Few things are as satisfying as a perfectly crispy chicken sandwich, and Ina Garten’s Fried Chicken Sandwiches offer just that—with elevated ingredients and a touch of elegance. Featuring buttermilk-brined fried chicken, a creamy slaw or aioli, and toasted brioche buns, this sandwich strikes the perfect balance of comfort and sophistication.

What Are Ina Garten’s Fried Chicken Sandwiches?

This sandwich features crispy, pan-fried chicken cutlets made from boneless breasts or thighs that are marinated in buttermilk and spices, then coated in seasoned flour and fried until golden. Served on a lightly toasted brioche bun with lettuce, slaw, or lemony mayo, it’s simple, flavorful, and irresistibly crunchy.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Fried Chicken Sandwiches

Crispy and juicy – Perfectly balanced texture
Elegant but approachable – Ina’s classic style
Great for casual dinners or weekend treats
Customizable toppings – Add pickles, slaw, or aioli
Marinated for flavor – Buttermilk ensures tenderness
Works well hot or room temp – Ideal for gatherings
Serve individually or buffet-style – For guests or family

Ingredients Needed to Make Ina Garten’s Fried Chicken Sandwiches

For the chicken:

4 boneless, skinless chicken thighs (or breasts, pounded thin)
1½ cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper (optional)

For the coating:

1½ cups all-purpose flour
1 teaspoon salt
1 teaspoon smoked paprika
½ teaspoon baking powder
½ teaspoon black pepper
Vegetable oil, for frying

For serving:

4 brioche buns, split and toasted
Butter or olive oil, for toasting buns
Lemon aioli, garlic mayo, or mustard (your choice)
Lettuce or arugula
Optional: pickles, slaw, sliced tomato, or avocado

Instructions to Prepare Ina Garten’s Fried Chicken Sandwiches

Step 1: Marinate the Chicken

In a bowl, whisk together buttermilk, Dijon mustard, garlic powder, salt, pepper, and cayenne. Add chicken and coat well. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 2: Prepare the Coating

In a shallow dish, whisk together flour, salt, paprika, baking powder, and pepper. Remove chicken from marinade and let excess drip off. Dredge in flour mixture, pressing to adhere well.

Step 3: Fry the Chicken

In a large skillet, heat about ½ inch of vegetable oil over medium-high heat until shimmering (around 350°F). Fry chicken in batches for 3–4 minutes per side, until golden brown and cooked through (165°F internal temp). Drain on a wire rack or paper towels.

Step 4: Toast the Buns

Brush buns with butter or olive oil and toast in a skillet or oven until golden.

Step 5: Assemble the Sandwiches

Spread aioli or mayo on the bottom bun, layer with lettuce or arugula, place the hot chicken cutlet on top, add pickles or slaw (if using), and cap with the top bun.

What to Serve With Fried Chicken Sandwiches

Sweet potato fries or waffle fries – Classic pairing
Coleslaw or vinegar slaw – Crisp and tangy
Pickled vegetables or cucumbers – Add brightness
Corn on the cob or grilled corn salad – For a summer touch
Potato salad or pasta salad – Great for picnics
Homemade lemonade or iced tea – A Refreshing drink match
Spicy honey or hot sauce on the side – For extra flavor

Expert Tips for Mastering the Recipe

Pound chicken evenly – Ensures even cooking
Let the flour-coated chicken rest before frying – Helps the crust set
Use a thermometer – For both oil temperature and doneness
Don’t overcrowd the pan – Fry in batches for crisp results
Drain on a wire rack – Prevents sogginess
Use brioche buns – Soft and slightly sweet contrast
Spread sauce on both bun halves – For balanced moisture

Variations of the Recipe

Make it spicy – Add more cayenne or a dash of hot sauce to the marinade
Use gluten-free flour or breadcrumbs – For dietary needs
Add fresh herbs to the mayo – Like dill, basil, or tarragon
Top with melted cheese – For a deluxe version
Add caramelized onions or bacon – Gourmet upgrade
Swap in grilled chicken – For a lighter version
Turn into sliders – Perfect for parties

How to Store Leftovers

Refrigerate in an airtight container – Chicken lasts up to 3 days
Store sauce separately – To keep buns from getting soggy
Reheat chicken in oven or air fryer – Restores crispness
Avoid microwave if possible – Can make the crust soggy
Freeze cooked chicken – Wrap tightly and freeze for up to 2 months
Thaw overnight in the fridge before reheating – For best texture

How Do I Reuse Leftover Fried Chicken Sandwiches?

Chop into wraps or grain bowls – With veggies and dressing
Serve on a salad – With ranch or lemon vinaigrette
Make into fried chicken tacos – Add slaw and spicy mayo
Turn into chicken and waffles – Brunch upgrade
Slice for sandwiches or baguettes – With fresh greens
Add to pasta or mac and cheese – For extra crunch
Reheat and serve in a biscuit – Great for breakfast

Nutritional Value (per sandwich, based on 4 servings)

Calories: 650
Protein: 40g
Fat: 34g
Carbohydrates: 42g
Fiber: 2g
Sodium: 780mg
Sugar: 4g

FAQs

What makes Ina Garten’s fried chicken sandwiches so juicy?

The chicken is marinated in buttermilk and Dijon mustard, which tenderizes the meat and infuses it with flavor, keeping it moist during frying.

Can I make the chicken for sandwiches ahead of time?

Yes, you can fry the chicken up to a day in advance and reheat it in the oven at 375°F for 10–12 minutes to keep the coating crispy.

What’s the best bun for Ina’s fried chicken sandwich?

Brioche buns are ideal. They’re soft, slightly sweet, and balance the crispy chicken and tangy toppings perfectly.

What sauce goes best on a fried chicken sandwich?

Lemon aioli, garlic mayo, or a tangy mustard-mayo blend all pair well. You can also add a drizzle of hot honey for a sweet-spicy twist.

Final Words

Ina Garten–style Fried Chicken Sandwiches are everything a great sandwich should be—crispy, juicy, fresh, and full of flavor. With buttermilk-marinated chicken and your choice of toppings on soft brioche buns, they’re the kind of meal that feels comforting yet elevated. Serve them for a weekend lunch, casual dinner, or picnic, and watch them disappear.