This delicious Thai Fried Chicken Sandwich comes together in about 30 minutes and is made all in one pot for easy weeknight meal that your family will love! Switch up the garnishes and toppings to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Trust me, you’re going to want to keep this one on repeat!
Ingredient Breakdown for the Perfect Thai Fried Chicken Sandwich
Chicken Thighs
2 large boneless, skinless chicken thighs
Chicken thighs are my go-to for frying because they’re juicy and packed with flavor. They seem to hold up better than chicken breasts during cooking and won’t dry out as easily. If you prefer, you can use chicken breasts; just make sure not to overcook them!
Buttermilk
1 cup buttermilk (or non-dairy alternative)
The buttermilk is essential for marinating the chicken, as it helps tenderize the meat and adds a slight tang. If you don’t have buttermilk on hand, simply add a tablespoon of vinegar or lemon juice to regular milk and let it sit for about 5 minutes. Totally works!
All-Purpose Flour
1 cup all-purpose flour
We need flour for dredging the chicken and ensuring that crispiness we all crave. I like this classic choice because it’s widely available, but you can use cornstarch or plain breadcrumbs if you’re looking for alternatives.
Cornstarch
1 tablespoon cornstarch
Cornstarch is my little secret ingredient to achieving extra crispiness! You can use more flour instead, but trust me; the cornstarch works magic here.
Spices
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
A couple of pinches of salt and pepper to taste
These spices are where the magic happens, loading this dish with tons of flavor! You can really customize it too, maybe experiment with some cayenne for a kick or swap in your favorite spice blends. The best part is that this recipe is so forgiving; feel free to play around!
Vegetable Oil
Vegetable oil for frying
You can’t fry without oil, right? Go for something neutral like canola or peanut oil. Olive oil? It’s a no-go for frying; it just doesn’t have the same high smoke point.
Cabbage Slaw
1 cup green cabbage, finely shredded
1 cup carrots, grated
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon lime juice
A couple of pinches of salt and pepper to taste
This crunchy slaw is a game changer! The freshness cuts through the richness of the fried chicken, and you can mix and match veggies based on what you have, think radishes or even apples for a sweet twist.
Burger Buns
4 pieces burger buns (soft, fresh variety recommended)
This is the comfy vehicle for all that deliciousness! I love a nice brioche or soft potato bun, but whatever you have on hand will work well.
Fresh Cilantro
Fresh cilantro leaves for topping
Because what’s a Thai-inspired dish without cilantro? It brings freshness and brightness to the sandwich. If you’re not a fan, swap in some fresh mint or leave it out completely.
Sliced Cucumbers (Optional)
Sliced cucumbers (for added crunch)
These crunchy little guys add a refreshing twist. Totally optional, but I’m all about texture in my sandwiches!
Spicy Mayo
2 tablespoons spicy mayo (made from mayonnaise mixed with chili sauce)
This sauce is the pièce de résistance! It adds creaminess and a bit of heat. If spicy isn’t your jam, a regular mayo will also work wonders!
Let’s Get Cooking!
Marinate the Chicken
Start by marinating your chicken thighs in buttermilk for at least 15-20 minutes. This really helps to tenderize the meat and keep it juicy. You can even do this step earlier in the day, just cover and refrigerate until you’re ready to fry! The smell of garlic and buttermilk is just heavenly!
Prepare the Slaw
While the chicken marinates, toss together your slaw ingredients. Combine the shredded cabbage, grated carrots, rice vinegar, honey, lime juice, salt, and pepper in a bowl. Give it a good mix, and let it sit for about 10 minutes; this will let the flavors marry while softening the veggies a bit. The colors here are so vibrant, it just makes me smile!
Dredge the Chicken
Once your chicken has marinated, get ready to dredge! In another bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and a couple of pinches of salt and pepper. It’s like a little flavor party! Take the marinated chicken, letting the excess buttermilk drip off, and coat it in the flour mixture until it’s fully covered. Press it lightly to ensure it sticks. Feel that crunchiness already? Yes!
