Fried Chicken Buns with Cheese

Fried Chicken Buns with Cheese taste like a mash-up of crispy fried chicken, soft bakery rolls, and a gooey grilled cheese sandwich in one handheld bite. This recipe works great for busy weeknights, game day, or a fun weekend project, and you can finish everything in about 1 hour including resting time. I first tested these while my kids circled the kitchen like hungry sharks, so you can trust they pass the “family attack” test.

Why You Should Try This Fried Chicken Buns with Cheese

You get juicy, crunchy fried chicken tucked into a fluffy bun with melted cheese that stretches in every direction. The contrast of crisp coating, soft bread, and creamy cheese hits every comfort-food button at once.

You can prep most parts ahead, then fry and assemble right before serving, which makes this recipe perfect for gatherings. The ingredients stay simple and budget friendly, and you probably own most of the equipment already.

“These Fried Chicken Buns with Cheese taste like a food truck special that moved into my kitchen permanently.” ★★★★★

Ingredients You’ll Need

For the fried chicken

• 1 ½ pounds boneless, skinless chicken thighs
  • Thighs stay juicy and forgiving; use chicken breast if you prefer leaner meat, but watch the cook time.
• 1 cup buttermilk
  • Use regular milk plus 1 tablespoon vinegar or lemon juice if you do not have buttermilk.
• 1 large egg
• 2 teaspoons hot sauce
  • Any brand works; I like Crystal or Frank’s for tang without too much heat.
• 1 ½ cups all-purpose flour
• ½ cup cornstarch
  • Cornstarch keeps the crust extra crisp.
• 1 ½ teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
  • Use sweet paprika if you do not like smoky flavor.
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
  • Reduce or skip if you cook for kids or spice-sensitive folks.
• Neutral oil for frying (canola, vegetable, or peanut oil)
  • Use enough to reach about 2 inches depth in your pot.

For the buns and cheese

• 6 to 8 soft sandwich buns or brioche buns
  • Brioche tastes richer; potato rolls stay sturdy and soft.
• 8 slices melty cheese
  • American, cheddar, provolone, or mozzarella all work; use a mix for extra flavor.
• 2 tablespoons butter, softened
  • You can use mayonnaise on the cut sides instead of butter for toasting.
• Optional: 2 tablespoons mayonnaise
• Optional: 2 tablespoons spicy mayo or sriracha mayo
• Optional: 6 to 8 lettuce leaves
• Optional: 6 to 8 tomato slices
• Optional: Pickles, sliced

Simple sauce (optional but tasty)

• ¼ cup mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon mustard
• ½ teaspoon hot sauce
• ½ teaspoon honey
• Pinch of salt and pepper

Mix these in a small bowl and chill while you cook.

Pantry shortcuts and substitutions

• Use pre-cut chicken tenders if you want to skip trimming and slicing.
• Use seasoned flour or chicken breading mix if you want to avoid measuring spices.
• Use pre-shredded cheese if you want faster assembly, though slices melt more evenly.
• Use store-bought brioche slider buns to make mini Fried Chicken Buns with Cheese for parties.

Equipment list

• Heavy-bottomed pot or Dutch oven for frying
• Deep-fry thermometer or instant-read thermometer
• Two medium bowls for dredging
• Tongs or a spider strainer
• Wire rack set over a sheet pan
• Skillet or griddle for toasting buns
• Paper towels

Tips & Tricks

• Pat the chicken dry before marinating so the buttermilk mixture sticks better.
• Slice thighs into similar-size pieces so they cook evenly and fit nicely inside the buns.
• Marinate at least 30 minutes, and up to overnight, for juicy and flavorful chicken.
• Use a mix of flour and cornstarch to keep the crust extra crisp and craggly.
• Press the chicken firmly into the flour mixture to build a thick, crunchy coating.
• Shake off only the loose excess flour so the coating does not fall off in the oil.
• Heat the oil to 350°F and keep it between 325°F and 350°F during frying.
• Fry in small batches so the oil temperature stays hot and the chicken stays crisp.
• Place fried chicken on a wire rack instead of paper towels so the bottom does not steam.
• Toast the buns lightly so they stay sturdy and do not soak up too much moisture.
• Add cheese while the chicken still feels hot so it melts quickly.
• Use two slices of cheese per bun if you want a super cheesy pull.
• Keep finished buns in a warm oven at 200°F while you fry the rest.
• Taste a small test piece of chicken first and adjust salt or spice in the flour if needed.
• Use a thermometer and cook chicken to 165°F internal temperature for safety.

