This fried chicken sandwich is an easy and delicious meal that comes together quickly. It has juicy, flavorful chicken sandwiched between two slices of Brioche buns, with spicy mayo and tangy pickles.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
This fried chicken sandwich is not only delicious, but it’s quite easy to make. One of the secrets to making this sandwich is deep-frying chicken that you have brined in buttermilk and hot sauce. The buttermilk brine adds flavor and keeps the chicken moist and delicious.
The beautiful thing about this sandwich is that you can make it your own. I like a basic sandwich with spicy mayo and pickles. However, you can include lettuce, tomato, onions, or any other toppings you desire.
If you love sandwiches, check out our Po’ Boy sandwich as well.
Ingredients for a Fried Chicken Sandwich
- Chicken – I use boneless, skinless chicken breast for this recipe. You could use thighs if you prefer, but I find breast to work best for a chicken sandwich. I typically slice an 8-ounce chicken breast in half, which makes enough for 2 sandwiches.
- For brining the chicken – Buttermilk and hot sauce. Choose your hot sauce wisely. Spicier hot sauces will lead to spicy chicken. Milder hot sauces will add flavor but not much heat.
- Seasoned Flour – All-Purpose Flour, cornstarch, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper.
- Oil for deep frying – I suggest using an oil with a high-smoke point. Canola oil, vegetable oil, or peanut oil are all good options.
- Brioche rolls – Brioche rolls are a bit sweeter and complement the seasoned chicken well.
- Toppings – I use spicy mayonnaise and dill pickles to top this sandwich. Feel free to add other toppings, like lettuce and tomato.
How to Make Fried Chicken Sandwich
Brine the chicken
Take two 8-ounce chicken breasts and slice them in half. Place them in a mixing bowl.
Pour in the 1/2 cup of buttermilk and 1/2 cup of hot sauce. Mix until the chicken is well-coated. Cover the bowl and allow the chicken to marinate in the refrigerator for at least an hour.
Dredge the chicken
In a separate bowl, combine the 3/4 cup all-purpose flour, 2 tablespoons cornstarch, 2 teaspoons seasoned salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon cayenne pepper. Stir until the ingredients are thoroughly mixed.
Remove the marinated chicken from the refrigerator. One piece at a time, allow any excess marinade to drip off the chicken, then dip each chicken piece into the flour mixture, ensuring it’s fully coated. Set the breaded chicken pieces aside on a rack—place them in the fridge for about 15 minutes.
Fry the chicken
Add enough canola oil to fill the pan halfway in a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
Carefully place the breaded chicken pieces into the hot oil. Fry them for about 5-6 minutes until the chicken is golden brown and has an internal temperature of 165 degrees Fahrenheit.
Once the chicken is cooked, remove it from the oil using a slotted spoon or tongs, and place it on a wire rack or paper towel-lined plate to drain any excess oil.
Prepare the Spicy Mayonnaise
While the chicken is draining, prepare your spicy mayo. In a small bowl, combine 1 cup mayonnaise, 2 tablespoons hot sauce, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Stir until all ingredients are well incorporated.
Make the sandwich
Slice your brioche buns in half. Spread a generous amount of spicy mayo on the top and bottom of each bun.
Place a fried chicken piece on the bottom half of each bun, then add 2-4 dill pickle slices on top of the chicken.
Finish the sandwich by placing the top half of the roll on the pickles. Repeat with the remaining sandwiches. Serve immediately and enjoy your homemade fried chicken sandwich.
Sides to go along with this fried chicken sandwich
- Baked Beans
- French Fries or Sweet Potato fries
- Potato Salad
- Coleslaw
Why Do You Soak Chicken In Buttermilk Before Frying?
Soaking chicken in buttermilk before frying is a common practice because it helps to tenderize the meat and adds a tangy flavor. The enzymes and acids in the buttermilk break down the chicken’s protein structure, making it more tender and juicy.
Can I make a fried chicken sandwich in the air fryer?
Yes! Here’s an air fryer fried chicken sandwich recipe if you prefer not to deep fry.
