FRIED CHICKEN SANDWICH RECIPE (with Potato Bun and Buttermilk Ranch)

This fried chicken sandwich recipe gives you so many of the things you want in a fried chicken sandwich: Crispy, flavorful breading, juicy chicken, a squishy potato bun, tangy buttermilk ranch, and a little crunch from the lettuce and pickle. As far as sammies go, this one's a winner.
☕Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/BrianLagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
PLASTIC DOUGH CARD: amzn.to/34dtXUB
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN + RACK: amzn.to/34v7CSC
IMMERSION BLENDER: amzn.to/36ycPf2
KITCHEN AID MIXER: amzn.to/33eQot4
INSTANT READ THERMOMETER: www.thermoworks.com/ThermoPop...
FOR THE POTATO BUNS:
125g warm water (86F/30C)
3g or 1tsp yeast
45g or 3 tbsp melted butter
75g or 1/3c mashed potato
35g or 2 3/4 tbsp sugar
300g or 1 3/4c ap flour (11.7% protein)
5g or 1tsp salt
egg wash (1 egg + 2 teas water, stirred)
Into the bowl of a stand mixer fitted with dough hook attachment, measure water, yeast, melted butter, mashed potato, sugar, flour, salt. Mix on low for 3 mins until combined. Increase speed to med-high and mix 5-6 more mins. Cover & allow to ferment at room temperature for 90 minutes.
After that 90 mins, flip out dough onto a lightly floured work surface. Divide dough into six 100g pieces. Fold and shape each of the 6 pieces as shown @2:58. Place on a sheet tray lined with a piece of oiled parchment, cover, and proof at room temp for 45-60 min.
Brush each dough ball with egg wash & load into preheated 400F/204C oven for 15min or until deep golden brown.
FOR THE FRIED CHICKEN
6 boneless, skinless, chicken thighs
280g or 2 1/4c ap flour
5g or 1tsp salt
5g or 2tsp pepper
6g or 2tsp garlic powder
6g or 2tsp onion powder
3g or 1/2tsp baking soda
5g or 2tsp paprika
3-5g 1-2tsp cayenne pepper (depending on how much HEAT ya like)
Buttermilk (about a cup or so for dredging and 1/4 cup for the breading)
More flour (about a cup or so for dredging)
2qt/2ltr of neutral oil (depending on size of your pot. canola or another oil that's flavorless with a high smoke point)
Season thighs on both sides with salt and allow to cure in the fridge for 2 hours.
To mix the breading, combine the 280g ap flour, salt, pepper, garlic pow, onion pow, baking soda, paprika & cayenne and wisk to combine. Add about 1/4 cup of buttermilk to the breading mixture and stir to combine. Place your additional cup of buttermilk and cup of flour in containers to prepare your dredging station.
To dredge, place each piece of chicken into plain ap flour, then dip into the buttermilk, then dip into the breading mixture, making sure each piece is very well coated. Shake off the pieces just a bit, then place back on the sheet tray to prepare for frying.
Preheat oil in a large heavy bottomed pot over medium heat to 350F/175C. Carefully add in chicken thighs to oil (no more than 2-4 at a time). Cook for about 6 minutes until deeply golden brown.
Toast your buns, then build your sammies!
FOR THE BUTTERMILK RANCH
75g or 1/3c buttermilk
60g or 1/4c sour cream
1 egg yolk
15g or 3 1/4tsp lemon juice
1/2 clove garlic, peeled
25g or 2.5tbsp shallots (chopped, rinsed)
5g or 1tsp salt
300g or 1 1/4c neutral oil (like canola or light evoo)
10g 3 1/4tbsp fresh chives, minced
10g 3 1/4tbsp fresh dill, chopped
Measure buttermilk, sour cream, egg yolk, lemon juice, garlic, shallots, salt into a high-sided container. Spin the mixture with an immersion blender then slowly add the oil while continuing to blend. Add herbs and stir to combine.
OTHER GARNISHES:
Very thinly sliced iceberg lettuce
Sliced dill pickles
#friedchickensandwich #crispyfriedchicken #bestsandwich
|| MUSIC ||
------------------------------
EPIDEMIC SOUND: Get a free trial with this link: www.epidemicsound.com/referra...
bensound.com
------------------------------
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[@aw412]

May the algorithms spread this channel all over the place.

