Buttermilk Fried Chicken Sandwich Recipe

This crispy, juicy Buttermilk Fried Chicken Sandwich is made with chicken thighs, spiced buttermilk, and brioche buns, ready in 45 minutes. Biting through the golden craggy crust reveals incredibly tender, flavorful meat inside. I love making these on weekends instead of ordering out.

Better Than Takeaway

I used to think deep-frying at home was too messy and complicated to bother with. My biggest mistake was skipping the buttermilk marinade, which left the chicken dry and bland.

Now, I let the chicken soak while I prepare the rest of the ingredients. The resulting crunch easily beats any fast-food drive-thru.

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Buttermilk Fried Chicken Sandwich Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1.5 cups plain flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil, for frying
• 4 brioche buns, toasted
• 1/2 cup mayonnaise
• Sliced pickles

How To Make Buttermilk Fried Chicken Sandwich

1. 1. Marinate the chicken: Whisk together buttermilk, hot sauce, paprika, and garlic powder in a bowl. Add the chicken thighs, cover, and chill for at least 30 minutes.
2. 2. Prepare the dredge: In a separate shallow dish, whisk the flour, cornstarch, salt, and black pepper.
3. 3. Coat the chicken: Remove each piece of chicken from the buttermilk, letting excess drip off. Press firmly into the flour mixture until fully coated.
4. 4. Fry the chicken: Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry the chicken for 6-8 minutes until golden brown and cooked through.
5. 5. Assemble the sandwiches: Spread mayonnaise on toasted brioche buns. Add pickles and the fried chicken, then top with the bun.

Recipe Tips

• Check the oil temperature: Use a thermometer to ensure the oil stays at 350°F for an even, golden crust.
• Press the flour firmly: Really pack the seasoned flour onto the chicken to create those thick, crunchy crags.
• Rest before frying: Let the breaded chicken sit on a wire rack for 10 minutes so the coating adheres better.

What To Serve With Buttermilk Fried Chicken Sandwich

Serve these crispy sandwiches with classic potato wedges or a tangy cabbage slaw to cut through the richness. A side of sweet potato fries and extra hot sauce also works perfectly.

How To Store

Keep leftover fried chicken in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 10 minutes to restore the crunch. Store the buns and toppings separately.

FAQs

Can I use chicken breasts instead?

Yes, but pound them to an even thickness so they cook uniformly and stay tender.

What if I don’t have buttermilk?

Mix 1 cup of regular milk with 1 tablespoon of white vinegar and let it sit for 5 minutes.

Can I bake these instead of frying?

You can bake them at 400°F for 20-25 minutes, though the crust will be less crispy.

Nutrition

• Calories: 650 kcal
• Total Fat: 35 g
• Saturated Fat: 6 g
• Cholesterol: 115 mg
• Sodium: 950 mg
• Total Carbohydrate: 52 g
• Protein: 32 g

Try More Recipes:

• Grilled BBQ Chicken Sandwich Recipe
• Spicy Grilled Chicken Sandwich Recipe
• Grilled Chicken Thigh Sandwich Recipe