I absolutely adore this recipe because it combines the perfect blend of spices with the tender juiciness of marinated chicken, creating a symphony of flavors in every bite. Plus, assembling it all on a buttery brioche bun with fresh toppings makes for a mouthwatering, Instagram-worthy sandwich that’s irresistible!
I adore whipping up effortless yet delectable dishes, and my Easy Homemade Fried Chicken Sandwich is one that absolutely demands to be made. I take boneless chicken thighs, marinated in buttermilk and hot sauce, that are then seasoned with a clever mix of all-purpose flour, paprika, and cayenne pepper, then deep-fried until they’re as crisp as can be.
I serve them on a toasted brioche bun, slathered with enough mayonnaise to keep the sandwich nicely moist, with a generous leaf of lettuce and enough sliced pickles to warrant that satisfying crunch that makes every bite special.
Ingredients
Chicken Thighs:
Providing a texture that is both juicy and succulent, and one that is rich in protein.
Buttermilk:
Impacts chicken taste by adding tanginess and a tenderizing effect that results in a melt-in-mouth texture.
Hot Sauce:
Gives a spicy thrill and adds flavor depth.
All-Purpose Flour:
Forms a crispy crust, just right for frying up the crunch.
Paprika:
Presents a mild, sweet taste with smoky overtones.
Cayenne Pepper:
Imparts warmth and elevates the general spice quotient.
Brioche Buns:
They provide a slight sweetness and a lovely, soft, buttery mouthfeel.
Sliced Pickles:
Add crunchy, zesty, and tangy flavors to achieve flavor balance.
Ingredient Quantities
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil, for frying
- 4 brioche buns
- 4 tablespoons mayonnaise
- 4 leaves of lettuce
- 4 slices of tomato
- Sliced pickles
Instructions
1. Whisk the buttermilk and hot sauce together in a bowl. Place the chicken thighs in the mixture and make sure they are totally underwater. Seal the bowl with a lid or plastic wrap and keep the chicken in a refrigerator for 1 hour. For best results, marinate the chicken overnight.
2. In a different large mixing bowl, blend the flour, paprika, garlic powder, onion powder, cayenne pepper, and a touch of salt and pepper. Stir well so the seasoned flour is uniform throughout.
3. Take the chicken thighs out of the buttermilk marinade and let the extra marinade drip off. Dredge each of the thighs in the seasoned flour mixture and coat evenly.
4. In a heavy skillet or fryer, pour in a couple of inches of vegetable oil and heat it to 350°F (175°C).
5. Coated chicken thighs should be placed gently into the hot oil, frying in batches if necessary. Each batch should be cooked for 6-8 minutes per side. The goal is to get them golden brown and to have their internal temperature reach 165°F (74°C).
6. Take the fried chicken out of the oil and allow it to drain on a wire rack or paper towels to get rid of the extra oil.
7. Gently brown the brioche buns under a broiler or in a skillet until they are golden.
8. On the bottom half of each toasted bun, spread 1 tablespoon of mayonnaise.
9. Put a lettuce leaf, a slice of tomato, and a couple of pickle slices in a layer.
10. Put the hot, crunchy fried chicken thigh on the bottom, place the top bun, and serve hot. Savor the deliciousness of your homemade fried chicken sandwich!
Equipment Needed
1. Measuring cups and spoons
2. Medium mixing bowl with lid or plastic wrap
3. Large mixing bowl
4. Whisk
5. Heavy skillet or fryer
6. Cooking thermometer
7. Wire rack or paper towels
8. Tongs
9. Broiler or skillet
10. Spatula or knife
FAQ
- How long should I marinate the chicken in buttermilk?The best flavor and tenderness in the chicken come from marinating it overnight in the refrigerator. When you don’t have that much time, at least go for 1 hour of marinating to get something close to that optimal flavor and tenderness.
- Can I use chicken breasts instead of thighs?Certainly, chicken breasts can be used. They should be pounded to an even thickness, however, to ensure that they cook uniformly.
- What’s the best oil for frying the chicken?Recommended for its high smoke point, vegetable oil works great, but canola or peanut oil can also perform well.
- How do I prevent the chicken from being greasy?Ensure that the oil is heated to 350°F (175°C), and allow the fried chicken to rest on a wire rack rather than paper towels in order to maintain its crispness.
