This homemade fried chicken sandwich recipe features juicy, crispy chicken coated in a perfectly seasoned breading, a tangy slaw, and a zesty mayo sauce all piled onto a warm, toasted bun. It delivers all the crunch of your favorite restaurant sandwich, only fresher, more flavorful, and made right at home!
This is the only fried chicken sandwich recipe you’ll ever need. Similar to my five-star buttermilk fried chicken recipe, the chicken marinates in a tangy buttermilk mixture before being seasoned, breaded, and fried using my secret methods for extra crispiness.
Each piece comes out golden brown and unbelievably crunchy on the outside while staying juicy and tender in the center. Layered on a toasted bun with the best toppings, this is one meal that always delivers big on flavor. With simple ingredients and a signature crunch, it offers everything you want in a chicken sandwich and then some.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
Chicken
- Buttermilk – This tenderizes the meat and adds a slightly tangy taste.
- Hot Sauce – Louisiana or Tabasco hot sauce is typically what I use, but any brand will work.
- Boneless, Skinless Chicken Thighs – I prefer chicken thighs because they stay juicier, have more flavor, and are harder to overcook. However, you can use boneless, skinless chicken breasts if preferred. Just be sure to adjust the cooking time as needed.
- Seasonings – Garlic powder, onion powder, dry mustard, paprika, salt, and black pepper add a savory, slightly spicy flavor to the chicken.
- Neutral Oil – Use oil with a high smoke point, such as vegetable oil or peanut oil.
- Breading – Egg, rice flour, all-purpose flour, potato starch, and baking powder coat the seasoned chicken, creating a crisp, golden breading.
Slaw
- White Wine Vinegar – The acidity cuts through the heaviness of the fats.
- Mayonnaise – This forms the base of the dressing, adding tangy flavor and creating a creamy consistency.
- Honey – Use as little or as much as you like for a touch of sweetness.
- Dijon Mustard – This adds sharpness and depth.
- Veggies – A mixture of red and green cabbage, carrot ribbons, and shallots forms the bulk of the slaw, adding color and crunch.
Sauce
- Mayonnaise – This forms the base of the sauce, creating a creamy consistency and cohesive taste when paired with the slaw.
- Lemon – I use both lemon juice and lemon zest to cut through the heaviness of the fats and brighten the sauce.
- Honey – This adds sweetness that balances some of the heat.
- Grainy Mustard – Use your favorite brand to add texture and a tangy flavor with lots of depth.
- Spices – Salt, pepper, and chili flakes enhance the rest of the ingredients, adding the perfect touch of heat. Adjust the chili flakes as desired, depending on your spice preferences. I personally keep the heat fairly mild.
How to Make the Best Fried Chicken Sandwich Recipe
1. Marinate the Chicken
2. Make the Sauce and Slaw
3. Fry the Chicken
4. Assemble and Serve
Nick’s Tips for Success
- Season the chicken. Most people only use seasonings in the breading, but I find that seasoning the chicken directly creates a much bolder flavor.
- Create a crispy breading. My secret to an extra-crispy exterior is adding a bit of reserved marinade to my bowl of dry ingredients when breading the chicken. This causes the dry dredge to clump a bit, creating extra crispy chicken sandwiches.
- Press the breading into the chicken. Don’t be afraid to use your hands. I like to give my chicken thighs a gentle squeeze while breading to ensure the dry dredge sticks.
- Work in batches. I like to bread each piece of chicken one at a time, using one hand for the wet dredge and another hand for the flour mixture. Then, I fry one to two pieces at a time to prevent overcrowding the pan, which can cause the oil temperature to drop and prevent the chicken from cooking evenly.
- Control your oil temperature. Keep your oil steady around 320°F (160°C) for the first fry to cook the chicken through, then crank it to 360°F (182°C) for the second fry to get that golden, extra-crispy finish.
Fried Chicken Sandwich Recipe
One of my all-time favorite recipes, this crispy fried chicken sandwich is pure comfort food done right. Each bite has an irresistible crunch on the outside and juicy, flavorful chicken in the center. Layered with creamy sauce and tangy slaw on a toasted bun, it’s simple to prepare, unbelievably satisfying, and guaranteed to rival any restaurant version!
Equipment
- 3 Large Bowl
- 2 Sheet Trays
- 2 Small Bowls
- 1 Medium Bowl
- 1 Dutch Oven
- 1 Wire Rack
- 1 Meat Thermometer
- 1 Skillet
- 1 Tongs
- 1 Whisk
Ingredients
For the Chicken
- 1 cup (240 milliliter) buttermilk
- ½ cup (120 milliliter) hot sauce, such as Louisiana or Tabasco
- 4 (~1 pound / 450 gram) boneless, skinless chicken thigh
- (~4 cup / 950 milliliter) neutral oil, for frying
- 1 tablespoon (9 gram) garlic powder
- 1 tablespoon (9 gram) onion powder
- 1 teaspoon (4 gram) dry mustard
- 1 teaspoon (2 gram) smoked paprika
- 1 teaspoon (6 gram) kosher salt , + more to taste
- 2 teaspoon (4 gram) black pepper
For the Sauce
- ½ cup (120 milliliter) mayonnaise
- 1 teaspoon / 5 milliliter (5 milliliter) lemon juice + ½ teaspoon (~1 gram) lemon zest
- 1 teaspoon (7 milliliter) honey
- 1 teaspoon (5 milliliter) grainy mustard
- pinch of salt and pepper
- ¼ teaspoon (1 gram) chili flakes (or to taste)
For the Slaw
- 1 tablespoon (15 milliliter) white wine vinegar
- ¼ cup (60 milliliter) mayonnaise
- 1 teaspoon (7 milliliter) honey
- 1 teaspoon (5 milliliter) Dijon mustard
- salt and pepper, to taste
- 1 cup (70 gram) shredded green cabbage
- 1 cup (70 gram) shredded red cabbage
- ½ cup (50 gram) carrot ribbons
- 1 small shallot, thinly sliced
For the Breading
- 1 large egg
- ¼ cup (60 milliliter) water
- 1 cup (130 gram) rice flour
- ½ cup (65 gram) all-purpose flour
- ¼ cup (32 gram) potato starch
- 2 teaspoon (8 gram) baking powder
For Assembly
- 4 sandwich buns, toasted
- (~1 tablespoon / 14 gram) butter for toasting
- pickles, optional
Instructions
For the Chicken Marinade
- In a large bowl, whisk together the buttermilk and hot sauce. Add the chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least two hours, preferably overnight.1 cup buttermilk, ½ cup hot sauce, 4 boneless, skinless chicken thigh
- Two hours before frying, remove the chicken from the marinade. Transfer it to a sheet tray lined with paper towels, and refrigerate uncovered for two to six hours. This dries the exterior marinade while keeping the flavor locked in.
