Fried Chicken Sandwich

If a fried chicken sandwich is your go-to meal at fast-food chains like McDonald’s, Wendy’s or Chick-fil-A, you’ve likely wondered how to make that deliciously crisp chicken in your own kitchen. If so, you’ve come to the right place; with our recipe and the right amount of buttermilk, eggs, spices and oil, you’ll be frying up chicken sandwiches in no time. Get your fluffy brioche buns and fresh lettuce ready!

What’s the secret to crispy fried chicken?

No one likes soggy fried chicken, but we also don’t want the chicken to be super crunchy when making sandwiches. The art of frying chicken is all about riding the line between crispy and crunchy, and there are a few things you can do to ensure that your fried chicken remains crispy and light.

First, make sure to marinate your chicken overnight. The buttermilk and hot sauce mixture will not only deepen the flavor of the chicken, but it will also tenderize the meat. Next, make sure that your flour coating completely covers the chicken.

Finally, contrary to popular belief, you don’t want to let your chicken cool on paper towels. The moisture from the meat will seep through the crispy outer coating, making your fried chicken soggy. Instead, treat your chicken like baked pastries and place the breasts on a wire cooling rack so that air can flow to all the sides.

Fried Chicken Sandwich Ingredients

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• Boneless, skinless chicken breasts: You’ll need three boneless, skinless chicken breast halves, weighing around 6 ounces each. It’s important that they’re about the same weight so they finish frying at the same time. We don’t want any overcooked or undercooked fried chicken in our sandwiches!
• Buttermilk: Marinating the chicken breasts in buttermilk helps to tenderize and flavor the chicken.
• Hot pepper sauce: Use your favorite hot sauce here. If you don’t have a go-to, try one from our Test Kitchen’s list of the best hot sauces.
• Large eggs: Whisk two large eggs in a shallow bowl so you can easily coat the chicken in the egg.
• All-purpose flour: Place two cups of flour in another shallow bowl so you can quickly dredge the chicken.
• Spices: The biggest mistake you can make with fried chicken is forgetting to season it with bold spices! With pungent garlic and onion powders, spicy and smoky paprika and, as always, a touch of salt and pepper to round it all out, these fried chicken sandwiches are loaded with flavor.
• Frying oil: Make sure to use oil with a high smoke point, like canola oil. Check out the Tips section below on the best oils for deep frying.
• Brioche hamburger buns: Brioche hamburger buns are the softest and squishiest, which makes for the perfect textural contrast to the crispy fried chicken. Buy your favorite buns from the store or go the extra mile and make hamburger buns at home.
• Optional toppings: Our favorite toppings for a fried chicken sandwich are shredded lettuce, sliced tomatoes, pickle slices, onion slices and mayonnaise. Use as many or as few as you prefer. Of course, you can fix up these sandwiches with your own favorite toppings. Ranch or honey mustard make excellent condiments for a fried chicken sandwich!

Directions

Step 1: Prep the chicken

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Cut each chicken breast horizontally in half, then place the halves in a large bowl. Add the buttermilk and hot sauce, and toss the chicken until it’s coated. Refrigerate the chicken in the marinade, covered, for eight hours or overnight.

Step 2: Double dredge the chicken

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Stir the eggs into the chicken mixture. In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, pepper and salt. Remove the chicken breasts from the buttermilk mixture and dredge them in the flour mixture, firmly patting to help the coating adhere. Repeat, dipping the chicken again into the buttermilk mixture and then dredging it once more in the flour mixture.

Step 3: Chill the chicken

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Place the chicken on a wire rack over a baking sheet. Refrigerate the chicken, uncovered, for 30 minutes.

Step 4: Fry the chicken

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In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the chicken in batches until a thermometer reads 165° and the coating is golden brown and crispy, about three to four minutes on each side. Once fried, transfer the chicken to a wire rack to maintain its crispiness.

Editor’s Tip: Don’t overcrowd the pan, and don’t skimp on the oil! Make sure there is enough to fully submerge your chicken, while leaving a couple inches at the top to leave room for bubbling oil.

Step 5: Assemble the sandwiches

Serve the chicken in buns with the optional toppings.

Editor’s Tip: Toast the buns in an air fryer or under a broiler for extra texture and flavor.

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How to Store a Fried Chicken Sandwich

While fried chicken sandwiches can absolutely be stored in the refrigerator, it’s best to store the chicken on its own; that way you can reheat it more efficiently while maintaining its crispiness. Allow the fried chicken to cool completely before storing it. Once cooled, place it in an airtight container and refrigerate it for up to four days. Reheat it in a 400° oven on a wire rack, then assemble your sandwiches.

Can I make a fried chicken sandwich ahead of time?

Fried chicken sandwiches taste best as soon as the chicken has been fried and as soon as the toppings have been added, so there isn’t much wiggle room for advance prep. However, you will have to marinate the chicken breasts for eight hours, so definitely keep that in mind when you’re ready to get started on this recipe!

Fried Chicken Sandwich Tips

What’s the best oil for frying fried chicken?

The best oils for frying fried chicken are oils with a high smoke point like canola oil, sunflower oil, vegetable oil and peanut oil. Avoid oils with a low smoke point, like butter and olive oil; they’ll burn if they get too hot.

Can you make fried chicken in an air fryer?

Yes! Preheat the air fryer to 400º. Follow all the steps above through Step 3, then spray or brush both sides of the battered chicken with oil or cooking spray. Arrange the dredged chicken in a single layer on a greased tray in an air-fryer basket. Cook the chicken until an inserted thermometer reads 165°, about seven to eight minutes on each side. The coating should look golden brown and crispy.

Can you use chicken thighs for fried chicken sandwiches?

You can absolutely use boneless chicken thighs for this recipe. Bone-in chicken thighs are not the best for inside a bun, though. If using bone-in chicken thighs, follow the recipe to deep-fry them (they will need some extra time in the fryer), then top them with the same toppings as you would in a sandwich. You can eat them with a fork and knife, with dinner rolls on the side.

What can you serve with fried chicken sandwiches?

Serve your fried chicken sandwiches with a cool, creamy coleslaw or macaroni salad on the side, or keep with the fried theme and opt for fried okra or oven-fried pickles. For a perfect drink pairing, serve the sandwiches with fresh-squeezed lemonade or your favorite beer.