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–+ servings
A homemade fried chicken sandwich with sauce and pickles.
5 from 2 votes
Created by: Stefanie

Fried Chicken Sandwich


Course Appetizer, Breakfast, Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
6
Make your very own crispy and juicy Fried Chicken Sandwich that will taste just as good, if not better, than a takeout version! Perfect for as an end of week lunch or dinner treat for the family!
6

Ingredients

  • 1 ½ cup all-purpose flour
  • 1 teaspoon coarse sea salt
  • 1 teaspoon coarse black pepper
  • 1 teaspoon paprika
  • ¾ teaspoon onion powder
  • 2 cups buttermilk
  • 2 dashes Cholula or Tobasco hot sauce
  • 2 tablespoons dill pickle juice
  • 3 boneless, skinless chicken breasts
  • vegetable oil or shortening for frying at least 4 cups
  • 6 brioche hamburger buns
  • 2 tablespoons salted butter softened
  • 1 Dill pickles for serving
  • 1 Chick-fil-A sauce or your favorite sauce

Instructions

  • Use a meat mallet to pound chicken breasts between two sheets of parchment paper or plastic wrap until they are ½” thick. Slice chicken breasts in half to make two smaller pieces.
  • In a bowl, stir together buttermilk, hot sauce, and pickle juice. Place chicken into the buttermilk mixture and leave to soak while preparing the next steps.
  • Whisk together flour, salt, pepper, paprika, and onion powder in a shallow bowl.
  • Heat oil (at least 4” deep preferably 6” or more) in a Dutch oven. Heat oil to 350°F. The oil takes 15 minutes or so to heat to temperature. Use a candy or food thermometer to check the temperature. It must be the correct temperature before frying the chicken.
  • Remove the chicken pieces from the buttermilk mixture, dip into the flour mixture, coating both sides. Then dunk each side once more into the buttermilk and back into the flour mixture. (Two full coats of buttermilk then flour.)
  • Carefully drop one chicken piece at a time into heated oil and fry on both sides until cooked through (the center/internal temperature should reach 165°F). The outside should be deep golden brown and crispy. Maintain an oil temperature of 350°F for best results. Chicken cooks up in about 5 minutes.
  • Place cooked chicken on paper towels or brown paper bags to soak up excess oil.
  • Meanwhile, prepare buns. Open up each bun and lay face up on a cookie sheet. Spread a bit of butter over each bun. Broil for 2-3 minutes or until buns just begin getting toasty.
  • To serve, place several pickles on the bottom half of a bun. Top with a piece of fried chicken, Chick-fil-a sauce, and the top bun.
  • Serve immediately.
  • Storage:
  • Store in an airtight container for 2-3 days. Fried coating is best right after cooking.

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Notes

Storage: 
Keep leftover fried chicken in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crispy, then assemble sandwiches. 
 
Notes: 
The best way to make sure these fry perfectly is to keep the oil temperature at 350 degrees and do not overcrowd the pan. Fry in batches if needed. 
If time allows, let the chicken soak in the buttermilk mixture for 4 hours or overnight, it adds so much more flavor! 
Make your own buttermilk by mixing 1 cup of regular milk with a tablespoon of lemon juice. Let it set for 5-10 minutes. 
 

Nutrition

Calories: 764kcal | Carbohydrates: 50g | Protein: 34g | Fat: 48g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1030mg | Potassium: 634mg | Fiber: 2g | Sugar: 7g | Vitamin A: 331IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 3mg

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