Ina Garten Fried Chicken Sandwiches Recipe

This Ina Garten Fried Chicken Sandwiches Recipe is a crispy and flavorful recipe, which includes buttermilk and Dijon mustard. It’s a restaurant-quality dish, ready in just 25 minutes.

Jump to Recipe

Ina Garten Fried Chicken Sandwiches Ingredients

For the chicken:

• 4 boneless, skinless chicken thighs (or breasts, pounded thin)
• 1 1/2 cups buttermilk
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional)

For the coating:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon baking powder
• 1/2 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
• Lettuce or arugula
• Optional: pickles, slaw, sliced tomato, or avocado

How To Make Ina Garten Fried Chicken Sandwiches Recipe

1. Marinate the chicken: In a bowl, whisk buttermilk, Dijon mustard, garlic powder, salt, pepper, and cayenne. Add chicken and coat. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Prepare the coating: In a shallow dish, mix flour, salt, paprika, baking powder, and pepper. Remove chicken from marinade, letting excess drip off. Dredge in flour mixture, pressing to coat well.
3. Fry the chicken: Heat 1/2 inch of oil in a skillet over medium-high heat to 350°F. Fry chicken in batches, 3–4 minutes per side, until golden brown and cooked through (165°F internal temperature). Drain on a wire rack or paper towels.
4. Toast the buns: Brush buns with butter or olive oil and toast in a skillet or oven until golden brown.
5. Assemble the sandwiches: Spread aioli or mayo on the bottom buns. Add lettuce or arugula, then the hot chicken. Top with pickles, slaw, tomato, or avocado if desired. Add the top bun.

Recipe Tips

• Can I use chicken breasts instead of thighs?
  Yes, just pound them thin for even cooking.
• How to keep the coating crispy?
  Let the chicken rest on a wire rack, not paper towels, after frying.
• Can I air fry instead of deep fry?
  Yes, cook at 375°F for about 20 minutes, flipping halfway through.
• What’s a good substitute for buttermilk?
  Mix 1 1/2 cups milk with 1 1/2 tablespoons vinegar or lemon juice.
• How to make it spicy?
  Add more cayenne or hot sauce to the marinade.

What To Serve With Fried Chicken Sandwiches

These sandwiches pair well with classic sides like:

• French fries or sweet potato fries
• Coleslaw
• Pickles
• Macaroni salad
• Corn on the cob

How To Store Fried Chicken Sandwiches

Refrigerate: Store leftover chicken (without buns or toppings) in an airtight container for up to 3 days.

Reheat: Reheat in the oven at 375°F for 10–15 minutes to maintain crispiness. Toast fresh buns before assembling.

Fried Chicken Sandwiches Nutrition Facts

• Calories: 550
• Protein: 30g
• Carbohydrates: 35g
• Fat: 30g
• Cholesterol: 95mg
• Sodium: 800mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I freeze the fried chicken?
Yes, freeze cooked chicken on a tray, then transfer to bags. Reheat in oven.

What if I don’t have buttermilk?
Use a milk and vinegar/lemon mix as a substitute.

Can I make this gluten-free?
Use a gluten-free flour blend for the coating.

Is this good for meal prep?
Yes, fry the chicken ahead and reheat in the oven when ready to serve.

What buns work best?
Brioche or potato buns are great choices for a soft yet sturdy sandwich.

Try More Recipes:

• Ina Garten Balsamic Roasted Beef Recipe
• Ina Garten Cod With Mustard Sauce Recipe
• Ina Garten Marinated Flank Steak