[@BrianLagerstrom]

What this guy said

[@JankyzFSX]

Haha he meant that your channel should be on YT top of the tops 😛

[@JaRayRepairs]

Made it to me

[@keitharcher5723]

Amen!!

[@TheMonkeydude19]

HALLELUJAH

[@user-kh5xs5rm1m]

2:39 my guy is on another level of culinary poetry by saying just a whisper of flour

[@BrianLagerstrom]

🙏

[@GeorgeSagen]

Shhhh....

[@nicholasweeks7367]

Made this for my wife and I last night and oh my god, it was amazing. I was so proud of my buns, they turned out perfect. I’ve never really been the bread baker in the family. Soph said it was the best chicken sandwich she’s ever had. I have yet to have a failure following your vid’s. Much appreciation for what you do

[@jessebanwell5705]

FRIED CHICKEN segments @1:46 prepping chicken @6:06 breading @7:17 deep frying (timestamping for personal use. Thanks Bri!)

[@wolfingitdown2047]

Not only does this look amazing, but the attention to detail in properly shingling those pickles really ensures even enjoyment across the entirety of this sandwich. It's always easy to spot a pro

[@BrianLagerstrom]

Thanks for watching Wolf dog

[@wolfingitdown2047]

@@BrianLagerstrom Anytime, Bri-man. Thanks for the lesson per usual!

[@eduardogarcia2480]

@@BrianLagerstrom GRACIAS POR ANOTAR LOS INGREDIENTES DETALLADAMENTE ¡¡¡ERES UN GRANDE!!!

[@JankyzFSX]

"Brian cares about the children" - love that! ❤️

[@BryanNichols]

The "eat-dance" is so excellent.

[@BrianLagerstrom]

🙏

[@powderriverfarrier]

Obviously now our favorite chicken sandwich is going to be made from home. Thanks Commander! You're making a lot of those over paid chefs on TV look like amateurs.

[@BrianLagerstrom]

Thanks man! I hope you try it!

[@mominkamal1258]

I follow Brian's recipes religiously and I can confidently say this man does not know how to miss I've made the smash burgers and the polish and this fried chicken all of them have been the best version not to mention the potato rolls this guy deserves a million subscribers atleasttttttt

[@BrianLagerstrom]

Dude thanks, so so glad the recipes are working for you.

[@JaredCzaia]

Chef Bri out here never mailing it in. B boy with another heavy hitter!!

[@BrianLagerstrom]

Thanks Jared!

[@milishatam]

This guy's an absolute genius. As a pro cooking channels follower, I assure you, this dude is absolutely phenomenal.

[@BrianLagerstrom]

Thanks so much for the kind words!

[@michaelbrutallyhonest6026]

I concur, just found you Brian, love your commitment to excellence, not settling just to get another video out. Please stay on this pathway, you're channel will pay off royally .

[@RhinoG5sneakerreview]

Very underrated just found him with the quality video and cooking he’ll blow up soon!

[@tiborsaho7657]

Just found him! Subscribe d immediately! 😀

[@richardparker7353]

Right???? Like how does this man not have a million subs yet. The world's sleeping on this man

[@livedinpoetry]

For some reason I feel like you belong in an episode of Adventure Time or Rick and Morty 😂

[@Chong1975]

Finally! Every cooking channel has made their own version of this... yours is the one I'm trying!

[@BrianLagerstrom]

That’s high praise thanks!

[@HerrderHoden]

The bounce back of the bun in the end was frickin insane.

[@barbarasprum1000]

best cooking channel on youtube. I've learned so much from you, thanks!!!

[@BrianLagerstrom]

Thanks for saying that! Glad you found the channel.

[@danieldotter6077]

I appreciate that you go through the motions of the ingredients and process. Makes this a no BS, but full of important details recipe. Big sub

[@michaelsaeed4960]

You’re absolutely amazing 🤩 I love the way you cook and share what works and the best way to do it. You’re truly blessed by the best!!!

