There’s just something about a fried chicken sandwich that feels like pure comfort. It’s got that crunch you can hear across the table, juicy chicken that drips down your hands, and just enough sauce to make a little mess. I started making these sandwiches at home after one too many disappointing takeout versions—soggy buns, limp lettuce, and chicken that had clearly been fried hours before. Making it fresh at home? Whole different story. The chicken stays crispy, the sauce is punchy, and you can stack it up exactly how you like it.
Choosing the Right Cut
I always go with chicken thighs here. They’ve got more flavor than breast and are forgiving if you cook them a little longer. Plus, they stay juicy even after frying. Every time I’ve tried using breast, it felt a little too dry for my taste. If you’re serving these to a crowd, thighs are definitely your friend—you won’t get complaints about dryness.
Prepping the Chicken (And Stress Relief!)
Flattening the chicken is honestly my favorite step. I usually cover the thighs in cling film and whack away with a rolling pin. It’s noisy, it’s a little messy, but it makes a huge difference—more even cooking and tender bites all around. And let’s be real: after a long day, pounding chicken with a rolling pin feels like therapy you can eat. Just don’t go too thin or you’ll end up with chicken “chips” instead of juicy fillets.
Buttermilk Magic
I learned the trick of buttermilk-marinated chicken years ago, and I’ve never looked back. The slight tang softens the meat, and it helps the flour stick beautifully. If I don’t have buttermilk in the fridge, I just stir vinegar into regular milk. Works every time. On busy weekdays, I’ll marinate the chicken for an hour, but if I’ve got time (like a lazy Sunday afternoon), I’ll leave it overnight. The flavor difference is noticeable, and the kitchen smells incredible before you’ve even started frying.
Getting That Extra Crunch
Here’s where the fun happens: dredging. Don’t be shy with the flour—rub it in, press it into the chicken, and let it clump up a little. Those little floury crags turn into golden crunchy bits that make you want to take another bite immediately. I’ve made the mistake before of shaking off too much flour, and the coating just looked sad. Now, I coat each thigh one at a time, take my time with it, and never regret the extra effort.
Deep Frying Without Fear
I know deep frying makes some people nervous, but once you’ve done it a couple of times, it’s really straightforward. I always use a deep, heavy pot (keeps the splatters down) and a thermometer to keep the oil at the sweet spot—hot enough to crisp, not so hot that it burns. Vegetable oil is my go-to. And here’s my rule: never crowd the pot. Fry one or two pieces at a time. Sure, it takes longer, but you end up with crunchy chicken instead of greasy chicken. I just keep the oven warm and pop the finished pieces inside while I fry the rest. Works like a charm.
Building the Sandwich
I like my sandwiches simple: toasted bun, a generous slather of my quick mayo sauce (mayo, honey, sriracha, and a splash of pickle juice), shredded iceberg for crunch, and bread-and-butter pickles. That’s it. The chicken does all the talking. If I’m making them for friends, I sometimes set out extras—slices of tomato, crispy bacon, even a bit of slaw—and let everyone build their own. But for me? Classic and simple wins every time.
What to Serve With It
A fried chicken sandwich is a meal on its own, but I can never resist adding a side. Sometimes I throw together a quick coleslaw or toss potato wedges in the oven. Sweet potato fries are a favorite in my house, especially if I sprinkle them with a little smoked paprika. If we’re going full comfort-food mode, halloumi fries or spicy wedges make an appearance. Honestly, half the fun of this sandwich is the excuse to eat the sides with it.
Storing and Reheating
If you’ve got leftovers (rare, but it happens), keep the chicken separate from the buns and toppings. I store the fried chicken in an airtight container in the fridge. To reheat, I skip the microwave—nothing worse than soggy chicken—and use the oven instead. A hot oven (about 180C/350F) for 10–15 minutes brings the crunch back. Sometimes I’ll even put the chicken straight on the wire rack so it doesn’t steam underneath.
Questions People Always Ask
Can I bake instead of fry?
