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Fried Chicken Sandwiches Recipe

Fried Chicken Sandwiches Recipe

Juicy, crispy Fried Chicken Sandwiches made from scratch! The ultimate family favorite with perfectly seasoned buttermilk fried chicken.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Course Dinner
Servings 6 Sandwiches

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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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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