Fried Chicken Buns with Cheese taste crunchy, juicy, and cheesy with a little heat and a lot of sauce. Weeknight cooks, game-day hosts, and sandwich lovers can get these on the table in about 45 minutes. I tested seven coatings to land this crust, and my kids still hover like hawks when I pull out the tongs.
Why You Should Try This Fried Chicken Buns with Cheese
Fried Chicken Buns with Cheese deliver the crispy chicken sandwich experience you crave without a drive-thru. The seasoned crust stays shatter-crisp, the cheese melts right into the bun, and the sauce ties it all together.
You can scale the spice, swap cheeses, and use store-bought shortcuts without losing flavor. I like brioche buns for a soft, slightly sweet cushion that lets the chicken shine.
Crunchy outside, juicy inside, cheesy on top, and gone in minutes ★★★★★
Ingredients You’ll Need
- Chicken
- 1.5 pounds boneless skinless chicken thighs or thin-sliced breasts
- 1 cup buttermilk or 3/4 cup plain yogurt thinned with 1/4 cup milk
- 1 tablespoon hot sauce, optional
- Seasoned dredge
- 1.25 cups all-purpose flour
- 1/3 cup cornstarch for extra crunch
- 1 teaspoon baking powder for airy ridges
- 2 teaspoons kosher salt
- 2 teaspoons paprika
- 1.5 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne, adjust to taste
- Buns and cheese
- 4 soft buns, brioche or potato buns work great
- 4 slices cheese, American, mild cheddar, provolone, or pepper jack
- Sauce and toppings
- 1/2 cup mayo, Duke’s or Kewpie fans, this is your moment
- 1 to 2 tablespoons sriracha or hot sauce
- 1 teaspoon honey and 1 teaspoon Dijon
- Dill pickles, shredded lettuce, thin tomato slices, red onion, optional
- Frying oil
- 1.5 to 2 quarts neutral oil with high smoke point, peanut, canola, or corn oil
Pantry shortcuts and notes
- Use buttermilk powder plus water if your fridge runs dry.
- Grab premade spicy mayo or chipotle mayo to save time.
- Use store-bought slaw mix for crunch.
- Gluten-free swap: use a 1:1 gluten-free flour blend and rice flour in place of cornstarch.
Equipment
- Heavy pot or deep skillet, 10 to 12 inches
- Clip-on thermometer or instant-read thermometer
- Wire rack set over a sheet pan
- Tongs, two shallow bowls, and a small whisk
- Toaster or skillet for buns
How to Make Fried Chicken Buns with Cheese
Prep the chicken, 10 minutes active
- Pat the chicken dry. Cut large pieces to bun size. Stir buttermilk and hot sauce, then add the chicken and coat well. Chill while you mix the dredge.
Mix the seasoned dredge, 5 minutes
- Whisk flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, black pepper, and cayenne in a shallow bowl.
Heat the oil, 10 minutes
- Pour oil to about 1.5 inches deep in the pot. Heat to 350 to 355 F. Keep the wire rack and sheet pan nearby.
Dredge and fry, 10 to 12 minutes per batch
- Lift a piece of chicken from the buttermilk. Let excess drip, then press it into the flour mix. Pinch and press to form craggy bits for extra crunch.
- Lower pieces into hot oil, a few at a time. Fry until golden and cooked through, 165 F internal, about 4 to 6 minutes per side depending on thickness. Move cooked chicken to the rack and sprinkle a pinch of salt while it rests.
- Keep the oil near 350 F between batches. Adjust heat as needed.
Toast buns and melt cheese, 3 minutes
- Split the buns and toast cut sides in a dry skillet or under a broiler until lightly golden. Lay a cheese slice on each hot bun half to start the melt.
Make the sauce, 2 minutes
- Stir mayo, sriracha, honey, and Dijon until smooth. Taste and tweak heat or sweetness.
Assemble, 2 minutes
- Spread sauce on buns. Add chicken, pickles, lettuce, tomato, and onion as you like. Cap it and serve hot.
Air fryer option, 15 to 18 minutes
- Spray dredged chicken lightly with oil. Air fry at 380 F for 8 minutes, flip, spray again, then cook 7 to 10 minutes more until crisp and 165 F inside.
Tips & Tricks
- Pound thick chicken to even thickness so it cooks evenly.
- Keep one hand wet and one hand dry while dredging to avoid batter gloves.
- Mix flour with cornstarch for crackly texture.
- Rest dredged chicken 5 minutes before frying to set the coating.
- Fry in small batches so the oil holds temperature.
- Season the chicken right out of the oil for flavor that sticks.
- Toast the buns for structure that resists sogginess.
- Slide cheese onto hot chicken or hot buns so it melts fast.
- Swap sauces based on mood, honey mustard, ranch, or chipotle mayo all play well.
What to Serve with Fried Chicken Buns with Cheese
These buns love crisp sides and tangy flavors. Serve with vinegar slaw, dill pickle spears, or a bright cucumber salad. Add fries or kettle chips for crunch, and pour cold sweet tea, lemonade, or a light lager to round it out.
Make-Ahead and Storage
- Make-ahead: Marinate chicken in buttermilk up to 24 hours. Mix the dredge and store it sealed on the counter for 1 week.
- Fridge: Store cooked chicken on a paper towel then move to an airtight container for up to 3 days. Keep buns and toppings separate.
- Freezer: Freeze cooked chicken on a sheet pan until firm, then bag for up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm in a 375 F oven or air fryer for 8 to 12 minutes until hot and crisp. Toast fresh buns, add cheese during the last minute, then sauce and assemble.
Fried Chicken Buns with Cheese
Crispy fried chicken tucked into soft buns with melted cheese, fresh lettuce, and a tangy mayo sauce.
Ingredients
Instructions
- Slice each chicken breast horizontally to make 2 even fillets (4 pieces total).
- In a bowl, combine buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika. Add chicken, toss to coat, cover, and marinate at least 30 minutes (or up to 4 hours in the refrigerator).
- In a large shallow dish, whisk together flour, cornstarch, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, and onion powder.
- Remove chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly so the coating adheres well. Place on a tray and let rest 5–10 minutes.
- Heat 1 1/2 to 2 inches of vegetable oil in a deep skillet or pot to 170–175°C (340–350°F).
- Fry chicken pieces in batches for 5–7 minutes per side, or until golden brown and cooked through (internal temperature 75°C / 165°F). Avoid crowding the pan.
- Transfer fried chicken to a wire rack or paper towels to drain.
- In a small bowl, mix mayonnaise, ketchup, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth.
- Lightly toast the burger buns in a dry pan or under a broiler until just golden.
- Spread the sauce on the cut sides of each bun.
- Place a lettuce leaf on the bottom half of each bun, then add a piece of fried chicken.
- Top each piece of chicken with a slice of cheese. If desired, briefly place under a broiler or in a hot pan just to melt the cheese slightly.
- Add tomato and red onion slices if using, then cap with the top bun.
- Serve immediately while the chicken is hot and the cheese is melty.
Notes
Nutrition Information
Approximate per serving (1 bun with fried chicken and cheese): 690 calories; fat 37 g; saturated fat 10 g; carbohydrates 52 g; fiber 2 g; sugars 8 g; protein 33 g; sodium 1220 mg. Values will vary based on exact ingredients, oil absorption, and portion sizes.
Approximate per serving (1 bun with fried chicken and cheese): 690 calories; fat 37 g; saturated fat 10 g; carbohydrates 52 g; fiber 2 g; sugars 8 g; protein 33 g; sodium 1220 mg. Values will vary based on exact ingredients, oil absorption, and portion sizes.