Description
This homemade Fried Chicken Sandwich recipe delivers a crispy, juicy chicken breast coated in a flavorful seasoned flour mixture, fried to perfection, and served on a soft, toasted brioche bun with pickles and a creamy Chick-fil-A sauce. It’s an easy-to-make, satisfying American classic perfect for lunch or dinner.
Ingredients
Chicken and Marinade
- 3 chicken breasts, boneless and skinless (6 ounces each)
- 2 cups buttermilk
- 2 dashes Cholula hot sauce or Tabasco hot sauce
- 2 tablespoons dill pickle juice
Flour Coating
- 1½ cups all-purpose flour
- 1 teaspoon coarse sea salt
- 1 teaspoon coarse black pepper
- 1 teaspoon paprika
- ¾ teaspoon onion powder
For Frying
- 4 cups vegetable oil or shortening (enough for deep frying, at least 4-6 inches deep)
Sandwich Assembly
- 6 brioche hamburger buns
- 2 tablespoons salted butter, softened
- Dill pickles, for serving
- 1 recipe Copycat Chick-fil-A Sauce (see recipe link)
Instructions
- Prepare the chicken: Using a meat mallet, pound each chicken breast between two sheets of parchment paper or plastic wrap to an even thickness of ½ inch. Then slice each breast in half to create two smaller pieces each.
- Marinate the chicken: In a bowl, combine the buttermilk, hot sauce, and pickle juice. Submerge the chicken pieces in this marinade and let them soak while preparing other ingredients. The longer they marinate, the juicier they become.
- Mix the coating: In a shallow bowl, whisk together the all-purpose flour, coarse sea salt, black pepper, paprika, and onion powder to create the seasoned flour mixture.
- Heat the oil: Pour vegetable oil or shortening into a Dutch oven or deep pot to a depth of at least 4 inches (preferably 6 inches). Heat the oil to 350°F using a candy or food thermometer. This will take about 15 minutes.
- Coat the chicken: Remove chicken pieces from the marinade and dredge each one in the seasoned flour, coating both sides. Then dip each chicken piece back into the buttermilk marinade and again into the flour mixture for a double coating to achieve an extra crispy crust.
- Fry the chicken: Carefully place one chicken piece at a time into the hot oil. Fry each piece for about 5 minutes, turning as needed, until the chicken is cooked through with an internal temperature of 165°F and the exterior is deep golden brown and crispy. Maintain the oil at 350°F for optimal frying.
- Drain the chicken: Remove fried chicken from oil and place on paper towels or brown paper bags to absorb excess oil.
- Toast the buns: Split each brioche bun and lay them buttered side up on a cookie sheet. Broil for 2 to 3 minutes until lightly toasted and golden.
- Assemble the sandwiches: Place several dill pickle slices on the bottom bun half. Add a fried chicken piece, spread with Chick-fil-A sauce, then top with the bun crown.
- Serve immediately: Enjoy your crispy, juicy fried chicken sandwiches fresh and hot.
Notes
- Brioche buns add a soft, rich texture to complement the crispy chicken, but plain hamburger buns or other sandwich buns work well too.
- Marinate the chicken longer in buttermilk for increased moisture and tenderness.
- Ensure chicken pieces are pounded to ½ inch thickness for even cooking and proper frying results.
- Maintain a deep enough oil level and keep it consistently at 350°F during frying for crispy, golden chicken.
- Double dipping the chicken in buttermilk and flour creates a thick, extra crispy coating; single dipping results in a lighter crust.
