Each layer of my crispy fried chicken sandwich brings its own unique flavor profile. Add all of the delicious ingredients together and we’ve got one unforgettable sandwich that tastes better than any drive-thru! I top off these sandwiches with crisp greens and sweet bread and butter pickles to balance out the rich fried chicken thighs. And the smoky paprika sauce adds delightful creaminess and just a little bit of heat.
What’s in this Fried Chicken Sandwich Recipe?
Chicken Thighs: Boneless, skinless chicken thighs make the best juicy fried chicken sandwiches! Buttermilk: Tenderizes the chicken and infuses it with moisture and flavor. Hot Sauce: Adds a kick of heat to the marinade and the sauce. Canola Oil: The perfect neutral oil for deep-frying to create a crispy crust. All-Purpose Flour: Helps the chicken crisp up to crunchy perfection. Garlic Powder: Adds an earthy flavor to the chicken. Smoked Paprika: Adds a smoky flavor to the chicken and the sauce. Mayonnaise: The base of my creamy and rich sandwich sauce. Burger Buns: Buttery, soft, and fluffy brioche buns are my favorite for this sandwich! Pickles: Bread and butter pickles are sweet and tangy–they offset the richness of the chicken. Cabbage: Crunchy and fresh, this balances the heaviness of the chicken.
Variations to Try
These easy fried chicken sandwiches are so delicious as is, but you can take them to the next level by trying one of these variations:
BBQ Ranch: After frying the chicken, brush it with your favorite barbecue sauce. Assemble the sandwich with a drizzle of ranch dressing, lettuce, tomato, and optionally, some crispy bacon. Southern Slaw: Top your fried chicken with a generous portion of tangy coleslaw. You can add pickles or sliced jalapeños for an extra kick. Honey Mustard: Drizzle the fried chicken with a combination of honey and Dijon mustard for a sweet and tangy flavor. Add lettuce, tomato, and red onion slices to complete the sandwich. Mediterranean: Marinate the chicken in buttermilk, lemon juice, garlic, and herbs like oregano or thyme. Serve the chicken on a bun with tzatziki sauce, sliced cucumber, tomato, red onion, and lettuce.
How to Store and Reheat
I recommend storing the chicken, buns, and homemade sauce separately. Store the deep-fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a wire rack set in a baking sheet, and cook in a 400°F oven for 12-15 minutes. Then assemble the sandwiches as desired with fresh buns!
How to Freeze
I do not recommend freezing fried chicken sandwiches whole, but you can freeze the chicken. Place it in an airtight container or freezer-safe bag, and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
Notes and Tips
I let my chicken thighs marinate in the buttermilk for at least 4 hours, but even longer if possible. Letting it marinate overnight leads to the juiciest fried chicken for your sandwiches! After marinating the chicken, let excess marinade drip off, or pat dry with paper towels if needed. Too much moisture will make it hard for the flour and breading to stick. These sandwiches pair perfectly with your favorite fries, coleslaw, and more of my paprika sauce. Or serve with ranch, BBQ, or Chick-fil-a sauce on the side.
