Perfectly Fried Backyard Chicken Sandwich: Easy and Delicious Recipe
/There’s nothing quite like biting into a perfectly fried chicken sandwich — crispy on the outside, juicy on the inside, and packed with flavor that screams backyard perfection.
Forget the drive-thru — this recipe brings that legendary crunch and flavor straight to your kitchen (or patio fryer). We’re brining, breading, and frying with purpose here, all while keeping things simple enough for any home pitmaster to master.
The Story Behind the Recipe
This sandwich came to life after one too many drive-thru disappointments. I wanted that crispy, tangy, perfectly seasoned chicken sandwich — but with real backyard flavor.
So I grabbed a few chicken thighs, some pickle juice, and a fryer, and went to work. The result? A sandwich that rivals Chick-fil-A (yeah, I said it). The key is the brine — that mix of pickle juice and buttermilk tenderizes the meat and locks in juicy flavor. Then the double-dip breading adds that shattering crunch.
Add Ray’s Chicken Sauce and Bread & Butter Pickles, and you’ve got backyard comfort food that hits every craving.
Why You’ll Love This Recipe ❤️
🔥 Better Than Takeout: Crispy, juicy, flavorful, and fresh — no waiting in line.
🍗 Double-Dipped Crunch: A two-step coating that stays crisp and golden.
🥒 Buttermilk Pickle Brine: Adds that crave-worthy tang and tenderness.
🥖 Custom Build: Top it your way with lettuce, pickles, or spicy sauce.
👨🍳 Backyard Simple: No fancy gadgets — just good old-fashioned frying and flavor.
The Backyard Chicken Sandwich – Better Than Chick-fil-A?
🕒 Prep Time: 30 min 🔥 Cook Time: 15 min ⏰ Total Time: 45 min 🍽 Serves: 6
Ingredients
6 Chicken Thighs
1 cup Dill Pickle Juice
4 cups Buttermilk (divided)
1 cup Water
Frying Oil (Peanut or Vegetable)
2 cups All-Purpose Flour
1 Tbsp Baking Powder
1 Tbsp Corn Starch
3 Tbsp Powdered Sugar
1 Tbsp BBQ Rub
1 tsp Salt
2 Eggs
1 Tbsp Worcestershire Sauce
Romaine Lettuce
Nature’s Own Perfectly Crafted Thick Sliced White Bread
Sweet Baby Ray’s Chicken Sauce
Bread and Butter Pickles
Instructions
1️⃣ Trim the Thighs: Clean up each chicken thigh using your Dalstrong Chef’s Knife, trimming away excess fat or loose skin. Clean cuts mean even frying and perfect presentation.
2️⃣ Make the Brine: In a large bowl or bag, mix pickle juice, 1 cup buttermilk, and water. This tangy brine is your flavor bomb.
3️⃣ Brine the Chicken: Submerge the thighs in the brine and refrigerate for at least 6 hours (overnight if possible). The longer they soak, the juicier and more flavorful they’ll be.
4️⃣ Heat the Oil: In a deep fryer or Dutch oven, bring oil to 350°F. Use a thermometer to keep it steady — consistency is key for that golden crust.
5️⃣ Mix the Dry Ingredients: In one bowl, whisk together flour, baking powder, corn starch, powdered sugar, BBQ rub, and salt. This is your crispy coating.
6️⃣ Mix the Wet Ingredients: In another bowl, combine 3 cups buttermilk, eggs, and Worcestershire sauce. This will help the coating stick and stay crunchy.
7️⃣ Bread the Chicken: Remove the thighs from the brine and pat dry on a wire rack sheet pan. Dip each piece Wet → Dry → Wet → Dry — pressing the flour mixture firmly into the chicken for that crunchy crust.
8️⃣ Fry to Perfection: Gently lower the chicken into 350°F oil. Fry until golden brown and the internal temp hits 175°F (about 5–7 minutes). Remove and rest on a wire rack — never paper towels, or you’ll lose that crisp.
9️⃣ Build the Dream Sandwich: Layer lettuce, pickles, and Ray’s Chicken Sauce on your toasted bread, then crown it with your crispy fried chicken. That’s backyard perfection.
Additional Tips 💡
🍗 Double Dip: Wet → Dry → Wet → Dry. It’s the secret to crunch.
🔥 Oil Control: Maintain 350°F — too hot, and it burns; too cool, and it’s greasy.
🥛 Brine Time: The longer the brine, the better the flavor.
🥖 Bread Matters: Use thick, soft bread to hold up to all that crunch and sauce.
🧂 Press the Coating: Push the flour firmly into the chicken — that’s how you build texture.
Why This Recipe Works
This sandwich is all about texture and flavor balance — crispy coating, juicy chicken, tangy brine, and that perfect hit of sauce. The buttermilk pickle brine tenderizes while the powdered sugar and starch in the breading create a light, crunchy shell.
Add a touch of Sweet Baby Ray’s Chicken Sauce, and you’ve officially leveled up your backyard sandwich game.
FAQ Section
Q: Can I use chicken breasts instead of thighs?
A: Absolutely — just pound them thin for even cooking and cook to 165°F internal temp.
Q: What’s the best oil for frying?
A: Peanut or vegetable oil works best for their high smoke points.
Q: How long should I brine the chicken?
A: Minimum 6 hours, ideally overnight for max tenderness.
Q: Can I bake instead of fry?
A: Yes — bake at 400°F for 25–30 minutes or until golden and 175°F inside.
Q: What toppings work best?
A: Pickles, lettuce, tomato, onions, or spicy mayo — build it your way.