Fry the Chicken
In a deep skillet or pot, heat your vegetable oil over medium heat until it reaches about 350°F. Depending on your pan size, you may need just enough oil to cover the chicken halfway. Once the oil is hot, carefully add the chicken and fry for about 4-5 minutes per side until golden brown and cooked through. Oh, that sizzle? It’s music to my ears! Once done, remove the chicken and let it sit on a paper towel to catch any excess oil.
Assemble the Sandwich
Now comes the fun part, assembly! Toast your burger buns until golden. Spread a generous dollop of spicy mayo on each half, then stack it up with the crispy chicken, slaw, and any additional toppings you fancy (hello cucumbers!). Top it with the other half of the bun and dig in!
Serve
Beans! Now, dig in while it’s still hot. Seriously, you’ve waited long enough.
Why I Love This Recipe
This Thai Fried Chicken Sandwich has become my go-to recipe for so many reasons! It satisfies those comfort food cravings but manages to keep things light and fresh with that crunchy slaw. I’m a real sucker for a crispy chicken sandwich, especially when it’s paired with delicious spices and zesty toppings. And the best part is its versatility! Got leftover veggies? Throw ’em on. You can use whatever you have on hand, and it will still taste incredible.
If you loved this Thai Fried Chicken Sandwich, be sure to check out my Manhattan Hot Shot Sandwich, my Bacon Egg Breakfast Sandwich, or my Japanese Egg Sandwich!
Why This Recipe Works
Quick & Easy
This Thai Fried Chicken Sandwich comes together in under 30 minutes, making it perfect for busy weeknights. You can have a delicious meal on the table in no time without sacrificing flavor!
Customizable
Don’t have cabbage? Use lettuce! Not a fan of mayo? Swap it out for some avocado. Seriously, you can change up the ingredients based on your cravings or what’s in your fridge, and this sandwich would still rock!
Comfort Food
Fried chicken is the ultimate comfort food, am I right? Crispy on the outside, juicy on the inside, it’s loaded with flavor that just screams cozy meal. Pair it with that crunchy slaw, and you have a flavor bomb moment!
Crowd-Pleaser
I’ve served this to friends and family, and let me tell you, the whole family will love it! Kids go crazy for the crispy chicken, and adults appreciate the depth of flavor. It’s a win-win!
Make-Ahead Friendly
You can definitely prep the chicken in advance! Marinate it the night before, and you’ll be even closer to this amazing sandwich when you’re ready to fry it up.
Serving Suggestions
Serve these sandwiches with a side of crispy fries, sweet potato chips, or a light salad to round out your meal! They also pair wonderfully with refreshing drinks like iced tea or lemonade, making it a complete summer feast.
Storage
If you happen to have leftovers (which is rare, trust me!), store them in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions
To reheat the chicken, pop it in the oven at 350°F for about 10-15 minutes to help retain that crispiness.
Freezer Friendly
While I prefer to serve this fresh, you can freeze the breaded, raw chicken for cooking later! Just thaw in the fridge before frying, and you’re all set!
The smell of that fried chicken, the crunch of the slaw, and the tang of the mayo, oh man, it’s hard to resist! Next time you’re wondering what to cook for dinner, remember this Thai Fried Chicken Sandwich is here to save you. You’ll want to make this over and over, it’s just that good!
Happy cooking, friends! Join us in Pinterest for more Recipes!
Thai Fried Chicken Sandwich
Ingredients
Method
- Marinate chicken thighs in buttermilk for at least 15-20 minutes before frying.
- Combine shredded cabbage, grated carrots, rice vinegar, honey, lime juice, salt, and pepper in a bowl and mix.
- Let slaw sit for about 10 minutes.
- In a bowl, whisk together flour, cornstarch, garlic powder, onion powder, paprika, salt and pepper.
- Coat marinated chicken with the flour mixture.
- Heat vegetable oil in a skillet over medium heat until it reaches about 350°F.
- Fry chicken for 4-5 minutes per side until golden brown.
- Remove chicken and let it drain on paper towels.
- Toast burger buns until golden.
- Spread spicy mayo on each bun half, and add the fried chicken, slaw, and any additional toppings.
- Top with other half of bun and serve immediately.
- Serve while hot.