This fried chicken sandwich is ultra crispy on the outside, tender & juicy on the inside and bursting with flavour all over!
This recipe is foolproof. Whether you’re a fried chicken pro or you’ve never fried anything before, you’ll fall in love with this sandwich. There are a few steps, but each one matters. Follow the method below for the best result.
Fried Chicken Thigh
For this sandwich we use thigh meat because it tends to be a bit juicier and more forgiving than breast. The process is the same for either cut — just be sure you’re using boneless, skinless pieces.
Pound the Chicken
Pounding evens the thickness of each thigh so it cooks uniformly and helps tenderize the meat. It’s also oddly satisfying. Use a rolling pin, mallet or heavy pan. Aim for an even thickness — thin enough to cook through but not so thin the meat falls apart.
Buttermilk Fried Chicken
Buttermilk is crucial. Its mild acidity helps tenderize the chicken while providing the perfect coating consistency so the flour adheres and creates a great crust.
Buttermilk substitute
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice and let it sit for 10 minutes until it slightly curdles.
Marinating time
I recommend marinating at least 4 hours, or overnight if possible. If you’re short on time, even 30 minutes improves the texture and flavour. Remove the chicken from the fridge 30 minutes before frying to bring it closer to room temperature.
EXTRA Crispy Fried Chicken
The dredging stage builds the crunchy coating. Keep these three tips in mind when coating the chicken:
- Leave some marinade on: Do not completely drain the chicken. A little excess buttermilk will create small crumbs in the flour that produce craggy, extra-crispy bits.
- Work the coating in: Use your hands to press flour into every crack and crevice so a thick, textured crust forms — don’t just pat each side and call it done.
- One piece at a time: Coat each thigh individually. Coating several at once can make the flour clump and turn the batter soggy.
Deep Fried Chicken
If you want truly crunchy chicken, deep frying is the way to go. It takes a bit more effort but delivers the best texture.
Deep frying tips
- Oil: Use a neutral oil with a high smoke point such as vegetable, sunflower or canola oil. Avoid olive oil for deep frying.
- Space: Fry in batches to avoid overcrowding the pot, which lowers oil temperature and results in greasy, soggy coating.
- Temperature: Use a kitchen thermometer to maintain the correct temperature. Heat oil to 180°C (356°F) before frying. The temperature will drop when you add chicken; aim to keep it around 165°C (300°F) while each piece cooks, then return to 180°C for the next batch.
Fried Chicken Sandwich
Keep the fillings simple so the chicken remains the star. Here’s what works best:
Recommended fillings
- Burger bun: Toast in a very hot dry pan for a little char.
- Mayo-based sauce: Mix mayo with honey, sriracha and a splash of pickle juice for a balanced, tangy-sweet-spicy sauce.
- Lettuce: Shredded iceberg for crunch.
- Pickles: Bread-and-butter pickles add the right sweet-vinegar note.
Other optional additions include tomato, cheese, jalapeños, bacon, coleslaw or red onion, but I recommend keeping it minimal so the fried thigh shines.
Serving Chicken Sandwiches
These sandwiches are great on their own, but if you want sides, classic pairings include coleslaw, potato salad, sweet potato wedges or halloumi fries. Keep sides simple to complement, not overpower, the sandwich.
How to make a Fried Chicken Sandwich (Full Recipe)
Classic Fried Chicken Sandwich
Equipment
- Cling film & rolling pin (for pounding)
- Medium mixing bowl (for marinating)
- Large shallow dish or curved tray (for dredging)
- Large pot & tongs (for deep frying)
- Cooling rack & paper towels
- Small mixing bowl (for sandwich sauce)
- Sharp knife & chopping board
- Kitchen thermometer
Ingredients
Chicken
- 4 boneless skinless chicken thighs
- Vegetable oil, for deep frying
Marinade
- 1 cup / 250ml buttermilk
- 1 tsp each paprika and salt
- 1/2 tsp each onion powder, garlic powder, white pepper and cayenne
Breading
- 1 3/4 cups / 250g plain flour
- 2 tsp paprika
- 1 tsp each baking powder, oregano and salt
- 1/2 tsp each onion powder, garlic powder and cayenne
- 1/4 tsp black pepper
Sandwich
- 4 burger buns, toasted
- 1/2 head shredded lettuce
- Bread & butter pickles to taste
Honey Sriracha Mayo
- 1/2 cup / 120g full-fat mayo
- 1 tbsp each honey, pickle juice and sriracha
Instructions
- Pound chicken: One at a time place a thigh on a chopping board, cover with cling film and pound until even in thickness. Aim for even, not paper-thin, pieces.
- Marinate: Combine buttermilk with salt, paprika, onion powder, garlic powder, white pepper and cayenne. Add the thighs, toss to coat, cover and refrigerate for at least 4 hours or overnight. Remove from fridge 30 minutes before frying.
- Dredge: Mix the flour with paprika, baking powder, oregano, salt, onion powder, garlic powder, cayenne and black pepper in a shallow dish. Remove thighs from the marinade one by one, shake off excess lightly and press into the flour, working it into all the crevices to build up a craggy coating. Set aside.
- Fry: Heat 3–4 cups (750ml–1L) oil in a large pot to 180°C (356°F). Fry one thigh at a time for 3–4 minutes per side, until deep golden and the internal temperature reaches 75°C (165°F). Keep oil around 165°C while frying each piece and bring back to 180°C between batches. Drain on a cooling rack set over paper towels.
- Serve: Mix mayo, honey, pickle juice and sriracha. Toast buns, spread sauce on both sides, add shredded lettuce, place the fried chicken and pickles, then top and enjoy.
Notes
a) Chicken — Thighs around 150g (5.3oz) work well. If using breast, adjust frying time slightly and ensure pieces are even in thickness. Don’t fry chicken straight from the fridge; let it rest 30 minutes to avoid toughness.
b) Oil — Use a neutral oil with a high smoke point. You’ll need enough to submerge the chicken; about 3–4 cups is usually sufficient.
c) Buttermilk — If unavailable, make a substitute by combining 1 cup milk with 1 tablespoon white vinegar or lemon juice and letting it sit for 10 minutes.
d) Burger buns — Regular or sesame buns work well. Toast in a very hot dry pan for a slight char.
e) Calories — Nutritional figures are estimates and can vary depending on how much batter and oil remain on the chicken.
Quick Demo
Nutrition:
For similar sandwiches try the grilled chicken sandwich or other fried variations like spicy chicken, buffalo or katsu-style sandwiches.
If you loved this Fried Chicken Sandwich recipe, save it for later and try it soon. If you make it or have questions, leave a comment below!