Copycat Fried Chicken Sandwich Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the sandwich.

Buttermilk: Used to marinate the chicken, making it tender and flavorful.

All-purpose flour: Forms the base of the crispy coating for the chicken.

Cornstarch: Combined with flour to create an extra crispy texture.

Paprika: Adds a smoky, slightly sweet flavor to the coating.

Garlic powder: Enhances the savory taste of the chicken.

Onion powder: Adds a subtle onion flavor to the seasoning mix.

Salt: Essential for seasoning and bringing out the flavors.

Black pepper: Adds a hint of heat and depth to the seasoning.

Hamburger buns: Soft buns to hold the fried chicken and toppings.

Pickles: Sliced pickles add a tangy crunch to the sandwich.

To achieve an extra crispy coating on your fried chicken, double-dredge the chicken breasts. After the initial dredging in the flour mixture, dip the chicken back into the buttermilk and then dredge it again in the flour mixture. This creates a thicker, crunchier crust that enhances the texture of your sandwich.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• buttermilk - Substitute with plain yogurt mixed with milk: Mix equal parts plain yogurt and milk to mimic the tangy and creamy consistency of buttermilk.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and is a healthier alternative.

• cornstarch - Substitute with potato starch: Potato starch provides a similar crispy texture when frying.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor to the seasoning.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor profile and can be used in the same quantity.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar onion flavor and texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

• hamburger buns - Substitute with brioche buns: Brioche buns are richer and more buttery, enhancing the overall flavor of the sandwich.

• sliced pickles - Substitute with pickled jalapeños: Pickled jalapeños add a spicy kick and a similar tangy flavor.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Wrap each piece of fried chicken individually in aluminum foil or plastic wrap to maintain its crispiness.
• Place the wrapped chicken in an airtight container or a resealable plastic bag. This helps to keep the chicken fresh and prevents it from absorbing any unwanted odors from the fridge.
• Store the chicken in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place the wrapped chicken in a freezer-safe container or bag and freeze for up to 2 months.
• To reheat refrigerated fried chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C).
• For frozen fried chicken, thaw it in the refrigerator overnight before reheating. Follow the same reheating instructions as for refrigerated chicken.
• Store hamburger buns separately in a bread box or airtight container at room temperature for up to 5 days. For longer storage, freeze the buns in a resealable plastic bag for up to 3 months.
• To reheat buns, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warm.
• Keep sliced pickles in their original jar, ensuring the lid is tightly sealed. Store the jar in the refrigerator for up to 2 months.
• When ready to assemble the sandwich, reheat the fried chicken and buns, then layer the chicken and pickles on the buns for a delicious, crispy fried chicken sandwich.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the fried chicken on a baking sheet lined with parchment paper.
  3. Cover the chicken loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Toast the hamburger buns in the oven for the last 5 minutes of reheating.
  6. Reassemble your sandwich with the reheated chicken and pickles.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fried chicken in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Toast the hamburger buns in the air fryer for the last 2 minutes of reheating.
  5. Reassemble your sandwich with the reheated chicken and pickles.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the fried chicken in the skillet and cover with a lid.
  4. Heat for about 3-4 minutes per side, or until the chicken is warmed through.
  5. Toast the hamburger buns in the skillet for the last 2 minutes of reheating.
  6. Reassemble your sandwich with the reheated chicken and pickles.

• Microwave Method:

  1. Place the fried chicken on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.
  4. Toast the hamburger buns separately in a toaster or microwave for 30 seconds.
  5. Reassemble your sandwich with the reheated chicken and pickles.

• Mixing bowl: Use this to combine the flour, cornstarch, and spices for dredging the chicken.

• Whisk: This helps in evenly mixing the dry ingredients together.

• Tongs: Essential for handling the chicken pieces, especially when dredging and frying.

• Frying pan: Use this to fry the chicken until it is golden brown and cooked through.

• Thermometer: Ensures the oil is at the correct temperature for frying, typically around 350°F (175°C).

• Cooling rack: Place the fried chicken on this to drain excess oil and keep it crispy.

• Paper towels: Use these to line the cooling rack and absorb any excess oil from the fried chicken.

• Knife: Useful for slicing the pickles if they are not pre-sliced.

• Cutting board: Provides a safe surface for slicing the pickles and handling the chicken.

• Measuring cups: Ensures accurate measurement of the buttermilk, flour, and cornstarch.

• Measuring spoons: Ensures precise measurement of the spices.

• Spatula: Handy for flipping the chicken in the frying pan.

• Plate: Use this to hold the dredged chicken before frying.

• Buns: These are essential for assembling the sandwich.

Marinate in advance: Marinate the chicken breasts in buttermilk the night before to save time on the day of cooking.

Use a deep fryer: A deep fryer can cook the chicken more evenly and quickly than a pan.

Pre-slice pickles: Have your pickles pre-sliced and ready to go.

Prepare buns ahead: Toast or warm the hamburger buns in advance.

Batch dredging: Dredge all chicken pieces at once to streamline the frying process.