Buttermilk Fried Chicken Recipe
Buttermilk fried chicken breast, Pepper Jack cheese, house-made pickles, better burger lettuce & sweet chili sauce. Served on a brioche bun
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Buttermilk Fried Chicken
For the Sandwich Assembly
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Whisk until smooth. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight.
- 2
Prepare the Dredging Station
In a separate bowl, place the all-purpose flour. Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece of chicken in the flour, pressing lightly to ensure an even coating.
Frying the Chicken
- 3
Heat the Oil
In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by dropping in a small piece of bread; it should sizzle and brown quickly.
- 4
Fry the Chicken
Carefully add the coated chicken breasts to the hot oil, being cautious not to overcrowd the pan. Fry for 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Assembling the Sandwich
- 5
Build the Sandwich
Slice the brioche buns in half. Place a fried chicken breast on the bottom half of each bun. Top with a slice of Pepper Jack cheese, followed by house-made pickles, better burger lettuce, and a drizzle of sweet chili sauce. Finish with the top half of the bun.