Irresistible Fried Chicken Sandwich

Fried Chicken

Ina Garten’s Fried Chicken Sandwich recipe is a must-try for any home cook looking to elevate their fried chicken game. All it takes is a few tips & tricks for foolproof results every time!

I am sure we can all agree that few dishes can rival the appeal and irresistible flavor of the mighty fried chicken. It’s golden hue, it’s moist interior, it’s indulgent crispy crunch- is there anything better? There is! Layering that crispy fried chicken on a soft potato style roll and slathering it with homemade buttermilk herb mayo- it’s life changing!

Ina Garten's Fried Chicken sandwich recipe

The secret ingredient to Ina Garten’s Fried Chicken Recipe

Buttermilk is the secret ingredient that sets good fried chicken apart great fried chicken. Not only does it impart a subtle tanginess to the meat, but it also works wonders as a tenderizing agent. By marinating the chicken in buttermilk overnight, or at least for a few hours, the acidity helps break down the proteins, resulting in incredibly tender and juicy meat. This step is how you achieve that perfect chicken texture that defines a truly exceptional fried chicken.

Achieving a flavorful, crispy coating

Ina’s recipe, like many others, calls for seasoning the flour for an added layer of before frying. Adding a simple seasoning of salt, pepper, garlic powder, and paprika adds the perfect amount of added flavor to this already delicious chicken.

Perfect fried chicken comes down to temperature

A requirement of all exceptional fried chicken is a crispy, golden-brown coating. Frying chicken may seem like a daunting task, but with the right tools and knowhow, you can perfect the art of frying at home. The oil’s temperature is the most important component of frying. It’s a delicate dance between heat and timing, but using a temperature probe like the Dot (featured below) in the oil, allows you to monitor and adjust the oil temperature throughout the frying process, making the daunting task of frying, accessible to even the most novice home cooks.

Secure your thermometer probe securely to the side of a pot or pan at any depth to monitor the temperature of oil, candy, yogurt, cheese, or any other liquid where temperature is important to maintain.
The Dot™ Probe Thermometer has changed the way I cook forever and I’m not ever looking back! Never again will I over or under cook a roast chicken, a roast beef, or even fried calamari. (Unless I run out of batteries!😂)

If you do choose to invest in a probe thermometer like the DOT, I HIGHLY recommend investing in the universal silicone probe holder featured here which allows you to control the perfect depth of the probe in the oil pot. I can’t imagine frying without it and its a great little gadget.

Fried Chicken is better when shared

One of the joys of making fried chicken is the opportunity to share it with loved ones. No matter the occasion, serving up a platter of crispy, golden chicken by itself or on an amazing sandwich, is sure to delight those you share it with.

Fried chicken is a testament to the power of simple, quality ingredients and time-honored cooking techniques. With its crispy coating, tenderized meat, and irresistible flavor, it’s no wonder this dish has become a beloved favorite in kitchens around the world. So, roll up your sleeves, gather your ingredients, and prepare to wow your crowd with Ina Garten’s Buttermilk Fried Chicken Sandwiches!

Fried Chicken Sandwiches

Ina Garten's Fried Chicken Sandwich is a must-try for any home cook looking to elevate their fried chicken game. With a few tips & tricks, this recipe is foolproof!
Prep Time 45 minutes
Cook Time 30 minutes
Course dinner, lunch
Cuisine American, southern
Servings 6


  • Probe or candy thermometer safe for use with hot oil
  • Large heavy duty pot such as a Dutch oven for frying


Fried Chicken

  • 2 cups buttermilk shaken
  • 1 shallot peeled, halved lengthwise and thinly sliced crosswise
  • 2 garlic cloves smashed
  • 1 jalapeño pepper with seeds, halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 3 small skinless boneless chicken breasts (6 ounces each)
  • 3 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 1/2 teaspoons smoked Spanish paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon celery salt
  • 2 Plenty of Canola oil to fry in
  • Kosher dill pickles such as Claussen, thinly sliced, for serving
  • Potato Rolls

Buttermilk Herb Mayo

  • 1 cup good mayonnaise
  • 2 tablespoons buttermilk shaken
  • 1 teaspoon good white wine vinegar
  • 2 tablespoons thinly sliced scallions white and green parts
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh chives
  • ¹/8 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper


Marinate the Chicken 8 – 24 Hours

  • In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.

Make the Buttermilk Mayo

  • Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

Fry the chicken

  • When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven.
  • In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
  • Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  • When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With an oversized wire slotted spoon or spider, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
  • Serving suggestions: Serve with coleslaw and buttermilk herb mayo or with pickles on a potato roll.


Get the Recipe for Buttermilk Herb Mayo
Keyword fried chicken, southern

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