This is the best friend chicken sandwich recipe – period. Don’t resist it. I have tried dozens, and I do mean dozens, and this, hands down, is the best crispy fried chicken sandwich because it’s layered with subtle flavors from a brush of spicy oil, a spread of whole grain mustard aioli on brioche buns, shredded iceberg lettuce, and sliced dill pickles. It even has some pickle juice in the brine. All these elements make this the best fried chicken sandwich for me. Need something for your vegetarian friends? Consider my vegetarian miso ramen recipe with a dash of miso mayo, or leave out the meat on my easy cheesy hamburger helper.
Table of contents
Why This is the Best Fried Chicken Sandwich Recipe
- Soaked in a buttermilk brine overnight and double-dredged in the flour mixture, the chicken’s surface transforms into a crispy and stable crust.
- An optional brushing of spicy oil over the fried chicken will satisfy those who want a spicy fried chicken sandwich.
- The crispy and juicy chicken is the star of the sandwich. To have the best fried chicken sandwich recipe on the web requires something extra.
- Sweet and Salty – The crispy chicken is sandwiched between a brioche bun covered with a whole grain mustard aioli sauce, shredded iceberg lettuce, and sliced dill pickles.
The Best Fried Chicken Sandwich Recipe Ingredients
Let’s break down the ingredients you’ll need to make this amazingly awesome sandwich!
- Buttermilk Brine for Tender, Flavorful Chicken – Full-fat buttermilk tenderizes and flavors the chicken—marinate overnight for the juiciest results.
- Rich, Buttery Brioche Buns: Toast buttered brioche buns until golden to add flavor and keep them from getting soggy.
- Fresh, Crisp Iceberg Lettuce: Shred fresh just before serving to keep the lettuce cool and crunchy.
- Tangy, Crunchy Dill Pickles: Use thick, snappy pickles—and add a splash of brine to your marinade for extra zing.
A complete list of ingredients and substitutions are in the recipe card below.
Substitutions and Modifications
- If you don’t have buttermilk, m Mix milk with lemon juice or vinegar. For dairy-free, use almond or oat milk plus acid.
- Use a gluten-free flour blend or wrap your sandwich in lettuce instead of a bun.
- Protein + Oil Alternatives: Swap chicken for tofu or cauliflower steaks. Fry in avocado or sunflower oil for a lighter option.
- Flavor Tweaks: Adjust the cayenne to control spice, switch up pickles (sweet or spicy), or double-fry the chicken for extra crunch.
Instructions
Step 1: Tenderize the Chicken—Place a chicken thigh between two layers of plastic wrap. Use a meat mallet or rolling pin to pound the meat until it measures 1/4th inch thick. You want the meat to be an even thickness so that it cooks evenly. Don’t hit the chicken so hard that it tears.
Step 2: Prepare Buttermilk Brine — Stir 2 cups buttermilk with 2 tablespoons kosher salt until dissolved. Repeat as needed to fully cover the chicken. Place chicken and brine in a ziplock bag on a rimmed plate and refrigerate for at least 1 hour, or up to 24 hours.
Step 3: Make Spicy Oil — In a bowl, combine 1 grated garlic clove, a pinch of kosher salt, ¼ cup peanut oil, 2 tablespoons cayenne, ½ teaspoon smoked paprika, and ½ teaspoon cumin. Mix and set aside with a pastry brush.
Step 4: Stir Up That Mustard — Toss 1 grated garlic clove, 1 tbsp pickle brine, ½ cup mayo, 1 tbsp whole grain mustard, and ¼ tsp smoked paprika in a bowl. Mix it up and park it with a spoon for later.
Step 5: Prep the Toppings — Butter brioche buns, broil until golden, then keep warm at 200°F. Shred iceberg lettuce by quartering and slicing it thinly—slice 2 dill pickles into coins. Set everything aside.
Step 6: Get Ready to Fry — Heat 2 quarts of peanut oil (or veggie oil if needed). In a bowl, toss together 2 cups flour, 2 tbsp cornstarch, 2 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, ½ tsp black pepper, and ¼ tsp cayenne. Boom—your crispy coat is ready.
Step 7: Prep the Wet Mixture & Gear — Whisk 2 cups buttermilk and 1 egg in a bowl. Grab your tools: Dutch oven, frying thermometer, metal tongs, spider strainer, instant-read thermometer, and a wire rack over a baking sheet. You’re set for frying success.
Step 8: Coat Chicken — Heat 2 inches of oil in a deep pot to 325°F with a thermometer. Set up a wire rack. Mix dry and wet ingredients in separate bowls. Dredge chicken in dry, dip in wet, dredge in dry again, shake off excess, and set on the rack.
