Elevate your taste buds with a juicy, mouthwatering crunch that’s packed with flavor in every bite of this buttermilk Fried Chicken Sandwich.
Imagine a crispy, golden-brown chicken breast marinated in tangy buttermilk and encased in a seasoned flour mixture, nestled within a soft, lightly toasted brioche bun.
This Buttermilk Fried Chicken Sandwich is a journey into the delicious, where every bite is a blend of crunch, tenderness, and flavor that will have you savoring each moment. Add your favorite toppings—maybe some crunchy lettuce, juicy tomato slices, tangy pickles, or a smooth, creamy mayo—to elevate it further.
Creating the perfect Buttermilk Fried Chicken Sandwich at home is an adventure that pays off with every delicious bite. From the crunch of the breading to the tenderness of the marinated chicken, down to the personalized touch of your chosen toppings, this sandwich is a testament to the joys of home cooking.
Whether you’re whipping up a quick dinner, entertaining friends, or indulging in a weekend treat, this recipe is a surefire way to bring smiles and satisfaction to your table.
No matter if you’re a seasoned cook or a curious foodie, this recipe brings satisfaction in every bite. So grab your skillet, and let’s make some sandwich magic!
Common Questions About Fried Chicken Sandwich
Can I Opt for Chicken Thighs Instead of Breasts?
Yes, skinless chicken thighs are a fantastic choice, offering more moisture and flavor. Adjust cooking times accordingly to ensure a perfect golden brown finish.
The thighs get an even better golden brown crust than the breasts do. The hardest thing is not munching on the chicken before it gets to the sandwich. Ha!
Why Marinate Chicken in Buttermilk?
This is all about adding flavor and texture to this great recipe. Buttermilk acts as a tenderizer, breaking down the chicken’s proteins for a tender, juicy bite. Plus, its acidity adds a pleasant tang that’s key to the flavor profile.
Can I Do This Without a Deep Fryer?
Certainly! A large skillet or a Dutch oven is perfect for frying. Just monitor the oil temperature with a kitchen thermometer to keep it steady at around 350°F (175°C). It’s always good to have a good thermometer handy when frying chicken!
Storage
This is one of the tastiest fried chicken recipes I’ve come across. It’s also great for leftovers!
Refrigerator
Cool any leftovers and store in an airtight container. Enjoy within 3 days for best quality.
Freezer
Freezing the cooked chicken can extend its shelf life. Wrap it tightly with plastic wrap and store it in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.
Tips
The best way to know when your chicken is done cooking is to use an instant-read thermometer. Under or over-cooked chicken is not what you want!
- Achieve the perfect crust by ensuring your flour mixture is well seasoned with garlic powder, onion powder, and paprika.
- Maintain the oil temperature using a deep-frying thermometer to get that ideal crispy exterior without overcooking.
- Let excess drip off by resting the fried chicken on a wire rack set over a rimmed baking sheet, which helps keep the bottom from getting soggy.
- For extra crunch, consider adding a layer of coleslaw or extra pickle slices on top of the chicken.
- Toast the brioche buns for added texture and a nutty flavor that complements the chicken beautifully.
Ingredients
Great fried chicken doesn’t have to be complicated. A little bit of this, a little bit of that and you’re on your way!
- Boneless, skinless chicken breasts
- Buttermilk
- Kosher salt
- Freshly ground black pepper
- All-purpose flour
- Garlic powder
- Onion powder
- Smoked or sweet paprika
- Vegetable oil or peanut oil, for frying
- Brioche buns, for serving
- Optional toppings: lettuce, tomato, pickles, mayo
How to Make Fried Chicken Sandwich
Good, crispy fried chicken is the key here. The last thing you want is to have your breading get soggy before you eat it. Don’t skip the paper towel drain!
- Combine the chicken breasts and buttermilk in a bowl. Cover and refrigerate for at least 4 hours or overnight.
