Why You’ll Love This Recipe
This sandwich combines everything you love about fried chicken with the convenience of a sandwich. The buttermilk marinade keeps the chicken moist and flavorful, while the seasoned coating delivers a delicious crunch. It’s perfect for casual dinners, game days, or any time you’re craving a fast food favorite made even better at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Buttermilk
- Hot sauce (optional)
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Cayenne pepper (optional)
- Oil for frying (vegetable or canola)
- Soft sandwich buns
Suggested toppings:
- Pickles
- Lettuce
- Tomato
- Mayonnaise or spicy mayo
- Coleslaw
Directions
- Marinate the chicken: In a bowl or zip-top bag, combine buttermilk with salt, pepper, and optional hot sauce. Add chicken and refrigerate for at least 4 hours or overnight.
- Make the coating: In a shallow dish, whisk together flour, cornstarch, baking powder, and all spices.
- Dredge the chicken: Remove chicken from marinade, letting excess drip off. Coat in the flour mixture, pressing firmly to ensure a thick crust. Let sit for 10 minutes to set.
- Fry the chicken: Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry chicken pieces for 5–7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/75°C). Drain on a wire rack.
- Assemble the sandwich: Toast buns lightly. Spread mayo or sauce on the bottom bun, add lettuce, tomato, pickles, and the hot fried chicken. Top with the bun and serve immediately.
Servings and timing
This recipe makes 4 sandwiches and takes about 40 minutes (not including marinating time)—10 minutes for prep, 20 minutes for frying, and 10 minutes for assembling.
Variations
- Add cheese like cheddar or pepper jack for extra flavor.
- Use spicy mayo or sriracha aioli for a heat boost.
- Swap coleslaw for pickles for a crunchy, tangy topping.
- Try with grilled chicken for a lighter option.
- Make mini versions on slider buns for parties.
Storage/Reheating
Store leftover fried chicken in the fridge for up to 3 days. To reheat, place in a 375°F (190°C) oven for 10–15 minutes until hot and crispy. Store components separately to prevent sogginess when reheating assembled sandwiches.
FAQs
Why marinate chicken in buttermilk?
Buttermilk tenderizes the meat and helps the coating stick while adding flavor.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs are juicy and flavorful—perfect for sandwiches.
How do I keep the coating crispy?
Let the dredged chicken rest before frying and don’t overcrowd the pan when frying.
Can I make these in the air fryer?
Yes, spray the dredged chicken with oil and air fry at 375°F (190°C) for 15–18 minutes, flipping halfway.
What’s the best oil for frying?
Neutral oils like vegetable, canola, or peanut oil are ideal due to their high smoke points.
Do I have to use cornstarch?
Cornstarch helps create a crispier coating, but you can use all flour if needed.
How can I make the sandwich spicy?
Add cayenne pepper to the flour mix and use spicy mayo or hot sauce when serving.
Can I make the chicken ahead of time?
Yes, fry the chicken, cool completely, and reheat in the oven when ready to serve.
What’s the best bun for a fried chicken sandwich?
Soft brioche or potato buns work great—they’re tender but hold up well to the fillings.
Can I freeze fried chicken?
Yes, let it cool completely, then freeze in an airtight container. Reheat in the oven until hot and crispy.
Conclusion
The Buttermilk Fried Chicken Sandwich is everything you want in a crave-worthy meal—crispy, juicy, flavorful, and customizable. Whether you’re cooking for yourself or feeding a crowd, this sandwich is sure to be a hit and is so good, you might never go back to takeout again.
PrintButtermilk Fried Chicken Sandwich
The Buttermilk Fried Chicken Sandwich is a crispy, juicy, and flavor-packed meal featuring tender chicken marinated in tangy buttermilk, fried to perfection, and served on a soft bun with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 1/2 cups buttermilk
- 1–2 tablespoons hot sauce (optional)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Oil for frying (vegetable or canola)
- 4 soft sandwich buns
- Suggested toppings: pickles, lettuce, tomato, mayonnaise or spicy mayo, coleslaw
Instructions
- In a bowl or zip-top bag, mix buttermilk with salt, pepper, and hot sauce (if using). Add chicken and marinate in the fridge for at least 4 hours or overnight.
- In a shallow dish, whisk together flour, cornstarch, baking powder, and all spices.
- Remove chicken from marinade, letting excess drip off. Dredge in the flour mixture, pressing firmly to coat. Let rest for 10 minutes.
- Heat oil in a heavy-bottomed pot to 350°F (175°C). Fry chicken for 5–7 minutes per side until golden brown and internal temperature reaches 165°F (75°C). Drain on a wire rack.
- Toast buns lightly. Spread mayo or sauce on the bottom bun, then layer with lettuce, tomato, pickles, and fried chicken. Top with the other bun and serve hot.
Notes
- Add cheese like cheddar or pepper jack for extra richness.
- Use spicy mayo or sriracha for a heat boost.
- Make mini sliders for parties using small buns.
- Try grilled chicken for a lighter version.
- Store toppings and chicken separately to prevent sogginess.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 105mg
