Buttermilk Fried Chicken Recipe

Prep chicken

If chicken breasts are thick, butterfly them or pound to an even 1/2 inch thickness. Pat dry with paper towels and set aside.

Slice vegetables and prepare rolls

Slice tomato into 1/4-inch rounds. Separate and rinse lettuce leaves, then spin dry. Slice open kaiser rolls and spread a thin layer of butter on cut sides for toasting. Have cheddar slices, crispy bacon, and pickles ready.

In a bowl or resealable container combine 3 cups buttermilk, 1 tbs hot sauce (optional), 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Submerge the prepared chicken breasts in the buttermilk mixture, cover and refrigerate for at least 4 hours or overnight. This tenderizes and flavors the chicken.

About 30 minutes before frying, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tbs paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cayenne, 1.5 tsp salt and 1 tsp black pepper in a wide shallow dish. Remove each breast from the buttermilk, allowing excess to drip off. For an extra-crispy double coating (optional): dip briefly back into the remaining buttermilk and then press into the flour mixture again, ensuring good coverage.

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1-inch (approximately 1.5 cups or more depending on your pan). Heat over medium-high until the oil reaches 350°F (175°C) — if you don't have a thermometer, a small pinch of flour should sizzle immediately. Carefully place breaded chicken into the oil, working in batches so pieces do not touch. Fry until a deep golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Adjust heat as needed to maintain 325–350°F. Transfer to a wire rack set over a sheet pan and rest 5 minutes.

While chicken fries, whisk together 1/2 cup mayonnaise, 2 tsp sriracha, 1 tsp lemon juice, 1/2 tsp minced garlic and 1/4 tsp salt in a small bowl. Taste and adjust sriracha for spice level. Refrigerate until assembly.

Toast the buttered cut sides of kaiser rolls in a skillet over medium heat until golden, about 1–2 minutes. To assemble each sandwich: spread sriracha aioli on both cut sides of the roll. Place 1 or 2 lettuce leaves on the bottom half, add a piece of fried chicken, top with a slice of cheddar (the hot chicken will slightly melt the cheese), then 2 slices of tomato, 2 slices of bacon, and 3 pickle rounds. Cap with the top roll. Serve immediately.

Serve with extra sriracha aioli or ketchup on the side. Leftover chicken can be stored refrigerated for up to 2 days and reheated in the oven to keep crispness.