Buttermilk Crispy Chicken Sandwich Recipe

This Buttermilk Crispy Chicken Sandwich Recipe is a shatteringly crisp and juicy main dish, which uses a spicy Louisiana-style marinade and a secret double-dredge coating. It’s a restaurant-quality weekend treat, ready to rival any fast-food favorite right in your own kitchen.

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Buttermilk Crispy Chicken Sandwich Ingredients

The Crispy Buttermilk Chicken:

• 4 Boneless Chicken Thighs or Breasts: Thighs are more forgiving and juicy, while breasts are traditional. Ensure they are pounded to 1-inch thickness for even cooking.
• 1 1/2 cups Buttermilk: The acidity tenderizes the meat.
• 1 Large Egg: Adds richness to the marinade.
• 2/3 cup Hot Sauce (Louisiana-style): Provides the heat and vinegar tang.
• 1/2 tsp Ground Mustard: Adds depth.

The Flour Coating:

• 2 cups All-Purpose Flour: The base of the crust.
• 1/3 cup Cornstarch: The secret ingredient. Cornstarch lightens the flour mixture, creating a crispier, crunchier exterior that resists getting soggy.
• The Spice Blend: 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. This ensures the crust is flavorful, not just salty.

The Buttermilk Ranch:

• 1/2 cup Buttermilk & 1/2 cup Sour Cream: The tangy base.
• 1/4 cup Mayo: For creaminess.
• Acidity & Herbs: 1 tsp Apple Cider Vinegar, Juice of 1/2 Lemon, 1 tbsp Fresh Dill, 1 tbsp Chives. Fresh herbs make a huge difference here.
• Seasoning: 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, 1/8 tsp Dried Mustard, Salt + Pepper.

The Assembly:

• 2 1/2 cups Canola Oil: For frying (or enough to fill your pot 2 inches deep).
• 4 Brioche Buns: Buttered and grilled.
• Iceberg Lettuce & Dill Pickle Chips: Essential crunch and acid to cut the fat.

How To Make Buttermilk Crispy Chicken Sandwich

1. Marinate the Chicken: In a large bowl, whisk together the buttermilk, hot sauce, 1 large egg, and ground mustard. Dunk the chicken into the mixture, ensuring it is fully submerged. Cover and chill for at least 1 hour (or overnight for maximum tenderness).
2. Make the Ranch: In a medium bowl, mix the buttermilk, sour cream, mayo, vinegar, lemon juice, spices, dill, and chives. Taste and adjust salt. Chill until ready to serve.
3. Prep the Flour Coating: In a large, shallow bowl, whisk together the flour, cornstarch, smoked paprika, chili powder, cayenne pepper, onion powder, garlic powder, salt, and black pepper. It should smell spicy and fragrant.
4. Heat the Oil: Fill a deep heavy-bottomed pot (like a Dutch oven) with canola oil. Attach a deep-fry thermometer and heat to 350°F.
5. Double Dredge the Chicken:Pro Tip: Crack one additional egg into the leftover marinade bowl (with the chicken) and whisk it in to thicken the liquid.
   • Take a piece of chicken out of the marinade, letting excess drip off.
   • Coat thoroughly in the flour mixture.
   • Dip it back into the thickened marinade.
   • Coat again in the flour mixture, pressing down firmly to create shaggy bits.
   • Let the breaded chicken rest on a rack while the oil reaches temp.
6. Fry It: Gently lower the chicken into the hot oil (away from you to avoid splashing). Fry for 15–18 minutes, flipping halfway, until the chicken is deep golden brown and the internal temperature reaches 165°F. The frying should be loud and active. Transfer to a wire rack to drain.
7. Assemble the Sandwiches: Toast the buttered brioche buns. Spread a generous layer of ranch on the bottom bun. Top with pickles, the hot fried chicken, more ranch, shredded lettuce, and the top bun. Smash lightly and eat immediately.

Recipe Tips

• The Cornstarch Crunch: Do not skip the cornstarch in the flour mix. Pure flour can sometimes result in a heavy, tough crust. Cornstarch inhibits gluten formation, ensuring the coating shatters when you bite it.
• Resting the Breaded Chicken: Letting the chicken sit for 10-15 minutes after dredging but before frying allows the flour to hydrate. This prevents the coating from sliding off the meat when it hits the hot oil.
• Oil Temperature Management: When you add the cold chicken, the oil temperature will drop. Adjust your heat source to get it back to 350°F quickly. If the oil is too cool, the chicken will be greasy; too hot, and the outside will burn before the inside is cooked.
• Thighs vs. Breasts: Chicken thighs are generally preferred for sandwiches because they remain juicy even after 18 minutes of frying. If using breasts, pound them out so they aren’t too thick, or they will dry out.

What To Serve With Buttermilk Crispy Chicken Sandwich

• Coleslaw: A vinegar-based slaw cuts the richness.
• French Fries: Or sweet potato fries for a classic diner vibe.
• Macaroni and Cheese: For the ultimate comfort food meal.
• Cold Lemonade: The acidity pairs perfectly with the spicy fried chicken.

How To Store Buttermilk Crispy Chicken Sandwich

• Refrigerate: Store the fried chicken separately from the buns and toppings. The chicken keeps in an airtight container for 3 days.
• Reheating: Do not microwave. Reheat the chicken in an air fryer at 375°F for 5-8 minutes, or in a toaster oven, to restore the crispiness.

Buttermilk Crispy Chicken Sandwich Nutrition Facts

• Calories: 850 kcal
• Carbohydrates: 65g
• Fat: 48g
• Protein: 35g
• Sugar: 8g

Nutrition information is estimated per assembled sandwich.

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