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 the perfect choice for weekend lunches, game days, or anytime you’re craving a satisfying, flavorful sandwich.

Fried Chicken Sandwich Recipe

Why You’ll Love This Recipe

This fried chicken sandwich combines crispy, golden chicken with the rich flavors of spicy mayo, fresh pickles, and crunchy slaw. It’s a hearty, flavorful meal that satisfies your cravings and can easily be customized to suit your taste. Whether you’re serving it for a special occasion or just a casual meal, this sandwich is sure to impress with every bite.

Ingredients

For the Chicken:

2 boneless skinless chicken breasts (halved horizontally to make 4 pieces)
1 cup buttermilk
1 teaspoon hot sauce (optional)

For the Coating:

1½ cups all-purpose flour
½ cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper

For the Sandwich:

Vegetable oil for frying
4 brioche or sandwich buns
Pickle slices
Lettuce or slaw (optional)
Spicy mayo or your favorite sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken:

In a bowl, mix together the buttermilk and hot sauce (if using). Add the chicken breasts and marinate for at least 1 hour, or overnight in the fridge for the best flavor.

Prepare the Oil:

In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).

Dredge the Chicken:

In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, salt, and black pepper.
Remove the chicken from the buttermilk marinade, letting any excess liquid drip off. Dredge the chicken in the flour mixture, pressing to coat thoroughly.

Fry the Chicken:

Carefully lower the chicken pieces into the hot oil. Fry in batches for 4-6 minutes per side, or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
Transfer the fried chicken to a wire rack to drain any excess oil.

Assemble the Sandwiches:

Lightly toast the buns. Spread your preferred sauce (like spicy mayo) on both sides of the bun.
Layer each sandwich with fried chicken, pickle slices, and lettuce or slaw (if desired).

Serve:

Serve the sandwiches immediately with fries, coleslaw, or chips on the side for a complete meal.

Servings and Timing

Servings: 4 sandwiches
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Variations

Double-Dip for Extra Crispiness – For an extra crunchy texture, dip the chicken in the buttermilk again after dredging in the flour, then coat it in the flour mixture one more time before frying.
Make It Spicy – Add cayenne pepper to the flour mixture and top the sandwich with spicy mayo for an added kick.
Vegetarian Option – Replace the chicken with a plant-based chicken patty or a crispy cauliflower steak for a vegetarian-friendly version.
Different Sauces – Swap spicy mayo for chipotle mayo, garlic aioli, or classic ranch to suit your preferences.

Storage/Reheating

Storing Leftovers – Store leftover fried chicken and buns separately in the refrigerator for up to 2-3 days.
Reheating – For the best texture, reheat the chicken in the oven or air fryer rather than the microwave. This will help restore its crispiness.

FAQs

Can I make the chicken ahead of time?

Yes, you can marinate the chicken in advance (overnight works best) to enhance the flavor. You can also fry the chicken earlier in the day and reheat it before serving.

Can I use other types of buns?

Yes, you can use any type of bun you prefer, such as potato buns or sesame seed buns, instead of brioche.

How can I make the chicken extra crispy?

To make the chicken even crispier, try double-dipping it in the buttermilk and flour mixture before frying. This will create an extra-thick and crunchy coating.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great alternative to chicken breasts, and they can be even juicier! Just make sure to adjust the cooking time as needed.

Is this sandwich spicy?

It depends on the sauce and seasonings you use. If you add cayenne to the flour mixture and use spicy mayo, it will have a nice kick. Otherwise, it’s mild and flavorful.

Can I make this sandwich gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, and the cornstarch should already be gluten-free.

Can I prepare the sauce in advance?

Yes, you can prepare spicy mayo or any other sauce ahead of time and store it in the refrigerator for up to a week.

How can I keep the chicken crispy after frying?

To keep the chicken crispy, place it on a wire rack after frying rather than on paper towels, which can make it soggy.

What sides go well with this sandwich?

This sandwich pairs perfectly with crispy fries, a fresh salad, coleslaw, or even chips for a classic comfort food meal.

Can I make this sandwich with a non-fried chicken patty?

Yes, you can use grilled or baked chicken instead of fried if you prefer a lighter option. However, frying gives the chicken that signature crunch.

Conclusion

This Fried Chicken Sandwich is the epitome of comfort food—a crispy, flavorful, and juicy chicken breast nestled in a soft bun with tangy pickles and creamy sauce. It’s perfect for any occasion, from a weekend lunch to a special gathering. Customize it to your taste and enjoy this crave-worthy meal that’s sure to satisfy!

Fried Chicken Sandwich Recipe

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Author: Amelia
Total Time: 35 minutes
Yield: 4 sandwiches

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Description

This Fried Chicken Sandwich is the ultimate comfort food. Crispy, juicy fried chicken breast nestled in a soft, fluffy bun, with tangy pickles, creamy mayo, and optional crunchy slaw. It’s the perfect meal for a weekend lunch, game day, or anytime you’re craving a satisfying, indulgent sandwich.

Instructions

Marinate the Chicken: In a bowl, mix buttermilk and hot sauce (if using). Add the chicken and marinate for at least 1 hour or overnight in the fridge for the best flavor.

Heat the Oil: In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C).

Dredge the Chicken: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. Remove the chicken from the marinade, allowing excess to drip off. Then dredge the chicken pieces in the flour mixture, pressing to coat thoroughly.

Fry the Chicken: Carefully lower the chicken pieces into the hot oil. Fry in batches for 4–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 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 the fried chicken, pickles, and lettuce or slaw if desired.

Serve: Enjoy immediately with fries, coleslaw, or chips on the side.