Juicy, flavorful, and super crispy, this Fried Chicken Sandwiches recipe is one you'll want to make again and again.
When it comes to sandwiches, a fried chicken sandwich is right at the top of my list of favorites. You can't beat a piece of juicy, buttermilk fried chicken paired with pepperjack cheese, lettuce, tomatoes and pickles.
If you are a sandwich fan like me, check out my all-time favorite Italian Sandwich recipe!
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This has been a true recipe of love for me. I've tested it so many times, from using chicken thighs to tweaking the seasoning, making different sauces, but this version is the one my entire family raves about. It's so flavorful, perfectly crisp, and downright good y'all!
Key Ingredients & Substitutions
- Chicken - I like to use chicken breasts for these chicken sandwiches, but boneless, skinless chicken thighs can also be used. If using chicken thighs, there is no need to pound to ¼-inch thickness.
- Marinade - For this recipe I marinade the chicken for 2 hours in a buttermilk, hot sauce and pickle juice mixture.
- Pepperjack Cheese - Adds the perfect little kick of spice, substitute for cheddar or Colby jack if you prefer.
- Cornstarch & Baking Powder - Both are used for the best, crispiest, coating!
How To Make Fried Chicken Sandwiches
Making homemade Fried Chicken Sandwiches is easier than you might think! Follow these simple steps for perfectly crispy, juicy chicken every time.
- Step 1: Pound the chicken breasts out to about ¼-inch thickness. Cut each breast in half so they're closer to the size of your buns.
- Step 2: In a large bowl, combine the marinade ingredients. Add the chicken and marinate for 2 hours in the refrigerator. Then remove from the refrigerator and pour ½ cup of the marinade into a bowl and whisk with the egg.
- Step 3: In a separate bowl whisk together the dry ingredients. Drizzle ½ cup of the marinade in the flour mixture and mix to create little clumps.
- Step 4: Dip each piece of the chicken into the egg wash, then firmly press into the flour mixture, coating both sides well.
- Step 5: Fry the chicken until golden brown and fully cooked, then transfer to a wire rack. Immediately top each piece with a slice of pepperjack as it comes out of the oil.
- Step 6: Assemble and serve! Enjoy!
👉 Tips
- Don't skip pounding out the chicken, it helps it cook evenly, and makes it easier to eat on a bun.
- The cornstarch and baking powder in the flour helps create a lighter, crispier coating.
- Press the flour onto the chicken so it adheres well before frying.
- Let the fried chicken rest on a wire rack so the bottoms stay crisp while you are frying all of the pieces.
Cooking from scratch doesn't have to be complicated, it's all about building flavor and enjoying the process. Recipes like these Fried Chicken Sandwiches are proof that homemade really can be better than anything you'd grab at a drive thru.
Around here, we love to serve them up with my Homemade Hamburger Buns and a side of the Best Oven Fries for the ultimate made-from-scratch meal that everyone will love.
I hope you love this recipe as much as we do!
-Sky🩷
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📖 Recipe
Fried Chicken Sandwiches Recipe
Ingredients
- 3 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce your favorite
- 2 tablespoons pickle juice optional
- 1 large egg
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 3 tablespoons cornstarch
- 2 teaspoons salt
- ½ teaspoon pepper or TT
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon chipotle powder or cayenne
- ¼ teaspoon ground mustard
- 4-6 cups vegetable oil for frying
- 6 slices pepperjack cheese
- 6 buns
- 1 large tomato sliced
- lettuce as needed
- pickles as needed
Instructions
Marinade - 2 hours before cooking
- Prepare the chicken for the marinade: Working with one piece at a time, place the chicken on a cutting board, cover with a piece of plastic wrap, and pound to an even ¼-inch thickness using a meat mallet. Cut each piece in half so it fits the buns easier.
- Marinade: In a large bowl whisk together the buttermilk, hot sauce and pickle juice. Add the chicken and refrigerate for 2 hours.
Cook the Chicken
- Place a large cast iron skillet or Dutch oven over medium-high heat and add in the oil. You will need the oil to be about 1 inch deep. Heat to 350°F.
- While the oil is heating up, pour ½ cup of the marinade into a bowl and whisk in the egg to make an egg wash.
- In a separate bowl whisk together the flour, baking powder, cornstarch and seasonings. Now drizzle about ½ cup of the marinade in the flour mixture and mix it around with a fork to create little clumps.
- Dip each piece of the chicken into the egg wash, letting the excess drip off before pressing it firmly into the flour mixture, coating both sides well.
- Fry the chicken until golden brown and fully cooked through, then transfer to a wire rack or paper towel lined plate to drain. Immediately top each piece with a slice of pepperjack when it comes out of the oil.
- Assemble the sandwiches: To assemble, spread a little mayo (if desired) on the bun, add pickles, then the fried chicken, lettuce, tomato and the top bun. Enjoy!
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