To make this sandwich ahead of time
Although this chicken sandwich is best eaten when made, you can take steps to prep it beforehand. Once fried, store the chicken in an airtight container for 3-4 days. When ready to assemble the sandwich, reheat the fried chicken in your oven or air fryer. In the oven, bake at 375 Fahrenheit for about 15-20 minutes.
In the air fryer, reheat in an air fryer that has been set to 370 degrees Fahrenheit, for about 8-10 minutes, until heated through.
Expert Tips
- Brining: Always brine the chicken before frying. This not only infuses the chicken with flavors but also helps to tenderize it. I suggest letting the chicken sit in the brine for at least an hour and up to 24 hours for maximum flavor.
- Proper oil temp: You want to bring the temperature of the oil to 350 degrees Fahrenheit before adding the chicken to the oil. If your oil is too high, the chicken coating will darken before the inside cooks. If the temperature is too low, your chicken will absorb too much grease, resulting in greasy chicken. Use a quick-read thermometer to check the temperature of the oil before frying.
- Resting: Once the chicken is fried, let it rest on a wire rack instead of paper towels. This allows excess oil to drip off without making the chicken soggy, preserving the crispy texture.
FAQ
Both chicken breasts and thighs can work well for a fried chicken sandwich. However, similar to popular chicken sandwiches, like the Chic-fil-a sandwich, chicken breast is used.
The best toppings for a fried chicken sandwich often include fresh lettuce, ripe tomatoes, and tangy pickles for a crunch. Creamy mayonnaise, spicy sriracha, or a sweet and tangy barbecue sauce can also add a burst of flavor.
To get the breading to stick to the chicken, start by patting the chicken dry, then dip it in the buttermilk, followed by coating it in the flour mixture. The wet mixture helps the dry breading stick to the chicken, creating a nice crust when fried.
Allowing the breaded chicken to rest before frying also helps the breading stick.
I hope you like this chicken sandwich recipe as much as we do. If you have tried this recipe, please rate it and let me know how it turned out in the comments below!
Fried Chicken Sandwich
Ingredients
Fried Chicken
- 2 8 ounce boneless and skinless chicken breasts, sliced in half and patted dry
- ½ cup buttermilk
- ½ cup hot sauce
- ¾ cup All-Purpose Flour
- 2 Tablespoons cornstarch
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon cayenne pepper
- Canola oil for frying*
Spicy Mayonnaise
- 1 cup mayonnaise
- 2 Tablespoons hot sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sandwich
- 4 Brioche buns
- ¼ cup dill pickle slices
Instructions
Fry the Chicken
- Take your halved chicken breasts and place them in a mixing bowl. Pour in the buttermilk and hot sauce. Mix until the chicken is well-coated. Cover the bowl and allow the chicken to marinate in the refrigerator for at least an hour.
- In a separate bowl, combine the all-purpose flour, cornstarch, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Stir until the ingredients are thoroughly mixed.
- Remove the marinated chicken from the refrigerator. One piece at a time, allow any excess marinade to drip off the chicken, then dip each chicken piece into the flour mixture, ensuring it’s fully coated. Set the breaded chicken pieces aside on a rack—place them in the fridge for about 15 minutes.
- In a large, heavy-bottomed skillet or frying pan, add enough canola oil to fill the pan about halfway. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
- Carefully place the breaded chicken pieces into the hot oil. Fry them for about 4-5 minutes on each side, or until the chicken is golden brown and has an internal temperature of 165 degrees Fahrenheit.
- Once the chicken is cooked, remove it from the oil using a slotted spoon or tongs, and place it on a wire rack or paper towel-lined plate to drain any excess oil.
Prepare Spicy Mayonnaise
- In a small bowl, combine the mayonnaise, hot sauce, paprika, garlic powder, and onion powder. Stir until all ingredients are well incorporated.
Prepare the Sandwiches
- Slice your brioche buns in half. Spread a generous amount of spicy mayo on the bottom and top of each bun.
- Place a fried chicken piece on the bottom half of each bun, then add 2-4 dill pickle slices on top of the chicken.
- Finish the sandwich by placing the top half of the bun on the pickles. Repeat with the remaining sandwiches.
Notes
- The chicken can be marinated for up to 24 hours.
- The spicy mayo may also be prepped ahead of time. It will last in the fridge for up to 1 week.