Southern Fried Chicken Sandwich
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 40 min · Chicken · high-protein
568 cal
35g protein
44g carbs
28g fat
per serving · estimated
Ingredients
- 2 boneless skinless chicken thighs
- 1/2 cup buttermilk
- 3/4 cup all-purpose flour
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1 tsp kosher salt
- 2 brioche buns
- 1/4 cup dill pickle chips
- 2 cups peanut oil
Method (tap to check — screen stays awake)
- Soak the chicken thighs in buttermilk with 1 tsp salt for 20 minutes.
- Dredge each thigh in flour seasoned with paprika, garlic powder, and remaining salt, pressing to coat.
- Heat the peanut oil to 350°F and fry the thighs until golden and the internal temperature reaches 165°F, about 6 minutes.
- Drain the chicken on a rack.
- Toast the brioche buns and assemble with the fried chicken and pickle chips.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.