The Best Fried Chicken Sandwich Recipe
Crispy, golden chicken layered with tangy aioli, crunchy dill pickles, and a hint of sweet heat, this is the sandwich you’ll crave long after the last bite.
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. I love this sandwich, with a Lemoncello cocktail too!
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, 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 the salt dissolves. 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 of flour, 2 tbsp of cornstarch, 2 tsp of baking powder, 1 tsp of garlic powder, 1 tsp of onion powder, ½ tsp of salt, ½ tsp of black pepper, and ¼ tsp of 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 in dry, then wet, then dry, then fry 2 pieces at a time for 10–12 minutes, turning as needed. Keep the oil around 325°F. Transfer to the rack, check for an internal temp of 175°F, 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 sandwich's richness.
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, or lemon curd cake. Both are light, citrusy, and just sweet enough to wrap up the meal.
Frequently Asked Questions
What’s the secret to the best fried chicken?
Adding salt at each step of the fried chicken process is key to banishing blandness, and 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.
Is chicken thigh or breast better for sandwiches?
Many fried chicken sandwich recipes use breasts, but thighs have more fat, making them 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.
What is the secret to keeping fried chicken crispy?
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.
Why do you dip chicken in egg before frying?
Don’t skip the eggs in the buttermilk mixture because they help the flour coating stick to the chicken. Use a thermometer for your oil. This will give you a much more accurate temperature reading, resulting in perfectly crispy chicken. Use a deep skillet or a Dutch oven for frying.
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, cross-cut 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, or Chopped Italian Sandwich. 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.