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Fried Chicken Sandwich Recipe
Crispy deep-fried chicken thighs are served on toasted brioche buns with pickles, lettuce, and my homemade smoky paprika sauce. This homemade chicken sandwich tastes so much better than the drive-thru!
Prep Time
20 mins
Cook Time
20 mins
Marinating Time
4 hrs
Total Time
4 hrs 28 mins
Servings: 4 sandwiches
Calories: 1014 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Fried Chicken:
- 4 boneless, skinless chicken thighs
- 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 freshly ground black pepper
- 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 burger buns toasted
- Bread and butter pickles
- 1 cup thinly sliced cabbage
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.
Cup of Yum
Notes
- Storage: Store fried chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- Let the chicken marinate for at least 4 hours in the buttermilk, longer if possible. If the chicken can marinate at least this long (or even overnight), you'll be sure to have the juiciest fried chicken!
- Make sure your oil is at 350°F before frying the chicken.
- Fry the chicken in batches, don't overcrowd the pot.
- Store the chicken separately from the buns and toppings, and assemble just before eating!
- To reheat, place chicken on a wire rack set in a baking sheet and cook in a 400°F oven for 12-15 minutes.
Nutrition Information
Serving
1sandwich
Calories
1014kcal
(51%)
Carbohydrates
79g
(26%)
Protein
38g
(76%)
Fat
61g
(94%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
18g
Monounsaturated Fat
15g
Trans Fat
0.1g
Cholesterol
266mg
(89%)
Sodium
3094mg
(129%)
Potassium
467mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1580IU
(32%)
Vitamin C
8mg
(9%)
Calcium
118mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 1014
% 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.