clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fried Chicken Sandwich

Fried Chicken Sandwich

  • Author: Helen
  • Prep Time: 10 (+marinading time)
  • Cook Time: 20
  • Total Time: 43 minute
  • Yield: 4 1x


Make a seriously tasty fried chicken sandwich at home with juicy and perfectly crispy buttermilk chicken coated in a super flavorful batter served with barbecue mayo, lettuce and tangy pickles in a lightly toasted bun.



Buttermilk marinade:

  • 4 chicken thighs
  • 200ml (or 3/4 cup) buttermilk
  • 1 tsp salt


  • 150g (or 1/2 cup + 1 tbsp) plain/all-purpose flour
  • 4 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 1 tsp white pepper
  • 1 tsp salt

For frying:

  • 1 liter (4-5 cups) vegetable or sunflower oil

BBQ Mayo:

  • 4 tbsp barbecue sauce
  • 4 tbsp mayonnaise
  • 2 tsp honey
  • 2 tsp Vinegar

To serve:

  • 4 burger buns
  • Pickles - such as gherkins and pickled onions
  • Lettuce leaves


  1. Tenderise the chicken thighs with a meat tenderiser or rolling pin.
  2. Place the buttermilk into a large bowl, stir in the salt and add the chicken thighs. Leave to marinade for 4-24 hours if you can (or at least 30 minutes if you can't).
  3. Combine the barbecue mayo ingredients in a small bowl.
  4. Place the flour into a bowl and stir in the remaining breading ingredients. (smoked paprika, onion powder, garlic powder, mustard powder, white pepper and salt).
  5. Put the chicken thighs into the bowl one by one, ensure they are thoroughly coated in the flour mix on all sides and set aside. 
  6. Add the oil to a Dutch oven or large saucepan and heat to 180C or 360F. Add the first chicken thigh and fry for 3-4 minutes until it is golden and crisp.  (Notes  1,2 & 3)
  7. Set aside onto a wire rack or kitchen paper when done and repeat the process with the remaining chicken thighs. (Note 4)
  8. Prepare the sandwiches (note 5). Toast the burger buns and spread barbeque mayo onto both halves of each bun then add lettuce, a piece of fried chicken, gherkins and pickled onion.


  1. I strongly advise using a deep-frying thermometer to ensure the oil has reached 180C or 360F before you add the chicken. If you don't have one, drop a breadcrumb into the oil. If it sizzles up then you can start frying, but if it sinks to the bottom the oil isn't hot enough yet.
  2. Be careful not to overcrowd the pan. Fry the chicken in batches if you need to.
  3. Chicken is cooked when it reaches 75C or 165F. Use a meat thermometer to check or cut into a piece to check it is white and opaque in the middle.
  4. If you are not planning to serve straight away or are making a larger quantity, you can place the fried chicken in the oven heated to 80C or 175F. 
  5. Place the burger buns under the grill or use a hot griddle to toast.
  • Category: Chicken
  • Method: Deep fried
  • Cuisine: Western

Keywords: fried chicken sandwich