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Crispy Buttermilk Fried Chicken Sandwich

Crispy Buttermilk Fried Chicken Sandwich: Crunchy & Comforting

An irresistible Crispy Buttermilk Fried Chicken Sandwich that combines tender, juicy chicken with a perfectly crunchy crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 large Chicken Thighs The primary protein; tender and juicy.
  • 2 cups Buttermilk Tenderizes chicken and enhances flavor.
  • 2 tablespoons Hot Sauce Adjust based on spice preference.
  • 1 teaspoon Garlic Powder Adds savory depth.
  • 1 teaspoon Onion Powder Enriches overall flavor profile.
  • 1 teaspoon Smoked Paprika Infuses a rich, smoky essence.
For the Breading
  • 1 cup All-Purpose Flour Essential for a crispy coating.
  • 1/4 cup Cornstarch Helps achieve extra crunch.
  • 1 teaspoon Baking Powder Lightens up the breading.
  • 1/2 teaspoon Cayenne Pepper Adds pleasant heat.
  • 1 teaspoon Kosher Salt Vital for seasoning.
  • 1/2 teaspoon Black Pepper Provides mild heat.
For Frying & Assembly
  • 4 cups Vegetable Oil Necessary for frying.
  • 4 whole Brioche Hamburger Buns Ideal for flavor and structure.
  • 4 leaves Lettuce (Iceberg/Romaine) Adds a refreshing crunch.
  • 1 large Tomato Sliced; use ripe tomatoes.
  • 1/2 cup Pickles Optional for added tang.
  • 1/2 cup Mayonnaise or Sauce of Choice For creaminess.

Equipment

  • Mixing Bowl
  • shallow dish
  • Deep skillet
  • Cooking thermometer
  • tongs
  • Rack for resting

Method
 

Marination and Cooking
  1. Marinate the chicken by whisking together buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Submerge chicken thighs in the marinade and refrigerate for at least 2 hours, or overnight.
  2. Prepare the breading by combining all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, kosher salt, and black pepper in a shallow dish.
  3. Heat vegetable oil in a deep skillet to 350°F (175°C).
  4. Bread the chicken by removing it from the marinade and dredging it in the flour mixture.
  5. Fry the chicken in batches for 6-8 minutes per side or until golden brown and cooked through.
  6. Toast the brioche buns in a skillet with a small amount of butter until golden.
  7. Assemble the sandwich with mayonnaise, fried chicken, lettuce, tomato, and pickles.
  8. Serve hot and enjoy!

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For optimal results, marinate the chicken overnight and avoid overcrowding the frying pan.

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