How to Make Fried Chicken Buns with Cheese

Step 1: Prep and marinate the chicken

Trim any large pieces of fat from the chicken thighs and cut them into bun-size portions. Aim for 6 to 8 pieces that match the size of your buns. Pat them dry with paper towels.

In a medium bowl, whisk together buttermilk, egg, hot sauce, and ½ teaspoon of the salt. Add the chicken pieces and coat them well. Cover and chill for at least 30 minutes, or up to overnight for deeper flavor.

Step 2: Set up the dredging station

In another bowl, combine flour, cornstarch, remaining salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne. Stir until the mixture looks evenly colored and no spice clumps remain. Taste a pinch of the flour mixture so you can adjust salt or spice before you coat the chicken.

Place a wire rack over a sheet pan next to the flour bowl. This setup keeps the coated chicken from getting soggy before frying. Line another tray with a rack or paper towels for the cooked pieces.

Step 3: Coat the chicken

Lift one piece of chicken from the buttermilk and let the excess drip off. Place it into the flour mixture and press it firmly on all sides. Scoop flour over the top and squeeze a little so you build those crunchy ridges.

Shake off the loose flour and place the coated chicken on the clean rack. Repeat with all pieces. Let the coated chicken rest for 10 minutes while you heat the oil so the crust sets.

Step 4: Heat the oil

Pour oil into a heavy pot so it reaches about 2 inches deep. Clip on a thermometer and heat over medium to medium-high heat until it reaches 350°F. Adjust the heat to keep the temperature steady.

If you do not own a thermometer, drop in a pinch of flour; it should sizzle gently and turn golden in a few seconds, not burn instantly. Keep kids and pets away from the stove while you fry, since hot oil demands full attention.

Step 5: Fry the chicken

Carefully lower a few pieces of chicken into the hot oil with tongs. Do not crowd the pot, or the temperature will drop and the crust will turn soggy. Fry each batch for about 5 to 7 minutes, turning once, until the crust looks deep golden and the internal temperature reaches 165°F.

Move the cooked chicken to the clean rack and let it rest. The crust will crisp up even more as steam escapes. Bring the oil back to 350°F between batches and repeat with the remaining chicken.

Step 6: Toast the buns

While the last batch of chicken fries, heat a skillet or griddle over medium heat. Spread a thin layer of butter or mayonnaise on the cut sides of each bun. Place the buns cut side down in the skillet and toast until golden and lightly crisp.

Pull the buns off the heat and keep them on a plate or tray. Toasting adds flavor and keeps the bread from turning soggy once you add sauce and hot chicken. You can cover them loosely with foil to hold warmth.

Step 7: Add the cheese

Place a hot piece of fried chicken on each bottom bun. Immediately top with one or two slices of cheese so the residual heat starts to melt it. If the cheese needs extra help, slide the open buns under a broiler for 30 to 60 seconds, watching closely so nothing burns.

You can also place a lid over the skillet for a minute if you assemble the buns there; the trapped heat melts the cheese nicely. Aim for soft, gooey cheese that drapes over the chicken.

Step 8: Assemble the Fried Chicken Buns with Cheese

Spread a spoonful of the optional sauce or plain mayonnaise on the top bun. Add lettuce, tomato slices, and pickles if you like crunch and freshness with your fried chicken. Place the cheesy chicken-topped bottom bun together with the dressed top bun.

Press gently so everything holds together but the chicken crust stays intact. Serve the Fried Chicken Buns with Cheese while they still feel hot and the cheese stays melty. Expect some happy silence at the table for the first few bites.

What to Serve with Fried Chicken Buns with Cheese

These Fried Chicken Buns with Cheese pair nicely with crisp coleslaw, simple green salad, or roasted vegetables to balance the richness. You can add oven fries, sweet potato wedges, or potato salad if you want a full comfort-food plate. Fresh fruit salad, sliced watermelon, or citrus segments bring a bright, juicy contrast that cuts through the fried coating.

Serve with iced tea, lemonade, flavored sparkling water, or a simple homemade fruit punch for a family-friendly spread. If you host a party, set up a toppings bar with extra pickles, shredded lettuce, sliced jalapeños, and different sauces so everyone builds their own version.

Storage Options

• Store leftover fried chicken pieces in an airtight container in the fridge for up to 3 days.
• Keep buns and cheese separate in sealed bags at room temperature for 1 day, or in the fridge for 3 days.
• Freeze cooked chicken on a tray until solid, then move to freezer bags and keep up to 2 months.
• Reheat chicken in a 375°F oven or air fryer until hot and crisp, about 8 to 12 minutes from chilled or 15 to 18 minutes from frozen.
• Warm buns lightly in a skillet or toaster, then add cheese and hot chicken so the cheese melts again.