Fried Chicken Sandwich Recipe
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
8 mins
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Marinating Time
4 hrs
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Total Time
4 hrs 28 mins
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Servings
4 sandwiches
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Calories
1014 kcal
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Course
Main Course
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Cuisine
American
Fried Chicken Sandwich Recipe
Description
The Fried Chicken Sandwich Recipe focuses on marinating chicken thighs in buttermilk mixed with hot sauce and salt, which tenderizes the meat and adds subtle heat. After marination, the chicken is dredged in a seasoned flour mix containing garlic powder, smoked paprika, and black pepper, then fried until golden brown and cooked through. The frying process creates a crispy exterior while keeping the chicken juicy inside.
The sandwich comes together by spreading a sauce made from mayonnaise, smoked paprika, and hot sauce on toasted brioche buns. The fried chicken is layered with bread and butter pickles and thinly sliced cabbage to add acidity and freshness, enhancing the texture contrast.
To maintain the best texture, the fried chicken and buns are stored separately and assembled just before eating. Leftover chicken can be reheated in a 400°F oven on a wire rack to preserve crispness. This sandwich works well for lunch or dinner when a hearty, flavorful meal is desired.
The recipe emphasizes not overcrowding the oil during frying and maintaining oil temperature around 350°F for even cooking and crisp crust formation. Marinating chicken for at least 4 hours, preferably overnight, ensures maximum juiciness.
Ingredients
For the Fried Chicken:
- 4 chicken thighs boneless, skinless
- 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 black pepper freshly ground
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
For the Sauce:
- ½ cup mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon hot sauce
For the Sandwiches:
- 4 Brioche buns toasted, burger buns
- Bread and butter pickles
- 1 cup cabbage thinly sliced
Instructions
- Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag, and refrigerate at least 4 hours or overnight.
- Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.
- 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.
- 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.
- Make the sauce by combining all sauce ingredients in a small bowl.
- 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.
Notes
- Marinate the chicken in buttermilk and hot sauce for at least 4 hours or overnight for best tenderness and flavor.
- Maintain the frying oil temperature at 350°F and fry chicken in batches to avoid overcrowding, ensuring even cooking and crispiness.
- Store fried chicken separately from buns and toppings, assembling sandwiches just before serving to preserve texture.
- To reheat leftovers, place chicken on a wire rack over a baking sheet and warm in a 400°F oven for 12-15 minutes to restore crispness.
- Use brioche buns toasted for a soft yet sturdy sandwich base that complements the crispy chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 1014 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 1014kcal | 51% |
| Carbohydrates | 79g | 26% |
| Protein | 38g | 76% |
| Fat | 61g | 94% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 18g | 106% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 266mg | 89% |
| Sodium | 3094mg | 129% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1580IU | 32% |
| Vitamin C | 8mg | 9% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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