A fried chicken sandwich is the ultimate comfort meal, and this homemade version stays juicy, flavorful, and perfectly crispy thanks to a simple overnight marinade and double dredge. With warm buttered buns and an easy method, you can make a sandwich at home that rivals your favorite fast food classic!
For other fried chicken recipes, try this classic Southern crispy fried chicken, these fried chicken tenders, and these fried chicken cutlets with gravy, too.
Table of Contents
Before You Get Started
- Use thin chicken cutlets or pounded chicken breasts so the chicken cooks quickly and evenly.
- Marinate for at least 8 hours and no more than 24 to keep the texture tender.
- Keep the oil close to 350°F so the coating crisps instead of getting greasy.
- Double dredging gives you the thick, crunchy crust that makes the sandwich special.
- Toast and butter the buns for the best texture and flavor.
How to Make a Fried Chicken Sandwich
Step 1: Marinate the Chicken
Place the chicken in a bowl with milk and pickle juice. The mixture tenderizes the meat and seasons it all the way through. Let it sit overnight in the fridge for the best texture. More than 24 hours can make the meat too soft, so stick to that window.
Step 2: Set Up the Breading Station
Grab two bowls. In one, whisk an egg into the leftover marinade. In the other, mix the flour, confectioners sugar, baking powder, paprika, salt, pepper, garlic powder, and onion powder.
** Ingredient Note: The confectioners’ sugar might sound like an odd addition, but it adds just a hint of sweetness in the background, which is another secret ingredient in Chik-Fil-A’s fried chicken (along with the pickle juice).
** Pro Tip: Keep one hand for the wet bowl and one hand for the dry bowl. It keeps the coating from turning into glue on your fingers.
Step 3: Heat the Oil
Fill a Dutch oven with about 1 1/2 inches of oil. Bring it up to around 350°F. Hot oil gives you a crisp crust, while cooler oil will soak into the chicken. If you notice the oil smoking, turn the heat down. If the chicken browns too quickly, the oil is too hot.
** Pro Tip: If you do not have a thermometer, test the oil by dropping in a tiny splash of water. If it sizzles right away, the oil is ready.
** Pro Tip: Do not crowd the pot. Adding too many pieces at once lowers the temperature and leads to soggy chicken.
Step 4: Dredge the Chicken Twice
Dip the chicken into the egg mixture, then into the flour mixture, pressing the coating onto the surface. Dip it back into the egg and give it one more roll in the flour. Set each piece on a sheet pan until you are ready to fry. A minute or two of rest helps the flour stick better.
Step 5: Fry the Chicken
Lower two pieces of chicken gently into the oil. Let them cook for about five minutes, flipping once halfway through. You want a deep golden crust that feels crisp when tapped with tongs. The wire rack in a warm oven keeps the chicken hot and crunchy while you finish frying the rest.
Step 6: Toast the Buns and Assemble
Butter the buns and griddle them until golden. Add your fried chicken and your favorite toppings like lettuce, sliced tomatoes, pickles, mayo, or homemade Chick Fil A style sauce. Serve right away while the chicken is hot and crisp.
Serving Suggestions
- Waffle fries, crinkle fries, or seasoned potato wedges
- Creamy coleslaw or a simple green salad
- Creamy baked mac and cheese or cowboy baked beans
- Fresh lemonade or sweet tea for a classic Southern meal
Variations
- Spicy version: add cayenne to the flour and hot sauce to the marinade.
- Extra crispy version: add a third dredge for a thicker crust.
- Buttermilk marinade: swap the milk for buttermilk for a tangier flavor.
- Gluten free version: use a gluten free flour blend.
- Nashville hot sandwich: brush the fried chicken with a spicy oil mixture before serving.
Storage, Freezing & Make Ahead
- Store leftover fried chicken in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster oven or air fryer at 350°F until crisp.
- Freeze cooked chicken cutlets individually, then store in a freezer bag.
- Reheat frozen cutlets directly in the oven at 400°F until hot and crisp.
- Marinate the chicken the night before and set up the dredging station ahead of time for an easy prep.
Frequently Asked Questions
Why is my fried chicken not crispy?
The oil may be too cool. Ensure it stays close to 350°F. Overcrowding the pot or using chicken that is too wet can also affect crispiness.
