Fried Chicken Sandwiches With Ranch Dressing

Why You’ll Love This Recipe

I enjoy this recipe because the chicken turns out incredibly juicy on the inside and crispy on the outside thanks to the buttermilk marinade and seasoned flour coating. The homemade ranch dressing adds a cool, tangy contrast to the crispy chicken, while the toasted brioche buns bring a rich, buttery finish. I also like that I can customize the toppings to suit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken

2 boneless chicken breasts (6 ounces each) or 4 boneless skinless chicken thighs

Sea salt

Ground pepper

Garlic powder

For the Marinade

1 1/2 cups buttermilk

1/4 cup hot sauce

3–4 dashes liquid smoke

For the Flour Coating

3 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons sweet paprika

1/2 teaspoon cayenne pepper

3/4 teaspoon salt

1/2 teaspoon ground pepper

Vegetable oil for frying

For the Ranch Dressing

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup buttermilk

2 tablespoons white vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried parsley

1 teaspoon dried chives

1 teaspoon dried dill

1/4 teaspoon salt

1/8 teaspoon ground pepper

For Serving

4 homemade brioche buns, halved and toasted

Sliced pickles

Sliced tomatoes

Directions

1. I season the chicken lightly with sea salt, ground pepper, and garlic powder.
2. In a large bowl, I whisk together the buttermilk, hot sauce, and liquid smoke to create the marinade.
3. I add the chicken to the marinade, making sure it is fully coated, then cover and refrigerate for at least 2 hours or overnight for the best flavor.
4. In a separate bowl, I combine the flour, baking powder, paprika, cayenne pepper, salt, and pepper.
5. I remove the chicken from the marinade and dredge each piece thoroughly in the seasoned flour mixture, pressing the coating onto the chicken for extra crispiness.
6. I heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
7. I carefully fry the chicken until golden brown, crispy, and cooked through, about 6 to 8 minutes per side depending on thickness.
8. I transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
9. While the chicken rests, I whisk together all of the ranch dressing ingredients until smooth and creamy.
10. I toast the brioche buns until lightly golden.
11. To assemble the sandwiches, I spread ranch dressing on the buns, add the fried chicken, and top with sliced pickles and tomatoes.
12. I serve immediately while the chicken is hot and crispy.

Servings and Timing

• Servings: 4 sandwiches
• Preparation Time: 20 minutes
• Marinating Time: 2 hours
• Cooking Time: 20 minutes
• Total Time: 2 hours 40 minutes

Variations

I like changing this recipe depending on what I am craving:

• I add lettuce and red onion for extra freshness.
• I use pepper jack cheese for a spicy twist.
• I drizzle hot honey over the fried chicken for a sweet and spicy flavor.
• I substitute chicken thighs for an even juicier sandwich.
• I add extra cayenne pepper to the flour mixture when I want more heat.

Storage/Reheating

I store leftover fried chicken separately from the buns and toppings in an airtight container in the refrigerator for up to 3 days.

To reheat, I place the chicken in a 375°F (190°C) oven or air fryer for about 8 to 10 minutes until crispy and heated through.

I keep the ranch dressing refrigerated in a sealed container for up to 5 days and stir it before serving.

I assemble the sandwiches just before eating to maintain the best texture.

FAQs

Can I marinate the chicken overnight?

Yes, I often marinate the chicken overnight because it helps create a more flavorful and tender result.

Can I use chicken thighs instead of chicken breasts?

Yes, I frequently use boneless skinless chicken thighs because they stay especially juicy during frying.

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F (74°C) using a meat thermometer.

Can I make the ranch dressing ahead of time?

Yes, I like preparing the ranch dressing a day in advance so the flavors have time to develop.

Can I bake the chicken instead of frying it?

Yes, I can bake or air fry the chicken for a lighter option, although the coating will be slightly different from traditional fried chicken.

Conclusion

I find these Fried Chicken Sandwiches with Ranch Dressing to be the perfect combination of crispy, juicy, creamy, and fresh. The flavorful chicken, homemade ranch dressing, toasted brioche buns, and classic toppings create a sandwich that feels special enough for guests while remaining easy enough for a weekend meal at home. Once I make them, they quickly become a favorite at the table.

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