Crispy Buttermilk Chicken Sandwich

This drool-worthy crispy buttermilk fried chicken sandwich is so much better than fast food! It’s perfectly tender and juicy on the inside, nice and crispy on the outside, and can be dressed however you like.

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A good ole fried chicken sandwich is not only an American favorite but a favorite in my household.

And how could it not be?!? It’s indulgent, delicious, and versatile.

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What you’ll love about this recipe

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• The textures! Super tender and juicy on the inside yet nice and crispy on the outside, this sandwich is the best of both worlds, just as a fried chicken sandwich should be.
• It’s surprisingly simple! I understand it’s tempting to hit up your favorite fast food joint when the craving hits because let’s face it, it’s easier than preparing it yourself. BUT I urge you not to!!!! Frying up chicken is much easier than you may expect and definitely something that every home chef should know how to do.
• The numerous ways to dress the sandwiches! My personal favorite thing about these sandwiches is the fact that there are so many ways you can dress them. You can keep it simple and it as is OR you can go all out and stack it with bacon, cheese, lettuce, tomato, pickle, onion….. OK, that’s enough. You get the idea. And let’s not forget all the sauce options – honey mustard, buffalo sauce, ranch, aioli, barbecue….

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Ingredients (+ notes & substitutions)

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• Buttermilk: Because buttermilk is slightly acidic, it acts as a tenderizer. This makes it ideal for soaking the chicken. Because there ain’t no one who likes a tough, chewy chicken sandwich.
• Kosher salt: For seasoning
• Ground black pepper
• Chicken thighs: Chicken thighs are the tenderest, juiciest cut of chicken making them ideal for this sandwich. They should be boneless, skinless, and not too large. If they are too big you will run into difficulty with them cooking thoroughly and evenly. If the thickness of the thigh is excessively uneven, you may want to pound the thicker part to even it out.
• Egg
• All-purpose flour: For the breading.
• Onion powder
• Garlic powder
• Paprika
• Cayenne pepper: Optional.
• Brioche buns
• Optional toppings: Lettuce, sliced tomato, pickles, and mayonnaise. AND anything else your heart desires!!!

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How to make a crispy buttermilk chicken sandwich (+ tips)

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1. In a container with a lid, whisk together the buttermilk, one teaspoon of ground black pepper, and one teaspoon of kosher salt. Submerge the chicken thighs and refrigerate for 12-24 hours. **If you don’t have time to marinate the chicken for this long, shoot for a minimum of two hours, keeping in mind the chicken will not be as tender.

2. Heat oil in a deep-fat fryer or a heavy-bottomed pan with oil at least inches 1 1/2-inches deep to 350 degrees.

3. In a shallow dish, whisk together the flour, remaining salt, black pepper, onion powder, garlic powder, paprika, and cayenne.

4. Whisk the egg into the buttermilk mixture and toss the chicken to coat.

5. Once the oil is to temp, remove the chicken from the buttermilk mixture allowing any excess to drip off, then dredge it in the flour mixture, coating it entirely. In batches of two, transfer the chicken to the hot oil and fry for approximately six to eight minutes until it is golden brown and crispy. If you are pan-frying the chicken, you will need to flip it after four minutes. The internal temperature of the chicken thighs should register 165 degrees when done. Using tongs transfer the cooked chicken to a paper towel-lined surface to absorb the excess grease. ***Make sure to allow the oil to come back to temp before frying the second batch.

6. If desired toast the buns. Heat a skillet over medium heat. Spead some butter or mayonnaise on the inside of each bun, place face down in this skillet, and cook for 1-2 minutes until browned.

7. To assemble: Spread buns with desired condiments (mayonnaise, aioli ketchup, mustard, etc.). Place the fried chicken patty between the two halves of a bun along with any other toppings you desire and serve warm.

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Storage

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Leftover buttermilk fried chicken should be refrigerated in an airtight container. It will keep for up to four days.

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Condiments for this buttermilk fried chicken sandwich:

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• Buffalo Ranch: Get your buffalo sauce and ranch dressing fix all in one with this simple, five-minute buffalo ranch. It’s great on salads, chicken, or as a dip for fries, pizza, and more. Naturally vegetarian and gluten-free.
• Lemon Dill Aioli: This simple, made from scratch lemon dill aioli is a great addition to a sandwich or burger and a delicious dip or sauce for fries or fish. Naturally gluten-free and vegetarian with a prep time of only five minutes.
• Bacon Onion Jam: Amp up your next burger or sandwich with this bacon onion jam or simply spread it on bread or crackers and enjoy its sweet and savory goodness. Naturally gluten-free.
• Garlic Ranch: Serve it as a dressing or a dip, this made from scratch garlic ranch with fresh herbs is super simple to prepare in just five minutes and tastes good on EVERYTHING! Naturally vegetarian and gluten-free.
• Spicy Honey Mustard: Whip up this six-ingredient spicy honey mustard in less than five minutes, adjust to taste, and dig in! This kickin’ honey mustard can be enjoyed as a dip, sauce, or dressing. Naturally gluten-free, dairy-free, and vegetarian.

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What to serve with fried chicken sandwiches:

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• Fries like these truffle sweet potato fries with parmesan.
• Cucumber salad
• Potato salad
• Potato chips
• Mac and cheese
• Coleslaw
• A light salad.
• Mashed potatoes like these gouda mashed potatoes with caramelized onion and garlic or these Boursin mashed potatoes.
• Honey sriracha brussels sprouts
• Onion rings

If you make this crispy buttermilk fried chicken sandwich I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