There’s nothing quite like biting into a crispy fried chicken sandwich with juicy chicken, crunchy coating, fresh toppings, and a delicious creamy sauce. This homemade Fried Chicken Sandwich recipe brings all the flavour and crunch of your favourite restaurant-style sandwich right into your kitchen!

Made with boneless chicken thighs, a seasoned buttermilk marinade, and a crispy flour coating, this sandwich is packed with flavour in every bite. The chicken is fried until golden brown and perfectly crispy, then served on a soft toasted brioche bun with lettuce, pickles, and a creamy mayonnaise sauce.

The best part? You can easily customise it with your favourite toppings and sauces. Add hot sauce for a spicy kick, extra pickles for tanginess, or a slice of cheese for an even more satisfying sandwich.

Whether you’re preparing a weekend lunch, a family dinner, or a homemade fast-food treat, these crispy fried chicken thigh sandwiches are sure to become a favourite!

Crispy Fried Chicken Thigh Sandwiches

The secret to a really good fried chicken sandwich is using chicken thighs instead of chicken breasts.

Chicken thighs are naturally juicy and flavourful, making them perfect for frying. They also tend to stay moist during cooking, while the seasoned coating becomes beautifully golden and crunchy.

For this recipe, the chicken thighs are marinated in buttermilk with a little hot sauce and seasoning. This helps add flavour and gives the flour coating something to cling to.

The chicken is then coated in a seasoned flour mixture and fried until crispy.

To finish, serve each piece on a toasted brioche bun with fresh lettuce, sliced pickles, and creamy mayonnaise.

Every bite gives you a delicious combination of crispy chicken, soft bread, crunchy vegetables, and tangy sauce.

Ingredients

Here are the ingredients you’ll need to make these delicious homemade fried chicken sandwiches.

For the Chicken

4 boneless, skinless chicken thighs: Chicken thighs are ideal because they stay juicy and tender after frying. Choose pieces that are similar in size.
1 cup (240ml) buttermilk: Helps tenderise the chicken and adds flavour to the marinade. You can make a substitute by mixing milk with a little lemon juice and letting it stand for 5–10 minutes.
1 tablespoon hot sauce: Adds a little flavour and gentle heat. Use more if you enjoy spicy chicken.
1 teaspoon garlic powder: Adds savoury flavour to the marinade.
1 teaspoon paprika: Gives the chicken a lovely colour and mild smoky flavour.
½ teaspoon salt: Enhances the flavour of the chicken.
½ teaspoon black pepper: Adds a little warmth.

For the Crispy Coating

1½ cups (190g) all-purpose flour: Creates the main crispy coating.
¼ cup (30g) cornstarch: Helps make the fried chicken extra crunchy.
1 teaspoon paprika: Adds colour and flavour.
1 teaspoon garlic powder: Gives the coating a delicious savoury taste.
1 teaspoon onion powder: Adds extra depth.
½ teaspoon cayenne pepper (optional): For a little extra heat.
1 teaspoon salt: Seasons the flour.
½ teaspoon black pepper: Adds a gentle kick.

For the Sandwiches

4 brioche burger buns: Soft, slightly sweet buns are perfect for crispy fried chicken.
4 lettuce leaves: Add freshness and crunch.
8–12 pickle slices: Bring a delicious tangy flavour.
½ cup mayonnaise: Creates a creamy sandwich sauce.
1 teaspoon mustard (optional): Adds a little sharpness to the mayonnaise.
1 tablespoon butter: For toasting the buns.
Vegetable oil: Enough for deep or shallow frying.

You can also add sliced tomatoes, red onion, cheddar cheese, or your favourite burger sauce.

How to Make Fried Chicken Sandwiches Step by Step

Making restaurant-style fried chicken sandwiches at home is easier than you might think. Follow these simple steps for juicy chicken with a delicious crispy coating.

Step 1: Prepare the chicken

If your chicken thighs are very thick or uneven, gently flatten the thicker parts using a meat mallet until they have a more even thickness.

Try to shape each piece so it fits comfortably inside your burger buns.

Pat the chicken dry with paper towels before placing it in the marinade.

Step 2: Make the buttermilk marinade

In a large mixing bowl, combine the buttermilk, hot sauce, garlic powder, paprika, salt, and black pepper.

Whisk everything together until well combined.

Add the chicken thighs and turn them until fully coated.

Cover the bowl and refrigerate for at least 30 minutes. For extra flavour, you can leave the chicken in the marinade for up to 4 hours.

Keep the chicken refrigerated throughout the marinating process.

Step 3: Prepare the seasoned flour

In a separate shallow bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Mix well so the seasonings are evenly distributed throughout the flour.

For an extra-crispy coating, drizzle 1–2 tablespoons of the buttermilk marinade into the flour mixture and rub it gently with your fingers to create small flour clumps. These little pieces help create a crunchy, craggy coating.

Step 4: Coat the chicken

Remove one chicken thigh from the buttermilk marinade, allowing excess liquid to drip off.

Place it in the seasoned flour mixture and press the flour firmly onto both sides.

Turn the chicken and coat the edges as well.

For an extra-thick coating, dip the floured chicken back into the buttermilk briefly, then coat it in the flour mixture again.

Place the coated chicken on a wire rack or clean tray while you prepare the remaining pieces.

