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    Fried Chicken Sandwich

    Updated April 12, 2025 / By Holly Erickson & Natalie Mortimer

    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 Recipe

    Updated April 12, 2025

    By Holly Erickson & Natalie Mortimer

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

    • 1 large egg
    • 1 ¾ cups buttermilk
    • 2 ¾ cups all-purpose flour
    • 1 tablespoon plus 1½ teaspoons garlic powder
    • 1 teaspoon cayenne pepper
    • 2 teaspoons kosher salt, plus more for seasoning
    • 1 ¾ teaspoons freshly cracked black pepper, plus more for seasoning
    • 6 boneless, skinless chicken thighs, (about 2 pounds)
    • 1 ½ quarts vegetable oil, for frying
    • 6 brioche buns, halved
    • Garlic aioli, homemade or store bought for serving
    • Sliced pickles, for serving
    • Finely shredded iceberg lettuce, for serving

    Method

    1. In a shallow bowl or pie pan, beat the egg with the buttermilk. Whisk in ¾ cup of the flour, 1½ teaspoons of the garlic powder, ½ teaspoon of the cayenne pepper, ½ teaspoon of the salt, and ½ teaspoon of the black pepper to combine. In a separate shallow bowl, stir together the remaining 2 cups flour, 1 tablespoon garlic powder, ½ teaspoon cayenne pepper, 1½ teaspoons salt, and 1½ teaspoons black pepper.

    2. Set a cooling rack inside a rimmed sheet pan.

    3. Generously season the chicken all over with salt and pepper. 

    4. Attach a deep-fry thermometer to the side of a large, heavy pot. Add the vegetable oil to the pot over medium-high heat. Once the oil reaches 325°F, working with one piece at a time, dip the chicken into the buttermilk mixture, allowing any excess to drip off. Roll it through the dry mixture, pressing to adhere. Carefully add the chicken to the hot oil, 2 to 3 pieces at a time, and cook, turning halfway through, until deep golden brown and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 10 to 12 minutes. Transfer the chicken to the cooling rack to cool. Repeat with the remaining chicken, allowing the oil to return to 325°F between batches.

    5. Heat the broiler to high with a rack in the upper third of the oven. Set the brioche buns cut side up on a second sheet pan. Broil until golden brown, 2 to 4 minutes.

    6. Spread the garlic aioli on the toasted sides of each bun, dividing evenly. Top each bottom bun with pickle slices, 1 piece of fried chicken, and shredded lettuce. Finish with the top halves of the buns and serve immediately.

    Notes

    You can also use canola or peanut oil to fry your chicken! Be advised: peanut oil will add a slightly peanut-y flavor to the chicken.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 720
    • Protein 35 g
    • Carbohydrates 51 g
    • Total Fat 47 g
    • Dietary Fiber 2 g
    • Cholesterol 30 mg
    • Sodium 240 mg
    • Total Sugars 3 g

    Fried Chicken Sandwich

    Questions & Reviews

    Join the discussion below.

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    • 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!