Buttermilk Crispy Chicken Sandwich Recipe
Make Buttermilk Crispy Chicken Sandwich Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Marinade
Breading
Chicken
Sandwich Assembly
Method
Buttermilk Marinade
- 1
Mix marinade
In a large bowl, whisk together 2 cups buttermilk, 1 egg, 1 tablespoon hot sauce, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 teaspoon garlic powder until smooth.
- 2
Marinate chicken
Add the 4 chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or up to overnight (8–12 hours) for best tenderness and flavor.
Breading
- 3
Prepare flour mix
In a shallow dish or wide bowl, combine 2 cups all-purpose flour and 1/2 cup cornstarch. Stir in 1 tablespoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, 1 teaspoon black pepper and 1 teaspoon kosher salt until evenly distributed.
- 4
Dredge chicken
Set up a dredging station: marinated chicken in one bowl, flour mixture in another. Remove each piece from the buttermilk, letting excess drip off, then thoroughly coat in the flour mixture, pressing the flour onto the surface. For extra-crispy double-coating, return the coated piece briefly to the remaining buttermilk (or a beaten egg wash) and re-coat in the flour mix; set on a rack and let rest 10–15 minutes to help the coating adhere.
Frying the Chicken
- 5
Heat oil
Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 3–4 cups depending on pan). Heat the oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and float immediately.
- 6
Fry in batches
Carefully add breaded chicken pieces to the hot oil without crowding (2 pieces at a time depending on pan). Fry until golden brown and cooked through, about 6–8 minutes for thighs or 4–6 minutes for thin breasts, flipping once halfway. Maintain oil temperature between 325–350°F; adjust heat as needed. The internal temperature of chicken should reach 165°F (74°C).
- 7
Drain
Transfer fried chicken to a wire rack set over a baking sheet lined with paper towels for 5 minutes to drain and keep crisp.
Sandwich Assembly
- 8
Toast buns
While the chicken rests, melt 2 tablespoons unsalted butter in a skillet over medium heat. If desired, stir in 1/2 teaspoon sugar into the butter for a light sweet glaze. Add the 4 brioche bun halves, cut-side down, and toast until golden, about 1–2 minutes.
- 9
Make sauce (optional)
In a small bowl, mix 1/2 cup mayonnaise with 2 teaspoons yellow mustard (and a splash of hot sauce if you like spice). Taste and adjust seasoning; this will be spread on the buns.
- 10
Assemble sandwiches
Spread a generous layer of the mayo-mustard sauce on the bottom bun. Place 1–2 leaves of lettuce, then a hot fried chicken piece. Top the chicken with 3 pickle slices (or to taste). Spread a little sauce on the top bun and close the sandwich.
- 11
Serve
Serve the sandwiches immediately while chicken is hot and crisp. Accompany with fries, coleslaw, or pickles as desired.