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Crispy Southern Fried Chicken Sandwich with Spicy Pickles

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A quick and easy southern-style fried chicken sandwich featuring a crispy double-dipped crust and tangy spicy pickles for a perfect balance of crunch and heat.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, pounded to even thickness
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (optional)
  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (smoked paprika optional)
  • ½ teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 1 medium cucumber, thinly sliced
  • ½ cup white vinegar
  • ½ cup water
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • ½ teaspoon mustard seeds (optional)
  • 1 garlic clove, smashed
  • 2 brioche hamburger buns, lightly toasted
  • 2 tablespoons mayonnaise
  • Leafy lettuce or shredded iceberg (optional)

Instructions

  1. In a large bowl, whisk together buttermilk and hot sauce. Add pounded chicken breasts, fully submerge, cover, and refrigerate for 1 to 4 hours.
  2. Prepare spicy pickles by combining vinegar, water, sugar, salt, red pepper flakes, mustard seeds, and smashed garlic in a small saucepan. Heat until sugar dissolves, cool slightly, then pour over sliced cucumbers in a jar. Cover and refrigerate at least 30 minutes.
  3. In a shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Adjust seasoning if needed.
  4. Heat about 1 inch of oil in a skillet to 350°F (175°C).
  5. Remove chicken from marinade, letting excess drip off. Dredge each piece in flour mixture, pressing to adhere. For extra crunch, dip again briefly in buttermilk, then back into flour mixture.
  6. Fry chicken breasts in hot oil for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding.
  7. Transfer fried chicken to a wire rack over a baking sheet to drain excess oil. Let rest 5 minutes.
  8. Toast brioche buns lightly. Spread mayonnaise on both sides, add chicken breast, a generous handful of spicy pickles, and lettuce if using. Top with bun crown and gently press down.
  9. Serve immediately while warm for maximum crunch and flavor.

Notes

Use a thermometer to maintain oil temperature at 350°F to avoid greasy or burnt crust. Double-dip the chicken in buttermilk and flour for extra crunch. Let spicy pickles sit for several hours or overnight for best flavor. Drain fried chicken on a wire rack to keep crust crispy. Toast buns lightly with butter for added richness.

Nutrition

Keywords: fried chicken sandwich, southern fried chicken, spicy pickles, crispy chicken, sandwich recipe, quick dinner, comfort food

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