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Southern Fried Chicken Sandwich

This dish features crispy, seasoned fried chicken nestled inside a soft bun, with a crunchy coating achieved through batter deep-frying. The chicken is cooked until golden brown with a crispy exterior, while the interior remains juicy and tender, creating a flavorful, satisfying sandwich with contrasting textures.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs or breasts skin-on for extra flavor
  • 2 cups buttermilk for soaking the chicken
  • 2 cups all-purpose flour for breading
  • 1 tablespoon paprika adds color and flavor
  • 1 teaspoon black pepper for seasoning
  • 1 teaspoon cayenne pepper for a spicy kick
  • 1 teaspoon salt to season the flour
  • 1 cup peanut or vegetable oil for frying
  • 4 buns soft sandwich buns preferably brioche or potato buns
  • optional pickles, lettuce, mayo for assembling sandwiches

Equipment

  • Deep frying thermometer
  • Kitchen tongs

Method
 

  1. Begin by soaking the chicken pieces in buttermilk, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to tenderize and flavor the meat.
  2. In a large bowl, mix together the flour, paprika, black pepper, cayenne, and salt. This seasoned flour will create a flavorful, crispy coating.
  3. Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece thoroughly in the seasoned flour, pressing lightly to adhere the coating evenly.
  4. Pour the oil into a heavy-bottomed pan or deep fryer and heat it to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
  5. Carefully lower the coated chicken into the hot oil, using tongs to avoid splashes. Fry in batches if necessary, avoiding overcrowding, until the chicken is golden brown and cooked through, about 8–10 minutes.
  6. Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Let rest for a few minutes to maintain its crispy exterior.
  7. While the chicken rests, toast the buns lightly in a skillet or oven for a soft, warm exterior that adds to the sandwich's texture.
  8. Spread your preferred condiments on the buns, and layer with pickles or lettuce if desired for extra crunch and flavor.
  9. Place the crispy fried chicken on the bottom bun, then cap with the top bun. Press gently to set the sandwich, and serve immediately to enjoy the hot, crispy texture.

Notes

For extra crunch, double-dip the chicken in buttermilk and flour before frying. Keep the oil temperature steady for uniform browning. Serve hot for best texture.