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 breading for the fried chicken.

Salt: Enhances the flavor of the chicken and the breading.

Black pepper: Adds a bit of heat and depth to the breading.

Paprika: Provides a subtle smoky flavor to the breading.

Buns: Toasted burger buns to hold the sandwich together.

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

When marinating the chicken breasts in buttermilk, ensure they are fully submerged to allow for even tenderization. This step not only infuses the chicken with flavor but also helps break down proteins, resulting in a juicier and more tender fried chicken. For an extra layer of flavor, consider adding a dash of hot sauce or a pinch of garlic powder to the buttermilk marinade.

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

• buttermilk - Substitute with plain yogurt: Plain yogurt can tenderize the chicken similarly to buttermilk and adds a slight tang.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to create a buttermilk substitute.

• all-purpose flour - Substitute with cornstarch: Cornstarch can make the coating extra crispy and is a good gluten-free option.

• all-purpose flour - Substitute with rice flour: Rice flour also creates a crispy texture and is suitable for gluten-free diets.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and saltiness to the chicken.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat.

• paprika - Substitute with cayenne pepper: Cayenne pepper will add more heat and a slightly different flavor, but it works well in fried chicken.

• toasted burger buns - Substitute with brioche buns: Brioche buns are rich and slightly sweet, complementing the savory fried chicken.

• toasted burger buns - Substitute with ciabatta rolls: Ciabatta rolls are sturdy and can hold up well to the juicy chicken and toppings.

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

• sliced pickles - Substitute with pickled red onions: Pickled red onions provide a tangy and slightly sweet flavor, adding a different dimension to the sandwich.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the fried chicken in an airtight container and refrigerate. It will stay fresh for up to 3-4 days.

• To freeze, wrap each piece of fried chicken individually in aluminum foil or plastic wrap. This helps to prevent freezer burn.

• Place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date for easy tracking. The chicken can be frozen for up to 3 months.

• When ready to reheat, thaw the chicken in the refrigerator overnight. This ensures even reheating.

• For reheating, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until heated through and crispy.

• If you prefer a quicker method, you can reheat the chicken in an air fryer at 350°F (175°C) for about 5-7 minutes.

• To maintain the crispiness of the buns, store them separately in a sealed plastic bag at room temperature. They will stay fresh for up to 2 days.

• For longer storage, freeze the buns in a freezer-safe bag. Thaw at room temperature before toasting.

• Store pickles in their original jar in the refrigerator. They will last for several weeks.

• When assembling the sandwich after storage, toast the buns and reheat the chicken as instructed. Add fresh pickles for the best flavor and crunch.

• Preheat your oven to 375°F (190°C). Place the leftover fried chicken on a baking sheet lined with parchment paper. Bake for 15-20 minutes until the chicken is heated through and crispy.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the chicken in the basket and cook for 5-7 minutes, flipping halfway through, until hot and crispy.

• If you prefer using a microwave, place the fried chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• To reheat the burger buns, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 5 minutes, or until warm. Alternatively, you can toast them in a skillet over medium heat for 1-2 minutes per side.

• For the pickles, simply take them out of the refrigerator and let them come to room temperature, or serve them cold for a refreshing contrast to the hot chicken.

• Frying pan: Used to fry the chicken breasts until they are golden brown and cooked through.

• Mixing bowl: Used to mix the flour, salt, pepper, and paprika together.

• Tongs: Used to handle the chicken breasts while frying and assembling the sandwiches.

• Meat thermometer: Ensures the chicken is cooked to the proper internal temperature.

• Toaster: Used to toast the burger buns.

• Knife: Used to slice the pickles if they are not pre-sliced.

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

• Measuring cups: Used to measure the buttermilk and flour accurately.

• Measuring spoons: Used to measure the salt, pepper, and paprika accurately.

• Plate: Used to hold the dredged chicken before frying.

• Paper towels: Used to drain excess oil from the fried chicken.

• Whisk: Used to mix the flour and spices evenly.

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

Preheat oil: Start heating the oil while you dredge the chicken to streamline the cooking process.

Batch cooking: Fry multiple chicken breasts at once if your pan is large enough to reduce overall cooking time.

Assemble station: Set up an assembly line with toasted buns, pickles, and fried chicken for quick sandwich assembly.