Step 9: Fry the Chicken — Heat 2 inches of oil to 325°F and set up a wire rack. Mix dry and wet ingredients in separate bowls. Dredge chicken dry → wet → dry, then fry 2 pieces at a time for 10–12 minutes, turning as needed. Keep oil around 325°F. Transfer to the rack, check for 175°F internal temp, and brush with spicy oil if you like it hot.
Step 10: Assemble and Serve — Spread aioli on both sides of the warm buns. Layer 4–5 pickle slices on the bottom bun, top with a fried chicken thigh, add ¼ cup shredded lettuce, and crown with the top bun. Serve right away and repeat for all four sandwiches.
Tip
Double fry for extra crisp. This is how my grandma does it. Fry once until almost done, rest the chicken for a few minutes, then flash fry again for an ultra-crispy, pro-level finish.
Tips for How To Fry Chicken Like a Pro
- Set Up for Success: Fill a deep pot with at least 2 inches of oil and clip on a thermometer. Set a wire rack over a baking sheet to keep your fried chicken crispy, not soggy.
- Nail the Temperature: Heat oil slowly to 325°F and hold it there. A thermometer is key—too hot burns the crust, too cool makes it greasy.
- Double Dredge for That Legendary Crunch: Dip chicken in dry → wet → dry again, shaking off the excess. Double dredging = thick, craggy, golden perfection.
What are you searching for?
What to Serve with Fried Chicken Sandwiches
- Crispy Fries or Chips: You can’t go wrong with a side of classic fries. For a twist, try serving with homemade potato chips or even sweet potato fries for a little extra sweetness.
- Fresh, Crunchy Salads: Keep things light with a crisp side salad. My Simple Japanese potato salad would pair perfectly and balance the richness of the sandwich.
- Bold, Flavorful Veggies: Roast up some veggies or serve with a refreshing slaw. You could even pair it with something unexpected like my air fryer zucchini chips for a bright, summery twist.
- Something Sweet to Finish: After all that savory goodness, end on a high note with a treat like my buttery Lemongrass Cookies — light, citrusy, and just sweet enough to wrap up the meal.
Frequently Asked Questions
Adding salt during each step of the fried chicken process is a key to banishing blandness, while you can pump up the flavor even more by adding spices to the chicken’s coating. For the breading station, add items like chile powder, garlic powder, cayenne powder, salt and black pepper to the flour dredge.
Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they’re more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time.
The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you’re frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.
Don’t skip the eggs in the buttermilk mixture, because the eggs help the flour coating stick to the chicken. Use a thermometer for your oil. This will give you a much more accurate temperature resulting in the perfect crispy chicken. Use a deep skillet or a Dutch oven for frying.
Other Great BBQ Dishes
Final Thoughts
Ready to make the best fried chicken sandwich of your life? I hope so — because this one is truly next level. We make it all the time around here (my brother practically demands it every visit!), and honestly, I’m happy to oblige. It’s crispy, juicy, buttery, and just downright satisfying — what’s not to love?
Serve it up with coleslaw, crosscut fries, or even a handful of salty chips. Personally? I like mine with a Diet Coke — but let’s keep that between us, okay?
Craving more? Check out my Cornflake and Rosemary Fried Chicken if you’re in the mood for a non-sandwich option. You can even pair it with a refreshing Aperol Spritz Cocktail for the ultimate meal.
The Best Fried Chicken Sandwich Recipe
Ingredients
Buttermilk Brine Ingredients
- 2 cups buttermilk , the acidity of the buttermilk will tenderize the chicken without it becoming tough and chewy.
- 2 tbsp kosher salt , adding salt to the buttermilk is essential for seasoning the chicken. As the chicken
- 4 total boneless skinless chicken thighs, chicken thighs have more fat than chicken breasts, which will result in a juicier chicken sandwich.
Fried Chicken Sandwich Condiment Prep
Spicy Oil Ingredients and Instructions
- 1 total garlic clove
- 1 pinch kosher salt
- 2 tbsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
Whole Grain Mustard Aioli Ingredients
- 1 total garlic clover, grated
- 1 tbsp dill pickle brine
- 1/2 cup mayonnaise
- 1 tbsp whole grain mustard
- 1/4 tsp teaspoon smoked paprika
What you need in the Dry Mixture
- 2 cups flour
- 2 tbsp baking powder, that slightly alkaline nature of baking powder helps break down proteins better, which equals crisper and more evenly browned results. It also releases carbon dioxide gas, creating tiny bubbles, which helps add more crunch to the chicken. Baking soda produces similar effects but it adds a metallic flavor so I wouldn’t recommend it as a substitute.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp ½ teaspoon kosher salt
- 2 tbsp season salt
- 1/4 tsp cayenne pepper
Wet Mixture
- 2 cups buttermilk
- 1 total egg, beaten, helps bind the ingredients together, adding structure to the batter.
