Listen up friends, this recipe is darn awesome! I LOVE this sandwich, it’s crispy, flavorful comfort food and unlike fast food chicken sandwiches, it’s not deep fried in rancid hydrogenated vegetable or or seed oils. All the ingredients are stellar and it tastes amazing! And that’s why I call it “Best Fried Chicken Sandwich!”
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The Best Fried Chicken Sandwich!
When it comes to fried chicken sandwiches it’s fair to say that the chicken is the most important part, but the toppings, sauce, and bun matter too. This chicken is drenched in tangy buttermilk, spices and hot sauce, then dredged in flour and fried in olive oil/ghee until crispy. I use boneless skinless thighs because they are more flavorful than boneless skinless breasts and don’t dry out like breasts do. Thighs are also less expensive. But of course you can use breasts if you prefer, just be sure to use small ones:)
The Toppings:
I top this delicious sandwich with tomato, lettuce, red onion and a mixture of ranch and mayo. Why a mixture? Ranch alone is pretty runny, making the sandwich pretty messy to eat, mix it with a healthy mayo and problem solved!
No One Likes a Soggy Bun:
I am a fan of Brioche buns for this recipe. They hold up and stay together even with toppings. That said, I do layer my toppings a certain way to keep the bun from getting soggy. I place a layer of lettuce between the chicken and the bun on the bottom, and place the ranch dressing under the veggies to keep that top bun high and dry!
Love a Hearty Chicken Sandwich?
Try my BBQ Pulled Chicken Sandwich made using a crock pot or Instant Pot. So good!
What you need: a 10″ cast iron skillet and a good sea salt.
An easy crispy fried chicken sandwich smothered in ranch
Course:
dinner, lunch, Main Course
Cuisine:
American
Keyword:
chicken sandwich, fried chicken sandwich
Servings: 4 servings
-
4
boneless, skinless chicken thighs (you can use breasts, just cut them in half so they fit a bun) -
3/4
cup
all purpose flour -
1 1/2
teaspoons
sea salt -
2
teaspoons
granulated garlic powder -
2
teaspoons
granulated onion powder -
1
teaspoon
dried mustard -
1
teaspoon
freshly ground black pepper -
3/4
cup
buttermilk -
2
tablespoons
hot sauce (more if you want a spicier sandwich) -
3
tablespoons
ranch dressing -
3
tablespoon
mayo - good quality olive oil and ghee (the amount you use will depend on the size of your skillet. You want enough to cover your entire pan and at least 1/2 inch deep. Using a 10″ cast iron pan is recommended.
-
4
hamburger buns (I use Brioche)
Toppings: your choice of course
- lettuce, tomato, avocado, red onion,
-
In a shallow dish, place flour and all seasonings, whisk until well combined.
-
In another shallow dish, whisk together buttermilk and hot sauce.
-
Take chicken thighs one at a time, dredge in flour mixture, then buttermilk mixture, then dredge again in flour mixture, set thighs on plate.
-
Heat a cast iron skillet on high heat for two minutes. While pan heats, prepare mayo and ranch dressing.
-
When pan is hot, add olive oil or ghee, or a combo of the two. I use a combo, for flavor and high heat capabilities. Be sure the oil is at least 1/2″ deep. We want crispy chicken!
-
When oil is really hot , turn heat down to medium and gently add chicken pieces. Cook for 8-10 minutes until cooked golden and crispy, flip chciken and cook other side for 8-10. Use a meat thermometer if you wish, Internal temp should be 165. Or you can just cut into a thigh a visually check to see if it’s cooked through. While chicken cooks, prep toppings.
-
Turn off heat. Place the bottom buns on plates, top with lettuce, add chicken, top with ranch mixture, lettuce, tomato, onion, avocado etc… Enjoy!
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