[@cloudboxer]

Man, the breading on this comes out bonkers. It’s so good and crispy. Thanks for sharing!

[@Ericadjuster6a]

OMG probably the crispiest lightest chicken sandwich I’ve ever eaten! Love the technique. You keep teaching and I’ll keep watching. Excellent channel!

[@50sKid]

When you get the itch to do potato bun 3.0, you can use that excuse to make a hot chicken version of this. Slaw, comeback sauce, hot oil dip, spice shake. Lots of different components that could make for an interesting video. Hot chicken sandwiches are actually a huge trend in LA right now. There are popups in every car wash in the SF Valley at night after they close.

[@edenrome2245]

thanks for another fun recipe! I love that you include the ingredients in the description- I'll play your videos as I cook and it's super helpful to be able to easily review the recipe without having to rewind or pause

[@BrianLagerstrom]

Thanks! My wife Lorn does all the recipe typing so thanks Lorn!

[@edenrome2245]

@@BrianLagerstrom shoutout to Lorn! tell her it was a great idea to include the typed recipe with the tutorial =)

[@kmir224]

this is definitely something i'm gonna try someday. it looks phenomenal

[@KenHollowayshow]

This sandwich looks amazing and I can't wait to make them at home. Great attention to detail on the breading, the lettuce, the sauce, and the dry brine. Love it. I'm sure this sandwich is better than anything you can get at a fast food place. One caveat... if anyone is old enough to remember the Chicken Supreme sandwich at Jack in the Box, those were amazing. It was a breaded and fried chicken patty of some sort, with lettuce, tomatoes and two kinds of cheese, like American and Swiss. They took it off the menu without warning and I'm still not over it. I think this sandwich will help. Thanks Brian, you rock.

[@janfwagner]

😍 Your sandwich recipes are simply spectacular, Mr Lagerstrom!

[@rosskline]

I've been trying various fried chicken recipes and this method looks like the best! Excited to give it a try.

[@proth4753]

I've made your chicken salad sando, including the bun and it was ahhhmazing! So it stands to reason this crisss chicken will be delish if not better. To be honest, I've made several of your recipes and all of them are incredible. Thanks for another crowd pleaser!

[@BrianLagerstrom]

Thanks for the trust on making the recipes

[@neiltrevisan1651]

You consistently make my all time favorites! I love your channel!

[@dhmotiongfx]

I gotta say man, your grub channel has the best balance of high quality production, content and even your quirky personality is welcoming and entertaining. Thanks allot for sharing your professional knowledge to us home chefs in a fun and simple way. Keep it going!

[@byohnk]

actually had my mouth salivating at the end

[@BrianLagerstrom]

Oh bro. Mission accomplished then

[@cynthiajohnson9412]

I love these potato buns! They make a fantastic breakfast sandwich roll too.

[@dagg1989]

That looks perfect.

[@BrianLagerstrom]

Thanks Dan!

[@kurtjohnson4816]

Love your channel, the scratch cooking, and the clever wordplay. And I would eat a dozen of those.

[@brendanh6316]

Looks sooo good

[@4amstorm]

10/10 quality video. I love chicken sandwiches, more than burgers. Now I’m pescatarian, but I can still adapt your recipe to my needs. Can’t wait!

[@BrianLagerstrom]

A crispy fish sandwich will be pretty dope! Maybe use a thinner filet of something like catfish.

[@joshkurtz7176]

I really appreciate this guys channel, definitely ready to start making my own buns/bread thank you

[@BrianLagerstrom]

I hope you give them a try. Thanks for the comment

[@tobiash04]

first youtuber to use a reasonable amount of flour when breading

[@peterconrad861]

So many KZbinrs aren't actual chefs, and it shows. So much poor information in a lot of videos. This guy seems legit though!

[@BrianLagerstrom]

Thanks to you both for watching!

[@BrianLagerstrom]

Ps. Not sure if you knew but I am a chef by trade. Thanks again for watching

[@tobiash04]

@@BrianLagerstrom i really like your recipes, even though the american flours you have are quite different from the european ones k have the recipes always turn out great and i never have to adjust hydration, keep going!

