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Delicious Fried Chicken Sandwich
5 from 4 votes

Delicious Fried Chicken Sandwich

A scrumptious fried chicken sandwich, that's very easy to make! Buttermilk marinated, crispy fried chicken, with a spicy aioli and pickles, served in a buttery brioche bun. Easy to customize to your liking with your favorite fillings. Gluten free friendly too. EASY - This is an easy sandwich to assemble. If you choose to make your own burger buns, the difficulty level will be intermediate. This recipe can be customized to your liking with different toppings / fillings. Gluten free friendly

Prep Time
35 mins
Cook Time
30 mins
Additional Time
8 hrs
Total Time
1 hr 5 mins
Servings: 4 Sandwiches
Calories: 438 kcal
Course: Main Course, Lunch, Brunch
Cuisine: North American, American

Ingredients

Fried chicken
  • 4 pieces chicken thighs boneless and skinless
Marinade
  • 1½ cup buttermilk
  • ¼ cup hot sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp paprika
  • 2 tsp sugar
  • 2 tsp salt fine sea salt
  • 1 tsp black pepper ground
Dredging and coating
  • 1 cup potato starch use as needed (you can also use cornstarch or a mix of cornstarch and flour), please see notes
  • oil to deep fry
Mayonnaise
  • 1 cup mayonnaise store-bought or homemade
  • 3 garlic if you can find black garlic, use that instead, cloves
  • 3 tbsp hot sauce
  • 2 tbsp balsamic glaze OR you can use balsamic vinegar instead
  • 1 tbsp whole grain mustard
To serve
  • 4 Brioche buns you can substitute with any kind of burger bun, or a gluten free alternative, burger buns
  • pickles
  • lettuce or tomatoes or cheese (optional)

Instructions

Fried chicken
    Cup of Yum
  1. Place the chicken thighs in a container or ziploc bag. Add the buttermilk, and all of the ingredients of the marinade. Close the ziploc bag (removing as much air as possible), and mix the chicken with all the marinade ingredients to coat.
  2. Let the chicken marinate overnight.
The next day
  1. Remove all the chicken pieces from the bag and place them on a plate or bowl.
  2. Place the contents of the leftover marinade in a separate bowl.
  3. Take two more plates, and add the potato starch into one.
  4. Sprinkle some of the potato starch on the other empty plate and set aside. This is the plate where you will be keeping the coated chicken BEFORE frying (you can fry the chicken directly after coating as well).
  5. Dip the chicken in the leftover marinade.
  6. Place the chicken on the first plate with potato starch and toss to make sure to coat completely, pressing the starch into the chicken.
  7. The chicken piece should have a scraggly, rough-looking coating. Place this on the second plate, or fry it right away.
  8. Repeat with all the chicken pieces.
  9. Heat 2 - 3 inches of oil in a large pan (with tall sides) or pot. When the oil temp. reaches 375°F / 190°C, carefully lower coated pieces of chicken into the oil. Make sure not to overcrowd the pan.
  10. Cook the chicken for 3 - 4 minutes on one side. Then flip and cook for another 3 - 4 minutes on the other side. The cook time will vary depending on the thickness of the chicken, so reduce the time for smaller pieces and increase the time for bigger pieces.
  11. The best way to tell if the chicken is cooked through is to use a meat thermometer to make sure the internal temperature is 165°F / 74°C.
  12. When the chicken is cooked through, remove from the oil, and place it on a wire rack, which in turn is placed on a baking tray. (TIP - line the baking tray with foil or parchment paper so that the oil dripping onto the tray can be easily cleaned up).
  13. Place this tray in the oven with the warm setting turned on (or lowest heat setting). This will keep the fried chicken warm and crispy until you're ready to serve.
Mayonnaise
  1. Place all the ingredients for the mayonnaise in a small food processor. Process until the mixture is smooth and well blended.
  2. Cover and refrigerate until needed.
Assembling the chicken sandwiches
  1. I use homemade brioche burger buns for these sandwiches, but you can use any burger buns you like. For a gluten free option, use gluten free buns or lettuce leaves as a bun alternative.
  2. Heat a large non-stick pan over medium heat.
  3. Split the buns, and toast them lightly on the heated pan until the surface is lightly caramelized and toasted.
  4. Place the lightly toasted buns on a tray to assemble the sandwiches.
  5. Spread a dollop of mayonnaise on the bottom bun half. Then place the pickles over the mayonnaise.
  6. Next, place a piece fried chicken on top. Optional - add a slice of cheese, tomatoes and lettuce on top as well, if you prefer.
  7. Spread a little mayonnaise on the other half of the bun as well, and place it over the fried chicken. Press down gently to spread the mayonnaise more.
  8. Serve immediately.

Notes

  • Note on potato starch
  • Note on potato starch
  • I use just over 1 cup for this recipe, but it will depend on the size of the chicken thighs.
  • Using potato starch or cornstarch will make the fried chicken gluten free.

Nutrition Information

Serving 1sandwich Calories 438kcal (22%) Carbohydrates 60g (20%) Protein 10g (20%) Fat 16g (25%) Saturated Fat 3g (15%) Cholesterol 55mg (18%) Sodium 1432mg (60%) Potassium 455mg (10%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 133IU (3%) Vitamin C 17mg (19%) Calcium 157mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Sandwiches

Amount Per Serving

Calories 438

% Daily Value*

Serving 1sandwich
Calories 438kcal 22%
Carbohydrates 60g 20%
Protein 10g 20%
Fat 16g 25%
Saturated Fat 3g 15%
Cholesterol 55mg 18%
Sodium 1432mg 60%
Potassium 455mg 10%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 133IU 3%
Vitamin C 17mg 19%
Calcium 157mg 16%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.