Classic fried chicken sandwich. With its golden, crunchy coating, juicy chicken, tangy pickles, soft toasted bun and creamy burger sauce, this comfort food favorite is hard to resist. The best part? It’s surprisingly easy to make at home with simple ingredients. Whether you are preparing a relaxed weekend lunch or looking for a delicious fakeaway dinner the whole family will enjoy, this recipe is sure to hit the spot. Add some shredded lettuce and extra sauce for a sandwich that’s every bit as satisfying as your favorite takeaway.
Why I Love This Golden, Crispy Favorite
A much-loved sandwich made with very simple ingredients. The classic layers of crunchy chicken, toasted bun, generous layer of creamy sauce, and green lettuce make the base of this extraordinarily delicious fakeaway. The sandwich typically features boneless chicken breast that has been marinated in seasoned buttermilk, coated in well-seasoned flour mixture and breadcrumbs, and deep fried until crisp and golden. Tuck them into lightly toasted brioche or soft burger bun. Finish them with burger sauce, crunchy pickles, and sometimes shredded lettuce.
While the fast food version is so popular around the world, the homemade burgers lets you customize the seasoning, the flavors used, the elements in the layers, and the crispness of chicken. More importantly, you can enjoy freshly fried chicken, when its crust is at its crunchiest and the meat is at its juiciest. Although these sandwiches require a little preparation, the results are well worth the effort. These are perfect for a relaxed weekend lunch, a casual dinner or a gathering with friends.
Key Ingredients In Classic Fried Chicken Sandwich
Chicken - Chicken breast is the best choice, however, chicken thighs also works well provided the pieces are prepared to an even thickness.
Buttermilk - One of the most important ingredients in this recipe, it tenderizes chicken. If buttermilk is unavailable, regular milk mixed with a tablespoon of lemon juice or white vinegar makes a convenient substitute.
Flour - All purpose or plain flour creates the base of the crispy coating.
Breadcrumbs - Specifically, panko breadcrumbs for the crisp exterior.
Spices - Smoked paprika and cayenne pepper.
Burger sauce - Homemade or store bought.
Brioche buns - The slightly sweet flavor of the buns complements the savory chicken.
Dill pickles - The sharp, tangy flavor of the pickles cuts through the richness of fried chicken.
How To Make Classic Fried Chicken Sandwich
Step 1 - Marinate chicken in buttermilk marinade
Begin by preparing the chicken breasts. Slice them horizontally into 3 thin portions, with an even thickness of approximately 1.5-2cm. Then cut again in the middle. Trim away any excess fat or uneven edges. Pat the chicken lightly with paper towels.
Place chicken in a bowl. Add butter milk, spices and salt. Make sure each piece is completely coated in the mixture. Cover the bowl and refrigerate for at least 30 minutes. Buttermilk in the marinade creates a flavorful base for the crispy coating.
Step 2 - Prepare flour and breadcrumbs
While the chicken marinates, prepare the coating. Place flour in a shallow bowl alongside paprika, cayenne pepper, salt and pepper. Whisk thoroughly to ensure the seasonings are evenly distributed throughout the flour.
In another bowl, mix breadcrumbs with paprika and cayenne pepper.
Step 3 - Coat chicken and fry
Place chicken pieces in the seasoned flour. Turn the chicken over several times and gently press the coating into the edges. Dip the floured chicken in buttermilk, and coat in breadcrumbs.
Pour enough oil for deep frying into a heavy bottomed pan. Carefully place chicken in hot oil. Turn the pieces carefully when the underside becomes golden brown. Continue cooking until the coating is golden, crisp and evenly colored.
Step 4 - Assemble sandwich
Spread burger sauce over the bottom half of toasted bun. Add lettuce. Top with fried chicken, followed by dill pickle slices. Finish with the top half of the bun.
Storage And Reheating
These chicken sandwiches are best enjoyed freshly assembled. Avoid storing fully assembled sandwiches whenever possible. Instead, refrigerate each component separately and assemble just before eating.
To store, keep all the elements separately. Allow the fried chicken to cool completely, then transfer it to an airtight container and refrigerate. Store the chicken separately from burger buns, sauce and toppings. Consume within 2-3 days. You can reheat it in the microwave, oven, or air fryer.
Classic Fried Chicken Sandwich
Ingredients
For chicken:
- 1 large boneless, skinless chicken breasts (about 200- 250 g)
- 1 ½ cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- Salt to taste
For crispy coating:
- 1 cup all purpose (plain) flour
- 1 cup buttermilk
- 2 cups panko breadcrumbs
- ¾ teaspoon smoked paprika
- ¾ teaspoon cayenne pepper
- ¼ teaspoon dried thyme
- Oil for deep frying
- Salt to taste
For the sandwich:
- 4 soft brioche buns
- 2 tablespoons softened butter, for toasting the buns
- ¾ cup burger sauce, homemade store bought
- 1 cup shredded iceberg lettuce
- 20 dill pickle slices
Instructions
Marinate chicken:
- Carefully slice the chicken breasts horizontally to make three thinner portions. Then slice again in the middle to make 6 slices.
- Place chicken in a medium bowl.
- Add buttermilk, garlic powder, paprika and cayenne pepper. Season with salt.
- Toss to coat the chicken with the mixture.
- Cover and marinate in the refrigerator for at least 30 minutes or 4-5 hours, if time permits.
Prepare coating mixture:
- Place flour in a large shallow bowl. Add ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, dried thyme and salt. Toss.
- Place buttermilk in another large shallow bowl. Add ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper and salt. Toss.
- Place breadcrumbs in another large shallow bowl. Add ¼ teaspoon smoked paprika, ¼ teaspoon cayenne pepper and salt. Toss.
Coat chicken:
- Remove one piece of chicken from the buttermilk marinade, allowing excess liquid to drip away.
- Place it in flour mixture. Coat the chicken with the flour and shake off excess flour.
- Dip the floured chicken in buttermilk, then coat it in the breadcrumbs.
- Transfer the coated chicken to a wire rack and repeat with the remaining chicken pieces.
Fry chicken:
- Pour oil for deep frying into a deep, heavy bottomed saucepan placed over medium heat.
- When the oil is hot, carefully lower one or two chicken pieces into the oil.
- Flip and continue cooking until the coating is golden and crisp, and the chicken is cooked through.
- The chicken must reach an internal temperature of 74ºC (165ºF).
- Once cooked, transfer chicken to a plate lined with paper towel.
- Repeat the process with the remaining chicken pieces.
Toast the buns:
- Slice the brioche buns in half. Spread a thin layer of softened butter over the cut sides.
- Heat a frying pan over medium heat. Place the buns cut side down and toast for about 1-2 minutes or until lightly golden.
- Remove from pan.
Assemble the sandwiches:
- Spread burger sauce over the cut sides of burger buns.
- Add shredded lettuce to the bottom half of each toasted bun.
- Place one fried chicken on top, followed by pickle slices.
- Finish with the top half of the bun.
- Serve immediately.
Nutrition
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Frequently Asked Questions About Classic Fried Chicken Sandwich
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs are an excellent alternative.
Why is my fried chicken coating falling off?
This can happen if the chicken is excessively wet, the coating is not pressed on firmly, or the chicken is moved too frequently during frying.
Can I make the chicken sandwich without buttermilk?
Yes. Combine one cup of milk with one tablespoon of white vinegar. Allow the mixture to stand for 7-10 minutes. Use this mixture as a buttermilk substitute.
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