Truff-Fried Chicken Sandwich

rispy fried chicken coated in a buttery Truff hot sauce glaze, stacked on toasted buns with crisp lettuce and pickles.

Why You'll Love Truff-Fried Chicken Sandwich

It's bold, spicy, and wildly satisfying. That golden crust meets rich heat from Truff and cool crunch from the toppings-it hits every craving at once.

Tips and Tricks

• Double-dipping the flour creates an extra-crunchy crust.
• Letting the breaded chicken rest before frying helps it stick better and fry more evenly.

Variations

• Swap buns for brioche or milk bread.
• Add a slaw or garlic aioli for extra texture and richness.

Substitutions

• Use thighs for juicier meat or breasts for a leaner bite.
• Any hot sauce can be used, but Truff gives it a signature umami kick.

Best served with

• Crispy fries or a tangy slaw.
• Cold beer or a citrusy iced tea.

How to Store Leftovers

• Store chicken separately in an airtight container for up to 2 days. Reheat in a toaster oven or skillet until crispy. Assemble fresh when ready to eat.

Common Questions

Truff-Fried Chicken Sandwich

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Crispy fried chicken coated in a buttery Truff hot sauce glaze, stacked on toasted buns with crisp lettuce and pickles.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Main Course, Sandwiches

Cuisine: American, Modern

Calories: 684

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 Boneless Skinless Chicken Thighs or Breasts
• ½ cup All-Purpose Flour
• Kosher Salt and Freshly Ground Black Pepper to taste
• 2 Eggs beaten
• Vegetable Oil for frying
• 2 Sandwich Buns
• Lettuce such as butter or romaine, a few leaves
• 6-8 slices Pickles sliced
• 2 tablespoon Truff Hot Sauce
• 2 tablespoon Butter

Equipment

• Cast iron skillet or heavy pan for frying
• Instant-read thermometer
• Tongs or slotted spoon
• Tongs or slotted spoon

Method

 

Bread the Chicken

1. Pound chicken to an even ½-inch thickness if using breasts. Season both sides with salt and pepper.
2. Set up two shallow bowls: one with flour, the other with beaten eggs.
3. Dredge chicken in flour, then dip into the egg, then back into the flour. Let sit for at least 5 minutes (or cover and refrigerate overnight).

Fry the Chicken

1. Heat vegetable oil in a heavy skillet to 360°F.
2. Fry chicken 4-5 minutes per side until golden and crisp. Internal temp should reach 165°F.
3. Transfer to a paper towel-lined plate to drain.

Toss in Truff Sauce

1. In a clean skillet over medium heat, melt butter with Truff hot sauce. Stir to combine.
2. Add the fried chicken and sear 1 minute per side in the sauce until coated and glossy.

Assemble

1. Lightly toast sandwich buns.
2. Layer with lettuce, pickles, and hot sauce-glazed chicken. Serve immediately.

Nutrition

Calories: 684kcalCarbohydrates: 133gProtein: 19gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 1mgSodium: 840mgPotassium: 211mgFiber: 5gSugar: 16gVitamin A: 5IUVitamin C: 0.1mgCalcium: 184mgIron: 7mg

Notes

Storage: best assembled and eaten hot. If you have leftover fried chicken, keep it plain (without the buns) in the fridge for a day and reheat in the oven or air fryer to bring back the crunch, then toss in a fresh batch of Truff butter before serving. Skip the microwave.

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