You can, but you won’t get that same shatteringly crisp bite. If you want something lighter, an air fryer is a decent middle ground.
What’s the best bun to use?
Brioche buns are my favorite—they’re soft but sturdy enough to hold the fillings without collapsing. A potato bun works too if you like something more neutral.
Can I freeze the chicken?
Yes! I freeze the fried pieces after cooling them completely. When I want one, I reheat from frozen in the oven until hot and crispy. It’s not quite the same as fresh, but it beats soggy takeout any day.
Classic Fried Chicken Sandwich
Crispy, juicy, golden perfection—this fried chicken sandwich is everything you want in comfort food. The chicken is double-coated for that irresistible crunch, marinated in buttermilk to stay tender and juicy, then tucked into a toasted bun with tangy pickles, crisp lettuce, and a creamy honey sriracha mayo that brings just the right amount of kick.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs (see notes)
- Vegetable oil, for frying
- Marinade
- 1 cup (250 ml) buttermilk (see notes)
- 1 tsp paprika
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp white pepper
- ½ tsp cayenne pepper
Breading
- 1 ¾ cups (250 g) all-purpose flour
- 2 tsp paprika
- 1 tsp baking powder
- 1 tsp oregano
- 1 tsp salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- ¼ tsp black pepper
Sandwich
- 4 burger buns, toasted (see notes)
- ½ head of lettuce, shredded
- Bread & butter pickles (as many as you love)
Honey Sriracha Mayo
- ½ cup (120 g) full-fat mayonnaise
- 1 tbsp honey
- 1 tbsp pickle juice
- 1 tbsp sriracha (adjust to spice preference)
Instructions
- Pound the chicken: Place each thigh between cling film and pound gently with a rolling pin or mallet until evenly thick. This helps the chicken cook evenly and stay tender.
- Marinate: In a mixing bowl, whisk together buttermilk, paprika, salt, onion powder, garlic powder, white pepper, and cayenne. Add chicken thighs, making sure they’re fully coated. Cover and refrigerate for at least 4 hours (overnight = best flavor). Bring to room temperature for 30 minutes before frying.
- Dredge: In a shallow dish, mix together flour, paprika, baking powder, oregano, salt, onion powder, garlic powder, cayenne, and black pepper. Coat each thigh thoroughly in the flour mixture, pressing to create extra “craggy bits” for crunch. Set aside.
- Fry: Heat oil in a deep pot to 356°F (180°C). Fry chicken, one piece at a time, for 3–4 minutes per side, or until deep golden brown and crisp. The internal temp should reach 165°F (75°C). Transfer to a wire rack set over paper towels to drain (don’t place directly on paper towels or you’ll lose crunch).
- Make the sauce: Stir together mayo, honey, pickle juice, and sriracha until smooth.
- Assemble: Spread sauce on the bottom bun, then layer lettuce, crispy fried chicken, pickles, and the top bun (also spread with sauce). Serve hot and enjoy every crunchy, juicy bite!
Notes
- Chicken: Thighs work best for maximum juiciness, but chicken breasts can be used (slightly longer cook time).
- Oil: Choose a neutral, high-smoke-point oil (vegetable, sunflower, or canola).
- Buttermilk substitute: Combine 1 cup milk with 1 tbsp lemon juice or vinegar, let sit 10 minutes, then use.
- Buns: Regular or sesame buns are great. Toasting is a must for sturdiness and flavor.
- Make it extra: Add cheese, swap lettuce for slaw, or double the sauce for extra indulgence.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 738Total Fat 28gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 22gCholesterol 137mgSodium 3202mgCarbohydrates 82gFiber 4gSugar 14gProtein 40g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This fried chicken sandwich has become one of my go-to weekend treats. It takes a little more effort than your average sandwich, but every bite is worth it. Crispy, juicy, messy in the best way possible—exactly how comfort food should be. Whenever I serve these, there’s silence around the table for the first few minutes, and that’s how I know it’s a winner.
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