This fried chicken sandwich is a juicy, buttermilk-marinated chicken thigh in a craggy, golden crust, stacked on a toasted buttered bun with a sweet and spicy honey sriracha mayo, crisp lettuce and pickles. The recipe makes two sandwiches, and instead of filling a big pot with oil, the chicken shallow-fries in a single 10-inch skillet. Pounding the thighs to an even thickness and double-dipping them in seasoned flour gives you that shatteringly crisp coating with chicken that stays tender inside. It is a fun Friday-night project for two that tastes like your favorite chicken shack, made at home.
Why you’ll like this chicken sandwich
- Made for two: two thighs, two buns and just enough sauce.
- No deep fryer: about 2 cups of oil in a skillet is all you need.
- Juicy every time: chicken thighs stay moist and forgiving in hot oil.
- Extra crispy crust: a double dredge and a little baking powder make a craggy, crunchy coating.
- Weeknight friendly: 30 minutes in the buttermilk is enough.
What makes this fried chicken sandwich work
Chicken thighs, pounded even. Thighs have a little more fat than breasts, so they stay juicy even if they cook a minute longer. Pounding them to an even 1/2 inch means they fry quickly and evenly and fit neatly on a bun.
A buttermilk marinade. Buttermilk seasons the chicken and keeps it tender, and the thin layer that clings to the surface helps the flour stick. Even half an hour in the refrigerator makes a difference.
Baking powder in the flour. A small amount creates tiny bubbles in the coating as it fries, which makes the crust lighter and extra crisp.
Shallow frying for two. Two pieces do not need a pot full of oil. About 1/2 inch of oil in a heavy 10-inch skillet comes halfway up the chicken, and turning it once cooks both sides evenly. It is less oil to heat, less to buy and less to dispose of.
Steady oil temperature. Starting at 350°F and keeping the oil around 325°F while the chicken fries lets the crust brown at the same pace the inside cooks.
Ingredients for fried chicken sandwiches
The exact amounts are in the recipe card below. A few notes on choosing them:
- Chicken thighs: boneless, skinless thighs of similar size, about 10 ounces for two. Trim off any large pieces of fat.
- Buttermilk and hot sauce: buttermilk makes the marinade; a teaspoon of hot sauce adds flavor rather than much heat.
- Flour and baking powder: all-purpose flour plus a little baking powder for crunch.
- Spices: paprika, garlic powder, onion powder, salt, pepper and a pinch of cayenne season both the marinade and the coating.
- Oil: choose a neutral oil with a high smoke point, such as vegetable, canola or peanut oil.
- Honey sriracha mayo: mayonnaise, honey and sriracha stirred together. Adjust the sriracha to your taste.
- Buns and toppings: soft burger or brioche buns, butter for toasting, crisp lettuce and dill pickle slices.
How to make a fried chicken sandwich
- Pound the thighs to 1/2 inch and marinate them in seasoned buttermilk for at least 30 minutes in the refrigerator.
- Mix the seasoned flour and stir together the honey sriracha mayo.
- Heat about 1/2 inch of oil in a 10-inch skillet to 350°F.
- Dredge the chicken, dip it back in the buttermilk and dredge again.
- Fry for 3 to 4 minutes per side at about 325°F, to 165°F, then rest for 5 minutes.
- Toast the buns and build the sandwiches.
How to tell each step is ready
The oil: clip a deep-fry thermometer to the skillet or check with an instant-read thermometer. At 350°F, a pinch of flour sizzles immediately. When the chicken goes in, the temperature drops; adjust the heat to keep it around 325°F.
The coating: press the flour firmly onto the chicken with your hands so it fills every crevice. After the second dredge, the surface should look shaggy and rough; those craggy bits become the crunchiest part.
Frying: lay the chicken into the oil away from you to avoid splashes, and leave it alone for the first few minutes so the crust sets. Turn once with tongs. The chicken is done when it is deep golden brown and the thickest part reads 165°F.
Resting: set the chicken on a wire rack rather than paper towels so steam escapes from all sides and the bottom stays crisp. Rest for 5 minutes while you toast the buns.
Tips for the best fried chicken sandwich
- Keep the chicken cold until frying. Take it straight from the refrigerator to the flour, then into the hot oil.
- Use a heavy skillet. Cast iron or another heavy pan holds its heat when the chicken goes in, so the oil temperature stays steady.
- Fry both pieces at once. Two pounded thighs fit in a 10-inch skillet without crowding, which keeps the oil hot.
- Stay with the pan. Never leave hot oil unattended, and keep a lid nearby. Let the oil cool completely before you discard it.
