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buttermilk chicken sandwich on wood cutting board
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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.
Course Sandwich
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Marinade Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 625kcal
Author Ryan Beck

Ingredients

Buttermilk Marinade

  • 4 boneless chicken thighs
  • 2 cups buttermilk
  • ⅓ cup dill pickle juice
  • 2 large eggs
  • 2 tablespoon hot sauce
  • 1 teaspoon sea salt

Seasoned Flour

  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • peanut oil or vegetable oil for frying

For Serving

  • 4 brioche buns
  • lettuce, tomato, pickles, mayonnaise etc...

Instructions

  • Make the buttermilk marinade. Add the buttermilk, pickle juice, eggs, hot sauce and salt to a large bowl, mixing to combine. Toss the chicken thighs in the marinade to coat. Marinate for at least 1 hour or overnight in the refrigerator.
  • In another bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper and cayenne pepper. Dredge the chicken in the flour mixture and let sit for 5 minutes.
  • Preheat the oil to 350°F in a Dutch oven or large cast iron skillet. Working in batches, fry each cutlet about 3-4 minutes per side or until cooked through. Place on a paper towel–lined plate or wire rack.
  • Build the sandwiches with your favorite toppings.

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.

Nutrition

Serving: 1sandwich | Calories: 625kcal | Carbohydrates: 42g | Protein: 33g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 160mg | Sodium: 919mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g