Name: Fried Chicken Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken thighs; 1 cup buttermilk; 1 teaspoon hot sauce (optional); 1 cup all-purpose flour; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Vegetable oil, for frying; 2 brioche or sandwich buns; 1/2 cup coleslaw mix; 2 tablespoons mayonnaise; 1 teaspoon apple cider vinegar; 4 dill pickle slices; Optional: spicy mayo or your favorite sandwich sauce

Crispy golden fried chicken layered on a soft, buttery bun with tangy pickles, creamy slaw, and a zesty sauce—this fried chicken sandwich delivers the ultimate comfort food experience. With a balance of crunch, spice, and juiciness, it rivals any takeout version and comes together easily at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken thighs

1 cup buttermilk

1 teaspoon hot sauce (optional)

1/2 teaspoon garlic powder

1 cup all-purpose flour

1/2 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil, for frying

2 brioche or sandwich buns

1/2 cup coleslaw mix

2 tablespoons mayonnaise

1 teaspoon apple cider vinegar

4 dill pickle slices

Optional: spicy mayo or your favorite sandwich sauce

Directions

I start by mixing the buttermilk and hot sauce in a bowl, then add the chicken thighs. I cover and refrigerate them to marinate for at least 1 hour, or overnight for the best flavor.

While the chicken marinates, I mix the flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl.

Once marinated, I remove the chicken from the buttermilk, letting the excess drip off, and dredge it in the flour mixture, pressing firmly to ensure it’s well coated.

I heat vegetable oil in a deep skillet to 350°F (175°C) and fry the chicken for 4–5 minutes per side, or until golden and cooked through (internal temp of 165°F).

For the slaw, I toss the coleslaw mix with mayonnaise and apple cider vinegar, seasoning it with salt and pepper to taste.

I lightly toast the buns in a skillet or toaster for added texture.

To assemble, I spread spicy mayo or sauce on the bottom bun, layer on the fried chicken, slaw, pickles, and top it with the remaining bun.

Servings and timing

Servings: 2 sandwiches

Prep Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes (plus marinating time)

Calories: Approximately 590 kcal per serving

Variations

I sometimes swap the chicken thighs for chicken breasts, pounded to an even thickness.

For extra heat, I like adding cayenne pepper to the flour or using a spicy slaw.

A toasted ciabatta or potato roll makes a great bun alternative.

For a smoky kick, I mix chipotle in adobo with mayo for the sauce.

A slice of cheese (like pepper jack or cheddar) melts beautifully on the hot chicken right after frying.

Storage/Reheating

I store leftover fried chicken in an airtight container in the fridge for up to 3 days. To keep it crispy, I reheat it in a 375°F (190°C) oven or air fryer for about 8–10 minutes. I keep the slaw and pickles separate and assemble the sandwich fresh when ready to eat. I don’t recommend freezing the fully assembled sandwich, but the fried chicken alone freezes well.

FAQs

How do I make the chicken extra crispy?

I make sure to press the flour coating firmly onto the chicken and let it rest for a few minutes before frying. This helps the crust stick and get crispier.

Can I use chicken breasts instead of thighs?

Yes, I use boneless skinless chicken breasts sliced in half horizontally or pounded to an even thickness for even cooking. Thighs stay juicier, but breasts work too.

What’s the best oil for frying?

I use vegetable oil, canola, or peanut oil. They’re neutral and have a high smoke point, perfect for frying.

Can I bake or air fry instead of deep-frying?

Absolutely. For a healthier version, I air fry at 400°F (200°C) for about 15–18 minutes, flipping halfway. I spray the chicken with oil to help it crisp up.

What’s a good sauce alternative to spicy mayo?

I sometimes use ranch, honey mustard, or a homemade garlic aioli. Even plain mayo works great if I want to tone down the heat.

Conclusion

This fried chicken sandwich has become one of my go-to comfort meals. It’s easy to make, loaded with flavor, and endlessly customizable. Whether I’m feeding the family or just craving something satisfying, it never disappoints. Once I try it, I’ll want to make it again and again.

📖 Recipe: