Y’all, I’m about to share my absolute favorite fried chicken sandwich recipe with you! This is the kind of sandwich that makes you close your eyes on the first bite and do a little happy dance. We’re talking about crispy, golden chicken that’s so juicy it practically melts in your mouth, piled high on a buttery brioche bun with all the fixings that make your heart sing.

What makes this recipe special is the buttermilk marinade that keeps the chicken incredibly moist while infusing it with flavor, plus the secret addition of cornstarch to the breading for that extra satisfying crunch. The result is restaurant-quality fried chicken you can make right in your own kitchen.

Why This Fried Chicken Sandwich Works Every Time

The key to exceptional fried chicken is all in the preparation. By marinating the chicken in seasoned buttermilk, you’re not just adding flavor but also tenderizing the meat. The acids in the buttermilk break down the proteins, ensuring your chicken stays juicy even after frying.

Pro tip: Don’t skip the resting time after breading! Letting the coated chicken sit for a few minutes helps the coating stick better, which means less breading falling off in the oil and more staying on your chicken where it belongs.

Ingredients You’ll Need

Chicken:

2 large boneless, skinless chicken breasts (sliced in half to make 4 cutlets)
1 cup buttermilk
1 tsp hot sauce (optional, for flavor)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper

Breading:

1 1/2 cups all-purpose flour
1/4 cup cornstarch (for extra crunch)
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp cayenne (optional, for spice)

Frying:

Vegetable oil or peanut oil, for frying

Serving:

4 brioche or sandwich buns (toasted)
Pickles
Mayo, spicy mayo, or comeback sauce
Lettuce or slaw (optional)

Ingredient Notes: Peanut oil is my top choice for frying because it has a high smoke point and neutral flavor, but vegetable oil works perfectly too. If you can’t find buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

Make This Fried Chicken Sandwich

Step 1: Create Your Marinade In a 9×13 dish, whisk together buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. This flavorful mixture will be your chicken’s spa treatment for the next few hours.

Step 2: Marinate for Maximum Flavor Place the chicken cutlets in the dish, turning to coat completely. Cover and refrigerate for 30 minutes, then flip the chicken to evenly marinate the other side. Chill for another 30 minutes if desired for extra flavor.

Marinating tip: You can marinate this chicken for up to 4 hours, but don’t go longer or the acids in the buttermilk will start to make the chicken mushy. Even 30 minutes makes a huge difference in flavor and tenderness.

Step 3: Prepare Your Breading Station In a shallow dish, combine flour, cornstarch, salt, pepper, paprika, and cayenne. The cornstarch is your secret weapon for extra crunch, so don’t skip it!

Step 4: Coat the Chicken Remove each piece of chicken from the marinade and dredge in the flour mixture, pressing firmly to coat well. Set aside for a few minutes so the coating adheres properly.

Breading tip: Use one hand for wet ingredients and one hand for dry to avoid creating a gluey mess on your fingers. Press the breading firmly into the chicken for the best coating.

Step 5: Heat Your Oil Heat 1-2 inches of oil in a skillet to 350°F. Use a thermometer to check the temperature, this is crucial for perfectly fried chicken that’s not greasy.

Step 6: Fry to Golden Perfection Fry chicken in batches, 3-5 minutes per side, until golden brown and cooked through (165°F internal temp). Don’t overcrowd the pan, which will lower the oil temperature and result in soggy coating.

Step 7: Drain and Rest Transfer to a wire rack or paper towel-lined plate. A wire rack is ideal because it keeps the bottom of the chicken from getting soggy.

Step 8: Build Your Sandwich Spread Comeback Sauce on both sides of the buns. Add fried chicken, pickles, and lettuce or slaw if using.

Step 9: Serve Immediately Serve hot and enjoy! Fried chicken is best eaten right away while the coating is at its crispiest.

Expert Tips for Perfect Fried Chicken

Temperature Control: Maintaining the right oil temperature is critical. Too hot and the outside burns before the inside cooks; too cool and you get greasy, soggy chicken.

Don’t Rush the Process: Each step serves a purpose. The marinating tenderizes, the resting helps coating stick, and proper frying temperature ensures crispy results.

Safety First: Always use a meat thermometer to ensure your fried chicken reaches 165°F internal temperature. No guessing when it comes to food safety.

Serving Suggestions and Variations

This sandwich is perfect on its own, but it pairs beautifully with crispy fries, coleslaw, or mac and cheese for the ultimate comfort food feast.

Spice Level: Adjust the heat by increasing the cayenne in the breading or adding more hot sauce to the marinade. For a milder version, skip the cayenne entirely.

Sauce Options: While classic mayo is delicious, try spicy mayo (mayo mixed with sriracha), comeback sauce (a Southern staple), or even a drizzle of hot honey for sweet heat.

Storage and Reheating

Leftover fried chicken can be stored in the refrigerator for up to 3 days. To reheat and restore some crispiness, place it in a 375°F oven for 8-10 minutes rather than using the microwave.

This Southern-style fried chicken sandwich brings all the comfort and satisfaction of your favorite restaurant version right to your kitchen table. The combination of perfectly seasoned, tender chicken with that satisfying crunch makes every bite absolutely irresistible. Give it a try and watch it become your new go-to comfort food recipe!