Crispy Buttermilk Chicken Sandwich

This crispy buttermilk chicken sandwich is not only simple to prepare but delicious, rivaling any sandwich you can get at a restaurant.

When it comes to sandwiches, there are plenty of options - from a turkey pesto sandwich to smoked burgers to buffalo chicken cheesesteak.

But for me the king of all sandwiches is just a good old fried chicken sandwich. Made super popular by Chick-fil-A, you can't go wrong.

Why This Recipe Works

• Flavorful and juicy - Marinating the chicken in buttermilk before frying helps tenderize it and infuse it with flavor. The buttermilk's tanginess and richness enhance the overall taste of the chicken, making it juicy and succulent.
• Crispy - The process of breading and frying the chicken creates a crispy and crunchy exterior that contrasts perfectly with the tender interior. The buttermilk also contributes to the development of a golden-brown, evenly fried crust.
• Customizable - While pickles and fried chicken go perfectly together, you can tailor to your preferences. Add toppings such as lettuce, tomato, cheese, coleslaw, sauces and more.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• Side Dish Suggestions
• Equipment
• Pro Tips/Recipe Notes
• Other Sandwich/Wrap Recipes
• Crispy Buttermilk Chicken Sandwich

Ingredient Notes

• Chicken thighs - Opt for boneless, skinless chicken thighs for a slightly richer flavor.
• Buttermilk - Buttermilk is essential for marinating the chicken. It helps tenderize the meat and imparts a tangy flavor.
• Pickle juice - Also helps tenderize the chicken and add a slightly vinegar flavor.
• Eggs - Helps the flour stick to the chicken.
• Hot sauce - Adds just a touch of heat.
• Flour - All-purpose flour is commonly used for the initial coating before frying.
• Cornstarch - When combined with all-purpose flour, cornstarch serves to hinder the formation of gluten. This results in a more delicate and crispy texture for the flour coating.
• Seasonings - Mix spices like paprika, garlic powder, onion powder, salt, black pepper and a touch of cayenne pepper into the flour to flavor the breading.
• Oil - Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, for frying the chicken.
• Buns - Choose soft and slightly toasted burger buns or brioche buns to hold the chicken and toppings. Toasting the buns adds a nice texture and prevents them from getting soggy.
• Toppings - Use your favorite toppings such as lettuce, tomato, pickles, cheese, coleslaw or sauces.

Ingredient Swaps

Like any recipe, you can mix up some of the ingredients. Some variations include:

• Swap chicken thighs for chicken breasts for a little less fat.
• Use yogurt as a substitute for buttermilk or make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
• Try a gluten-free flour blend instead of all-purpose flour if needed.
• Opt for whole wheat or multigrain buns for added nutritional value and a different flavor profile instead of brioche buns.
• Use coconut oil or avocado oil for frying if you prefer a different oil with unique flavors and health benefits.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Make the buttermilk marinade and add the chicken, letting it marinate for at least an hour.

While the chicken is marinating, prepare the seasoned flour by adding all of the dry ingredients to a bowl

Dredge the chicken in the flour mixture, letting it sit for 5 minutes.

Preheat the oil to 350°F and fry each piece of chicken for 3-4 per side or until done.

FAQs

Side Dish Suggestions

Crispy buttermilk chicken sandwich can be paired with a variety of sides, including:

• Oven Baked Sweet Potato Fries
• Crispy Roasted Potatoes
• Baked Cheddar Mac and Cheese
• Corn Nuggets
• Coleslaw

Equipment

The equipment you use is important to how the recipe turns out. What is needed is the following:

• Large bowl - Needed to mix together the ingredients
• Skillet/Dutch oven - You want something large enough to fry the chicken.
• Candy thermometer - Helps you monitor the exact temperature of the oil.
• Spider strainer - So you can remove the chicken from the oil and let the excess oil drip off.

Pro Tips/Recipe Notes

• Allow the chicken to reach room temperature before breading and frying. This step has a dual purpose. Firstly, when the chicken is at room temperature, it won't significantly reduce the oil's temperature upon immersion, and secondly, it will cook faster without the risk of overcooking or burning.
• Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and less crispiness. Adjust the heat as needed to maintain the desired frying temperature.
• Fry the chicken in batches of two to avoid overcrowding, which can lead to uneven frying.
• Use a meat thermometer so you know when the chicken is cooked.
• After frying, place the chicken on a wire rack to drain excess oil.
• Use the oven at 200°F to keep the fried chicken warm while you are making everything in batches.

Other Sandwich/Wrap Recipes

If you’ve tried this crispy buttermilk chicken sandwich or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.