Easy Fried Chicken Sandwich Recipe

Learn how to make the ultimate crispy fried chicken sandwich at home. Features juicy buttermilk chicken, crunchy colorful coleslaw, tangy pickles, and spicy sauce stacked on toasted brioche buns. Easy, flavorful, and better than takeout!

The Ultimate Crispy Fried Chicken Sandwich

Nothing beats a hot, freshly made fried chicken sandwich. With extra-crunchy coating, a kick of hot sauce, cool slaw, and crisp pickles, this recipe delivers restaurant-quality results right in your kitchen.

• Prep time: 20 minutes

• Marinating time: 1 to 4 hours

• Cook time: 15 minutes

• Servings: 4 sandwiches

Ingredients

The Chicken & Marinade

• 4 boneless, skinless chicken thighs (or pounded breasts)

• 1 cup buttermilk

• 1 tbsp hot sauce

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp salt

• ½ tsp black pepper

The Flour Coating

• 1 ½ cups all-purpose flour

• 2 tbsp cornstarch (for extra crunch)

• 1 tsp baking powder

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• ½ tsp cayenne pepper (optional)

• 1 tsp salt

The Coleslaw

• 1 ½ cups shredded green cabbage

• 1 cup shredded purple cabbage

• ½ cup shredded carrots

• 3 tbsp mayonnaise

• 1 tbsp apple cider vinegar

• 1 tsp honey or sugar

• Salt and pepper to taste

To Serve

• 4 brioche buns, split and toasted

• Dill pickle slices

• Spicy sauce or honey hot sauce

• Neutral oil for frying (vegetable or peanut)

Step-by-Step Instructions

1. Marinate the Chicken

In a medium bowl, whisk together buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Add the chicken, making sure every piece is well submerged. Cover and refrigerate for at least 1 hour (up to 4 hours for maximum tenderness).

2. Whip Up the Coleslaw

In a separate bowl, toss together green cabbage, purple cabbage, and carrots. Whisk the mayonnaise, apple cider vinegar, honey, salt, and pepper in a small cup, then pour over the cabbage. Toss until evenly coated. Cover and refrigerate until ready to build.

3. Prepare the Dredge

In a shallow dish, mix the flour, cornstarch, baking powder, and seasonings. Drizzle 2 to 3 tablespoons of the buttermilk marinade into the flour mixture and mix with a fork. Creating these tiny clumps gives the chicken those golden, ultra-crispy craggy bits.

4. Coat the Chicken

Remove a piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing firmly so the coating sticks. Repeat for all pieces.

5. Fry to Perfection

Heat 1 to 2 inches of oil in a heavy skillet or Dutch oven to 350°F (175°C). Carefully lower 2 pieces of chicken into the oil. Fry for 6 to 8 minutes per side, flipping once, until deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain and sprinkle immediately with a pinch of salt.

6. Assemble the Sandwiches

Butter and toast your brioche buns until golden. Layer the bottom bun with dill pickle slices, followed by a hot fried chicken thigh. Drizzle generously with spicy sauce, top with a big handful of cool coleslaw, close with the top bun, and enjoy immediately!