[@msr1116]

I read lots and lots of comments under cooking/baking videos, and there are many more complaints than should ever be posted about the wasteful kitchen habits of Americans. I was raised in a frugal household so I know better, but viewers tend to mimic what they see cooks doing. Good to see restraint

[@Akieta]

I knew I should not have watched this while hungry. Guess I'm making some more amazing and delicious food soon! Thanks Bri, love your vids man!

[@MayorOfFlavor]

Dry brining is definitely the play when you’re frying chicken IMO. The easiest hack to keeping it incredibly juicy and tender

[@BrianLagerstrom]

Agree!

[@agtronic]

Attacked this recipe and had major success. Buns were picture perfect, ranch came out incredible, and the chicken was insane. Zero hiccups, kinda surprised I was able to juggle all of it. I owe that success to your great explanations and perfectly timed instruction. Thanks for a great weekend highlight. 👍

[@chele8893]

Can't even believe all the effort you go thru to make this so perfectly yummy, but it sure looks worthy!

[@carvetop]

The potato bun recipe is outstanding. Thanks for developing and sharing! Oh, the chicken is bonzer as well!

[@thomaschillemi4464]

Absolutely delicious! Best chicken sandwich that I’ve ever had! Thank you!

[@BrianLagerstrom]

So glad you gave it a try! Good luck.

[@johnnanavati3350]

I love this. Can’t wait to try it

[@BrianLagerstrom]

I how you do good luck

[@murilocorrea9357]

Hey thank you a lot for the potato bread recipe, i've been looking for something like that for a while

[@FrictionBurn75]

Dude, Your channel is going to BLOW UP!! Just a matter of time. You are on point with everything you do. Never stop being you no matter what subs say. You have a winning formula here! Wish I found your channel sooner! I really believe you are gonna HUGE!

[@BrianLagerstrom]

Thanks so much! I really hope you are right. Cheers. So glad you found the channel.

[@ollywobblecooks3780]

Amazing, that potato bun looks unbelievable!

[@BrianLagerstrom]

I’m very stoked on it.

[@thedappercook]

Dude youre brilliant! Thanks so much!

[@jxb_1351]

I love you so much for not dry toasting that potato bun

[@SmallKitchen7]

Looks very delicious🤤

[@ericmuniz8741]

Waiting for the T-shirt with quote "Let's eat this thing" I want to buy the first one. Love your videos. I have learned so much.

[@BrianLagerstrom]

Thanks for the comment Eric! Maybe I should make a shirt!!

[@patricklarry6645]

This guy is too perfect :)

[@aidancardona8592]

Great content as always!! Good to see your video added to the chef wars against fast food chicken sandwiches lol

[@BrianLagerstrom]

Thanks for watching!

[@S-K.]

Recipes and delivery TOP NOTCH!! Your time to blow up is coming Bri, keep up the great content.

[@BrianLagerstrom]

Oh Steve I hope your right! Thanks for watching man.

[@chrisbradley536]

How did I miss this video??? Chicken sandwich is MY FAVORITE!! Im sitting at work legit drooling. Omg

[@Al.Brady.]

Love this! Definitely trying that potato roll! 🤘🌋

[@keitharcher5723]

Great content, love the speed, the narration, and visual. It is snappy!

[@BrianLagerstrom]

Thanks Keith. I’m trying to maintain that attention best I can!

[@djfruta93]

Love this recipe!! Easy and delicious 😊

[@BrianLagerstrom]

Thank you very much and thanks for watching

[@janicechavez4572]

Finallyyyyyyyyyyyy someone shows me how to make ranch dressing. Thank you. I subscribed.

[@sheilam4964]

Ok. I'm back. Got my food cooking. I really like the order in which you present your recipes. You proceed with the current recipe and when you come to an ingredient that needs to be premade you break to that with a short clip then proceed with the current recipe. So easy to follow without having to keep that other 'thing' tucked into the back of your mind and search for it later, if you remember. Love it. Helps me to mentally construct the recipe and therefore its taste and texture as well.

[@BrianLagerstrom]

So glad to hear it. Took me a while to figure out how to tell the story of a recipe!

