Fried Chicken Sandwiches

While I was writing my second cookbook, my daughter, who occasionally grows weary of being my guinea pig taste tester, challenged me to come up with a mash-up version of her favorite fast-food crispy chicken sandwiches (yes, I’m talking about Chick-fil-A and Popeyes). This mission involved several trips to the drive-through, four quarts of oil, a mountain of fried chicken sandwiches, and exhaustive critiques from my kids and their friends (aka the experts). It took me a while, but I finally cracked the code. All I can say is, get ready to be showered with praise — your family will be talking about this fried chicken sandwich recipe for days.

What You’ll Need To Make Fried Chicken Sandwiches

• Chicken breasts: Sliced in half horizontally and pounded thin, this ensures quick, even cooking and the ideal chicken-to-bun ratio.
• Water, salt, and sugar (for the brine): A simple saltwater brine keeps the chicken juicy and well-seasoned all the way through—don’t skip this step, even though it adds time.
• Egg and milk: Forms the wet base that helps the flour mixture cling to the chicken and create those signature craggy, crispy bits.
• All-purpose flour and cornstarch: The combination is key to the crunch—cornstarch fries up lighter and crispier than flour alone.
• Baking powder: Helps the coating puff slightly as it fries, adding extra texture and crunch.
• Garlic powder, pepper, and paprika: Build the savory, well-seasoned flavor in the crust.
• Accent (MSG flavor enhancer): Adds a boost of umami that’s a hallmark of great fried chicken. It’s optional—see the Notes section for a substitution.
• Vegetable or peanut oil: For frying. Either works well; peanut oil has a higher smoke point and a neutral flavor that won’t compete with the seasonings.
• Mayonnaise, barbecue sauce, and Dijon mustard (for the sauce): A quick, tangy-sweet sauce that ties the whole sandwich together—it’s the “secret” that makes these taste like your favorite fast-food version.
• Hamburger buns: Standard buns work great, but a few readers have used sesame brioche buns with excellent results if you want something a little richer.
• Bread and butter pickles: Adds the sweet-tangy crunch that’s essential to a proper fried chicken sandwich.
• Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Prepare the chicken. Slice each chicken breast in half horizontally to create two thin cutlets. Gently pound the cutlets to an even thickness, then cut each one in half vertically to make four small, thin pieces per breast. This helps the chicken cook quickly and evenly and prevents the breading from getting too dark before the chicken is cooked through.

Step 2: Brine the chicken. Soak the chicken pieces in the brine for at least 4 hours or overnight. This simple step seasons the meat throughout and helps it stay juicy during frying. When the chicken is finished brining, pat it very dry so the coating adheres well.

Step 3: Bread the chicken. Whisk together the wet ingredients in one bowl and the dry ingredients in another. Drizzle a little of the wet mixture into the flour mixture and work it in with your fingertips to create small clumps—these become the extra-crispy, craggy bits when fried. Working one piece at a time, dip the chicken into the wet mixture, then dredge it in the flour mixture, pressing the coating firmly onto the chicken so it adheres well.

Step 4: Fry until crisp and golden. Keep an eye on the oil temperature as you fry; it will drop when the chicken goes in and rise again as it cooks. Adjust the heat as needed so the coating becomes deeply golden and crisp without browning too quickly. Transfer the fried chicken to a paper towel-lined plate to drain.

Pro Tip: The oil temperature will drop each time you add chicken, so keep an eye on it between batches and adjust the heat as needed to maintain a steady fry.

Step 5: Make the sauce and assemble. Stir together the mayonnaise, BBQ sauce, and mustard until smooth. Spread the sauce on the buns, then top with the crispy chicken and pickles. Serve right away while the chicken is hot and the coating is at its crispiest. For a complete meal, serve the sandwiches with coleslaw, French fries, or potato salad.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and make an especially juicy sandwich. Because thighs vary in size and thickness, pound or trim them as needed so they’re relatively even, and cook until they reach at least 165°F in the center.

Can I make this in an air fryer?
I don’t recommend it for this recipe. The breading here is designed for deep frying and relies on being fully submerged in hot oil to get that signature crispy, craggy texture—an air fryer won’t produce the same result.