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The Best Crispy Fried Chicken Sandwich Recipe | Juicy Buttermilk Chicken on a Brioche Bun

Make the ultimate crispy fried chicken sandwich with juicy buttermilk-marinated chicken, toasted brioche buns, pickles, and creamy sauce in just 35 minutes.

LUNCH

7/18/20264 min read

Crispy fried chicken sandwich with pickles, lettuce, and tomato served with a side of golden french fries.

If you're craving the best fried chicken sandwich recipe, this restaurant-quality version is guaranteed to satisfy. Featuring juicy buttermilk-marinated chicken thighs coated in a perfectly seasoned, extra-crispy breading and served on a buttery toasted brioche bun, this homemade sandwich is packed with bold flavor and irresistible crunch.

The secret to achieving that signature crispy texture is a flavorful buttermilk marinade, a seasoned flour and cornstarch coating, and frying the chicken until golden brown. Every bite delivers a juicy center with a crunchy exterior that rivals your favorite chicken sandwich from a restaurant.

Whether you're preparing a family dinner, weekend lunch, game-day feast, or backyard gathering, this easy fried chicken sandwich recipe comes together with simple ingredients and delivers unforgettable flavor. You can even customize it with spicy mayo, pepper jack cheese, bacon, jalapeños, or hot honey for an extra kick.

Once you make this crispy fried chicken sandwich from scratch, you'll never want takeout again. It's crispy, juicy, flavorful, and destined to become one of your favorite homemade chicken recipes.

Recipe Information

Prep Time: 20 minutes (plus 2–12 hours marinating)
Cook Time: 15 minutes
Total Time: 35 minutes (plus marinating time)
Servings: 4 sandwiches

Ingredients

For the Chicken Marinade

4 boneless, skinless chicken thighs
2 cups buttermilk
1 tablespoon hot sauce
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika

For the Crispy Coating

2 cups all-purpose flour
½ cup cornstarch
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper (optional)
1 teaspoon black pepper
2 teaspoons kosher salt
1 teaspoon baking powder

For Frying

Vegetable or peanut oil

Sandwich Toppings

4 brioche buns
Dill pickle slices
Crisp lettuce
Tomato slices
Mayonnaise
1 tablespoon Dijon mustard
1 teaspoon honey
Butter for toasting buns

Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together buttermilk, hot sauce, salt, pepper, garlic powder, and smoked paprika.

Add the chicken thighs, ensuring they're completely coated.

Cover and refrigerate for at least 2 hours, preferably overnight for maximum tenderness and flavor.

Step 2: Prepare the Coating

In a shallow dish, combine:

Flour
Cornstarch
Paprika
Garlic powder
Onion powder
Cayenne
Salt
Pepper
Baking powder

Mix well.

For extra crispy chicken, drizzle 2–3 tablespoons of the buttermilk marinade into the flour mixture and toss to create small clumps. These clumps fry into delicious crunchy bits.

Step 3: Bread the Chicken

Remove the chicken from the marinade, allowing the excess to drip off.

Press each piece firmly into the seasoned flour mixture until completely coated.

For an extra-thick crust, dip the chicken back into the marinade, then coat it in the flour mixture a second time.

Let the coated chicken rest for 10 minutes before frying.

Step 4: Fry the Chicken

Heat oil to 350°F (175°C) in a deep skillet or Dutch oven.

Carefully fry the chicken for 6–8 minutes per side, depending on thickness, until golden brown and crispy.

The internal temperature should reach 165°F (74°C).

Transfer to a wire rack to drain.

Step 5: Toast the Buns

Lightly butter the cut sides of the brioche buns.

Toast them in a skillet until golden brown.

Step 6: Make the Sandwich Sauce

Mix together:

Mayonnaise
Dijon mustard
Honey

Spread generously on both sides of the toasted buns.

Step 7: Assemble the Sandwich

Layer the sandwich with:

Bottom bun
Crispy fried chicken
Dill pickle slices
Lettuce
Tomato
Extra sauce (optional)
Top bun

Serve immediately with fries, coleslaw, potato salad, or your favorite dipping sauce.

Nutritional Information

Approximate per sandwich

Calories: 820
Protein: 43g
Carbohydrates: 54g
Fat: 47g
Saturated Fat: 12g
Cholesterol: 185mg
Sodium: 1,250mg
Fiber: 2g
Sugar: 9g
Potassium: 620mg
Calcium: 180mg
Iron: 4mg

Nutrition values are estimates and may vary depending on ingredients and portion sizes.

Helpful Tips

Marinate Overnight

Marinating overnight creates exceptionally juicy, flavorful chicken while helping the coating adhere better.

Double Dredge for Extra Crunch

Dipping the chicken back into the marinade before a second coating of seasoned flour creates a thick, restaurant-style crust with irresistible crunch.

Monitor the Oil Temperature

Keep the oil between 325°F and 350°F. If the temperature drops too low, the chicken absorbs excess oil and becomes greasy. If it's too hot, the outside may burn before the inside is fully cooked.

Rest Before Serving

Allow the fried chicken to rest on a wire rack for a few minutes after frying. This keeps the crust crispy by preventing steam from softening the coating.

Customize the Heat

Add extra cayenne pepper, hot sauce, or a drizzle of spicy honey for a fiery kick, or keep it mild for a family-friendly version.

Make It Your Own

Elevate your sandwich with toppings like pepper jack cheese, crispy bacon, creamy coleslaw, sliced avocado, caramelized onions, or jalapeños for even more flavor and texture.