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 Ina Garten Fried Chicken Sandwiches

 Ina Garten Fried Chicken Sandwiches
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Print Recipe

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.

Ingredients

Scale

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

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.

Find it online: https://inagartencooks.com/ina-garten-fried-chicken-sandwiches/