[@claritean]

those buns look real great, gotta give it a try. thanks for all the R&D

[@andrewpreis2764]

Only just recently discovered your content, but loving catchin up on it! Also couldn’t stop cracking up over the description of what the underside of the buns look like after rolling into a ball🤣🤣🤣 “Let’s eat dis thiiiing”👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

[@BrianLagerstrom]

Thanks for watching Andrew

[@Laszlo-Szabo]

Sup Bri! We tried this recipe last night and it turned out amaaaaaazing. Thanks! 🍔

[@BrianLagerstrom]

So glad thanks for trying

[@joshuadangerfield3728]

Aside from burning half the chicken first time because I was guessing the temperature, this was a success! Thanks for putting it together with such straightforward instructions. Will definitely be making this again

[@eduardogarcia2480]

GRACIAS POR ANOTAR LOS INGREDIENTES DETALLADAMENTE ¡¡¡ERES UN GRANDE!!!

[@josephguasco1170]

Weekly Bri-guy comment #8: homemade ranch is a threat. You just gave us a culinary weapon.

[@BrianLagerstrom]

Use it wisely.

[@BrianLagerstrom]

Thanks for watching joe

[@originalsuki]

The pickle (which I always thought was weird on a chicken sandwich) lights this bitch up and cuts the richness nicely! I opted for the store bought brioche buns. I usually make my own but I was lazy today. My wife loved these too!

[@Tomek588]

bro seriously your cooking skills are out of this world. Insanely looking food on every video !! Keep up feeding us with this stuff. Greetings from Germany :)

[@SuperiorZebra]

Bry i love your stuff, it’s really unique to hear real experiential chef tips on the tube!! Im an extremely avid home cook from croquembouche to lox, but the one thing that never turns out right for me is queso!! I would love a queso masterclass on the different types and if tostitos style is even possible at home!

[@BrianLagerstrom]

This is a good idea. It’s on the list

[@ndimageryanddownoutproduct1071]

Same. I do know that one thing that upped my queso game at home was using white American cheese. Makes a huge difference.

[@tomb9484]

I made the potato buns today. I didn't have a mixer so I did it by hand and it went together easily, from mixing to finish kneading, about 8 minutes. I was prepared for much longer. Very tasty

[@BrianLagerstrom]

Awesome! Thanks for trying them and reporting back

[@Madmax-zc2gk]

Dude…you are killin me… it’s 4am and I’m lying in bed, watching your cooking videos…and only YOUR cooking videos…. This looks nothing short of amazing and I’m now on a mission to learn to bake as well as make the perfect fried chicken… Damn..!!

[@swan1098]

Cheeseburgers then Second Chicken. You cannot Compare the two. They give your taste buds the same pleasure.

[@BrianLagerstrom]

Both are amazing

[@rebeccaadelsberger899]

You're a rockstar! Love this one.

[@BrianLagerstrom]

Thank you so much for watching

[@zernage]

The final product looks glorious like pretty much everything else by this channel.

[@BrianLagerstrom]

Thanks JZ

[@chrisetherington3968]

i just found your channel yesterday - love everything i've seen and love that you use weight for you measurements. can't wait to try some of these recipes!

[@BrianLagerstrom]

Good luck man, thanks for being here

[@jochenbuhler2256]

Amazing recipe! Made the Fried Chicken sanwiches twice already and the Buns even more often, because they are great for burgers, too! Thanks for sharing! Overall, I love your channel and the recipes really are realistic and don't scare you off with complexity! There is no use in the most fancy recipes if you don't cook them...

[@rray98]

I can't stop watching and saving your vid's...you Rock!

[@BrianLagerstrom]

😛😛🤘🏻🤘🏻

[@user-dw2wg1rf1v]

The best fried chicken recipe. Bowled over. Thank you so much for sharing

[@BrianLagerstrom]

Thanks so much for the comment

[@brianpayne4321]

Made this twice and both times worked great. I've made the buns a half dozen times. I liked version 1.0 just fine, but these are great. I switched to 100g of wheat and 200g of AP. Not as fluffy but I like the flavor. I make five buns instead of six and use them for good size hamburgers. Put sesame, poppy, or caraway seeds on or some good pretzel salt on top. Another great recipe here and great instructions along the way.

