Buttermilk Fried Chicken Sandwich
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.
Servings: 2
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
Garlic Aioli (Optional):
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.
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.