Description
This crispy fried chicken sandwich is a comfort food classic, featuring juicy chicken with customizable toppings, perfect for any occasion.
Ingredients
- 4 boneless, skinless chicken thighs or breasts (about 1.5–2 lb / 700–900 g)
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice or vinegar, rested 10 minutes)
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp kosher salt (plus more to taste)
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/4–1/2 tsp cayenne pepper (optional)
- Vegetable oil for frying (enough for 1–2 inches / 2.5–5 cm in a pan)
- 4 sturdy buns (brioche, potato, or sesame)
- Lettuce leaves
- Tomato slices
- Pickles
- Mayonnaise or your choice of sauce
Instructions
- Marinate: Place chicken pieces in a bowl or zip-top bag. Pour in buttermilk to coat. Cover and chill at least 1 hour, preferably overnight.
- Prep the dredge: In a large shallow bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
- Heat oil: Pour oil into a heavy skillet or Dutch oven to a depth of about 1–2 inches (2.5–5 cm). Heat to 350°F (175°C).
- Dredge the chicken: Remove a piece from the buttermilk, letting excess drip back into the bowl. Press both sides into the flour mixture until well coated.
- Fry: Carefully add the chicken to the hot oil. Cook until deep golden brown and the internal temperature reaches 165°F (74°C) — about 5–7 minutes per side.
- Drain: Transfer cooked chicken to a wire rack or paper towels to drain briefly. Rest for 3–5 minutes.
- Toast buns and assemble: Lightly toast buns. Spread sauce on both sides, place chicken on the bottom bun, add toppings, and serve hot.
Notes
Double-dredging the chicken helps achieve a crunchy crust. Serve with fries or a refreshing salad.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American