This crispy Fried Chicken Sandwich is a perfect way to treat your family to something special. Made with chicken thighs to ensure a juicy inside, this easy sandwich delivers that golden-brown crunch everyone loves. This recipe has made me the dinner-time hero time and again. I am sure it will blow your family away too!
This Fried Chicken Sandwich recipe is a staple in my house!
My boys have been obsessed with finding the best fried chicken sandwiches in restaurants for more than ten years. Lately, we’ve been making them three or four times a month at home!
This recipe is reminiscent of one of our restaurant favorites and easy enough for any night of the week.
These fried chicken thigh sandwiches are perfectly crispy on the outside and juicy on the inside. I skipped the buttermilk and instead used a pickle brine in a nod to the famous Chick-fil-A sandwiches. (Though in my humble opinion, these are much, much better!)
Give it a try, and let me know your thoughts.
Ingredients
- Boneless Skinless Chicken Thighs: You could use boneless skinless chicken breasts, just make sure to pound them to a uniform thickness with a meat mallet or rolling pin. You can trim them if they are too large for a sandwich.
- Dill Pickle Brine: Reserved from a jar of dill pickles.
- Minced Garlic: Use freshly minced, frozen, or jarred garlic.
- All-Purpose Flour: A gluten-free flour blend would work well, but remember that gluten-free flour doesn't always brown as easily as traditional flour. Use an instant-read thermometer to ensure you aren't overcooking.
- Cornstarch: Creates a lighter, crispier texture when combined with flour. If you don't have cornstarch on hand you could use all flour.
- Garlic Powder: Infuses the coating with a robust garlic flavor.
- Salt: Essential for seasoning and enhancing overall flavors.
- Baking Powder: Helps the coating puff up for a light, crispy finish.
- Black Pepper: Freshly ground provides the most flavor.
- Cayenne Pepper: Feel free to omit if you don't like spice.
- Oil: I use avocado oil, but use your favorite high-heat oil.
- Burger Buns: Use your favorite type of bun. We've used regular white buns, brioche buns, and pretzel buns. All work beautifully.
Step by Step
Place your chicken in a shallow dish
Add 1 cup of the pickle brine and garlic. Cover. Refrigerate for at least 8 hours and up to 12. Reserve the remaining pickle brine in a small bowl.
Place a wire rack on top of a rimmed baking sheet.
Whisk the flour, cornstarch, garlic powder, salt, baking powder, and peppers in a shallow bowl
Add the remaining pickle brine to the flour mixture and work it in with your hands. This helps to create texture in your coating.
Remove the chicken from the brine. Working one piece at a time, coat with the flour. Use your hands to firmly press the flour into the chicken.
Return to the brine and coat again with the flour mixture. Gently shake any excess.
Preheat the oil in a Dutch oven, wok or large pot to 350°F
Add the breaded chicken to the oil, working in batches. Cook, flipping halfway, until the crust is golden brown and an instant-read thermometer put into the thickest part registers 160°F.
Transfer the cooked chicken to either a wire cooling rack or a baking tray lined with paper towels.
Toast the buns if desired
Spread the mayonnaise or burger sauce on the buns and add the chicken. Top with your desired fixings and serve immediately.
Tips and Tricks
- Press the Flour Firmly: Use your hands to firmly press the flour mixture into the chicken for a super crispy chicken sandwich.
- Preheat Your Oil: Always preheat your oil to 350°F for perfectly golden-brown chicken every time. You will want to make sure you have a thermometer to check the oil temperature.
- Batch Frying: Fry the chicken in batches to avoid overcrowding and ensure even cooking.
- Fresh Fixings: Use fresh romaine, butter, or iceberg lettuce, tomatoes, and pickles. Coleslaw is also a nice option that I love.
- Rest the Chicken: Let the fried chicken rest on a wire rack for a few minutes to maintain its crunch before assembling your sandwich.
- Experiment: Don’t hesitate to tweak the flavors to match your preference. Smoked paprika and onion powder are some of my favorite additions to the breading. For a different twist, dijon mustard or a tablespoon of honey can be added to the brine mixture.
More Chicken Recipes to Try 🍗
- Mediterranean Chicken Breast: This recipe is a delicious everyday option, combining juicy chicken breast with fresh Mediterranean flavors.
- Chicken Philly Sandwich: A no-fuss meal featuring tender chicken, melted cheese, and sautéed peppers for a quick family dinner.
- Air Fryer Chicken Breast: Perfect for busy nights, this super-quick and flavor-packed chicken breast recipe is always a hit at my house.
- Crockpot BBQ Chicken: Aweeknight go-to, this slow-cooked BBQ chicken is tender, flavorful, and the perfect easy family recipe.
Fried Chicken Sandwich Recipe
Ingredients
- 16 ounces boneless skinless chicken thighs
- 1 ¼ cup dill pickle brine divided (about 1 24 ounce jar)
- 1 tablespoon minced garlic
- 1 ¼ cups all-purpose flour
- ½ cup cornstarch
- 1 ½ teaspoons baking powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 3 ½ cups avocado or vegetable oil for frying
- 4 burger buns
- For serving: tomato shredded lettuce, slaw, burger sauce, mayonnaise, pickles
Instructions
- Place the chicken in a shallow dish.
- Add 1 cup of the pickle brine and garlic. Cover.
- Refrigerate for at least 8 hours and up to 12.
- Line a baking sheet with a rack or paper towels.
- Combine the flour, cornstarch, baking powder, garlic powder, salt, black pepper, salt, and cayenne pepper in a shallow bowl.
- Add the remaining pickle brine to the flour mixture and work it in with your hands.
- Remove the chicken from the brine. Working one piece at a time, and coat with the flour, using your hands to firmly press the flour into the chicken.
- Return to the brine and coat again, then re-coat with the flour mixture.
- Preheat the oil in a dutch oven, wok or other heavy duty pan to 350°F. Add the chicken, working in batches as necessary, and cook, flipping halfway, until golden brown and an instant read thermometer registers 165°F. Transfer to the prepared baking sheet. Rest for 5 to 10 minutes.
- Toast the buns if desired. Spread the mayonnaise or burger sauce on the buns and add the chicken. Top with the desired fixings.
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