Fried Chicken Breakfast Sandwich Recipe
Make Fried Chicken Breakfast Sandwich Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Eggs & Cheese
Buns & Assembly
Method
Fried Chicken
- 1
Prep chicken and marinade
Trim any excess fat and pound chicken thighs lightly to an even thickness of about 1/2 inch. Place chicken in a shallow bowl or zip-top bag. Stir together the buttermilk and hot sauce; pour over chicken, ensuring pieces are coated. Cover and refrigerate for at least 30 minutes and up to 4 hours (30 minutes is fine for time-saving).
- 2
Make seasoned flour
In a wide shallow dish combine the all-purpose flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper. Whisk thoroughly so the baking powder and spices are evenly distributed.
- 3
Dredge
Remove chicken from buttermilk, letting excess drip off. One piece at a time, press chicken firmly into the seasoned flour to coat completely; shake off excess. For extra-crispy, dip the floured chicken back into the buttermilk for a few seconds then return to the flour for a second coating.
- 4
Heat oil and fry
Pour about 1 to 1 1/4 cups vegetable oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles immediately. Carefully place chicken pieces in oil without overcrowding (fry in batches if needed). Fry for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if making ahead.
Eggs & Cheese
- 5
Cook eggs
Whisk together the 2 eggs, milk, pinch of salt, and pepper until blended. Melt the unsalted butter in a small nonstick skillet over medium-low. Pour the eggs into the skillet and let them set at the edges for 10–15 seconds. Gently fold and stir, forming soft curds until eggs are just set but still moist (about 1–2 minutes). Remove from heat immediately to avoid overcooking.
- 6
Melt cheese
Place a slice of cheddar on top of the hot fried chicken (or on the bottom bun) and briefly press under a lid or in the warm oven for 30–60 seconds until cheese softens and begins to melt. Alternatively, place the assembled sandwich under a broiler for just a few seconds to melt the cheese—watch closely.
Buns & Assembly
- 7
Toast buns & prepare spreads
Split the potato or brioche buns. Heat a small skillet over medium and toast cut sides in a little butter or oil until golden (about 1–2 minutes). Spread about 1 tablespoon mayonnaise on the bottom bun and, if using, 1 teaspoon hot honey on the top bun for sweetness and heat.
- 8
Assemble sandwich
On the bottom bun layer the mayonnaise, then place a leaf of lettuce (if using), the hot fried chicken with melted cheddar, the scrambled eggs, and 2 pickle slices. Top with the bun smeared with hot honey. Press gently to compress to sandwich height.
- 9