Fried Chicken Sandwich
A crispy, juicy, golden fried chicken sandwich stacked with fresh toppings and soft buns. Crunchy on the outside, tender on the inside, and bursting with flavor — it’s comfort food that never fails.
Ingredients
Fried Chicken Sandwich Ingredients
- 2 large chicken breasts pounded to even thickness
- 1 cup buttermilk or milk + 1 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper optional, for a little sass
- 1 ½ cups all-purpose flour
- ½ cup cornstarch extra crunch, babe
- 1 tsp salt
- 1 tsp black pepper
- Oil for frying vegetable or sunflower oil works great
- 4 soft burger buns
Optional Decorations
- Mayo or spicy mayo
- Sliced pickles
- Lettuce leaves
- Tomato slices
- Cheese totally optional but never wrong
Instructions
Marinate That Chicken
- Mix buttermilk, garlic powder, paprika, and cayenne in a bowl. Add your chicken breasts, cover, and let them soak up that goodness for at least an hour (overnight if you’ve got the patience of an angel). This step makes the chicken extra juicy and flavorful.
Prep the Coating
- In another bowl, whisk flour, cornstarch, salt, and pepper. This mix is the secret to that shatteringly crispy crust.
Double Dip, Baby
- Take your marinated chicken out of the buttermilk. Dredge it in the flour mix, back into the buttermilk, then into the flour mix again. Yes, double dipping. Yes, it’s messy. Yes, it’s worth it.
Fry to Crispy Glory
- Heat your oil to 350°F (175°C). Fry the chicken until golden brown and cooked through — about 6–7 minutes per side, depending on thickness. Lay it on paper towels to catch the extra oil. Resist the urge to eat it straight away. (I failed at this step once. Zero regrets.)
Build Your Sandwich
- Toast your buns lightly (trust me, it makes a difference). Slather on mayo or spicy mayo, stack your fried chicken, then add pickles, lettuce, tomato, or whatever makes your heart happy. Crown it with the top bun. Take a moment to admire your creation.
Notes
- Marinate the chicken for at least 1 hour; overnight makes it extra flavorful.
- Double-dipping the chicken in flour and buttermilk gives maximum crunch.
- Toasting the buns adds that little “restaurant feel.”
- Best served immediately while the chicken is hot and crispy.
- Switch up toppings — spicy mayo, coleslaw, or even honey drizzle — for endless variations.