Classic Fried Chicken Sandwich

There’s something special about a really good fried chicken sandwich. It’s crispy, juicy, and hits all the right spots when you’re craving comfort food. But let’s be honest – most of us think we need to head to our favorite restaurant to get one that’s actually worth eating.

That’s where this homemade version comes in. You don’t need fancy equipment or hard-to-find ingredients to make restaurant-quality fried chicken at home. I’ve been making this recipe for years, and it’s become our go-to weekend meal when we want something that feels like a treat.

The best part? You control everything – the spice level, the crunch, and especially the size of that chicken breast. No more tiny sandwiches that leave you hungry an hour later. This one actually fills you up and tastes better than anything you’ll get in a drive-through.

What Kind of Chicken Should I Use?

For the best fried chicken sandwich, you’ll want to stick with boneless, skinless chicken breasts since they cook evenly and are easy to bite through in a sandwich. If your chicken breasts are really thick, consider pounding them out to about ¾ inch thickness so they cook through without burning the coating. You can also slice one large breast in half horizontally to create two thinner pieces. Fresh chicken will give you the best results, but if you’re using frozen, make sure it’s completely thawed and patted dry before you start cooking. Some people like to brine their chicken for extra juiciness, but with the pickle brine in this recipe, you’re already getting some of that flavor boost.

Options for Substitutions

This fried chicken sandwich recipe is pretty adaptable if you need to make some swaps:

• Chicken breasts: Chicken thighs work great here too and actually stay juicier during frying. You can also use chicken tenders if you want smaller portions – just adjust the cooking time accordingly.
• Peanut oil: If you don’t have peanut oil, vegetable oil, canola oil, or even lard will work perfectly for frying. Just make sure whatever oil you use has a high smoke point.
• Dill pickle slices: Regular dill pickles work fine if you can’t find the specific slices. You can even use bread and butter pickles if you prefer a sweeter flavor, though you’ll miss that classic tangy kick.
• All-purpose flour: You can substitute with self-rising flour, but skip the added salt in the recipe since self-rising flour already contains it.
• Milk: Buttermilk makes an even better substitute here – it’ll give you extra tender chicken and more flavor. Heavy cream or even water will work in a pinch.
• Sandwich buns: Brioche buns are fantastic if you want something richer, or you can use regular hamburger buns or even thick slices of good bread.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fried chicken sandwiches is not maintaining the right oil temperature – if it’s too low, your chicken will absorb grease and turn soggy, while too high heat will burn the coating before the chicken cooks through, so aim for 350°F and use a thermometer to check.

Another common error is skipping the pickle brine step, which not only adds flavor but helps tenderize the chicken, so let those breasts soak for at least 30 minutes before breading.

Don’t forget to pound your chicken breasts to an even thickness of about ¾ inch, as this ensures they cook evenly and prevents dry, overcooked edges while the center is still raw.

Finally, resist the urge to press down on the chicken while it’s frying – this squeezes out the juices and makes the coating less crispy, so just let it do its thing in the oil.

What to Serve With Fried Chicken Sandwich?

A fried chicken sandwich is pretty satisfying on its own, but I love pairing it with crispy fries or onion rings for the full comfort food experience. Coleslaw is another great side that adds a nice crunch and helps balance out all that crispy, juicy goodness. If you want something a bit lighter, try some pickled vegetables or a simple side salad with ranch dressing. Sweet potato fries are also a fun option that pairs really well with the savory flavors of the chicken and those tangy pickles.

Storage Instructions

Store: Leftover fried chicken sandwiches are best stored with the components separated. Keep the fried chicken in the fridge for up to 3 days in an airtight container, and store the buns separately so they don’t get soggy. The pickles and any other toppings should go in their own containers too.

Freeze: You can freeze the cooked chicken pieces for up to 3 months in freezer-safe bags. I like to wrap each piece individually in plastic wrap first, then put them all in a freezer bag. The buns freeze well too, just make sure they’re completely cool before freezing.