[@winkyp5101]

that ranch has to be addictive

[@BrianLagerstrom]

It’s pretty legendary, I came up with the recipe for a resto I opened and people flippppppd over it

[@goattactics]

I'd love to see a baked version (and a pickle recipe) great video as always, will be trying that buttermilk ranch

[@BrianLagerstrom]

Pickle recipe this summer

[@FirstNameJuju]

I've been on a bing of your videos and today I found myself say "Hey, whats up and Let's eat this thing"

[@shuman26V]

Awesome looking sandwich, Bri!

[@BrianLagerstrom]

Thanks shuman

[@lindah5910]

Yet another improved Friday Eve. Thanks, Bri! LOVE your get those chicken (or "chicken" fried steak) pieces crispy (1/4 cup of buttermilk in the seasoned dredge thing) plan o' attack. Going to make the herby buttermilk sauce-y to dress my salads this week.

[@BrianLagerstrom]

Awesome. It’s a deadly weapon. Use wisely haha

[@agtronic]

I second this. That was a really neat trick that I had never seen before, and it had a huge effect. 👍

[@toesuc]

man I love your channel

[@BrianLagerstrom]

Thanks very much Teo!

[@B__C]

There was a restaurant in Columbus OH called Bread. They made my all time favorite chicken sandwich called "The Mother Clucker". I think it won best sandwich. It was: toasted brioche roll, buttermilk fried chicken breast, roasted pablano pepper, cheddar cheese, aioli.

[@oliverward4060]

Man, your channel is growing so quickly! Happy for you bro.

[@BrianLagerstrom]

Thanks. I’ve been quite lucky lately

[@bengriffin5146]

Dude! Your show is awesome and watching you eat your creation is my fav part, so satisfying!

[@BrianLagerstrom]

Thanks for watching Ben!

[@bengriffin5146]

@@BrianLagerstrom keep up the good work brian your channel is going to blow up for sure!

[@tiarawillis5677]

Love all the hidden tips if you pay attention to every word. I will make this next week baby!

[@BrianLagerstrom]

Thanks for watching. I try to make these things dense with value. Glad it’s not annoying to you haha

[@babz6nile]

Those buns are amazing

[@BrianLagerstrom]

Thanks frank!

[@matthewbennymcgee]

I've made the bun recipe a bunch of times now and am really digging it with the addition of 1 egg yolk...thanks! As a bread baking nerd, I'd love to see a version of it using a poolish. The squish factor is already great, but this could make them epic! Decreasing the amount of yeast and increasing the ferment time would be great. I love that you state the protein % of your flour, but also knowing whether you use ADY or Instant and unsalted/salted butter would be nice when playing with this recipe. Cheers!

[@Sara-rv7ds]

My favorite sandwich of all time!! I’ve been waiting for this! 😁. Thanks Brian! Yum...Yum...Yes! My favorite chicken sandwich at a restaurant is the twisted chicken at the Twisted Tree on Watson road in St. Louis!

[@BrianLagerstrom]

I haven’t had. Heard it’s good

[@katherinesmith8873]

"Dwarfs anything from a drive through"? YES.

[@GI_Jimbo]

Claussen are the only pickles I ever use. So good!

[@deanr3417]

I want this and I want it now.

[@doginthegarden5733]

This looks SO GOOD. I’ve never made fried chicken, but this is going to inspire me to do it. And with the pickles, lettuce, ranch, and bun? I mean, come on.

[@kathleendebaun4047]

Aloha you make it look so easy Your awesome thank you!

[@BrianLagerstrom]

Thanks for watching!

[@PriyankaKitchenLP]

Awesome, love it. Looks absolutely DELICIOUS

[@BrianLagerstrom]

Thank you so much!

[@PriyankaKitchenLP]

@@BrianLagerstrom you are welcome

[@erichoffman1994]

SLAM DUNK of a video! This guy gets it

[@Curaetion]

Awesome. My new favourite chef.

[@BrianLagerstrom]

Thanks for watching!

[@patriciaadermann2368]

This looks like something that would be good to serve like when your mother-in-law, or somebody like that, comes over! 💗

[@BrianLagerstrom]

Open invite. We’re waiting...