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Fried Chicken Sandwich

October 11, 2022

Perfect in its simplicity: just fried chicken, lettuce, pickle, and aioli on a soft brioche bun. We could say more, but we’ll let this fried chicken sandwich recipe speak for itself.


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a homemade fried chicken sandwich on a brioche bun with garlic aioli, sliced pickles and shredded iceberg lettuce
Photography by Gayle McLeod

Everyone Needs A Buttermilk Fried Chicken Sandwich Recipe

Once you’ve learned how to make this easy fried chicken sandwich recipe, we're guessing your family, if they’re anything like ours, will ask you to make it again and again. There’s something about a crispy fried chicken thigh with crunchy iceberg lettuce, creamy aioli, all topped with briny pickle slices on a soft brioche bun. It’s really the best fried chicken sandwich!

ingredients to make homemade fried chicken sandwiches in bowls including pickles, garlic aioli, lettuce and brioche buns
flour, garlic powder, cayenne pepper, salt and pepper being stirred in a bowl to use as breading for fried chicken
flour, garlic powder, cayenne pepper, salt and pepper in a bowl to use as breading for fried chicken
egg batter for fried chicken in a bowl made with egg, buttermilk, flour, garlic powder, cayenne pepper, salt and pepper

Step By Step: How To Make Fried Chicken Sandwich

We know that the first time you deep fry can be a bit intimidating, so we’ll take this one step at a time to help you feel confident when you start cooking. Here’s how we like to set up our workstation to make a great homemade fried chicken sandwich:

  1. Set out the various bowls needed for breading the chicken. If you have enough counter space, we like to do this in a direct line to where we’ll be frying.

  2. Heat the oil in a large 6 quart heavy pot.

  3. Make the dry mixture bowl.

  4. Make the wet batter bowl.

  5. Season the chicken with salt and pepper and dip each piece into the wet batter and then the bowl of dry flour mix, rolling to coat it on all sides.

  6. Fry the chicken!

  7. Frying brings the temperature of the fry oil down each time you add chicken. You’ll likely have to adjust the temperature of your burner after each batch of chicken.

  8. Cool and drain the fried chicken before composing your sandwiches.

  9. Finish building the best fried chicken sandwich recipe on freshly toasted brioche buns with shredded lettuce, pickles, and aioli on top.

raw chicken thighs, an egg mixture, a flour dredging mixture and salt and pepper in bowls to make fried chicken
chicken things dip din an egg mixture then dredged in flour, cayenne, salt pepper and garlic on a baking sheet
breaded chicken frying in a pot of vegetable oil for fried chicken sandwiches
homemade fried chicken cooling on a wire rack on top of a baking sheet

Tools You’ll Need

fried chicken, brioche buns, garlic aioli, sliced pickles and shredded iceberg lettuce for making fried chicken sandwiches
2 homemade fried chicken sandwiches on a brioche buns with garlic aioli, sliced pickles and shredded iceberg lettuce

More Chicken Recipes To Keep The Good Times Rolling

It’s our opinion that there can never be too many chicken recipes to turn to, so here’s a sampling of some more of our favorites:

a homemade fried chicken sandwiches on a brioche buns with garlic aioli, sliced pickles and shredded iceberg lettuce

If You Liked It Then You Shoulda Put A Bun On It

We’re pretty sure everyone will fall for this Fried Chicken Sandwich recipe. Show us your stack of fried chicken sandwiches next time you make them. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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Fried Chicken Sandwich

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  35 min
  • Calories: 720


Fried Chicken

  • 2 quarts oil for frying (vegetable, canola or peanut)
  • 6 boneless, skinless, chicken thighs (about 2 pounds)
  • salt and pepper for seasoning chicken

Dry Mixture

  • 2 cups flour
  • 1 tablespoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons freshly cracked black pepper

Wet Batter

  • 1 egg, beaten
  • 1 ¾ cups buttermilk
  • 3/4 cups flour
  • 1 ½ teaspoons garlic powder
  • 1/2 teaspoons cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

For Serving

  • 6 brioche buns
  • 1 cup finely shredded iceberg lettuce
  • garlic aioli
  • sliced pickles or homemade


  1. In a large 6 quart heavy pot set over medium high heat. Using a deep fry thermometer, heat the oil to 325°F.

  2. Make the dry mixture. In a shallow bowl, such as a pie pan, whisk together the flour, garlic powder, cayenne pepper, salt and pepper until combined. Set aside.

  3. Make the wet batter. In a medium bowl, mix the egg with the buttermilk until combined. Add the flour, garlic powder, cayenne pepper, salt and pepper until combined.

  4. Generously season the chicken with salt and pepper. One at a time, dip a piece of chicken into the wet batter, holding it above the bowl to let excess batter drip off, transfer the wet chicken into the dry flour mixture, gently rolling to coat it on all sides. Carefully lower each piece of coated chicken into the hot oil.

  5. Fry 2-3 pieces of chicken at a time until deep golden brown and the internal temperature of the chicken registers 175°F (160°F if using chicken breast) on an instant read thermometer, about 10-12 minute. Heat oil to 325°F between batches.

  6. Set a wire rack over a sheet pan and transfer chicken once finished cooking to drain. Avoid draining on a paper towel to ensure your chicken stays crispy.

  7. Set brioche buns cut side up on a large baking sheet. Broil on low until golden brown, about 3-4 minutes.

  8. Spread 1-2 teaspoons of garlic aioli onto the toasted side of each bun and top with 4-5 pickle slices. Add 1 piece fried chicken on top of pickles for each sandwich along with ¼ cup shredded lettuce and top bun, serve immediately.

Nutrition Info

  • Per Serving
  • Amount
  • Calories720
  • Protein35 g
  • Carbohydrates51 g
  • Total Fat47 g
  • Dietary Fiber2 g
  • Cholesterol30 mg
  • sodium240 mg
  • Total Sugars3 g

Fried Chicken Sandwich

Questions & Reviews

Join the discussion below.

  • Colleen

    Have you tried this with a gluten free flour? Thank you!

    We haven't but imagine it will work fine!

  • Alyssa

    Can these be frozen after cooked and reheated? Maybe reheated in the air fryer? Or would they lose the crunch?

    We would think they would lose their crunch.

  • Henna

    Can you bake or air fry this chicken instead of frying in oil? Would any of these alternative methods change the taste of the chicken?

    We haven't' tried those methods with this recipe yet, Henna

  • Kelly

    Do you have any recommendations for an air fried version?

    We haven't tried this air fried yet.

  • Maree

    Made this tonight for freinds for a fun dinner and they loved it. I was worried as first time trying anything like this, but was foolproof! They loved it and my freinds partner had a second burger! Also the garlic Aioli was a great accompaniment!

    Thanks Maree! We are so happy to hear that you and your friends enjoyed it!

  • Jenn

    WOW! Thank you for this stellar sandwich recipe. My family devoured these!

    Thank you Jenn, so happy everyone loved them!