Step 5: Heat the oil

Pour vegetable oil into a large, heavy-bottomed frying pan or Dutch oven to a depth of approximately 1½–2 inches (4–5cm).

Heat the oil to 350°F (175°C), using a cooking thermometer to check the temperature.

Avoid filling the pan more than halfway with oil, as it can bubble up when the chicken is added.

Step 6: Fry the chicken

Carefully lower the coated chicken thighs into the hot oil, cooking in batches if necessary.

Avoid overcrowding the pan because this can lower the oil temperature and make the coating greasy.

Fry for approximately 5–8 minutes per side, depending on the thickness of the chicken.

Turn the pieces carefully and cook until the coating is deep golden brown and crispy.

The most important step is checking the internal temperature. Chicken must reach 165°F (74°C) in the thickest part to be safe to eat.

If the coating becomes too dark before the chicken is fully cooked, reduce the heat slightly and continue cooking until the safe internal temperature is reached.

Step 7: Drain the fried chicken

Remove the cooked chicken from the oil using kitchen tongs.

Place it on a wire rack set over a baking tray to allow excess oil to drain.

Avoid stacking the chicken pieces because trapped steam can soften the crispy coating.

Let the chicken rest for a few minutes before assembling the sandwiches.

Step 8: Prepare the sandwich sauce

In a small bowl, combine the mayonnaise and mustard.

Mix until smooth.

You can also add a little hot sauce, garlic powder, lemon juice, or pickle juice for extra flavour.

Step 9: Toast the buns

Slice the brioche buns in half if they aren’t already cut.

Spread a little butter over the cut sides and toast them in a frying pan over medium heat until lightly golden.

Toasting helps prevent the sauce and chicken juices from making the buns soggy.

Step 10: Assemble the fried chicken sandwiches

Now comes the fun part!

Spread mayonnaise sauce over the bottom half of each toasted bun.

Fried Chicken Sandwich

Name: Fried Chicken Sandwich
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs (*); ½ cup buttermilk; 1 teaspoon hot sauce; 4 teaspoons kosher salt (divided); canola oil (for frying**); 1½ cups all-purpose flour; 1 teaspoon ground black pepper; 2 teaspoons garlic powder; 2 teaspoons smoked paprika; ½ cup mayonnaise; 1 teaspoon smoked paprika; 1 teaspoon hot sauce; 4 brioche burger buns (toasted); 16 bread and butter pickle slices; 1 cup thinly sliced cabbage

Add a lettuce leaf, followed by a crispy fried chicken thigh.

Top with pickle slices and any additional toppings you like.

Spread a little more sauce over the top bun, then place it over the chicken.

Serve immediately while the chicken is still warm and crispy!

How to Store, Freeze, and Reheat

If you have leftover fried chicken, you can store it and enjoy it later. However, it’s best to store the chicken separately from the buns and fresh toppings to help maintain its crispy texture.

How to Store Fried Chicken

Allow the cooked chicken to cool slightly, then place it in an airtight container.

Store in the refrigerator at 40°F (4°C) or below for 3–4 days.

Keep the lettuce, pickles, mayonnaise sauce, and buns in separate containers so they stay fresh.

Avoid leaving cooked chicken at room temperature for more than 2 hours.

Can You Freeze Fried Chicken?

Yes! Fried chicken freezes well, making it a convenient option for preparing meals ahead of time.

Follow these simple steps:

Allow the fried chicken pieces to cool completely.
Arrange them in a single layer on a baking tray and freeze until firm.
Transfer the frozen chicken to a freezer-safe bag or airtight container.
Separate pieces with baking parchment to prevent them from sticking together.
Label the container with the date.

For the best quality, use frozen cooked chicken within 2–3 months.

You can also freeze uncooked, breaded chicken thighs, provided they’ve been handled safely. Freeze them separately on a tray before transferring them to a freezer-safe container. Cook from frozen only if your cooking method allows it, adding time and checking that the centre reaches 165°F (74°C).

How to Reheat Fried Chicken

The best way to reheat fried chicken is in the oven or air fryer because both methods help bring back some of the crispy texture.

In the air fryer:

Preheat your air fryer to 350°F (175°C), if recommended.
Place the refrigerated fried chicken in the basket in a single layer.
Heat for approximately 4–7 minutes, depending on thickness.
Turn halfway through if needed.
Check that the centre reaches 165°F (74°C) before serving.

In the oven:

Preheat the oven to 375°F (190°C).
Place the chicken on a wire rack over a baking tray.
Heat for approximately 10–15 minutes, depending on thickness.
Check that the centre reaches 165°F (74°C).

Avoid reheating fried chicken in the microwave if you want to keep the coating crispy. It can make the breading soft.

Can You Reheat an Already Assembled Chicken Sandwich?

You can, but the bun and fresh toppings may become soggy or wilted.

For the best results, remove the lettuce and pickles, reheat the chicken separately, toast the bun again, and assemble the sandwich with fresh toppings and sauce.

These homemade Fried Chicken Sandwiches are everything you want in a comfort-food meal: juicy chicken, a crunchy golden coating, soft toasted brioche buns, and delicious toppings. Make them for lunch, dinner, or your next family gathering, and enjoy a homemade sandwich that’s every bit as satisfying as your favourite takeaway!