If your idea of comfort food heaven involves crispy chicken on a soft toasted bun, this fried chicken sandwich will absolutely hit the spot. Juicy, flavorful chicken thighs marinated in buttermilk, fried to golden perfection, and topped with smoky paprika sauce and sweet pickles—this sandwich tastes like it came straight from your favorite drive-thru, but better.
Why You’ll Love It
- Juicy and crunchy just like the best restaurant versions
- Buttermilk marinade adds incredible flavor and tenderness
- Perfectly crisped with a seasoned flour coating
- Smoky paprika sauce gives a rich, creamy finish
- Family-approved—great for weeknights or weekend indulgence
Ingredients for the Chicken
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional for extra flavor)
- 1½ cups all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Oil for frying (canola or vegetable)
Smoky Paprika Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
For the Sandwich
- 4 brioche buns, toasted
- Lettuce, shredded or whole leaf
- Bread and butter pickles, for topping
How to Make Fried Chicken Sandwiches
Marinate the Chicken
Place chicken thighs in a bowl or zip-top bag with buttermilk and hot sauce. Marinate in the fridge for at least 1 hour, or overnight for best results.
Prep the Dredge
In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.
Dredge the Chicken
Remove chicken from the buttermilk, letting excess drip off. Press each piece into the flour mixture until well coated. For extra crunch, press the flour on and let the chicken sit for 10 minutes before frying.
Fry the Chicken
Heat about 1½ inches of oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C). Fry chicken in batches, turning once, until golden brown and cooked through (about 5–7 minutes per side). Drain on paper towels.
Make the Sauce
In a small bowl, stir together all sauce ingredients until smooth. Taste and adjust seasoning as desired.
Assemble the Sandwiches
Toast the brioche buns. Spread smoky paprika sauce on each side. Add lettuce, crispy chicken, and a few bread and butter pickles. Top with the bun and serve warm.
Tips for the Best Results
- Don’t skip the buttermilk marinade. It tenderizes and seasons the chicken beautifully.
- Use chicken thighs for the juiciest sandwich—they hold up better to frying than breasts.
- Let the dredged chicken sit before frying for the best crust.
- Fry in batches to avoid overcrowding the pan, which lowers the oil temperature and makes the coating soggy.
- Reheat leftovers in an air fryer or hot oven to revive the crispiness.
Serving Ideas
- Serve with homemade fries, coleslaw, or a simple pickle salad.
- Pair with spicy mayo or honey mustard for a different sauce twist.
- Add a slice of cheese (pepper jack or American) if you’re craving a cheesy upgrade.
Final Thoughts
This fried chicken sandwich delivers all the crispy, juicy, saucy goodness you could want—without a drive-thru line in sight. It’s a winner whether you’re feeding a crowd or just treating yourself. Try it once, and it’s sure to become part of your regular dinner rotation.
Crispy Fried Chicken Sandwich
These crispy fried chicken sandwiches are next-level delicious. We’re talking golden, juicy chicken thighs tucked into buttery toasted brioche buns with crunchy pickles, fresh cabbage, and a smoky homemade paprika sauce.
Ingredients
- 4 boneless, skinless chicken thighs
- Canola oil, for frying
- 1½ cups all-purpose flour
- 1 teaspoon hot sauce
- 4 teaspoons kosher salt (divided – 1 tablespoon and 1 teaspoon)
- 1 teaspoon ground black pepper
- ½ cup buttermilk
- 2 teaspoons garlic powder
- ½ cup mayonnaise
- 2 teaspoons smoked paprika
- 1 teaspoon hot sauce
- 4 brioche burger buns, toasted
- 1 teaspoon smoked paprika
- 16 bread and butter pickle slices
- 1 cup thinly sliced cabbage
Instructions
- Put the chicken thighs in a large zip-top bag with the buttermilk, hot sauce, and one teaspoon of kosher salt. Seal it up, give it a quick mix, and pop it in the fridge to marinate for at least four hours or overnight.
- When you're ready to fry, pour enough canola oil into a dutch oven or heavy pot to reach about an inch and a half deep. Heat it over medium until the temperature reaches 350°F.
- In a wide bowl, stir together the flour, remaining salt, black pepper, garlic powder, and smoked paprika. Remove the chicken from the marinade and let the extra liquid drip off. Coat each piece thoroughly in the flour mixture, pressing it in so the breading sticks.
- Carefully fry two pieces of chicken at a time until they’re golden and crisp, about four minutes per side. Once they’re done, place them on a paper towel–lined plate while you fry the rest.
- To make the sauce, combine the mayonnaise, smoked paprika, and hot sauce in a small bowl until smooth.
- To assemble, spread the smoky sauce on both sides of each toasted brioche bun. Layer on a fried chicken thigh, four pickle slices, a handful of shredded cabbage, and then the top bun.
- Serve it hot and fresh.
Notes
- Make sure the oil hits and holds at 350°F before adding the chicken, or the breading won’t crisp up properly.
- Fry in batches so you don’t cool the oil down too much, which helps the chicken cook evenly and stay crispy.
- Let the fried chicken rest briefly on paper towels after frying to drain any excess oil.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 929Total Fat 47gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 31gCholesterol 248mgSodium 2180mgCarbohydrates 85gFiber 4gSugar 15gProtein 42g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.