Buttermilk Fried Chicken Sandwich Recipe

Prepare the Marinade

In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper. Whisk until well blended.

Marinate the Chicken

Add the boneless chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Prepare the Coating

In a shallow dish, mix together all-purpose flour, paprika, cayenne pepper, salt, and black pepper. Stir until evenly combined.

Coat the Chicken

Remove the marinated chicken from the refrigerator. Let excess marinade drip off, then dredge each piece in the flour mixture, pressing gently to adhere.

Heat the Oil

In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chicken

Carefully add the coated chicken thighs to the hot oil, in batches if necessary to avoid overcrowding. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Drain the Chicken

Once cooked, transfer the fried chicken to a wire rack or paper towels to drain excess oil.

Toast the Buns

While the chicken is frying, slice the burger buns in half and toast them lightly in a skillet or toaster until golden.

Assemble the Sandwiches

Spread mayonnaise on the bottom half of each toasted bun. Add a fried chicken thigh, a leaf of lettuce, and a couple of pickle slices. Top with the other half of the bun.