Sandwiches Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Fried Chicken Sandwich
Crispy buttermilk fried chicken with pickles and spicy mayo.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Soak the chicken in the buttermilk for at least 20 minutes to tenderize the meat.
- 2
Heat 2 inches of neutral frying oil in a Dutch oven to 350°F (175°C).
- 3
Lift the chicken from the buttermilk, letting excess drip off, and dredge it thoroughly in the seasoned flour, pressing the flour into the crevices for maximum crunch.
- 4
Carefully lower the breaded chicken into the hot oil. Fry for 5-7 minutes per side until the crust is deep golden brown and the internal temperature reaches 165°F. Drain on a wire rack.
- 5
Toast the brioche bun in a dry skillet until golden. Spread 1 tbsp of spicy mayo on both the top and bottom buns.
- 6
Place the crispy fried chicken on the bottom bun. Shingle the thick pickle chips over the chicken, cover with the top bun, and press gently before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
60/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving160
Calories
11 g
Protein
8 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The buttermilk-fried chicken sandwich draws on Southern fried-chicken tradition, where an overnight buttermilk soak tenderizes the bird and the acid helps the crust cling. Its current form, with spicy mayo and pickles on a brioche bun, became a national obsession after the 2019 fast-food chicken-sandwich wars, but the pickle-and-fried-chicken pairing goes back to Nashville hot chicken counters.
Listahan note
This version is engineered for maximum crunch, so it presses the seasoned flour deep into the buttermilk-wet crevices rather than dusting it on, which is what builds the craggy crust that shatters when you bite.
Technique cues
- The buttermilk soak does two jobs: its acidity tenderizes the meat and its tackiness gives the seasoned flour something to grip for an even coat.
- Pressing flour into the crevices instead of dusting it creates rough, irregular edges that fry into the shattering craggy crust this sandwich is known for.
- Frying at a steady 350F keeps the crust crisping in step with the interior so the chicken hits 165F just as the coating turns deep golden.
Kitchen flow
- Parallel prep
- Start the buttermilk soak first, then heat the oil and set up the seasoned-flour station while the chicken tenderizes.
- Make-ahead
- Soak the chicken in buttermilk in the fridge overnight for deeper tenderizing and faster dinner assembly.
- Leftover move
- Reheat leftover fried chicken in a 375F oven on a rack to bring the crust back, then rebuild the sandwich.
- Cleanup rhythm
- Drain frying oil into a heatproof container once cool and wipe the Dutch oven while it is still slightly warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken thigh or pounded breast
Main protein
Purpose: Thigh stays juicy under high-heat frying, while a pounded breast gives a leaner, flatter sandwich.
Handling: For a breast, pound it even so it fries through before the crust burns.
Adaptation: Boneless thigh is more forgiving; breast is leaner but dries faster if overcooked.
buttermilk
Tenderizing soak
Purpose: Its acid tenderizes the meat and its body helps the dredge adhere for a thick crust.
Handling: Soak the chicken at least 20 minutes, fully submerged.
Adaptation: Milk soured with a tablespoon of lemon juice or vinegar mimics buttermilk's acidity.
seasoned flour (paprika, garlic powder, salt, pepper)
Crust
Purpose: The seasoned dredge is both the flavor and the crunch of the sandwich.
Handling: Press it firmly into the wet chicken so craggy bits form rather than a smooth coat.
Adaptation: Cutting in some cornstarch makes the crust even crispier and lighter.
spicy mayonnaise
Sauce
Purpose: It adds heat and creaminess that balance the rich fried crust.
Handling: Spread on both buns so every bite carries the sauce.
Adaptation: Plain mayo whisked with hot sauce and a pinch of cayenne is an easy homemade version.
pickle chips (thick)
Acid and crunch
Purpose: Tangy pickles cut the richness and are the classic counterpoint to fried chicken.
Handling: Pat them dry and shingle them so the crust does not steam soft underneath.
Adaptation: Pickled jalapenos add heat instead of just acidity.
Technique notes
- Drain the fried chicken on a wire rack, never paper towels, so steam escapes and the bottom crust stays crisp.
- Keep the oil between 340F and 350F; below that the crust soaks up grease, above it the coating browns before the meat cooks.
- Toast the brioche in a dry skillet rather than a toaster so the buttery crumb gets a flat, even sear.
Ingredient swaps
- Gluten-free direction
- Dredge in a rice-flour and cornstarch blend instead of wheat flour and use a gluten-free bun; the crust fries lighter and crisper.
- Dairy-free direction
- Swap the buttermilk soak for dairy-free milk soured with lemon and use a dairy-free bun; the tenderizing effect is similar.
- Weeknight shortcut
- Air-fry a breaded chicken cutlet at 400F instead of deep-frying to skip the oil cleanup entirely.
Serve alongside
- Crinkle-cut fries
- Buttermilk coleslaw
- Mac and cheese
- Dill pickle spears
- Iced sweet tea
- Cold pilsner
- Lemon-lime soda
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Fried chicken keeps in the fridge up to 3 days in an airtight container.
- Reheat on a wire rack in a 375F oven for 10-12 minutes to re-crisp; the microwave will leave it soggy.
- Freeze cooked fried chicken up to 1 month; thaw in the fridge then reheat in the oven.
Equipment
- Dutch oven or heavy pot
- Deep-fry thermometer
- Wire draining rack
- Spider or slotted spoon
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