Chicken Sandwich Recipe Fried – Step by Step

There’s something magical about biting into a perfectly fried chicken sandwich. The crunch, the juiciness, the way the warm, crispy coating gives way to tender meat—it’s pure comfort food bliss. I remember the first time I tried one at a roadside diner, and I was hooked. Since then, I’ve spent years perfecting my own version at home. Today, I’m sharing my go-to fried chicken sandwich recipe that’s crispy on the outside, juicy on the inside, and ready in under 40 minutes. No fancy equipment, no complicated steps—just delicious, satisfying food.

Why This Fried Chicken Sandwich Recipe Wins

Let’s be honest: most fried chicken sandwiches you get out are either too greasy, too dry, or just not crispy enough. I’ve had my fair share of disappointments. But this recipe? It’s the real deal. The secret? A simple but genius flour mixture with cornstarch and baking powder. That’s what gives you that legendary crunch without being heavy or soggy.

Plus, I use buttermilk to marinate the chicken. It tenderizes the meat and adds a subtle tang that balances the richness. And when you fry it at the right temperature, the outside gets golden and crisp while the inside stays juicy. It’s like a flavor explosion in every bite.

What You’ll Need for the Ultimate Fried Chicken Sandwich

Ingredients

Here’s everything you need to make four delicious sandwiches. I’ve included exact measurements so you can nail it the first time.

• 2 large boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large eggs
• 1 cup buttermilk
• 2 cups vegetable oil (for frying)
• 4 hamburger buns
• 1/4 cup mayonnaise
• 1/2 cup pickles, sliced
• 4 leaves lettuce
• 1 medium tomato, sliced

Preparation Time: 15 minutes | Cook Time: 20 minutes | Servings: 4

Step-by-Step: How to Make the Perfect Fried Chicken Sandwich

Prep the Chicken and Coating

Start by slicing the chicken breasts into cutlets, about 1/2 inch thick. This ensures even cooking and a better texture. If your chicken is thick, you can pound it gently with a meat mallet.

In a shallow bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. This is your magic coating. The cornstarch adds crispiness, and the baking powder creates a lighter, flakier crust. Trust me, this is the secret to restaurant-quality crunch.

Marinate the Chicken

In another bowl, beat the eggs and buttermilk together. Dip each chicken cutlet into the buttermilk mixture, then coat thoroughly in the flour mixture. Let it sit for 5 minutes. This resting time helps the coating stick better and makes the crust even crispier.

Pro tip: If you have time, let the chicken sit in the buttermilk for 30 minutes. It makes the meat extra tender and flavorful. But if you’re in a rush, 5 minutes works just fine.

Fry Like a Pro

Heat the vegetable oil in a deep skillet or Dutch oven over medium heat. You want it to reach 350°F (175°C). If you don’t have a thermometer, drop a small piece of bread in the oil. If it sizzles and turns golden in 30 seconds, you’re good to go.

Place the coated chicken pieces in the hot oil, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). The chicken should be crispy on the outside and juicy inside.

Once done, transfer the chicken to a wire rack set over a paper towel-lined plate. This keeps the crust crisp and prevents sogginess. Don’t skip this step!

Assemble Your Sandwich

While the chicken cools slightly, toast the hamburger buns. A quick 30 seconds in a toaster or under the broiler adds a nice texture and prevents the bun from getting soggy.

Spread mayonnaise on both halves of each bun. Layer on the crispy chicken, then add pickles, lettuce, and tomato slices. Press gently to hold everything together.

And there you have it—your very own crispy fried chicken sandwich, hot, fresh, and ready to eat. The crunch, the tang of the pickles, the cool lettuce, the juicy chicken… it’s a flavor party in your mouth.

Tips for Success

Want to make sure your sandwich turns out perfect every time? Here are my top tips:

• Use a thermometer for frying oil. Too hot and the outside burns before the inside cooks. Too cool and the chicken absorbs too much oil.
• Don’t skip the cornstarch in the flour mix. It’s what gives you that extra crunch.
• Let the chicken rest after frying on a wire rack. This keeps it crispy.
• Toast the buns before assembling. It adds texture and prevents sogginess.
• Use fresh buttermilk. If you don’t have it, you can make a substitute by adding 1 tbsp lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.

Common Mistakes to Avoid

Even the best cooks make mistakes. Here’s what to watch out for:

• Overcrowding the pan lowers the oil temperature, leading to greasy, soggy chicken.
• Frying at too high heat burns the coating before the chicken cooks through.
• Not letting the chicken rest after frying means the crust will soften as it sits.
• Using stale buns can make your sandwich dry or fall apart. Always use fresh, soft buns.
• Skipping the mayonnaise might seem like a low-calorie move, but it’s what binds the flavors and adds moisture.

FAQ: Your Fried Chicken Sandwich Questions Answered

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are even more flavorful and stay juicy longer. Just make sure to trim excess fat and slice them into similar thickness for even cooking. They might take an extra minute or two to fry.

Is it okay to bake instead of fry?

Yes, but the texture will be different. Baking won’t give you that same crispy, golden crust. If you want to bake, coat the chicken as directed, then bake at 425°F (220°C) for 20-25 minutes, flipping halfway. For extra crispiness, you can broil for the last 2-3 minutes. Just know it won’t be the same as frying.

How do I store leftovers?

Store the fried chicken in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 10 minutes to restore crispiness. Don’t microwave—it makes the coating soggy. The buns and toppings are best fresh, so assemble only what you’ll eat.

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure it includes xanthan gum or add 1/4 tsp to the mix. The cornstarch and baking powder are naturally gluten-free. Just double-check your buttermilk and mayonnaise labels for hidden gluten.

What’s the best way to keep the sandwich from getting soggy?

The key is timing and layering. Toast the buns, spread mayo on both halves, and assemble just before eating. Place the chicken on the bottom bun first, then add the pickles, lettuce, and tomato. The moisture from the veggies won’t soak into the bun as quickly. Also, avoid adding sauces like barbecue or honey mustard unless you’re eating right away.

Final Thoughts: Make This Sandwich Your Own

There’s no denying the joy of a crispy fried chicken sandwich. Whether you’re making it for a quick weeknight dinner, a weekend brunch, or a game-day snack, this recipe delivers every time. I’ve made it for friends, family, and even my skeptical dad—who now asks for it every time he visits.

Don’t be afraid to tweak it. Add a slice of cheese, swap the pickles for slaw, or drizzle with hot sauce. The beauty of this sandwich is how versatile it is. Just keep that golden, crispy coating and juicy chicken at the heart of it.

So grab your ingredients, heat up that oil, and get ready to enjoy one of the most satisfying sandwiches you’ll ever taste. You’ve got this—and your taste buds will thank you.