Buttermilk Crispy Chicken Sandwich – Easy McDonald’s Copycat

This buttermilk chicken sandwich is a homemade take on the McDonald’s classic — crispy fried chicken, buttery brioche, and cool ranch with a kick. It’s bold, messy, way more flavorful than fast food, and honestly? Not that hard to pull off. Great for reset meals, weeknight cravings, or just proving you still know how to cook.

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Quick Summary

• Prep time: 15 mins (plus marinade)
• Cook time: 20 mins
• Flavor: spicy, crispy, creamy
• Great for: comfort nights, big cravings, post-game recovery

Why I Like This Recipe

I didn’t plan to make a sandwich. Just needed to do something with my hands that felt louder than my mood. The result? Crunchy, spicy, kinda healing. I ate the first one standing up. The second one? I actually sat down for that.

Ingredients

Crispy Buttermilk Chicken:

• 4 boneless chicken thighs or breasts (1″ thick)
• 1½ cups buttermilk
• 1 large egg
• ⅔ cup hot sauce (Louisiana-style)
• ½ tsp ground mustard

Flour Coating:

• 2 cups all-purpose flour
• ⅓ cup cornstarch
• 3 tsp smoked paprika
• 2 tsp chili powder
• 2 tsp cayenne pepper
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp kosher salt
• 1 tsp black pepper

Frying:

• 2½ cups canola oil

Buttermilk Ranch:

• ½ cup buttermilk
• ½ cup sour cream
• ¼ cup mayo
• 1 tsp apple cider vinegar
• ½ tsp garlic powder
• ½ tsp onion powder
• ⅛ tsp dried mustard
• Juice of ½ lemon
• 1 tbsp fresh dill, chopped
• 1 tbsp chives, chopped
• Salt + pepper, to taste

Sandwich Stuff:

• 4 brioche buns, buttered + grilled
• Iceberg lettuce, shredded
• Dill pickle chips

How To Make Buttermilk Crispy Chicken Sandwich

• Marinate the Chicken: Whisk buttermilk, hot sauce, egg, and mustard. Dunk the chicken in it. Cover. Chill for at least 1 hour (overnight if you’re serious).
• Make the Ranch: Mix everything in a bowl. Taste. Adjust. Chill. That’s it.
• Prep the Flour Coating: All dry stuff in one big bowl. Mix. Should smell spicy. Like, in a good way.
• Heat the Oil: Use a deep pot. 350°F is the goal. No guesswork — use a thermometer.
• Double Dredge the Chicken: One egg into the leftover marinade. Whisk. Coat chicken in flour → back in marinade → coat again in flour. Let it rest while oil heats.
• Fry It: Lower chicken in gently. Fry 15–18 mins. Should be golden and loud. Use a rack to keep it crispy.
• Assemble the Sandwiches: Toast buns. Ranch on the bottom. Pickles. Chicken. More ranch. Lettuce. Top bun. Done. Smash. Eat.

Tips for Success

• Use a thermometer. Don’t guess oil temp.
• Let the chicken rest after dredging — helps the crust cling.
• Make ranch in advance. It gets better after sitting a bit.
• Toasted buns make a huge difference.

Storage and Reheating

• Fridge: Chicken: 3 days max. Ranch: about a week.
• Reheat: Air fryer at 375°F for 5–6 minutes. Still crispy. Still good.
• Buns: Store separate. Toast before serving.

Frequently Asked Questions

• Can I use chicken breasts instead of thighs?
  Yep. Just make sure they’re not too thick. 1″ max for even frying.
• Is the hot sauce in the marinade too spicy?
  Not really — it balances out after frying. But adjust if you’re spice-sensitive.
• What’s the point of cornstarch in the flour mix?
  It makes the crust lighter and crunchier. Skip it and the breading’s heavier.
• Do I need to marinate overnight?
  You don’t have to. But if you do, the flavor goes deeper. Worth it.
• Can I bake instead of fry?
  Technically… yes. But no. Not for this one. Fry it.

Common Mistakes and How to Dodge Them

• Not seasoning the flour: You need layers of flavor. Don’t skip the spices in the coating.
• Crowding the pan: Oil temp drops, chicken goes soggy. Fry 1–2 pieces at a time.
• Using cold oil: If the oil’s not hot enough, the crust won’t crisp. Use a thermometer.
• Skipping the second dredge: The double dip gives you that textured, craggly crust. Don’t skip it.
• Not draining on a rack: Paper towels trap steam = soggy bottom. Rack = crispy chicken heaven.

Nutrition Facts (Per Serving)

• Calories: 1041 kcal
• Total Fat: 62g
• Saturated Fat: 11g
• Cholesterol: 160mg
• Sodium: 1550mg
• Potassium: 490mg
• Total Carbohydrate: 75g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 37g

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