Crispy Fried Chicken Sandwiches

Unleash the ultimate comfort food experience with these Homemade Crispy Fried Chicken Sandwiches. Forget the drive-thru; this recipe guides you to create perfectly brined, juicy chicken thighs with an unbelievably crunchy, golden-brown crust, nestled in a soft brioche bun. Marinated in a spiced buttermilk bath, the chicken remains incredibly tender and flavorful, while the seasoned flour and cornstarch coating delivers that satisfying shatter-crisp texture with every bite. Topped with fresh lettuce, ripe tomato, and a creamy spread, this sandwich is a symphony of textures and tastes – savory, spicy, fresh, and utterly delicious. It’s a game-changer for backyard BBQs, casual dinners, or anytime you crave a truly epic fried chicken sandwich.

Detailed Ingredients

For the Buttermilk Marinade:

• 4 boneless, skinless chicken thighs (about 1.5-2 lbs / 680-900g total), pounded to an even ½-inch thickness if very thick
• 1 cup (240ml) buttermilk
• 1 teaspoon paprika (smoked paprika for deeper flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (adjust to desired heat level)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

For the Breading:

• 1 cup (120g) all-purpose flour
• ½ cup (60g) cornstarch
• 1 large egg, lightly beaten (for egg wash after marinade)

For Frying:

• 4-6 cups vegetable oil (or other high smoke point oil like canola, peanut, or sunflower), enough for 2-3 inches depth in your frying pan

For Assembly:

• 4 brioche buns, lightly toasted
• 1 cup (approx. 50g) shredded lettuce
• 4 slices ripe tomato
• 4 tablespoons mayonnaise (or your favorite sandwich spread/sauce)

Step-by-Step Instructions

Part 1: Marinating the Chicken

1. Prepare Chicken: If your chicken thighs are very thick, place them between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin to an even ½-inch thickness. This ensures even cooking.
2. Combine Marinade: In a large bowl or a resealable plastic bag, combine the buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk to combine thoroughly.
3. Marinate Chicken: Add the chicken thighs to the buttermilk marinade, ensuring all pieces are fully submerged and coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight (up to 12 hours) for maximum tenderness and flavor.

Part 2: Breading and Frying the Chicken

1. Set Up Breading Station:
   • In a shallow bowl, whisk together the all-purpose flour and cornstarch.
   • In another shallow bowl, lightly beat the egg.
2. Heat Oil: Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 170°C (340°F) on a deep-fry thermometer.
3. Bread Chicken: Remove one chicken thigh from the marinade, allowing excess marinade to drip off. Dip the chicken fully into the beaten egg, then transfer it to the flour and cornstarch mixture. Press firmly to ensure the chicken is completely coated with a thick layer of breading. Gently shake off any excess flour. Repeat with the remaining chicken thighs.
4. Fry Chicken: Carefully lower the breaded chicken thighs into the hot oil, one or two at a time, depending on the size of your pan (do not overcrowd). Fry for 6-8 minutes per side, turning once, until the chicken is deep golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
5. Drain Chicken: Using tongs, transfer the fried chicken to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Season lightly with a pinch of salt if desired while hot. Keep warm while you prepare the remaining sandwiches.

Part 3: Assembling the Sandwiches

1. Toast Buns: While the chicken fries, lightly toast the brioche buns. You can do this in a toaster, oven, or by buttering and searing them face-down in a dry skillet.
2. Spread Mayonnaise: Spread 1 tablespoon of mayonnaise (or your preferred sauce) on the cut sides of both the top and bottom of each toasted brioche bun.
3. Assemble: On the bottom bun, layer some shredded lettuce, then a slice of tomato, followed by a crispy fried chicken thigh. Place the top bun on.
4. Serve: Serve the Fried Chicken Sandwiches immediately and enjoy the glorious crunch and juicy tenderness!

Tips, Variations, and Storage

• Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too hot, the crust will burn before the chicken cooks through. If too cool, the chicken will be greasy. Use a thermometer!
• Spice Level: Adjust the amount of cayenne pepper in the marinade to your preference. For extra heat, add a dash of hot sauce to the mayonnaise.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Different Cuts: While thighs are recommended for juiciness, boneless chicken breasts can also be used; adjust frying time as needed.
• Sauce Options: Elevate your sandwich with various sauces: a spicy mayo (mayo + sriracha), a honey mustard, a tangy coleslaw, or even a pickle relish.
• Pickles: Add a few pickle slices to the sandwich for a classic tangy crunch.
• Make Ahead: The chicken can be marinated overnight. The breading and frying should be done just before serving for optimal crispiness.
• Storage: Fried chicken sandwiches are best eaten fresh. Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in an oven or air fryer to restore crispiness.

Pairings

• Sides: Classic pairings include French fries, sweet potato fries, potato salad, coleslaw, onion rings, or a side of mac and cheese.
• Beverages: A cold soda, iced tea, lemonade, or a crisp lager beer (for adults) would complement the rich flavors.

Quick Info

• Prep Time: 15 minutes (active) + 2 hours (marinade minimum)
• Cook Time: 25-30 minutes (frying in batches)
• Total Time: Approximately 2 hours 40 minutes (with minimum marinade)
• Servings: 4
• Cuisine: American / Southern Comfort Food