Ultimate Fried Chicken Sandwiches
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Crispy, juicy fried chicken thighs are sandwiched in soft potato rolls with hot honey, pickles, and creamy cabbage slaw. This comforting sandwich is ready in 35 minutes.
Ingredients
- 2 small boneless, skinless chicken thighs
- 1/2 cup low-fat buttermilk
- 1 tsp garlic powder
- Kosher salt and pepper
- 1/2 cup all-purpose flour
- Canola oil
- 2 potato rolls
- Shredded romaine
- sliced tomatoes
- sliced pickles
- hot sauce
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 101 mg
- Iron: 3.25 mg
- Magnesium: 61.4 mg
- Phosphorus: 424 mg
- Potassium: 733 mg
- Zinc: 3.25 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 small boneless, skinless chicken thighs
- 1/2 cup low-fat buttermilk
- 1 tsp garlic powder
- Kosher salt and pepper
- 1/2 cup all-purpose flour
- Canola oil
- 2 potato rolls
- Shredded romaine
- sliced tomatoes
- sliced pickles
- hot sauce
Let's Cook
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Step 1.
In a large bowl, combine the chicken, buttermilk, garlic powder, and ¼ teaspoon each salt and pepper. Stir to coat the chicken evenly.
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Step 2.
Place the flour in a large, shallow dish. Remove one piece of chicken from the buttermilk, allowing excess to drip off. Dip it in the flour, then back in the buttermilk, then in the flour again, pressing to adhere. Place on a plate. Repeat with the remaining chicken.
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Step 3.
Add 1 inch of canola oil to a medium skillet and heat over medium-high until a deep-fry thermometer registers 325°F. Carefully add the chicken to the skillet. Fry, adjusting the heat to maintain 325°F, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F, 7 to 10 minutes per side. If browning too quickly, reduce heat to medium-low.
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Step 4.
Transfer the fried chicken to a wire rack set over foil. Sprinkle with a pinch of salt. Let rest for a few minutes.
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Step 5.
While the chicken rests, split the potato rolls and toast if desired. Assemble the sandwiches: place the chicken on the rolls and top with shredded romaine, sliced tomatoes, sliced pickles, and hot sauce.