Crispy Buttermilk Fried Chicken Sandwich
A crispy, juicy fried chicken sandwich with a double-dip seasoned flour coating and a tender buttermilk marinade, perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 ½ cups buttermilk
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- Vegetable oil for frying (peanut or canola oil recommended)
- 4 brioche sandwich buns, toasted
- Lettuce
- Tomato slices
- Pickles
- Mayo or spicy aioli
Instructions
- Marinate the chicken: In a large bowl, combine chicken thighs with buttermilk. Cover and refrigerate for at least 2 hours or overnight. (30 minutes if short on time.)
- Prepare the dredging station: In one shallow bowl, whisk the eggs. In another bowl, mix flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- Heat the oil: Pour about 2 inches of vegetable oil into a heavy-bottomed frying pan or Dutch oven. Heat over medium-high until oil reaches 350°F (175°C). Use a thermometer.
- Dredge the chicken: Remove chicken from buttermilk, letting excess drip off. Dip in flour mixture, then eggs, then flour mixture again for a double coating. Press flour onto chicken to build a thick crust.
- Fry the chicken: Carefully place coated chicken in hot oil. Fry in batches if needed. Cook 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Drain and rest: Transfer chicken to a wire rack over a baking sheet to drain excess oil and keep crispy. Let rest 5 minutes.
- Toast the buns: While chicken rests, toast brioche buns in a dry skillet or oven until golden and slightly crisp.
- Assemble the sandwich: Spread mayo or preferred sauce on buns. Layer lettuce, tomato slices, pickles, and fried chicken. Close sandwich and press gently.
Notes
Use a thermometer to maintain oil temperature at 350°F for best crispiness. Double dredging creates a thicker crust. Let chicken rest on a wire rack after frying to keep crust crunchy. For gluten-free, substitute flour with almond or gluten-free flour blend. For dairy-free, substitute buttermilk with coconut milk plus lemon juice.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 5
- Sodium: 900
- Fat: 35
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: fried chicken sandwich, buttermilk fried chicken, crispy chicken sandwich, double dredge, southern fried chicken, easy chicken sandwich