ULTIMATE CRISPY FRIED CHICKEN SANDWICHES You’ll Love!
Crispy, crunchy, cheesy, and dripping with flavor—stacked high for the ultimate indulgence.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating)
- Yield: 4 servings 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
- Diet: None
Ingredients
Scale
- 4 boneless, skinless chicken thighs (or breasts)
- Salt and black pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup buttermilk (for marinating)
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2–3 cups vegetable oil (for frying)
- 4 soft brioche buns
- 4 slices of cheese (American, cheddar, or Swiss)
- Mayonnaise (or spicy mayo)
- Ketchup
- Pickles (optional)
Instructions
- Marinate chicken thighs in buttermilk for at least 2 hours (overnight is best).
- Mix flour, cornstarch, paprika, cayenne, salt, and pepper in a shallow bowl.
- Dredge each chicken piece in the flour mixture, pressing down to coat thoroughly.
- Heat oil in a large pot or deep fryer to 350°F (175°C).
- Fry chicken in batches for 5–6 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.
- Toast brioche buns in a dry skillet until golden.
- Assemble sandwiches: Spread mayonnaise on the bottom bun, add fried chicken, top with cheese, ketchup, and pickles if desired.
- Top with the second bun, slice, and serve immediately.
Notes
- Fry chicken in batches to ensure crispy perfection.
- For extra flavor, marinate overnight.
- Spice up the mayo with hot sauce for a fiery kick.
Nutrition
- Serving Size: 1 sandwich
- Calories: 580 kcal
- Sodium: 780 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 33 g