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5 from 47 votes

The Best Fried Chicken Sandwich Recipe

By: Bella Bucchiotti
With a perfectly seasoned, golden brown coating and mouthwatering toppings, this fried chicken sandwich is sure to satisfy your cravings and leave you wanting more. Don't settle for ordinary, elevate your sandwich game with this finger-licking deliciousness!
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 6

Ingredients 

Ingredients

  • 1 Cup buttermilk
  • 2 eggs
  • 2 Tablespoon pickle juice
  • 3 boneless skinless chicken breasts
  • canola oil, for frying
  • 3 Tablespoon butter
  • 2 Teaspoon garlic, minced
  • 6 buns, onion ciabatta

Toppings

  • mayonnaise 
  • pickles, sliced
  • tomatoes, sliced
  • lettuce

Brine

  • 2 Cups buttermilk
  • 1 Cup pickle juice
  • 1 Tablespoon garlic powder
  • 1 Tablespoon sea salt

Breading

  • 1 Teaspoon kosher salt
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon ground white pepper
  • 1 Teaspoon black pepper, coarse
  • 1 Teaspoon garlic powder
  • 1 Teaspoon celery salt
  • 1 Teaspoon ground mustard
  • 1 Teaspoon cumin
  • 2 Cups all purpose flour
  • 2 Tablespoons cornstarch

Instructions 

  • Slice the chicken filets in half widthwise to create 6 equal sized breasts.
  • First, brine the chicken for 2 hours. Combine buttermilk, pickle juice, garlic powder, and salt in a covered casserole dish.
  • Prepare a dredging station. Combine buttermilk, eggs, and pickle juice in a mixing bowl and whisk well. In a separate bowl, mix the breading ingredients. combine flour, cornstarch, and seasonings. Mix well.
  • Dredge the chicken in the buttermilk mixture, then coat with the flour. Press flour into the chicken.
  • Set breaded chicken aside for 20 minutes as the oil heats.
  • Melt butter and mix with minced garlic. Set aside until step 9
  • Heat oil in a Dutch oven to 350 degrees F preheat the oven to 400 degrees F.
  • Once heated, fry chicken until golden brown, flipping over halfway through. This should take about 5 minutes per side. Cook until a meat thermometer inserted in thickest portion of chicken registers at least 165 degrees F.
  • Set chicken on a wire rack lined baking sheet once fried or transfer to a plate lined with paper towels to drain. Work in batches if necessary to avoid crowding the oil.
  • Brush garlic butter over the bread and place into the oven to lightly toast for 3 minutes.
  • Add mayonnaise, tomato, pickles and chicken to the toasted buns.

Nutrition

Calories: 525kcal | Carbohydrates: 79g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 3119mg | Potassium: 493mg | Fiber: 3g | Sugar: 11g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 14mg
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