Crispy Fried Chicken Sandwich

A close-up side view of a fried chicken sandwich with pickles and remoulade between toasted brioche buns.

Course: Lunch / Sandwich

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 652kcal

Author: Kris Longwell

This fried chicken sandwich is so good! The flavor profile is deep. The chicken is super crunchy. And the remoulade is the perfect match.

Print Recipe

Equipment

1 large sturdy skillet for frying, cast-iron is perfect

Ingredients

For the Chicken and Marinade

4 chicken thighs boneless, skinless
2 cups buttermilk
2 tbsp hot sauce
2 tsp garlic powder
2 tsp Kosher salt

For the Flour Breading

1½ cups all-purpose flour
1 tbsp cornstarch
1 tsp garlic powder
2 tsp chili powder 2 tbsp, for medium spice level
1½ tsp Kosher salt
½ tsp black pepper

For the Sandwiches

Vegetable oil for frying
4 brioche buns toasted
kickin' remoulade for smearing on the buns
dill pickle slices for topping

Instructions

Do Ahead

Make the remoulade sauce
kickin' remoulade

Prep the Chicken

Cut excess fat away from the chicken thighs.
4 chicken thighs
Place the chicken in a medium-sized bowl. Cover with buttermilk. Stir in the hot sauce, garlic powder, and salt. Cover with plastic wrap and keep in the fridge for at least one hour, or even better, overnight.
2 cups buttermilk, 2 tbsp hot sauce, 2 tsp garlic powder, 2 tsp Kosher salt

Prep the Flour Mixture and Chicken for Frying

Heat oil in a large sturdy skillet to 340°F to 350°F.
In a medium-sized bowl or dish, stir together the flour, cornstarch, garlic powder, chili powder, salt, and pepper. Add 5 tablespoons of the chicken marinade into the flour mixture and gently stir until incorporated. There should be clumps that have formed from the marinade in the flour.
1½ cups all-purpose flour, 1 tbsp cornstarch, 1 tsp garlic powder, 2 tsp chili powder, 1½ tsp Kosher salt, ½ tsp black pepper
Working one chicken thigh at a time, remove the chicken from the marinade, and shake the excess off. Place the thigh in the flour mixture, and turn it several times to fully coat the chicken. Place on a baking rack on a baking sheet and continue with the remaining chicken thighs.
Working in batches, carefully place the breaded cutlets into the hot oil. Don't overcrowd the pan! Cook until golden brown and very crispy, using metal tongs to carefully flip the cutlets occasionally and the internal temperature is 165°F, about 8 to 10 minutes. Remove from the oil and place on a baking sheet over a baking pan. Repeat with remaining cutlets.
Vegetable oil

Build the Sandwich

Toast the buns until lightly brown. Add a thin layer of the remoulade on the bottom bun of all sandwiches. Next, place a fried chicken cutlet on the prepared bun. Top with pickles and then the top bun. Serve at once.
4 brioche buns, dill pickle slices

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel!

Chicken breasts can be used in place of the thighs. If large chicken breasts, cut them in half, lengthwise, before breading them.

Adding the marinade to the flour mixture isn't an exact science. You want to add enough so that small clumps form throughout the mixture when stirred. Usually, 5 tbsp is just enough, but feel free to add more, if desired. Just don't add so much that it makes the flour mixture become wet.

Extra fried chicken fillets can be reheated and crisped up in a 350°F oven on a baking rack on a baking sheet for 20 minutes.

Nutrition