Fried Chicken Sandwich

by Sabrina Snyder

Published on Last updated

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4 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
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This Fried Chicken Sandwich with crispy, juicy chicken breast served in brioche buns with fresh sandwich fillings is the perfect meal.

Crunchy and flavorful fried chicken makes the perfect filling and delicious Sandwich Recipe to enjoy for lunch or dinner. For more tasty fried chicken recipes, try Chicken Fried Chicken and Chicken and Waffles. 

Sabrina’s Fried Chicken Sandwich Recipe

Crunchy and flavorful Fried Chicken Sandwiches are a popular fast food and diner order, but this recipe makes them easy to make at home. If you love Chick-fil-A or KFC’s chicken sandwiches, then this is sure to be a new favorite recipe. The simple buttermilk chicken turns out deliciously tender and flavorful on the inside with a golden brown and crunchy fried breading that’s pure perfection. Serve this incredibly delicious chicken on brioche buns with fresh vegetables, pickles, and rich condiments to complete the dish. 

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Dinner, then Dessert

Fried Chicken Sandwich

This Fried Chicken Sandwich with crispy, juicy chicken breast served on brioche buns with fresh sandwich fillings is the perfect meal.
Yield 4 Servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder
Prepared sandwich on bun.
PrintRate

Ingredients
 

  • 2 cups flour
  • 1 tablespoon coarse ground black pepper
  • 2 teaspoons kosher salt
  • 1 cup buttermilk
  • 2 chicken breasts , boneless, skinless
  • vegetable oil , for frying
  • 4 brioche buns
  • 2 tablespoons unsalted butter , room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup ketchup
  • 4 leaves green lettuce
  • 2 vine tomatoes , cut into 8 slices
  • 12 bread and butter pickles

Instructions

  • Add the flour, pepper, and salt in a shallow bowl.
  • Butterfly the chicken and cut into 4 thinly cut pieces.
  • Add the buttermilk to a second bowl dredge the chicken in it.
  • Let the excess buttermilk drip off.
  • Dredge into the flour mixture.
  • Shake excess flour off.
  • Repeat a second time, then lay gently onto a cookie sheet and repeat with 3 remaining pieces.
  • Add the vegetable oil to your cast iron skillet until it is about 2" deep.
  • Heat on medium until the oil is 350 degrees and fry the chicken 4-5 minutes on each side.
  • Rest on wire rack.
  • Spread butter on the cut sides of the brioche buns.
  • Toast the buns until golden brown.
  • Spread ketchup and mayonnaise on top and bottom bun pieces.
  • Assemble the bottom of the bun, then the chicken, lettuce, tomato, pickles and top with top piece.

Nutrition

Calories: 868kcal | Carbohydrates: 100g | Protein: 38g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 2368mg | Potassium: 953mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1648IU | Vitamin C: 12mg | Calcium: 214mg | Iron: 5mg

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Collage of whole sandwich and halved sandwich

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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