- Can I add more spices to the flour mixture?Certainly! You can absolutely adjust the seasoning to your taste with extra spices, like cayenne pepper or smoked paprika.
- What toppings can I add to customize the sandwich?In addition to lettuce, tomato, and pickles, try adding coleslaw, cheese, or a spicy mayo to give it some extra flavor.
- How do I store leftovers?Any leftovers can be kept in the refrigerator for two days—just store them in an airtight container. To keep them crispy, reheat in the oven.
Substitutions and Variations
Buttermilk: Use 1 cup of plain yogurt, or mix 1 tablespoon lemon juice or vinegar into 1 cup of regular milk, and use it in place of buttermilk.
Sriracha or your preferred chili sauce can be used in the same quantity as the hot sauce for a different flavor profile with the same amount of heat.
All-purpose flour: Substitute with 1 1/2 cups of whole wheat flour for a slightly nuttier flavor and added fiber.
Cooking oil: Substitute canola oil or peanut oil when deep-frying.
Brioche buns: Use potato rolls or conventional hamburger buns for a texture that’s not so rich.
Pro Tips
1. Marinate Longer for Extra Flavor: While an hour is sufficient, marinating the chicken thighs in the buttermilk mixture overnight will make them even more tender and flavorful.
2. Double Dredge for Extra Crispiness: For an ultra-crispy coating, after the initial dredge in the seasoned flour, briefly dip the chicken back into the marinade and then dredge it again in the flour before frying.
3. Oil Temperature Consistency: Use a thermometer to keep the oil at a steady 350°F (175°C). If the oil is too hot, the chicken may brown too quickly; too cool, and it will absorb more oil and become greasy.
4. Resting After Frying: Allow the fried chicken to rest on a wire rack rather than paper towels. This ensures air circulates around the chicken, keeping it crisp and preventing sogginess.
5. Customize the Heat Level: Adjust the amount of cayenne pepper in the flour mixture and hot sauce in the marinade to tailor the spiciness to your preference.
Easy Homemade Fried Chicken Sandwich Recipe
My favorite Easy Homemade Fried Chicken Sandwich Recipe
Equipment Needed:
1. Measuring cups and spoons
2. Medium mixing bowl with lid or plastic wrap
3. Large mixing bowl
4. Whisk
5. Heavy skillet or fryer
6. Cooking thermometer
7. Wire rack or paper towels
8. Tongs
9. Broiler or skillet
10. Spatula or knife
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Vegetable oil, for frying
- 4 brioche buns
- 4 tablespoons mayonnaise
- 4 leaves of lettuce
- 4 slices of tomato
- Sliced pickles
Instructions:
1. Whisk the buttermilk and hot sauce together in a bowl. Place the chicken thighs in the mixture and make sure they are totally underwater. Seal the bowl with a lid or plastic wrap and keep the chicken in a refrigerator for 1 hour. For best results, marinate the chicken overnight.
2. In a different large mixing bowl, blend the flour, paprika, garlic powder, onion powder, cayenne pepper, and a touch of salt and pepper. Stir well so the seasoned flour is uniform throughout.
3. Take the chicken thighs out of the buttermilk marinade and let the extra marinade drip off. Dredge each of the thighs in the seasoned flour mixture and coat evenly.
4. In a heavy skillet or fryer, pour in a couple of inches of vegetable oil and heat it to 350°F (175°C).
5. Coated chicken thighs should be placed gently into the hot oil, frying in batches if necessary. Each batch should be cooked for 6-8 minutes per side. The goal is to get them golden brown and to have their internal temperature reach 165°F (74°C).
6. Take the fried chicken out of the oil and allow it to drain on a wire rack or paper towels to get rid of the extra oil.
7. Gently brown the brioche buns under a broiler or in a skillet until they are golden.
8. On the bottom half of each toasted bun, spread 1 tablespoon of mayonnaise.
9. Put a lettuce leaf, a slice of tomato, and a couple of pickle slices in a layer.
10. Put the hot, crunchy fried chicken thigh on the bottom, place the top bun, and serve hot. Savor the deliciousness of your homemade fried chicken sandwich!
