Fried Chicken Sandwich Recipe

This easy homemade recipe features tender buttermilk marinated chicken, crunchy purple cabbage slaw, tangy dill pickles, and a sweet hot sauce glaze stacked high on toasted brioche buns. Pure delicious comfort food perfection!

The Ultimate Crispy Fried Chicken Sandwich

There is nothing quite like a homemade fried chicken sandwich that delivers a shatteringly crisp crust on the outside while keeping the inside unbelievably juicy and tender. Paired with a vibrant purple cabbage slaw, thick dill pickles, and a sweet spicy glaze on a buttery brioche bun, this recipe brings restaurant-quality comfort food right to your kitchen.

• Prep time: 20 minutes (plus 1 hour marinade)

• Cook time: 15 minutes

• Servings: 4 sandwiches

Ingredients

For the Chicken & Marinade

• 1.5 lbs boneless, skinless chicken thighs or breasts (cut into sandwich-sized portions)

• 1 cup buttermilk

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

For the Crispy Dredge

• 1.5 cups all-purpose flour

• ¼ cup cornstarch (the secret to maximum crunch)

• 1 tsp baking powder

• 1 tbsp smoked paprika

• 1 tbsp garlic powder

• 1 tsp onion powder

• 1 tsp cayenne pepper (optional, for extra kick)

• 1 tsp salt & black pepper

• Neutral oil for frying (vegetable, canola, or peanut oil)

For the Creamy Coleslaw

• 2 cups shredded purple and green cabbage

• ¼ cup mayonnaise

• 1 tbsp apple cider vinegar

• 1 tsp honey

• Salt and black pepper to taste

For the Assembly & Hot Honey Glaze

• 4 brioche buns, split and buttered

• ⅓ cup hot sauce mixed with 2 tbsp melted butter and 1 tbsp honey

• Thick-cut dill pickle slices

• Spicy mayo (mayonnaise mixed with hot sauce or sriracha)

Step-by-Step Instructions

1. Marinate the Chicken

1. In a medium bowl, whisk together buttermilk, garlic powder, paprika, salt, and pepper.

2. Add the chicken pieces, ensuring they are completely submerged.

3. Cover and refrigerate for at least 1 hour (or up to overnight for maximum tenderness).

2. Prepare the Slaw & Glaze

1. In a small bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and pepper. Mix well and set aside in the fridge.

2. Whisk the hot sauce, melted butter, and honey together in a small bowl for the glaze.

3. Dredge & Fry

1. Heat 2 inches of oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).

2. In a shallow dish, whisk together flour, cornstarch, baking powder, and seasonings.

3. Drizzle 2–3 tablespoons of the buttermilk marinade into the flour mixture and mix with a fork to create tiny crispy nooks.

4. Remove a piece of chicken from the marinade, let excess drip off, and press firmly into the flour mixture until fully coated.

5. Carefully lower chicken into hot oil. Fry for 6 to 8 minutes (flipping halfway) until golden brown and the internal temperature reaches 165°F (74°C).

6. Transfer to a wire rack to drain and brush immediately with the hot sauce glaze.

4. Assemble the Sandwiches

1. Toast the buttered brioche buns on a skillet over medium heat until golden.

2. Spread spicy mayo on the bottom bun.

3. Top with thick dill pickle slices and a crispy fried chicken thigh.

4. Spoon a generous portion of creamy cabbage slaw over the chicken.

5. Cap with the top bun and serve immediately!

Pro Tips for Success

• Double-Dipping for Extra Crunch: For an extra thick, crunchy crust, dip the chicken back into buttermilk briefly after the first flour coating, then dredge in flour a second time before frying.

• Don't Crowd the Pan: Fry in batches so the oil temperature doesn't drop, ensuring every piece cooks evenly and crisp.