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Close-up of a crispy fried chicken sandwich with fresh mixed greens and a sesame seed bun on a dark plate.

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
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course, Sandwiches
Cuisine: American, Modern
Calories: 684
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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