There’s something about biting into a really great fried chicken sandwich that just makes everything better. We didn’t truly appreciate this until we lived in the US, where fried chicken is everywhere – and now we’re fully converted. This recipe brings that Southern-style flavor home with juicy, perfectly seasoned chicken, a golden crispy crust, and all the fixings. Pile it high on a toasted bun with crunchy lettuce, ripe tomatoes, and pickles, then add mayo and honey mustard for that creamy, tangy finish. It’s fast food meets homemade comfort – and it’s downright addictive.

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Fried Chicken Sandwiches

Crispy, golden fried chicken layered with fresh toppings and honey mustard on a toasted bun -these sandwiches are everything you want in comfort food. Double-dipped for extra crunch and full of flavor in every bite.

Servings

Cook Time 30

Total Time 30

Equipment

Meet Mallet
Mixing Bowl
Whisk
Large skillet
Meat Thermometer
paper towels
Skewers optional, for serving

Ingredients

2 boneless chicken breasts halved lengthways (approx. 450g)
1½ cups buttermilk 360ml
1½ cups all-purpose flour 190g
2 tablespoons dry ranch seasoning
2 tablespoons cornstarch 16g
½ teaspoon black pepper
3 teaspoons salt
1 large egg beaten (approx. 50g)
¼ cup whole milk 60ml
4 large soft hamburger buns approx. 300g total
Mayonnaise for spreading (about 4 tablespoons / 60g)
Honey mustard dressing for spreading (about 4 tablespoons / 60g)
Lettuce leaves sliced tomatoes, and pickles, for the buns (approx. 150g total)
Vegetable oil for frying (approx. 750ml)

Instructions

Flatten the chicken breasts with a meat mallet or a rolling pin until they are even in width and around half an inch thick. Cut diagonal slits across the top of the breasts.
Make the marinade by whisking together one cup of the buttermilk, two teaspoons of salt and one tablespoon of the dry ranch seasoning.
Place the chicken into the marinade, cover and chill for around two hours.
Prepare the breading station by placing the flour, remaining tablespoon of ranch seasoning, one teaspoon of salt, half a teaspoon of pepper and cornstarch in a bowl and mixing together. In a second bowl mix together the remaining half a cup of buttermilk, the milk and the beaten egg and mix to combine.
Remove the chicken from the marinade and allow any excess to drip off. Dip into the flour mixture then into the egg and buttermilk mixture then back into the flour mixture. Repeat the process once more so it is like a double dip and double coat.
Set aside for around 15 minutes whilst you toast the burger buns.
Place two tablespoons of oil and two tablespoons of butter into a large skillet and ehat until the butter has melted.
Place the buns cut side down into the pan and allow to cook for just a minutes or two until they are golden and toasted. Remove and set aside.
Heat one and a half inches of vegetable oil in a wide bottomed skillet. Use a thermometer to monitor the heat of the oil keeping it between 350F and 375F.
Fry the chicken for around 3 minutes on each side until a meat thermometer reads 165F internal temperature. Drain on kitchen paper.
Build the burgers by spreading a generous amount of mayonnaise onto each bun base. Lay a layer of lettuce followed by tomato. Place the fried chicken on top of the tomato, then top with the pickles. Spread the honey mustard dressing on the underside of the top of the burger bun and place the top half of the bun on top of the pickles.
Use a skewer if needed to hold the burger in place to serve.