Can I make it ahead of time?

Yes, you can prepare the chicken and reheat it before assembling.

How do you keep fried chicken crispy in a sandwich?

Keep the chicken on a rack after frying and assemble just before serving.

What oil is best for frying?

Neutral oils like vegetable oil work best for deep fried chicken .

Can I bake instead of fry?

Yes, baking works well for a lighter version, though the texture will be slightly different.

Fried Chicken Sandwiche

Description

This Fried Chicken Sandwiche is crispy, juicy, and packed with flavor. Made with tender buttermilk-marinated chicken, a golden crunchy coating, creamy sauce, tangy slaw, and a toasted brioche bun, this homemade sandwich tastes even better than restaurant style comfort food.

Ingredients

Scale

2 boneless chicken breasts or thighs
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
Vegetable oil for frying
2 cups shredded cabbage
2 tablespoons mayonnaise
1 tablespoon vinegar
1 teaspoon sugar
4 brioche buns, toasted
Pickles, lettuce, tomato, and cheese slices for serving
Spicy mayo or honey mustard sauce for serving

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Instructions

In a bowl, mix buttermilk, garlic powder, paprika, salt, and black pepper.
Add the chicken and coat well. Marinate for at least 1 hour or overnight for best flavor.
In another bowl, mix flour, cornstarch, baking powder, onion powder, cayenne pepper, and a pinch of salt.
Remove chicken from the marinade and dredge in the flour mixture.
For extra crunch, dip the chicken back into the marinade and coat again in the flour mixture.
Heat vegetable oil in a deep skillet over medium heat.
Fry the chicken until golden brown, crispy, and cooked through.
Transfer the fried chicken to a wire rack to keep it crunchy.
In a small bowl, mix shredded cabbage, mayonnaise, vinegar, and sugar to make the tangy slaw.
Spread sauce on the toasted brioche buns.
Add fried chicken, pickles, lettuce, tomato, cheese, and slaw.
Top with the remaining bun and serve immediately.

Notes

For the crispiest coating, use the double dredging method and keep the oil temperature steady. Do not overcrowd the pan while frying. Store leftover chicken separately from buns and toppings, then reheat in an oven or air fryer to restore crunch.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Fried
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 690
Sugar: 7g
Sodium: 980mg
Fat: 38g
Saturated Fat: 9g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 34g
Cholesterol: 105mg