsp EACH: Honey, Pickle Juice, Sriracha

Instruction:

1. Pound Chicken: One by one lay a chicken thigh on a chopping board and rest over cling film. Pinch around the edges to avoid any moisture escaping, then pound with a rolling pin, mallet or even a heavy pan. You want them fairly thin, but not so thin they start breaking apart. The main goal is to achieve even thickness across the thigh.
2. Marinate: In a medium sized mixing bowl combine 1 cup buttermilk with 1 tsp salt & paprika, 1/2 tsp onion powder, garlic powder, white pepper and cayenne pepper. Add in chicken thighs and use your tongs to ensure they’ll all evenly coated. Cover with cling film then marinate in the fridge. I highly recommend a minimum of 4 hours (up to overnight), but just as long as you have time for. Take the chicken out the fridge 30mins before needed to bring close to room temp.
3. Dredge: In a shallow dish or curved tray, combine 1 3/4 cups flour with 2 tsp paprika, 1 tsp baking powder, salt and oregano, 1/2 tsp onion powder, garlic powder and cayenne pepper and 1/4 tsp black pepper. One by one dredge the thighs through the flour, making sure you completely coat each time. Really get in all the cracks and crevices of the chicken to create lots of craggy bits on the batter. Place to one side.
4. Fry: In a large pot or deep pan heat up 3-4 cups oil to 180C/356F. Place in 1 thigh and fry for 3-4mins each side, or until deep golden and crunchy. The internal temp of the chicken should reach 75C/165F (will continue cooking slightly as it rests). The temp of the oil will likely drop when the chicken starts frying, and that’s fine, but make sure the temp stays at around 165C/300F as the chicken fries (a medium flame should obtain this). Carefully remove and rest on wire rack with paper towels underneath (don’t place directly on paper towel or they’ll lose crispiness). Bring oil temp back up to 180C/356F and fry the next thigh.
5. Serve: In a small pot whip up your sriracha honey mayo, then stack the sandwiches in the following order – Bottom bun, mayo, lettuce, chicken, pickles, top bun (spread with mayo). Enjoy!

Crispy Fried Chicken Sandwich

This fried chicken sandwich is so good! The flavor profile is deep. The chicken is super crunchy. And the remoulade is the perfect match.

Prep: 20min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 652 kcal, Carbohydrate 85 g, Protein 37 g, Fat 28 g, Saturated Fat 12 g, Trans Fat 0.1 g, Cholesterol 268 mg, Sodium 945 mg, Fiber 2 g, Sugar 6 g, unSaturated Fat 11 g, servingSize 1 serving

Ingredients:

• 4 chicken thighs (boneless, skinless)
• 2 cups buttermilk
• 2 tbsp hot sauce
• 2 tsp garlic powder
• 2 tsp Kosher salt
• 1½ cups all-purpose flour
• 1 tbsp cornstarch
• 1 tsp garlic powder
• 2 tsp chili powder (2 tbsp, for medium spice level)
• 1½ tsp Kosher salt
• ½ tsp black pepper
• Vegetable oil (for frying)
• 4 brioche buns (toasted)
• kickin’ remoulade (for smearing on the buns)
• dill pickle slices (for topping)

Instruction:

1. Make the remoulade sauce
2. Place the chicken in a medium-sized bowl. Cover with buttermilk. Stir in the hot sauce, garlic powder, and salt. Cover with plastic wrap and keep in the fridge for at least one hour, or even better, overnight.
3. Working in batches, carefully place the breaded cutlets into the hot oil. Don’t overcrowd the pan! Cook until golden brown and very crispy, using metal tongs to carefully flip the cutlets occasionally and the internal temperature is 165°F, about 8 to 10 minutes. Remove from the oil and place on a baking sheet over a baking pan. Repeat with remaining cutlets.
4. Toast the buns until lightly brown. Add a thin layer of the remoulade on the bottom bun of all sandwiches. Next, place a fried chicken cutlet on the prepared bun. Top with pickles and then the top bun. Serve at once.

Best Fried Chicken Sandwiches Recipe

It really doesn’t get much better than crispy and juicy fried chicken on a toasted bun with a smoky paprika sauce.

Prep: 20min

Total: 268min

Yield: 4

Serving Size: 1 sandwich

Nutrition Facts: calories 1014 kcal, Carbohydrate 79 g, Protein 38 g, Fat 61 g, Saturated Fat 17 g, Cholesterol 266 mg, Sodium 3094 mg, Fiber 3 g, Sugar 3 g, servingSize 1 sandwich, Trans Fat 0.1 g, unSaturated Fat 33 g

Ingredients:

• 4 boneless, skinless chicken thighs
• ½ cup buttermilk
• 1 teaspoon hot sauce
• 4 teaspoons kosher salt (divided (1 tablespoon + 1 teaspoon))
• Canola oil (for frying)
• 1½ cups all-purpose flour
• 1 teaspoon freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• ½ cup mayonnaise
• 1 teaspoon smoked paprika
• 1 teaspoon hot sauce
• 4 brioche burger buns (toasted)
• Bread and butter pickles
• 1 cup thinly sliced cabbage

Instruction:

1. 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.
2. Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.
3. 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.
4. 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.
5. Make the sauce by combining all sauce ingredients in a small bowl.
6. Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, cabbage, and the top bun.

Chick-Fil-A Crispy Chicken Sandwich Copycat

This Chick-Fil-A crispy chicken sandwich with homemade Chick-Fil-A sauce is the perfect copycat recipe of the classic sandwich we all love!

Prep: 30min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 579 kcal, Carbohydrate 62 g, Protein 21 g, Fat 27 g, Saturated Fat 4 g, Cholesterol 88 mg, Sodium 1286 mg, Fiber 2 g, Sugar 15 g, servingSize 1 serving

Ingredients:

• 4 chicken breast halves
• 1/2 cup pickle juice
• 1/4 cup water
• 1/2 cup milk
• 1 large egg
• oil for frying
• 4 hamburger buns
• Pickle, lettuce, tomato and cheese slices (, for topping)
• 1 cup all-purpose flour
• 3 Tablespoons powdered sugar
• 1/2 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1-2 teaspoons cayenne pepper (*optional, for a spicy chicken sandwich)
• 1/2 cup mayonnaise
• 1 teaspoon dijon mustard
• 3 teaspoons yellow mustard
• 2 teaspoon barbecue sauce ((hickory tastes the best))
• 2 Tablespoons honey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon lemon juice

Instruction:

1. Marinate the chicken: combine the pickle juice and water in a ziplock bag. Add the chicken breast halves and marinate for 30 minutes.
2. Make the sauce: Make the Chick-fil-A sauce by combining all ingredients in a bowl. Mix well and set aside.
3. Next, in a large bowl mix the breading ingredients together: flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder.
4. In another bowl mix the milk, and egg.
5. Add 2-3 cups of oil to a large saucepan and heat oil to about 350 degrees F.
6. Coat the chicken: Dip the marinated chicken into the egg mixture, and then coat in the flour breading mixture. Now “double-dip” by repeating this step and dipping that same chicken tender back into the egg mixture and then back into the flour again!
7. Pan fry: Place chicken in hot oil and fry for 3-4 minutes on each side. Remove to paper towel to dry.
8. Assemble Sandwich: Toast the sandwich buns. Grab the Chick-fil-A sauce and smooth it on both sides of the buns. Top with lettuce, cheese, and crispy chicken! Enjoy!

Super Crispy Chicken Sandwich – You Suck at Cooking (episode 153)

FAQ

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