Can I marinate the chicken too long?
Yes. More than 24 hours in the milk and pickle juice mixture can break down the meat too much and create a mushy texture.
Why does the breading fall off?
Make sure the chicken is not dripping wet before dredging, press the flour firmly onto the meat, and let the coated chicken rest for a minute before frying.
Can I use buttermilk instead of milk and pickle juice?
Yes, but keep in mind the flavor changes slightly. Pickle juice gives a saltier, brighter flavor similar to Chick Fil A.
How do I keep fried chicken warm without losing crispiness?
Place it on a wire rack in a warm 200°F oven. Do not cover it with foil or it will soften the crust.
More Sandwiches You’ll Love
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Fried Chicken Sandwich
Equipment
Ingredients
- 4 chicken cutlets or 2 large skinless, boneless chicken breasts pounded flat and cut in half crosswise (about 1 ½ lbs. total)
- ½ cup milk
- ½ cup dill pickle juice
- 2 cups all-purpose flour
- 2 tablespoons confectioners’ sugar
- 2 teaspoons baking powder
- 2 teaspoons paprika
- 2 teaspoons kosher salt, plus more to season as needed
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 large egg
- Oil for frying (such as peanut oil, canola oil or vegetable oil) (I use a 64 ounce bottle)
- 4 buttered, griddled sandwich buns, for serving
- Optional, for serving: lettuce, sliced tomato, sliced pickles, mayonnaise or Chik-Fil-A sauce
Chik-Fil-A Sauce (Optional)
- ½ cup mayonnaise
- 2 tablespoons barbecue sauce
- 1 tablespoon honey
- 2 teaspoons prepared yellow mustard
- 1 teaspoon lemon juice
Instructions
- In a large bowl, whisk together the milk and pickle juice.
- Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
- When you’re ready to cook the chicken, preheat the oven to 200° F. Set a wire rack on a sheet pan and set aside.
- In a large bowl, whisk together the flour, confectioners’ sugar, baking powder, paprika, salt, pepper, garlic powder and onion powder.
- Pour oil to a depth of 1 ½ inches in a Dutch oven. Heat the oil over high heat until it reaches 350° F.
- While the oil heats, remove the chicken from the milk mixture. Add an egg to the milk mixture and whisk well to combine. Dip the chicken in the milk/egg mixture, dredge the chicken in the flour mixture, submerge it again in the milk/egg mixture, and then dredge again in the flour mixture. Shake off any excess egg or flour after each dip. Transfer the chicken to a plate or sheet pan until ready to fry.
- Once the oil comes to temperature, use tongs to carefully place two chicken breasts in the oil. Adjust the heat to maintain a temperature of 350° F. Cook for a total of 5 minutes, flipping once halfway through. Transfer the fried chicken to the wire rack on the baking sheet. Season with salt and place in the oven to keep warm. Repeat with the remaining two chicken breasts.
- Assemble the sandwiches on the griddled buns with optional toppings. Serve immediately.
For the Chik-Fil-A Sauce:
- Stir together the sauce ingredients. Cover and refrigerate until ready to use. Great as a sandwich spread or for dipping fries!
Notes
- Use thin chicken cutlets or pounded chicken breasts so they fry quickly and evenly
- Marinate in milk and pickle juice for at least 8 hours for the best flavor and tenderness
- Keep the oil close to 350°F so the crust turns crisp instead of greasy
- Double dredging is the secret to a thick, crunchy coating
- Let the coated chicken rest for a minute before frying so the breading sticks better
- Do not overcrowd the pot or the oil temperature will drop
- Use peanut oil for the best frying flavor and a high smoke point
- Toast and butter the buns for restaurant quality texture
- Add cayenne to the flour for a spicy version
- Swap the milk for buttermilk if you want a tangier, richer flavor
Nutrition
Originally published in June, 2021, this post was updated in December, 2025.
i joy the good stuff to make the best food i can and southern food is the best to joy if you never had fry chicken i love new ways to show off a good meal i thank you for the farm i will keep making the best farm meals i can from chef Michael LETS KEEP GREAT FARM MEALS A LIVE
Thank you, Michael. We hope you enjoy this recipe!