Buttermilk Fried Chicken Sandwich
This is the best buttermilk fried chicken sandwich! Made with simple ingredients, this chicken sandwich is marinaded, coated with a perfectly seasoned breading, fried until super crispy and served topped with pickles on a toasted bun.
Ingredients
- 4 medium chicken breasts 4-6 ounces each
- 2 ½ cups buttermilk
- 3 Tablespoons pickle juice
- 2 Tablespoons hot sauce
- 2 cups all purpose flour
- 2 Tablespoons cornstarch
- 1 Tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups vegetable oil for frying
- 4 hamburger buns or sandwich rolls
- mayonnaise
- dill pickle chips
Instructions
- First, place the chicken in a mixing bowl or shallow container and cover with the buttermilk, pickle juice and hot sauce.
- Toss to combine everything together, making sure the liquid still is covering all of the chicken. Cover with plastic wrap and refrigerate 1-2 hours to marinate.
- In another bowl or shallow container, mix the flour with the cornstarch, baking powder, garlic powder, onion powder, ground mustard, paprika, salt and pepper.
- When the chicken is done marinating, place the vegetable oil in a deep sided pot, pan or deep fryer and heat to 350˚.
- Working one piece of chicken at a time, remove it from the buttermilk and place it in the seasoned flour mixture to coat. Then, dip it back in the buttermilk mixture and then back into the flour mixture to coat it for the second time.
- Place the breaded chicken on a cooling rack or plate in an even layer and repeat with the remaining pieces of chicken.
- Fry the chicken one or two pieces at at time in the hot oil for approximately 4-5 minutes each side, until the internal temperature of the chicken reaches 165˚ when checked with a kitchen thermometer.
- When the chicken is done frying, let it rest on a cooling rack or paper towels to allow the excess oil to drain from it.
- Toast the buns under the broiler in the oven or in a toaster oven until lightly browned and then spread each side generously with mayonnaise.
- Place a piece of the fried chicken on the bottom bun, top with dill pickle chips and finish with the top bun.
Notes
- Make sure the chicken is completely covered in the buttermilk mixture for marinating.
- Allow the excess buttermilk to drip off the chicken before placing it in the flour and shake off the excess flour mixture before adding it to the buttermilk. This will help to ensure the breading doesn't get too thick.
- Use an infrared thermometer to check the oil temperature when deep frying to make sure it stays as close to 350˚ as possible.
- Depending on the size of the pot or fryer used, only fry 1-2 pieces of chicken at a time so it doesn't get overcrowded and bring down the temperature of the oil.
- Use a kitchen thermometer to make sure the chicken is cooked to an internal temperature 165˚.
Substitutions and Variations
- Chicken - Use thinly sliced chicken breasts that are similarly sized. Larger chicken breasts may be sliced in half or pounded thin. Chicken thighs may also be used.
- Buttermilk - Buttermilk can be substituted with 2 ¼ cups whole milk mixed with ¼ cup of lemon juice. Let the mixture sit for a little bit before pouring it over the chicken.
- Dairy Free - Use 2 ¼ cups unsweetened non dairy milk mixed with ¼ cup of lemon juice as a substitute for the buttermilk.
- Toppings - Hamburger buns, sandwich rolls or brioche buns, all would be great for this sandwich. Other toppings that could be added include, lettuce, tomato, onion, jalapeños, BBQ sauce, honey mustard, hot sauce or creamy coleslaw.
- Gluten Free - Use a cup for cup gluten free flour in place of the all purpose flour and serve the sandwiches on gluten free buns or lettuce wraps.
- Spicy - Add 1 teaspoon of cayenne pepper to the spice blend in the flour mixture and top the sandwich with extra hot sauce, if desired.
Storage Suggestions
These buttermilk fried chicken sandwiches will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or air fryer till heated through.Nutrition
Serving: 1sandwichCalories: 1123kcalCarbohydrates: 62gProtein: 48gFat: 75gSaturated Fat: 14gPolyunsaturated Fat: 39gMonounsaturated Fat: 17gTrans Fat: 0.4gCholesterol: 131mgSodium: 1721mgPotassium: 941mgFiber: 2gSugar: 8gVitamin A: 366IUVitamin C: 9mgCalcium: 377mgIron: 4mg
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