Buttermilk Fried Chicken Sandwich Recipe
Pickles, lettuce, tomato, spicy aioli, toasted bun. Served with fries.
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.
Buttermilk Fried Chicken
Spicy Aioli
Sandwich Assembly
Fries
Method
Buttermilk Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine buttermilk and hot sauce. Add the chicken thighs and ensure they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare the Dredge
In a separate bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Dredge the Chicken
Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing to adhere well. Let rest for 10 minutes.
- 4
Fry the Chicken
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry chicken thighs in batches for 6–8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.
Spicy Aioli
- 5
In a small bowl, whisk together mayonnaise, sriracha, lemon juice, minced garlic, and salt until smooth. Refrigerate until ready to use.
Sandwich Assembly
- 6
- 7
Assemble the Sandwich
Spread spicy aioli on both sides of each toasted bun. Layer lettuce, tomato slices, fried chicken, and pickle chips on the bottom bun. Top with the other half of the bun and secure with a toothpick if desired.
Fries
- 8
Prepare the Potatoes
Peel (optional) and cut potatoes into ¼-inch thick sticks. Soak in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly.
- 9
Fry the Potatoes
Heat vegetable oil in a deep fryer or heavy pot to 325°F (163°C). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove and drain. Increase oil temperature to 375°F (190°C) and fry again until golden brown and crispy, about 2–3 minutes. Drain and season with salt immediately.