Go Back
Fried chicken sandwiches have surged in popularity, becoming a beloved staple in kitchens across the globe. They offer a satisfying combination of crispy, golden-brown chicken nestled between soft, pillowy bread, often adorned with fresh toppings and rich sauces. Our recipe for Crispy Delight Golden Fried Chicken Sandwiches elevates this classic dish by infusing it with a medley of flavors and textures that are sure to delight your taste buds. Whether you're hosting a weekend gathering for friends and family or seeking a comforting meal to enjoy on a weeknight, these sandwiches promise to impress.

Golden Fried Chicken Sandwiches

Dive into the world of Crispy Delight Golden Fried Chicken Sandwiches that combines juicy, golden-brown chicken with soft, delicious bread. Perfect for gatherings or cozy weeknight dinners, this recipe offers a mouthwatering blend of flavors and textures. Learn how to marinate, dredge, and fry to achieve that irresistible crunch. With tips on toppings and sauces, you’ll create a sandwich that’s sure to impress family and friends every time. Enjoy a homemade meal that brings everyone together!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken Marinade:

1 lb (450g) boneless chicken thighs or breasts

1 cup buttermilk

1 tablespoon hot sauce (adjust for heat preference)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper, to taste

For the Dredging Coating:

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon cayenne pepper (optional, for extra heat)

1 teaspoon salt

1 teaspoon black pepper

Oil for frying (vegetable or peanut oil)

For Assembling the Sandwich:

4 toasted brioche or ciabatta burger buns

Lettuce leaves (iceberg or romaine)

Tomato slices

Pickles

Mayonnaise or a spicy aioli (mix mayonnaise with sriracha for an added kick)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the chicken pieces, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight for maximum flavor).

    Prepare the Dredging Station: In a shallow bowl, mix together the flour, baking powder, cayenne pepper, salt, and black pepper. Stir to combine.

      Heat the Oil: In a large, deep skillet or Dutch oven, pour in oil to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C). To test, drop a pinch of flour into the oil; it should sizzle immediately.

        Dredge the Chicken: Remove the marinated chicken from the fridge. One piece at a time, let excess marinade drip off and then coat the chicken in the flour mixture. Press the flour onto the chicken to ensure it adheres well. Shake off any excess flour, then set aside on a plate.

          Fry the Chicken: Carefully lower the dredged chicken into the hot oil (working in batches if necessary to avoid overcrowding). Fry until golden brown and cooked through, about 6-8 minutes per side. Use a meat thermometer; chicken should reach an internal temperature of 165°F (75°C). Remove the fried chicken and drain on paper towels.

            Assemble the Sandwiches: Spread a generous amount of mayonnaise or spicy aioli on the toasted buns. Place a piece of the crispy fried chicken on the bottom half of each bun. Layer with lettuce, tomato slices, and pickles, then cap with the top half of the bun.

              Serve and Enjoy: Serve the sandwiches hot with a side of crispy fries or coleslaw for a complete meal. Enjoy the satisfying crunch and flavorful chicken!

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | 4 servings