Crispy Buttermilk Fried Chicken Sandwich
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This crispy buttermilk fried chicken sandwich is golden, juicy, and full of flavor in every bite! It’s the ultimate homemade version of a fast food favorite, only better.
Fried Chicken Sandwich Recipe
Fried chicken sandwiches are an American classic just like buttermilk fried chicken drumsticks and are one of my go-to orders when eating out. Between the crunchy coating, tender chicken, and just the right toppings, it checks all the boxes.
This recipe is perfect for summer and easy enough to make at home. If you’re in the mood for more sandwich ideas, try this homemade Filet-o-Fish, too.
Why You’ll Love This Recipe
- Easy to prep ahead of time
- Customizable with your favorite toppings
Ingredient Notes
Find the full printable recipe here with directions.
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Buttermilk Fried Chicken:
- Chicken thighs: I used boneless and skinless chicken thighs; dark meat stays more tender and flavorful.
- Buttermilk: Adds tang and helps to tenderize the chicken.
- Hot sauce: Brings a little heat and balances the marinade.
- Spices: Black pepper, smoked paprika, garlic powder, onion powder.
Breading:
- Flour and cornstarch: This helps creates a crispier crust.
- Egg and a splash of buttermilk: Helps the flour coating stick to the chicken.
- Seasonings: Salt, pepper, paprika, cayenne pepper (optional), garlic powder, onion powder.
For frying:
- Vegetable oil: Use enough for about 2 inches of depth in your skillet
To Assemble:
- Brioche buns: For a restaurant quality sandwich at home, pick soft, fresh buns. I prefer to toast mine.
- Toppings: I used bread and butter pickles, butter lettuce, garlic aioli (optional sauce)
How to Make Buttermilk Fried Chicken Sandwiches
In a medium bowl, whisk together the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder. Once it’s well mixed, add the chicken thighs and turn them so they’re fully coated in the marinade.
Cover the bowl and place it in the fridge for at least 2 hours, or overnight if you have time. The longer they soak, the more flavorful and tender they’ll be.
Grab two shallow bowls. In the first one, mix together the flour, cornstarch, salt, pepper, paprika, cayenne (if using), garlic powder, and onion powder. In the second bowl, whisk the egg with about a tablespoon of buttermilk to make a light egg wash.
Remove chicken from the marinade and let excess liquid drip off. Dredge each piece in the flour mixture first, then dip it into the egg wash, and finally coat it in the flour mix again.
Heat about 2 inches of oil in a heavy-bottomed skillet or Dutch oven until it reaches 350°F. Fry the chicken in batches so you don’t overcrowd the pan.
Cook chicken for about 5 to 7 minutes per side, or until the outside is golden brown and the inside is fully cooked (165°F). Once done, place the chicken on a wire rack over a baking sheet to drain and stay crispy.
Now for the fun part! Toast the brioche buns, then place a crispy chicken thigh on the bottom half. Top with a few bread and butter pickles and a leaf or two of butter lettuce if you like. Add your favorite sauce, place the top bun on, and enjoy while it’s hot.
Tips for Success
- Press the breading on firmly so you get those extra crispy, craggy edges when it fries.
- Let the chicken rest for 10 to 15 minutes after dredging so the coating sticks better when frying.
- Use a thermometer to keep the oil temperature steady at 350°F. This is important so the chicken doesn’t soak up unnecessary grease while frying.
- Don’t overcrowd the pan, which can lower the oil temperature
Serving Suggestions
Just like your favorite fast food joint, classic French fries are a classic side dish. Sweet potato wedges are a nice upgrade while creamy coleslaw or a simple green salad are lighter options! Another favorite we love are fried pickles or dill pickle chips.
More Chicken Recipes
Buttermilk Fried Chicken Sandwich
Ingredients
For the Buttermilk Fried Chicken
- 2 chicken thighs , boneless and skinless
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Breading
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper , optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 egg
- 1 Tablespoon buttermilk
For Frying
- 2 cups vegetable oil
Assembly
- 2 brioche buns , toasted
- 4 bread and butter pickles
- 2 pieces butter lettuce leaves
Instructions
Marinate the Chicken
- In a medium bowl, whisk together the buttermilk, hot sauce, salt, pepper, paprika, garlic powder, and onion powder.
- Add the chicken thighs and make sure they’re fully coated. Cover and refrigerate for at least 2 hours—or overnight for extra flavor.
Set up the Breading Station
- In one shallow bowl, combine the flour, cornstarch, salt, pepper, paprika, cayenne (if using), garlic powder, and onion powder.
- In another bowl, whisk the egg with a splash (1 Tablespoon) of buttermilk.
- Take the chicken out of the marinade and let the excess drip off. Dredge each thigh in the flour mix, then dip into the egg wash, and back into the flour mix again—pressing gently to create those crunchy, craggy edges.
Fry the Chicken
- Heat about 2 inches of oil in a heavy skillet or Dutch oven to 350°F.
- Fry the chicken for 5 to 7 minutes per side, or until golden and crispy. The internal temp should reach 165°F.
- Transfer to a wire rack set over a baking sheet so it stays crispy while you prep the rest.
Build Your Sandwich
- Place a crispy chicken thigh on the bottom half of a toasted brioche bun.
- Add a couple of bread and butter pickles and a leaf or two of butter lettuce, if you like. Top with the other half of the bun, press gently, and enjoy.
Notes
If you want to take your sandwich up a notch, spread a quick garlic aioli on the buns before assembling. Just mix together ¼ cup mayo, 1 minced garlic clove, 1 teaspoon lemon juice, and a pinch of salt and pepper. It adds a creamy, garlicky kick that pairs perfectly with the crispy chicken.
Substitutions and Variations
- Use chicken breasts instead of thighs, but pound them to even thickness first
- For a Nashville-style twist, brush the chicken with hot honey after frying
- Top how you like your crispy chicken sandwich! Ketchup, mayo, mustard, onion and more.
FAQs
Yes. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
You can, although the texture will be slightly different. Spray the breaded chicken with oil and bake at 425°F or air fry at 400°F for 12 to 15 minutes. Flip halfway through for even cooking.
At least 1 hour, but overnight will give you the best flavor.
Keep the chicken and buns separate. Store the chicken in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
