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The Best Southern-Style Fried Chicken Sandwich

Prep Time15 minutes
Cook Time15 minutes
Marinating Time30 minutes
Servings: 4 sandwiches

Ingredients

For the 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

For the 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

For frying:

  • Vegetable oil or peanut oil for frying

For serving:

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

Instructions

  • In a 9x13 dish, whisk together buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper.
  • Place the chicken cutlets in the dish, turning to coat.
  • 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.
  • In a shallow dish, combine flour, cornstarch, salt, pepper, paprika, and cayenne.
  • 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.
  • Heat 1–2 inches of oil in a skillet to 350°F.
  • Fry chicken in batches, 3–5 minutes per side, until golden brown and cooked through (165°F internal temp).
  • Transfer to a wire rack or paper towel-lined plate.
  • Spread sauce on both sides of the buns.
  • Add fried chicken, pickles, and lettuce or slaw if using.
  • Serve hot and enjoy!