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Fried Chicken Sandwich Recipe

American · Main course · 45 min total

Crispy, juicy fried chicken breast with a spicy buttermilk brine, served on a toasted brioche bun with pickles and creamy coleslaw.

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1 cup buttermilk
• 1 tablespoon hot sauce (e.g., Frank's RedHot)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 4 brioche buns
• 4 tablespoons mayonnaise
• 8 slices dill pickle
• 2 cups shredded green cabbage
• 1/4 cup shredded carrot
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 4 cups vegetable oil for frying

Instructions

1. Pound chicken breasts to even 1/2-inch thickness. In a bowl, whisk buttermilk, hot sauce, salt, and pepper. Add chicken, cover, and refrigerate for at least 2 hours or overnight.
2. In a shallow dish, whisk flour, cornstarch, paprika, garlic powder, and cayenne. Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing firmly to coat. Place on a wire rack.
3. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry chicken in batches, 4-5 minutes per side, until golden and internal temp reaches 165°F. Drain on paper towels.
4. For coleslaw: toss cabbage, carrot, vinegar, sugar, and a pinch of salt. Let sit 10 minutes.
5. Toast buns. Spread mayonnaise on both halves. Place chicken on bottom bun, top with pickles and coleslaw. Close sandwich and serve immediately.

Tips

• For extra heat, add more cayenne to the flour or brush with hot sauce after frying.
• Leftover coleslaw keeps in the fridge for up to 2 days.
• To keep chicken crispy, don't overcrowd the pan when frying.

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