Fried Chicken Sandwich No Buttermilk Recipe

This crispy, juicy Fried Chicken Sandwich No Buttermilk is made with chicken thighs, pickle juice, and simple spices, ready in 30 minutes. Biting through the golden crust reveals deeply flavorful meat inside. I use a milk and pickle juice mixture to keep things incredibly tender.

Better Than Takeaway

I used to think you absolutely needed buttermilk for a proper chicken sandwich. When I ran out one evening, I was forced to improvise with regular milk and leftover pickle juice.

The result actually had better flavor and stuck to the meat just as well. I learned that you do not need special dairy to get those thick, craggy edges at home.

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Fried Chicken Sandwich No Buttermilk Ingredients

• 4 boneless skinless chicken thighs
• 0.5 cups whole milk
• 0.5 cups pickle juice
• 1 large egg
• 1.5 cups all-purpose flour
• 0.25 cups cornstarch
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 brioche buns
• 0.5 cups sliced dill pickles
• 0.25 cups mayonnaise
• 4 cups vegetable oil for frying

How To Make Fried Chicken Sandwich No Buttermilk

1. Prepare the wet mix: Whisk the milk, pickle juice, and egg together in a medium bowl until smooth.
2. Mix the dry ingredients: Combine the flour, cornstarch, paprika, garlic powder, salt, and black pepper in a separate wide dish.
3. Bread the chicken: Dip each chicken thigh into the dry mix, then the wet mix, and back into the dry mix, pressing firmly so the flour sticks.
4. Fry to golden: Heat the oil to 350F in a heavy pot and fry the chicken for 5 to 6 minutes per side until deeply golden and cooked through.
5. Assemble the sandwich: Toast the brioche buns, spread mayonnaise on the bottom half, add pickles, and top with the hot fried chicken.

Recipe Tips

• Monitor oil temperature: Use a kitchen thermometer to keep the oil around 350F so the chicken cooks evenly without burning the crust.
• Press the flour firmly: Packing the dry mixture onto the wet chicken creates those highly desired craggy, crunchy flakes.
• Rest before frying: Letting the breaded chicken sit on a wire rack for 5 minutes helps the coating stick better during frying.

What To Serve With Fried Chicken Sandwich

Crispy french fries or a fresh, creamy coleslaw are classic pairings that work perfectly. A cold potato salad also makes a great side to cut through the rich, savory fried coating.

How To Store

Store leftover fried chicken in an airtight container in the fridge for up to 3 days. Reheat the chicken in an air fryer or oven at 375F to keep the crust crispy. Do not freeze assembled sandwiches.

FAQs

Can I use chicken breasts instead?

Yes, you can use chicken breasts. Just pound them to an even thickness or slice them in half horizontally so they fry evenly.

What oil is best for frying?

Peanut oil or canola oil work best for this recipe. They have high smoke points that can handle the 350F frying temperature.

Can I bake this instead of frying?

You can bake the breaded chicken at 400F for about 25 minutes. However, the crust will not be as thick or crispy as deep frying.

Nutrition

• Calories: 650 kcal
• Total Fat: 35 g
• Saturated Fat: 6 g
• Cholesterol: 150 mg
• Sodium: 1200 mg
• Total Carbohydrate: 55 g
• Protein: 28 g

Try More Recipes:

• Chicken Caesar Salad Sandwich Recipe
• Crispy Chicken Club Sandwich Recipe
• Hot Honey Crispy Chicken Sandwich Recipe