- Remove the chicken breasts from the buttermilk, allowing the excess to drip off. Season with salt and black pepper, if desired.
- Combine the flour, garlic powder, onion powder, and paprika in a shallow dish.
- Coat each chicken breast in the seasoned flour mixture, pressing the mixture onto the chicken.
- Heat the vegetable oil to 350°F (175°C) in a large skillet.
- Carefully place the coated chicken breasts in the hot oil and fry them until golden brown and cooked through (about 6-8 minutes per side).
- Transfer to a paper towel-lined plate to drain the excess oil.
- Brush the brioche buns with butter, if desired. Toast the buns lightly.
- Place the fried chicken on the bottom half of each bun.
- Add any favorite toppings, such as lettuce, tomato, pickles, and mayo.
- Top with the top half of the bun and serve immediately.
Kitchen Supplies You’ll Need for Fried Chicken Sandwich
Are you a fan of dill pickles on your sandwich? My kids are. They actually drink the pickle juice! Not sure how I feel about that, haha!
- A large wok or deep skillet
- Shallow dishes for buttermilk and flour mixtures
- Tongs
- A cooling rack and baking sheet
- Meat mallet
- Kitchen thermometer
What to Serve With Fried Chicken Sandwich
Complement your fried chicken sandwich with sides that offer a contrast in texture or a refreshing flavor. Consider serving with sweet potato fries, a tangy coleslaw, or a simple green salad. For a heartier meal, mac and cheese or baked beans are great options.
Why You Should Make Fried Chicken Sandwich
Deep frying is one of my favorite ways to cook. The flavor is just hard to beat!
- Unmatched flavor and texture: The combination of crispy chicken, soft bun, and fresh toppings is irresistible.
- Versatile: Easily adaptable to include your favorite spices, sauces, and toppings.
- Crowd-pleaser: Loved by all ages, making it perfect for any gathering.
- Rewarding: While it requires some effort, the result is incredibly satisfying and worth it.
Variations and Add-Ins for Fried Chicken Sandwich
Let me know in the comments how your chicken sandwich turned out. Did you add something? Swap something out? I love hearing about it!
- Spice it up: Mix cayenne pepper into your flour mixture or add hot honey to your mayo for a spicy kick.
- Extra crispy: Add crushed cornflakes or panko breadcrumbs to your breading for additional crunch.
- Go global: Experiment with flavors like hoisin sauce or teriyaki for an Asian twist.
- Cheese please: A slice of melted cheddar or pepper jack cheese can add a gooey, flavorful layer.
- Bun alternatives: Swap brioche buns with potato buns or artisan rolls for a different taste and texture.
If you love this easy chicken sandwich recipe, you’re going to love these other sandwiches too. Please click each link below to find the easy, printable recipe!
More Great Fried Chicken Recipes
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Fried Chicken Sandwich
Ingredients
- 4 chicken breasts – boneless, skinless
- 2 cups buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Vegetable oil, for frying
- 4 brioche buns
Toppings of your choice (lettuce, tomato, pickles, mayo, etc.)
Instructions
- Combine the chicken breasts and buttermilk in a bowl. Cover and refrigerate for at least 4 hours or overnight.
- Remove the chicken breasts from the buttermilk, allowing the excess to drip off. Season with salt and black pepper, if desired.
- Combine the flour, garlic powder, onion powder, and paprika in a shallow dish.
- Coat each chicken breast in the seasoned flour mixture, pressing the mixture onto the chicken.
- Heat the vegetable oil to 350°F (175°C) in a large skillet.
- Carefully place the coated chicken breasts in the hot oil and fry them until golden brown and cooked through (about 6-8 minutes per side).
- Transfer to a paper towel-lined plate to drain the excess oil.
- Brush the brioche buns with butter, if desired. Toast the buns lightly.
- Place the fried chicken on the bottom half of each bun.
- Add any favorite toppings, such as lettuce, tomato, pickles, and mayo.
- Top with the top half of the bun and serve immediately.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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