Best Fried Chicken Sandwich
This is the Best Fried Chicken Sandwich you will ever make! Layered with complex flavor this sandwich starts with chicken that is super juicy and tender on the inside, but perfectly crispy on the outside! It’s then slid between a burger bun, spread with a homemade honey sriracha mayo that is bursting with flavor, topped with a bit of coleslaw, and finished with some pickles!
Servings: 4
Calories: 615kcal
Ingredients
Chicken Marinade
- 4 chicken thighs and breasts skinless and boneless
- 1 cup buttermilk
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon white pepper
Breading
- 2 cup all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 2 teaspoons sweet paprika
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
Honey Sriracha Mayo
- ½ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon pickle juice
- 1 tablespoon sriracha
Sandwiches
- 4 burger buns
- 1 cup coleslaw
- pickles sliced
Other
- vegetable oil for frying
Instructions
- Place each piece of chicken between two pieces of plastic wrap and pound it with a rolling pin or meat mallet until about ¼ inch thin.
- In a large bowl combine all the chicken marinade ingredients together, hold the chicken. Once well combined, add the chicken to the bowl, cover with plastic wrap and marinate in the fridge for at least an hour.
- While the chicken is marinating, prepare the sriracha sauce by mixing all the sriracha sauce ingredients together. Cover with plastic wrap and refrigerate until ready to use.
- In a shallow bowl combine all the breading ingredients together.
- Working with one piece of chicken at a time, thoroughly dredge it through the flour mixture, making sure to completely coat it all around. Place on a plate.
- Add about 2 to 3 inches of vegetable oil to a large skillet and heat it until it reaches 350°F. Prepare a cooling rack over a bunch of paper towels.
- Add one or two pieces of chicken at a time to the hot oil and fry for 3 to 4 minutes per side, until crispy and golden brown. Place the chicken on the prepared cooling rack. Repeat with remaining chicken.
- Assemble your sandwiches with the sriracha mayo, coleslaw, chicken, pickles and bun. You can also toast your buns if you choose to.
Notes
- Marinate the chicken. For the most tender and flavorful chicken, it must be marinated for at least an hour. Even better if you can marinate for a few hours.
- Hot oil to fry. The oil must be nice and hot before you add the chicken to fry. If it’s too cold the chicken will not turn out crispy and get really greasy.
- Temp the chicken. To ensure that the chicken is fully cooked you can use an instant-read digital thermometer to make sure that it has reached an internal temperature of at least 165°F (74°C).
- Assembled fried chicken sandwiches will keep in the fridge for up to 3 days. To reheat, just pop them in the microwave for a few minutes on medium power or put them in a toaster oven at 350°F (177°C) for about 5 minutes.
- The leftover fried chicken pieces can also be stored in the freezer for up to 3 months when double-wrapped in plastic wrap. Then you can reheat the chicken from frozen in the oven at 350°F (177°C) for about 15 to 20 minutes. Yet, reheating times will vary from oven to oven.
Nutrition
Serving: 1sandwich | Calories: 615kcal | Carbohydrates: 82g | Protein: 14g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 1596mg | Potassium: 524mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1095IU | Vitamin C: 10mg | Calcium: 255mg | Iron: 5mg