Recipes / Mains

Mains

Southern Fried Chicken Sandwich with Comeback Sauce

4.7(167)

A double-dredged, buttermilk-brined chicken breast gets fried extra crisp and piled high with pickles and tangy comeback sauce.

Prep: 20 min Cook: 15 min Total: 2 hr 35 min (includes brining) 4
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This sandwich started as a way to use up leftover fried chicken flour and quickly became the thing everyone requests by name. The comeback sauce, a Southern relative of remoulade, brings a punchy, garlicky tang that cuts right through the richness of the fried crust. Toast the buns in butter — it's a small step that makes a big difference.

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • 1 1/2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon chili sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce, for the sauce
  • 4 brioche buns, split and buttered
  • Dill pickle chips, for serving
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Instructions

  1. 1
    Brine the chicken
    Whisk the buttermilk and hot sauce together, submerge the chicken breasts, and refrigerate for at least 2 hours.
  2. 2
    Mix the comeback sauce
    Whisk together the mayonnaise, ketchup, chili sauce, Worcestershire sauce, and hot sauce, then refrigerate until ready to serve.
  3. 3
    Season the flour
    Combine the flour, cayenne, garlic powder, and salt in a shallow dish.
  4. 4
    Double dredge
    Lift each chicken breast from the buttermilk, dredge in the seasoned flour, dip back into the buttermilk briefly, and dredge again for a thick, craggy crust.
  5. 5
    Fry until golden
    Heat 1 1/2 inches of oil in a heavy skillet to 350°F and fry the chicken breasts for 4 to 5 minutes per side, until deep golden and cooked through to 165°F.
  6. 6
    Toast the buns
    Butter the cut sides of the brioche buns and toast in a dry skillet over medium heat until golden.
  7. 7
    Assemble the sandwiches
    Spread comeback sauce on both cut sides of the buns, then layer on the fried chicken and pickle chips.
Okra & Oak Tip

Double-dredging in flour, buttermilk, then flour again is what gives this sandwich its extra-shattering, craggy crust.

Storage

Store fried chicken and sauce separately in the fridge for up to 3 days and re-crisp the chicken in a 400°F oven before assembling sandwiches.

Frequently Asked Questions

Yes, it keeps well covered in the fridge for up to a week and the flavor improves after a few hours.
Assemble the sandwich right before eating and always rest the fried chicken on a wire rack, not a paper towel, so steam doesn't soften the crust.

Nutrition

Per serving. Values are estimates.

610
Calories
38g
Protein
48g
Carbs
29g
Fat
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