Fried Chicken Sandwich

A crispy fried chicken sandwich with juicy marinated chicken, a crunchy seasoned coating, and classic toppings on a warm buttered bun.

Course Dinner, Lunch

Cuisine American

Keyword chik fil a fried chicken sandwich recipe, crispy, fried chicken sandwich

Prep Time 15

Cook Time 20

Marinating Time 8

Total Time 8 35

Servings sandwiches

Calories 631kcal

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

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.

Stir together the sauce ingredients. Cover and refrigerate until ready to use. Great as a sandwich spread or for dipping fries!

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