Food and Recipes Recipes Homemade Fried Chicken Sandwich Once you see how easy it is to make this sandwich, you will be saying goodbye to your favorite drive-thru. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Updated on July 3, 2022 Print Share Share Tweet Pin Email Photo: Photographer: Jennifer Causey Food Stylist: Rishon Hanners Prop Stylist: Christina Daley Active Time: 25 mins Total Time: 2 hrs 25 mins Servings: 4 To paraphrase a saying, "anything they can do we can do better," and that goes for these crispy, juicy fried chicken sandwiches. Boneless, skinless chicken thighs are the perfect size to use for a chicken sandwich, because you don't have to spend time pounding the meat into shape. Marinating the chicken in buttermilk, that creamy, tangy, special sauce found in kitchens across the South, is what gives these thighs such good flavor, so don't even think about skipping that part. You can use your favorite green, but we prefer Iceberg lettuce; it adds great crunch and doesn't wilt in the sandwich. The secret to successfully frying a pan of chicken is to let your oil reach the desired temperature and then keep it there. A kitchen thermometer is hands-down the most essential kitchen utensil you can own. If the oil temperature drops between batches, let it rise again before adding your next round of thighs. Ingredients 4 boneless, skinless chicken thighs (about 1 1/4 lb.) 2 cups whole buttermilk 2 tablespoons hot sauce (such as Crystal) 2 teaspoons kosher salt, divided Canola oil, for frying 2 cups (about 8 1/2 oz.) all-purpose flour 1 teaspoon black pepper ¼ cup mayonnaise 4 hamburger buns, toasted 4 cups shredded iceburg lettuce Dill pickle chips, for serving Directions Place chicken, buttermilk, hot sauce, and 1 teaspoon of the salt in a large ziplock bag. Seal and refrigerate for at least 2 hours or up to overnight. Add oil to a depth of 3/4 inch in a large cast-iron skillet. Heat over medium until a thermometer registers 350°F. Stir together flour, pepper, and remaining 1 teaspoon salt in a large shallow bowl. Remove chicken from buttermilk mixture, letting excess drip off. Place chicken in flour mixture, turning to coat. Working in 2 batches, fry chicken in hot oil, turning occasionally, until golden brown and a meat thermometer inserted in thickest portion of chicken registers at least 165°F, 4 to 5 minutes per side. Transfer to a plate lined with paper towels to drain. Spread mayonnaise on each bun. Add fried chicken and lettuce. Serve with pickles. Print