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!
Servings: 4 sandwiches
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 buttermilk
- ½ cup hot sauce such as Louisiana or Tabasco
- 4 boneless, skinless chicken thigh
- neutral oil for frying
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt + more to taste
- 2 teaspoon black pepper
For the Sauce
- 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)
For the Slaw
- 1 tablespoon white wine vinegar
- ¼ cup mayonnaise
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- 1 cup shredded green cabbage
- 1 cup shredded red cabbage
- ½ cup carrot ribbons
- 1 small shallot thinly sliced
For the Breading
- 1 large egg
- ¼ cup water
- 1 cup rice flour
- ½ cup all-purpose flour
- ¼ cup potato starch
- 2 teaspoon baking powder
For Assembly
- 4 sandwich buns toasted
- 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