This is my version of a fried chicken sandwich: super crispy chicken (double-fried for that shatter crunch), a quick creamy coleslaw, and a tangy-spicy house sauce on toasted brioche. I use chicken breast—halved and pounded thin—so it cooks fast and stays juicy. The chicken gets a quick buttermilk-style marinade (milk + vinegar) seasoned with paprika, turmeric, garlic, oregano, salt, and pepper, then it’s coated in a flavorful flour mix and fried until golden.
To finish, you can go classic with pickles, or make it punchier with jalapeños. The slaw is simple (cabbage + carrot + light mayo + vinegar), the sauce is a quick stir-together, and everything comes together into that perfect crunchy-creamy bite. Serve it with fries, wedges, or even a simple salad.
Gather all Ingredients
Start with 2 chicken breasts (this makes 4 sandwiches). Cut each chicken breast in half so you get 4 pieces. Lay each piece between baking paper (or plastic wrap) and pound it until it’s evenly thin (1-1.5 cm). Try to keep the thickness consistent so everything fries at the same speed and stays juicy.
In a bowl, combine 5 dl milk with 2 tbsp vinegar and let it sit for a few minutes—this creates a quick buttermilk-style base. Add your seasoning directly into the milk mixture: 1 tbsp paprika, 2 tsp turmeric, 2 tsp pepper, 1 tbsp garlic powder, 2 tsp salt, and 1 tbsp oregano. Mix well.
Add the pounded chicken pieces to the marinade and make sure everything is coated. Cover and let it sit for at least 30 minutes (longer is totally fine if you have time). This step keeps the chicken tender and gives it a lot of flavour.
In a wide bowl or deep plate, mix together the coating ingredients: flour, cornstarch, baking powder, and the seasonings for the coating (1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp oregano, 2 tsp salt, 2 tsp pepper). Stir really well so the seasoning is evenly distributed throughout the flour.
Take one piece of chicken out of the marinade and let the excess drip off. Press it into the flour mixture so the coating sticks well. Shake off the extra flour and place the coated chicken on a plate or rack. Let it rest for 5–10 minutes—this helps the coating “hydrate” and stick better so it fries crispier and doesn’t fall off.
While the coating is resting, quickly shred your cabbage and carrots. Add the mayo, vinegar, sugar, and salt directly to the bowl and massage for 2 minutes until tender. [For my full, detailed Crunchy Coleslaw recipe and pro tips, click here!]
Pour neutral frying oil into a pot or deep pan (you want enough depth so the chicken can fry evenly). Heat the oil until it’s hot. If you don’t have a thermometer, use a wooden spoon handle or chopstick: dip it in—if bubbles form steadily around the wood, the oil is ready.
Carefully add the chicken to the hot oil. Fry for about 4 minutes total, turning halfway through. The chicken should become golden and crisp. Don’t overcrowd the pan—fry in batches if needed so the oil stays hot.
Lift the chicken out and place it on a wire rack. A rack is better than paper towels because it keeps the crust crisp instead of steaming.
Let the oil come back up to temperature. Fry the chicken again for about 45 seconds. This quick second fry is what makes the crust extra crunchy and “restaurant style.” Return the chicken to the rack.
In a separate pan, lightly toast the brioche buns cut-side down until golden. This keeps the bun from getting soggy and makes the sandwich taste way better.
In a small bowl, mix light mayo with ketchup, mustard, hot sauce, Worcestershire sauce (optional), and a pinch of salt/pepper if needed. Adjust the heat to your preference.
Spread sauce on the bottom bun. Add the crispy fried chicken. Top with pickles or pickled jalapeños (your choice). Add a generous amount of coleslaw and a handful of microgreens if you want the extra freshness and nutrients. Spread a little more sauce on the top bun and close the sandwich.
Serve immediately
This sandwich is best eaten right away while the chicken is still super crisp. I love serving it with fries, but it works with any side you like.
