Last summer, I found an old family recipe tucked away in a dusty cookbook. As I read through it, I was struck by the smell of fried chicken mingling with the sharp tang of homemade pickles. It was a reminder that some flavors, no matter how vintage, are never truly out of style—they just need a new way to shine.
This sandwich is my attempt to reimagine those nostalgic tastes with a crispy crunch that feels fresh and satisfying. The crunchy chicken, the briny pickles, and a smear of spicy mayo come together in a harmony that celebrates history while embracing today’s crave-worthy textures.
WHY I LOVE THIS RECIPE?
- It’s a perfect marriage of nostalgia and modern crunch.
- The smell of frying chicken alone transports me back to summers at my grandma’s.
- Each bite brings a satisfying combo of crispy, juicy, and tangy moments.
- The simplicity feels like a reclaiming of old-school comfort food.
- The pickles add that unexpected burst of flavor I didn’t know I needed.
Making this sandwich during seasonal shifts feels right—crisp, fresh, and full of flavor. It’s a reminder that sometimes, breaking the rules of fancy cooking leads to the most authentic bites.
Whether for a quick lunch or a weekend treat, this sandwich stands out with its straightforward charm. It’s a taste of history, revived and made new in every crispy, pickle-topped bite.
Crispy Fried Chicken Sandwich with Pickles and Spicy Mayo
Ingredients
Equipment
Method
- Pound the chicken pieces to an even thickness and season with salt and pepper.
- Pour buttermilk into a shallow dish and dip each chicken piece to coat thoroughly, then let them sit while you prepare the coating.
- In another shallow dish, mix the flour with a pinch of salt, and in a third dish, combine panko breadcrumbs.
- Remove each piece of chicken from the buttermilk, letting excess drip off, then dredge first in the flour mixture, then in the buttermilk again, and finally coat evenly with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C), or until a small piece of bread sizzles and bubbles.
- Carefully place the coated chicken pieces into the hot oil and fry for about 4-5 minutes per side, until golden brown and crispy. Transfer to a paper-towel-lined plate to drain excess oil.
- While the chicken fries, mix mayonnaise with sriracha to create a spicy mayo. Slice the pickles thinly and toast the sandwich buns lightly until golden.
- Spread the spicy mayo generously on the bottom bun, then layer with sliced pickles and the hot, crispy fried chicken.
- Top the sandwich with the other bun, gently pressing down to help everything stay together.
- Slice the sandwich in half if desired, and serve immediately with extra pickles on the side for an extra tangy crunch.
As the last crumbs are eaten and the plate is wiped clean, I’m reminded how food connects us to moments, memories, and each other. This sandwich isn’t just about flavor; it’s about capturing a feeling—crisp, tangy, and comfortingly familiar.
In a world that moves so fast, sometimes the best choices are the simplest. A crunchy chicken sandwich with pickles is proof that a little nostalgia can bring a lot of joy to a busy day.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