- Toast the buns. A buttery, golden bun holds up to the juicy chicken and sauce without getting soggy.
Swaps and variations
- Chicken breast: halve one large breast horizontally into two cutlets and pound them to 1/2 inch. Breast meat dries out faster, so pull it as soon as it reaches 165°F.
- Milder sauce: skip the sriracha for a simple honey mayo.
- Spicier chicken: add a larger pinch of cayenne to the flour.
- Other toppings: sliced tomato, coleslaw or a slice of cheese melted on the hot chicken are all good additions.
What to serve with a fried chicken sandwich
Classic partners are oven fries or sweet potato fries, a creamy coleslaw, corn on the cob or a crisp green salad. Pickled vegetables or a few extra pickle spears on the side cut through the richness. Grab plenty of napkins and enjoy it as a relaxed, at-home take on a night out.
Storing and reheating leftovers
Refrigerate leftover fried chicken separately from the buns and toppings within two hours of cooking, and eat it within 3 days.
To bring back the crunch, reheat the chicken on a rack in a 375°F oven or in an air fryer until it is hot and crisp and reaches 165°F, then build a fresh sandwich. The microwave warms it but softens the crust.
Crunchy, juicy and dressed with a sweet-spicy sauce, this sandwich is a small-batch treat worth heating a skillet for. Make two tonight and enjoy them while the crust is still crackling.
Frequently asked questions
Can I make a fried chicken sandwich without a deep fryer?
Yes. Shallow-fry the chicken in about 1/2 inch of oil in a heavy 10-inch skillet and turn it once. For two pieces, it works just as well as deep frying and uses far less oil.
Chicken thighs or breasts for chicken sandwiches?
Thighs stay juicier and are more forgiving in hot oil, which is why this recipe uses them. Breast cutlets work too if you pound them thin and stop cooking right at 165°F.
How do I keep the breading from falling off?
Let the extra buttermilk drip off, press the flour on firmly, and do not move the chicken for the first few minutes of frying so the crust can set. Rest it on a wire rack instead of a plate.
Print
Fried Chicken Sandwiches for Two
- Total Time: 1 hour
- Yield: 2 servings
Description
Buttermilk-marinated chicken thighs shallow-fried in one skillet until crisp and juicy, served on toasted buns with honey sriracha mayo, lettuce and pickles, for two.
Ingredients
- 2 boneless skinless chicken thighs (about 10 ounces)
- 1/2 cup buttermilk
- 1 teaspoon hot sauce
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon garlic powder, divided
- 3/4 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
- 2 cups neutral oil (vegetable, canola or peanut), for frying
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- 1 teaspoon sriracha
- 2 burger or brioche buns
- 1 tablespoon butter, softened
- 2 lettuce leaves
- Dill pickle slices
Instructions
- Place the thighs between sheets of plastic wrap and pound them to an even thickness of about 1/2 inch. In a bowl, stir together the buttermilk, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Add the chicken, turn to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.
- In a shallow bowl, whisk the flour, paprika, remaining 1/2 teaspoon garlic powder, onion powder, baking powder, remaining 3/4 teaspoon salt, pepper and cayenne. Stir the mayonnaise, honey and sriracha together in a small bowl.
- Pour the oil into a 10-inch heavy skillet (it should be about 1/2 inch deep) and heat over medium to 350°F.
- Lift each thigh from the buttermilk, let the excess drip off, and press it firmly into the flour on both sides. Dip it back in the buttermilk briefly and dredge it in the flour again for a craggy coating. Discard the leftover marinade.
- Lay both pieces in the oil, away from you. Fry for 3 to 4 minutes per side, keeping the oil around 325°F, until deep golden and crisp and the thickest part reads 165°F. Move to a wire rack and rest for 5 minutes.
- Butter the cut sides of the buns and toast them in a dry pan until golden. Spread with the honey sriracha mayo, then add lettuce, the fried chicken and pickles.
Notes
Equipment: 10-inch heavy skillet (cast iron works well), deep-fry or instant-read thermometer, 2 shallow bowls, wire rack set over a sheet pan, tongs, plastic wrap and meat mallet or rolling pin
- Chicken breast works too: halve one large breast into two cutlets and pound them to 1/2 inch; cook to 165°F.
- Never leave hot oil unattended, and let it cool completely before discarding.
- Skip the sriracha for a mild honey mayo.
- Refrigerate leftover fried chicken separately from the buns and toppings for up to 3 days.
- Reheat on a rack in a 375°F oven or in an air fryer until crisp and hot, to 165°F.
- Marinate chicken in the refrigerator, not on the counter, and discard the used marinade (USDA FSIS).
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan Fried
- Cuisine: American