Make the Sauce
- In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, honey, mustard, salt, pepper, and chili flakes.½ cup mayonnaise, 1 teaspoon / 5 milliliter lemon juice + ½ teaspoon (~1 gram) lemon zest, 1 teaspoon honey, 1 teaspoon grainy mustard, pinch of salt and pepper, ¼ teaspoon chili flakes (or to taste)
- Cover and refrigerate until ready to use.
For the Slaw
- About 15 minutes before frying the chicken, whisk together vinegar, mayo, honey, Dijon, salt, and pepper in a medium bowl.1 tablespoon white wine vinegar, ¼ cup mayonnaise, 1 teaspoon honey, 1 teaspoon Dijon mustard, salt and pepper
- Add both cabbages, carrot, and shallot. Toss gently to combine. Cover and chill.1 cup shredded green cabbage, 1 cup shredded red cabbage, ½ cup carrot ribbons, 1 small shallot
Fry the Chicken
- Add three inches (7.5 centimeters) of neutral oil to a Dutch oven and heat to 320°F (160°C). Line a sheet tray with a wire rack topped with paper towels.neutral oil
- In a small bowl, mix garlic powder, onion powder, dry mustard, smoked paprika, salt, and black pepper. Season both sides of the chicken with half of this blend. Reserve extra seasoning.1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon dry mustard, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 2 teaspoon black pepper
- In one bowl, whisk together the egg and water. In another, combine rice flour, all-purpose flour, potato starch, baking powder, and reserved seasoning.1 large egg, ¼ cup water, 1 cup rice flour, ½ cup all-purpose flour, ¼ cup potato starch, 2 teaspoon baking powder
- Working one piece at a time: Dip the chicken into the egg wash, then coat it in the dry dredge. Press firmly to adhere. Shake off excess.
- Fry one to two pieces at a time in 320°F (160°C) oil for 10-15 minutes, until the chicken reaches 155°F (68°C) internally. Transfer to the prepared rack and let cool for at least ten minutes or up to an hour.
- Increase oil temperature to 360°F (182°C). Fry the chicken a second time until golden and crisp, about six minutes. Transfer to a fresh paper towel-lined rack.
Assemble the Sandwiches
- Toast buns in a skillet with butter over medium heat until golden.4 sandwich buns, butter for toasting
- Spread sauce on both the top and bottom buns.
- Layer: Fried chicken on the bottom bun → pickles → slaw → top bun.pickles
- Serve with crinkle-cut fries, if desired.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage:
– Store: Once cool, transfer leftover chicken to an airtight container, separating each piece with parchment paper to help maintain crispiness. Store in the refrigerator for up to three to four days, or freeze for up to three months. Store slaw and sauce separately in airtight containers in the fridge for up to three days.
– Reheat: Warm leftover chicken in the oven or air fryer at 375°F (190°C) until hot and crispy. Assemble sandwiches just before serving.
– Store: Once cool, transfer leftover chicken to an airtight container, separating each piece with parchment paper to help maintain crispiness. Store in the refrigerator for up to three to four days, or freeze for up to three months. Store slaw and sauce separately in airtight containers in the fridge for up to three days.
– Reheat: Warm leftover chicken in the oven or air fryer at 375°F (190°C) until hot and crispy. Assemble sandwiches just before serving.
Nutrition
Serving: 1serving, Calories: 734kcal, Carbohydrates: 69g, Protein: 11g, Fat: 47g, Saturated Fat: 8g, Polyunsaturated Fat: 23g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 72mg, Sodium: 1999mg, Potassium: 521mg, Fiber: 5g, Sugar: 10g, Vitamin A: 3435IU, Vitamin C: 44mg, Calcium: 258mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
What should I serve with my homemade fried chicken sandwich?
I always serve my fried chicken sandwich with a side of crinkle-cut fries or my five-cheese mac and cheese.
Can I make a spicy fried chicken sandwich?
Absolutely. To add more heat, use extra hot sauce in the marinade or a teaspoon of cayenne pepper in the seasoning blend. You can also mix a little sriracha, chili crisp, or diced jalapeños into the sauce for a spicier kick.
Can I use an air fryer to make this fried chicken sandwich recipe instead?
Yes! Preheat your air fryer to 375°F (190°C), spray the basket and breaded chicken with oil, and cook for 12-15 minutes, flipping halfway through, until golden and crisp. The crust won’t be quite as thick as traditional frying, but the flavor is still great, especially with the sauce and slaw.
This is the best chicken sandwich I’ve ever had!