⏤ The Recipe
Fried Chicken Sandwich.
Thishomemade fried chicken sandwich recipefeatures 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…
Prep
25m
Cook
20m
Total
2h
Serves
4 sandwiches
⏤ The Story
Thishomemade fried chicken sandwich recipefeatures 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-starbuttermilk 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.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
For the Chicken Marinade
- 1
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.
- 2
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
- 1
In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, honey, mustard, salt, pepper, and chili flakes.
- 2
Cover and refrigerate until ready to use.
For the Slaw
- 1
About 15 minutes before frying the chicken, whisk together vinegar, mayo, honey, Dijon, salt, and pepper in a medium bowl.
- 2
Add both cabbages, carrot, and shallot. Toss gently to combine. Cover and chill.
Fry the Chicken
- 1
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.
- 2
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.
- 3
In one bowl, whisk together the egg and water. In another, combine rice flour, all-purpose flour, potato starch, baking powder, and reserved seasoning.
- 4
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.
- 5
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.
- 6
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
- 1
Toast buns in a skillet with butter over medium heat until golden.
- 2
Spread sauce on both the top and bottom buns.
- 3
Layer: Fried chicken on the bottom bun → pickles → slaw → top bun.
- 4
Serve with crinkle-cut fries, if desired.
⏤ Chef's 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.
⏤ Cook Next
