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Fried Chicken Sandwiches

Fried chicken sandwich with pickles and special sauce

These are fried chicken sandwiches I tried to replicate from fast-food chains. Living in the south has opened up my horizons in terms of food. For many reasons. I’ve discovered that my favorite fast-food chain is Popeye’s. I used to be anti-fast food for many reasons but now when I eat it, I chose wisely.

They’re not hard to make, as usual it just takes time.

Fried chicken sandwich with pickles and special sauce

Here’s the recipe.


  • Brioche buns
  • Pickles

For the marinade:

  • 4 chicken thighs (deboned and with no skin)
  • 1 cup of buttermilk
  • 1 tablespoon of old bay seasoning
  • 1 teaspoon of black pepper
  • 1 teaspoon of cayenne pepper
  • 1 tablespoon of cumin
  • 1 tablespoon smoked paprika

Marinade method:

In a large bowl, mix all of your marinade ingredients and add the chicken. Allow the chicken thighs to marinate for at least 4 hours. Overnight makes the chicken much juicier and tender, so aim for that.

When you’re ready to fry or bake, start mixing the dredging.


  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp ground black pepper

For frying:

  • 1 liter vegetable oil for frying (such as grapeseed, safflower, or 3rd press olive oil)
  • 1 large skillet for frying, such as castiron

Special sauce:

  • 1/4 cup shredded lettuce
  • 1/3 cup diced shallots
  • 1/3 cup diced pickles
  • 1/2 cup kewpie mayo
  • 1/2 cup sriracha
  • 1/3 cup ketchup
  • 1 tsp black vinegar

Special sauce method:

Simply mix everything together in a large bowl.

Fried Chicken Sandwiches Method:

  1. In a large bowl mix all of the breading/dredging ingredients together.
  2. Remove the chicken from the marinade and a set-aside.
  3. Add 1 egg to the marinade and mix very well.
  4. For the dredging: take one piece of chicken thigh, with your right hand and dip it in the egg mixture, then into the flour, back into the egg, and then into the flour. 3 flour – 1 egg method does the trick. Set aside for 10 seconds before frying.
  5. In your frying pot or skillet. Add the oil and set the oil at medium-high heat, at a stable temperature of 350F/176C.
  6. Add your chicken thighs 1 or 2 at a time leaving plenty and enough space for them to fry. Do not crowd the oil as it may overflow.
  7. If you want to see a video of a method using the oven or airfying: you can check out my Instagram here.
  8. When dark golden brown, remove the chicken from the oil and place it on a plate lined with paper towels or napkins.
  9. Check the internal temperature of the chicken to make sure it’s at 165F/75C.
  10. Place the chicken on a brioche bun, spread with special sauce, and pickles.
  11. Serve with a side of chips and or a beer!
Fried chicken sandwich.

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