Instructions
- Buttermilk Brine Instructions:Place a chicken thigh between two layers of plastic wrap. Use a meat mallet or rolling pin to pound the meat until it measures 1/4th inch thick. You want the meat to be an even thickness so that it cooks evenly. Don’t hit the chicken so hard that it tears.
- Repeat until all the chicken thighs are done and place them into a large resealable plastic bag.
- Measure out 2 cups of buttermilk in a 4-cup glass measuring cup and stir in 2 tablespoons of kosher salt until dissolved.
- Pour the buttermilk over the chicken and seal the bag. Place the bag on a rimmed plate in the fridge and let the chicken marinate for up to 24 hours. The chicken should marinate for at least an hour.
- Spicy Oil Instructions: Grind a clove of garlic and a pinch of salt together in a mortar and pestle. Or grate the garlic directly into a small bowl.
- In the bowl, add the peanut oil to the garlic. Then add the rest of the spices and mix. Set aside along with a pastry brush for later.
- Whole Grain Mustard Aioli Instructions:Mix all the ingredients and set aside.
- Fried Chicken Sandwich Condiment Prep:Set the oven to broil. Spread butter on the inside of the buns and place them on a baking sheet. Broil until a light golden brown.
- Turn the oven off and then set it to the warming setting or 200 degrees Fahrenheit.
- Remove the outer layers from the iceberg lettuce and then cut off the base.
- With the cut-side down, quarter the iceberg lettuce. Starting at the smallest point, use your knife to shred the lettuce.
- Repeat until all the quarters are sliced. Place in a bowl and set aside.
- Slice about 2 dill pickles into coin sized pieces and set aside.
- Frying Instructions :Pour the oil into a pot with high sides and attach the frying thermometer. No matter what kind of pot you use, the oil should measure at least 2 inches high.
- Heat the oil over medium heat. While the oil is coming to temperature (325 degrees Fahrenheit), place a wire rack over a baking sheet and set it beside the frying pot.
- Mix the dry ingredients in a baking dish or a wide shallow bowl.
- Mix the wet ingredients in a medium bowl.
- Take a piece of chicken out of the marinade and let the excess liquid drip off. Dredge the chicken in the dry mixture, flipping it to get both sides covered.
- Dip the piece of chicken in the wet ingredients bowl, letting the excess drip off.
- Return the piece of chicken to the dry mixture and dredge it a second time. Shake off any excess flour and place on a baking sheet. Repeat with the other pieces of chicken.
- Carefully lower the chicken into the hot oil. Make sure you don’t overcrowd. How many chicken thighs you fry at once will depend on how large of a pot you are using. 2 pieces is a good number to start at.
- The oil’s temperature will drop immediately after adding the chicken pieces. Monitor the frying thermometer to help you decide how long to cook the chicken.
- Frying the chicken at 325 degrees F should take 10-12 minutes. I prefer frying at this lower temperature (rather than 350 F) because if the oil starts getting hotter, it doesn’t get TOO hot.
- Use metal tongs to turn the chicken if necessary to ensure that it is evenly browning.
- Use the spider strainer to transfer the chicken to the wire rack for draining. To check if the chicken is done, use the instant read thermometer. It should read 175 degrees F.
- As soon as the fried chicken is out, brush it with spicy oil. This is an optional step for those who want to make their fried chicken sandwiches spicy.
- Assemble the Sandwiches: Take the prepared toasted buns out of the oven. Use a spoon to spread a generous amount of the aioli on both sides of the bun.
- Place 4 to 5 pickle slices on the bottom bun, top with a fried chicken thigh, and place about ¼ cup of shredded lettuce on top of the chicken. Place the top bun on and serve immediately. Repeat until all four sandwiches are made.
Notes
- Don’t slip baking soda, as it helps break the chicken skin’s bonds and allows it to crisp up. You want crispy skin!
- Cornstarch also helps to dry the skin and crisp it more.
- Marinate for Maximum Flavor: Let the chicken marinate in the buttermilk brine for at least 1 hour, but overnight is even better for the juiciest results.
- Keep an Eye on Oil Temperature: Use a frying thermometer to maintain 325°F–350°F. If the oil gets too hot, your crust will burn before the chicken cooks.
- Double Dredge for Extra Crunch: Don’t skip the second dredge — it’s the secret to a thick, craggy, ultra-crispy crust that holds up perfectly under all those toppings.
- Don’t Overcrowd the Pot: Fry 1–2 pieces simultaneously to keep the oil temperature stable and ensure even cooking.
- Let It Rest Before Assembling: After frying, give your fried chicken a couple of minutes on the wire rack. This will let excess oil drip off and keep the sandwich from getting soggy.
- Spicy or Not: Brush with the spicy oil immediately after frying if you like it hot, or skip it for a classic, milder version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The key is using baking soda to crisp up and tenderize the chicken!