Reheat: To get that crispy coating back, reheat the chicken in a 375°F oven for about 10-15 minutes until heated through and crispy again. You can also use an air fryer at 350°F for 5-7 minutes. Avoid the microwave since it’ll make the coating soggy and chewy.

Preparation Time	15-30 minutes
Cooking Time	20-30 minutes
Total Time	35-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 110-120 g
• Fat: 100-110 g
• Carbohydrates: 200-220 g

Ingredients

For the chicken:

• 3 boneless, skinless chicken breast halves
• 12 dill pickle slices, with brine

For frying:

• Peanut oil (for deep frying)

For the breading:

• 1 cup all-purpose flour
• 2 tbsp powdered sugar
• 1 tsp salt
• Paprika (to taste)
• 1/2 tsp ground black pepper
• 1/2 tsp celery salt
• 1/2 tsp dried basil

For the egg wash:

• 2 large eggs
• Milk (splash, for whisking eggs)

For sandwich assembly:

• 2 tbsp softened butter
• 6 sandwich buns

Step 1: Pound and Marinate the Chicken

• 3 boneless, skinless chicken breast halves
• 12 dill pickle slices, with brine

Place each chicken breast between two sheets of heavy plastic on a solid, level surface.

Use the smooth side of a meat mallet to pound the chicken to an even thickness.

Once evenly flattened, cut each breast in half, resulting in six pieces.

Transfer the chicken to a bowl, pour the pickle brine from the dill pickle slices over the pieces, and let them marinate for 1 hour to tenderize and infuse flavor.

Step 2: Prepare the Breading and Egg Wash

• 1 cup all-purpose flour
• 2 tbsp powdered sugar
• 1 tsp salt
• paprika (to taste)
• 1/2 tsp ground black pepper
• 1/2 tsp celery salt
• 1/2 tsp dried basil
• 2 large eggs
• milk (splash, for whisking eggs)

While the chicken marinates, mix the all-purpose flour, powdered sugar, salt, paprika, ground black pepper, celery salt, and dried basil together in a medium bowl.

In a separate bowl, whisk the eggs and a splash of milk until well combined.

This will ensure the chicken coating is flavorful and crisp.

Step 3: Bread the Chicken

• marinated chicken from Step 1
• flour mixture from Step 2
• egg-milk mixture from Step 2

Drain and briefly rinse the marinated chicken (from Step 1) to remove excess brine.

Pat dry or shake off any extra liquid.

Working one piece at a time, dredge the chicken in the flour mixture from Step 2, then dip it into the egg-milk wash, and coat again in the flour mixture.

For an extra crisp crust, you can repeat the process for a double coating.

Tip: I find that double-dipping gives the sandwich a really satisfying crunch.

Step 4: Deep-Fry the Chicken

• breaded chicken from Step 3
• peanut oil (for deep frying)

Heat enough peanut oil in a deep-fryer or large skillet to 350°F (175°C).

Carefully lower the breaded chicken pieces (from Step 3) into the hot oil, frying a few pieces at a time to avoid overcrowding.

Fry each side for 2 to 3 minutes, or until golden brown and cooked through—use an instant-read thermometer to ensure the thickest part of the chicken reaches at least 165°F (74°C).

Transfer cooked pieces to a cooling rack set over a baking sheet to drain and rest for 5 minutes.

Step 5: Toast the Buns

• 2 tbsp softened butter
• 6 sandwich buns

While the chicken rests, spread softened butter on the cut sides of each sandwich bun.

Toast the buns, cut side down, in a hot skillet until lightly golden and warmed through.

I think this extra step makes the buns soft yet sturdy enough to hold the juicy chicken without getting soggy.

Step 6: Assemble the Sandwiches

• 12 dill pickle slices
• toasted sandwich buns from Step 5
• fried chicken from Step 4

To build each sandwich, place two dill pickle slices on the bottom half of a toasted bun.

Add a piece of fried chicken (from Step 4) on top of the pickles, then cover with the top half of the bun.

Repeat with the remaining sandwiches and serve warm for the best taste.