Southern Fried Chicken Sandwich Recipe

This crispy, juicy Southern Fried Chicken Sandwich is made with buttermilk marinated chicken and a spiced flour coating, ready in 1 hour and 30 minutes. Biting through the craggy, golden crust reveals steaming, tender meat inside. I love stacking these high on toasted brioche buns with thick pickles.

Better Than Takeaway

I used to rely on drive-thrus for my fried chicken fix until I realized how simple the buttermilk soak is at home. The real surprise was learning that a splash of marinade in the dry flour creates those extra crispy crags.

Now, my homemade version stays crunchy much longer than anything handed to me in a paper bag. It takes a little patience to let the breaded chicken rest, but the payoff is huge.

Southern Fried Chicken Sandwich Ingredients

• 2 boneless skinless chicken breasts, sliced in half horizontally
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1.5 cups all-purpose flour
• 0.5 cup cornstarch
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups vegetable oil, for frying
• 4 brioche buns, toasted
• 0.5 cup mayonnaise
• 1 cup sliced dill pickles

How To Make Southern Fried Chicken Sandwich

1. Marinate the chicken: In a bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, ensuring they are submerged, and chill for at least 1 hour.
2. Mix the dry coating: In a shallow dish, whisk the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Drizzle 2 tablespoons of the buttermilk marinade into the flour and rub with your fingers to create craggy bits.
3. Dredge the chicken: Remove each piece of chicken from the buttermilk, letting excess drip off. Press firmly into the flour mixture to coat completely. Place on a wire rack and let rest for 15 minutes.
4. Fry the chicken: Heat the vegetable oil in a heavy-bottomed pot to 350 degrees F. Fry the chicken in batches for 5 to 6 minutes per side until golden brown and cooked to an internal temperature of 165 degrees F.
5. Assemble the sandwiches: Spread mayonnaise on the toasted buns. Add a layer of pickles, then top with the fried chicken and the top bun.

Recipe Tips

• Let the breading rest: Resting the coated chicken on a wire rack helps the flour adhere, preventing it from falling off in the fryer.
• Monitor the oil temperature: Use a thermometer to keep the oil around 350 degrees F. If it drops too low, the chicken will absorb oil and become greasy.
• Toast your buns: A lightly toasted brioche bun provides a sturdy barrier against the mayonnaise and hot chicken juices.

What To Serve With Southern Fried Chicken Sandwich

Pair this sandwich with classic sides like creamy coleslaw or baked macaroni and cheese to cut through the richness of the fried coating. Seasoned french fries or crispy sweet potato wedges also make excellent companions for a full diner-style meal.

How To Store

Store leftover fried chicken in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 375 degrees F for 5 minutes or in a 400 degree F oven until crispy. Do not store assembled sandwiches, as the buns will become soggy.

FAQs

• Can I bake these instead of frying? You can bake them at 425 degrees F for 20-25 minutes, spraying the breaded chicken heavily with cooking oil spray, though they won’t be quite as crispy as deep-fried.
• Why did my breading fall off? Breading usually falls off if the chicken goes straight from the flour into the oil. Resting for 15 minutes allows the buttermilk and flour to hydrate and stick.
• What is the best oil for frying chicken? Vegetable, canola, or peanut oil are best because they have a high smoke point and a neutral flavor that won’t overpower the spices.

Nutrition

• Calories: 680 kcal
• Total Fat: 34 g
• Saturated Fat: 6 g
• Cholesterol: 85 mg
• Sodium: 1120 mg
• Total Carbohydrate: 62 g
• Protein: 31 g

Try More Recipes:

• Crispy Fried Chicken Sandwich Recipe
• Grilled Chicken Cheese Sandwich Recipe
• Hot Honey Grilled Chicken Sandwich Recipe

Southern Fried Chicken Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

55

minutes

Total time

2

hours 

10

minutes

Southern Fried Chicken Sandwich with crispy crags and juicy meat uses buttermilk, hot sauce, and spiced flour, ready in 1 hour 30 minutes. Great for weekend dinners when you crave takeout quality at home.

Ingredients

• 2 boneless skinless chicken breasts, sliced in half horizontally

• 1 cup buttermilk

• 1 tablespoon hot sauce

• 1.5 cups all-purpose flour

• 0.5 cup cornstarch

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cayenne pepper

• 1 teaspoon salt

• 0.5 teaspoon black pepper

• 4 cups vegetable oil, for frying

• 4 brioche buns, toasted

• 0.5 cup mayonnaise

• 1 cup sliced dill pickles

Directions

• 1. Marinate the chicken: In a bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, ensuring they are submerged, and chill for at least 1 hour.
• 2. Mix the dry coating: In a shallow dish, whisk the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Drizzle 2 tablespoons of the buttermilk marinade into the flour and rub with your fingers to create craggy bits.
• 3. Dredge the chicken: Remove each piece of chicken from the buttermilk, letting excess drip off. Press firmly into the flour mixture to coat completely. Place on a wire rack and let rest for 15 minutes.
• 4. Fry the chicken: Heat the vegetable oil in a heavy-bottomed pot to 350 degrees F. Fry the chicken in batches for 5 to 6 minutes per side until golden brown and cooked to an internal temperature of 165 degrees F.
• 5. Assemble the sandwiches: Spread mayonnaise on the toasted buns. Add a layer of pickles, then top with the fried chicken and the top bun.