Fried Chicken Sandwich
Ingredients
Chicken and Buttermilk Marinade
- 2 chicken breasts, halved to make 4 pieces
- 5 dl milk
- 2 tbsp vinegar (to make buttermilk-style marinade)
- 1 tbsp paprika
- 2 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp oregano
- 2 tsp salt (or to taste)
Crispy Coating (Dredge)
- 200 g all-purpose flour (about 1 ⅔ cups)
- 60 g cornstarch (about ½ cup)
- 2 tsp baking powder
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp oregano
- 2 tsp salt (or to taste)
- 2 tsp black pepper
For Frying
- Neutral oil for deep frying (rapeseed/canola/sunflower), enough for ~3–5 cm depth
Coleslaw
- ½ small cabbage, finely shredded
- 1 carrot, julienned thinly
- 1 tbsp light mayonnaise
- 1 tbsp vinegar
- 1 tsp sugar
- salt to taste
Sauce
- 4 tbsp light mayonnaise
- 1 tbsp ketchup
- 1-2 tsp hot sauce (to taste)
- 1 tsp mustard
- 1 tsp worcestershire sauce (optional)
- salt and pepper to taste (optional)
Sandwich Assembly
- 4 brioche buns
- pickles or pickles jalapeños (your choice)
- microgreens (optional)
Instructions
Prep the chicken
- Halve each chicken breast to make 2 thinner cutlets (total 4).
- Cover with plastic wrap and pound to an even thickness (about 1-1.5 cm).
Marinate (min 30 minutes)
- Mix milk + vinegar and let sit 2 minutes.
- Stir in the marinade seasonings (paprika, turmeric, pepper, garlic, salt, oregano).
- Add chicken, coat well, and marinate at least 30 minutes (up to overnight).
Make the coleslaw
- Add shredded cabbage + julienned carrot to a bowl.
- Add light mayo, vinegar, sugar, and salt.
- Massage with clean hands for 1–2 minutes until slightly softened.
- Let sit while you fry.
Coating the chicken
- In a shallow dish: flour + cornstarch + baking powder + coating seasonings.
- Mix very well so the spices are evenly distributed.
- Take chicken from marinade, let excess drip off.
- Dredge in flour mix, pressing lightly.
- Shake off excess.
- Rest 5-10 minutes on a rack/plate so the coating adheres.
Fry
- Heat oil to 170–180°C.No thermometer: wooden chopstick test—bubbles = ready.
- Fry chicken about 4 minutes total, turning halfway, until golden and cooked through.
- Rest on a wire rack 5 minutes.
- Bring oil back up on temp, then fry again for 45 seconds for extra crunch.
- Rest on rack again.
Assemble
- Lightly toast brioche in a pan.
- Mix sauce ingredients in a small bowl.
- Add sauce to the bottom and top bun.
- Add pickles or jalapeños
- Top with coleslaw + microgreens
- Serve immediately (best crunchy right away)
Tips for Success
- Pound the Chicken Evenly – Even thickness = even cooking and no dry edges.
- Marinate Long Enough – At least 30 minutes in the seasoned buttermilk for flavor + tenderness.
- Let the Coating Set – After dredging, rest the chicken 5–10 minutes so the crust “locks in.”
- Don’t Crowd the Pan – Fry in batches to keep oil temp stable and avoid soggy crust.
- Use the Chopstick Test – If bubbles form around a wooden chopstick/spoon, the oil is ready.
- Double-Fry for Crunch – Fry once (~4 min total, flip halfway), rest on a rack, then fry again ~45 sec.
- Want Thicker Coating? – Double-coat: dredge → back into buttermilk → dredge again (press flour in).
- Drain on a Rack, Not Paper – A rack keeps the bottom crispy (paper towels can trap steam).
Why You’ll Love This Dish
- Crispy & Juicy Texture – Buttermilk-marinated chicken + double-fry = insane crunch without drying out.
- Fast “Restaurant-Style” Results – Thin cutlets fry quickly and evenly, perfect for home cooking.
- Customizable Heat Level – Keep it mild with pickles or go spicy with jalapeños + hot sauce in the mayo.
- Simple Ingredients, Big Flavor – No weird stuff—just seasoning, crunch, and a killer sauce.
- Perfect for Weekends & Hosting – Feels like takeout, but way fresher and cheaper.
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