Fried Chicken Sandwich Recipe

This buttermilk-soaked, Southern-inspired crispy fried chicken sandwich recipe is so good. It pairs crispy fried chicken with herbs, spices and your favorite toppings.

Also try air fryer buffalo chicken tenders, this chicken and pepper skillet, or any of these easy recipes using rotisserie chicken.

Why You’ll Love It

Really tasty: These fried chicken sandwiches are just as delicious as Colonel Sanders could make. In fact, I think they’re even better!
Simple to make: There aren’t many steps in the recipe. Once the chicken is prepped and coated, you just need to fry it, and then assemble the sandwiches.
A quick recipe: Once the chicken has been soaked in the brine, all you need to do is add the crispy coating and fry it, making fried chicken at home a great idea for those busy weeknight suppers when you want to rustle up something yummy for the family to enjoy.

Crispy Fried Chicken Sandwich Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Buttermilk: Adds tanginess and moisture, helping tenderize the chicken.
Eggs: Help bind the breading to the chicken, providing structure.
Pickle juice: Offers tangy, salty flavor and enhances chicken tenderness.
Chicken breasts: Main protein of the sandwich, tender and flavorful once fried.
Canola oil: Neutral-flavored oil ideal for frying the chicken to crisp perfection.
Butter: Adds richness and flavor to the buns when toasted.
Garlic: Provides savory, aromatic flavor to the garlic butter spread.
Onion ciabatta buns: Sturdy and flavorful bread, perfect for holding juicy fried chicken.
Mayonnaise: Adds creamy texture and subtle flavor.
Pickles: Offer crisp texture and tangy flavor contrast.
Tomatoes: Freshness and sweetness that balances the savory elements.
Lettuce: Provides crispness and a refreshing crunch.
Smoked paprika: Adds smoky depth and color to breading.
Garlic powder: Adds savory, aromatic notes.
Celery salt: Gives subtle earthy and salty undertones.
Ground mustard: Brings mild tanginess and depth.
Cumin: Adds warmth and earthiness.
All-purpose flour: Main component for a crispy, golden crust.
Cornstarch: Ensures extra crispness and a lighter coating.

How to Make a Buttermilk Fried Chicken Sandwich

For more detailed instructions, with weights and measurements, jump to the printable recipe card.

Brine the chicken: Combine the brine ingredients and soak chicken pieces in it.
Make a dredging station: Mix buttermilk, pickle juice, garlic and salt in one bowl, and flour, cornstarch and the seasonings in another.
Prep the chicken: Dip each piece of brined chicken in the wet mixture then in the dry mixture.
Fry the chicken: Fry the chicken until golden brown. Transfer to a plate lined with paper towels to drain.
Assemble the sandwiches: Add crispy chicken to to toasted buns, add your favorite toppings and serve hot!

Substitutions and Variations

Chicken breasts: Instead of chicken breasts, you could use boneless skinless chicken thighs.
Breading seasonings: Change the seasonings in the brine or breading for a different flavor if you like. If you prefer your sandwiches hot, feel free to add cayenne pepper, hot sauce or red chili flakes to the mix.
No frying: If you want to make a lower fat version, broil or bake the chicken instead.
Toppings: Add on your favorites such as red onion, sliced dill pickles or butter pickles, iceberg lettuce, guacamole, tomato, BBQ sauce, sliced cheese, avocado, bacon, garlic aioli, grilled pineapple or grilled red peppers. This spicy mayo or even some homemade pesto would also taste delicious.

Serving Suggestions

With hot sides: Anything from French fries or polenta fries to smoked asparagus or even Mexican style street corn would be great.
With chilled sides: Whip up a bacon potato salad or a charred zucchini salad, or add some potato chips to the plate.

How to Store Fried Chicken Sandwiches

Store: As you might expect, these are much better served hot and as soon as they’re made. But if you do have leftovers, keep the buns, fried chicken and toppings separate. Store the airtight container in the refrigerator and enjoy within a couple of days.
Freeze: I don’t recommend freezing these sandwiches.
Reheat: The best way to crisp them back up is to give the chicken a couple of minutes in hot oil.