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Nothing beats a Buttermilk Crispy Chicken Sandwich with its golden, crackly coating and tender, juicy center. The tangy buttermilk marinade keeps the chicken ridiculously moist, while the crisp, seasoned breading delivers that all-important crunch. Tucked into a toasted bun with cool, crisp lettuce and a swipe of mayo, it’s the kind of sandwich that doesn’t just satisfy—it downright spoils you.
There’s something about biting into a fried chicken sandwich that just feels right—like proof that ‘crispy, juicy, and perfectly seasoned’ is a universal love language. It’s the kind of sandwich that doesn’t need gimmicks, just good ingredients and the right technique. And when you get it right? That first bite isn’t just food—it’s a full-on experience. A little messy, a lot delicious, and absolutely worth every crunchy, buttery, soul-satisfying moment.
This is the sandwich you crave on a lazy weekend, the one you make when you want something indulgent but still homemade. It’s what you serve to friends who think they just came over to hang out, but really, they’re about to have a life-changing sandwich moment. Because let’s be real—once that crispy, golden chicken hits the toasted bun, no one’s making it out without licking their fingers!
Table of Contents
- Why This Chicken Sandwich Rules
- What This Sandwich Tastes Like
- Crispy Chicken Ingredients
- A Buying Guide for Chicken Thighs
- Ingredient Notes
- How to Make Crispy Buttermilk Chicken Sandwiches
- Beer, Wine, and Cocktail Pairings
- How To Serve
- Make-Ahead and Storage Instructions
- Wildly Good Sandwiches to Try
- Buttermilk Crispy Chicken Sandwich Recipe
- Frequently Asked Questions
Why This Chicken Sandwich Rules
- Ultra-Crispy Coating – The crunch is what makes it pop, and it’s all about that satisfying shatter.
- Juicy & Flavorful – Because nothing beats tender chicken packed with rich flavor, thanks to the buttermilk marinade.
- Easy to Customize – Keep it simple, but if you want to add your own touch, go for it. Dill or sweet pickles, spicy mayo, Tennessee Onions, or a pretzel bun can really make it your own. I’ve listed several variations right in the recipe card!
What This Sandwich Tastes Like
Each bite of this sandwich is a perfect crunch-meets-juicy combo—the crackly golden crust giving way to tender chicken, bursting with tangy, smoky goodness from the marinade. The mayo adds creaminess, while the lettuce gives a fresh crunch. And let’s be honest: this sandwich demands a salty chip on the side, so I’m all about those sour cream and chive vibes.
Crispy Chicken Ingredients
I’ll say it again—don’t skimp on ingredients! When a recipe has just a few components, every single one counts, so go for quality.
A Buying Guide for Chicken Thighs
A great buttermilk crispy chicken sandwich starts with quality ingredients—because no one’s ever said, “Wow, this mediocre chicken really hits the spot.” Whenever possible, opt for organic or air-chilled chicken thighs. Unlike chicken breasts, it’s hard to dry chicken thighs out, and air-chilled stay juicier and have a better texture than water-chilled options. Thighs also have more natural fat, making them extra flavorful and tender after frying. ALWAYS buy boneless, skinless chicken thighs.
Ingredient Notes
Chicken Thighs– Stay tender even after frying.
Substitute: Chicken breasts pounded to an even thickness for the best results.
Brioche Buns– Sturdy yet soft.
Substitute: Pretzel buns add a malty-salty flavor, while potato buns bring a soft, pillowy bite.
Hot Sauce– A splash in the marinade gives the chicken a gentle heat and deeper flavor.
Substitute: 1 teaspoon cayenne pepper.
Whole Buttermilk – The acidity breaks down the chicken’s fibers for extra tenderness while adding a subtle tang.
How to Make Crispy Buttermilk Chicken Sandwiches
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Marinate
Mix buttermilk, hot sauce, and salt into a large bowl or bag. Add chicken and refrigerate for at least 2 hours (overnight if you’ve got patience).
2
Coat
Whisk flour, pepper, and salt in a shallow bowl. Let the chicken drip-dry, then press it into the seasoned flour mixture like you’re tucking it in for a crispy, golden nap.
3
Fry
Heat ¾ inch of oil to 350°F in a heavy (cast iron works best) skillet. Fry the chicken in small batches (no crowding, please) until golden brown and the internal temperature of the chicken reaches 165°F—about 4-5 minutes per side. Let it rest on paper towels so it’s crispy, not greasy.
4
Assemble
Toast the buns until golden and crisp enough to hold the juicy chicken. Spread mayo on the bottom bun, then add a crispy fried chicken thigh. Top with shredded lettuce, cap with the top bun (also spread with mayo), and press gently. Serve hot while it’s still crisp alongside your favorite chips. This sandwich goes hand-in-hand with chips.
5
Golden, Crispy, and Dangerously Addictive!
This my friends is perfection and it’s practically begging to be devoured.
Beer, Wine, and Cocktail Pairings
This juicy and crispy chicken sandwich deserves a drink that can hold its own. If you’re reaching for a beer, a light lager or a crisp pale ale is the way to go. The refreshing bubbles and subtle bitterness help cut through the richness of the fried chicken without overpowering the flavors. For wine lovers, a chilled Chardonnay works beautifully. Its slight buttery notes match the crunch of the crust, while its bright acidity keeps everything balanced.
If a cocktail is more your style, a classic whiskey sour is the perfect match. The smooth whiskey brings warmth, while the citrus adds just the right amount of tang to contrast the crispy coating. It’s bold but refreshing—just like a great fried chicken sandwich should be. Whatever you choose, make sure it lets the flavors shine and keeps you coming back for another bite.
How To Serve
A sandwich this good deserves the perfect sidekick—or maybe a whole plate of them. You can’t go wrong with a pile of classic potato chips. I go sour cream and chive all the way, but you do you. If you’re feeding a crowd that needs more than just chips, toss in some Tangy Coleslaw, Pickle Relish Macaroni Salad, or Amish Potato Salad—because who needs a full stomach when you can have a satisfied one?
Make-Ahead and Storage Instructions
For the best flavor and tenderness, let the chicken soak in the buttermilk mixture for up to 24 hours—patience pays off. Got leftovers? No problem! Store fried chicken in an airtight container in the fridge for up to two days, but keep the buns and toppings separate unless you enjoy soggy regrets. When it’s time to reheat, skip the microwave and pop it in a fully preheated oven at 375°F (190°C) for 10 minutes to bring back that crispy, just-fried magic.
Wildly Good Sandwiches to Try
Buttermilk Crispy Chicken Sandwich
Equipment
- large Mixing Bowl
- deep cast iron skillet
Ingredients
- 4 thighs (about 1 1/4lbs) chicken thighs, boneless, skinless
- 2 cups buttermilk, whole/full fat
- 2 tablespoons hot sauce
- 2 teaspoons Kosher salt, divided
- canola oil
- 2 cups all-purpose flour
- 1 teaspoon black pepper
- 1/4 cup mayonnaise, more for serving
- 4 Brioche buns
- 2 cups iceberg lettuce, shredded
- potato chips, optional for serving
Instructions
- Combine chicken, buttermilk, hot sauce, and 1 teaspoon of salt in a large mixing bowl (or resealable bag). Seal it up and let it chill in the fridge for at least 2 hours or overnight.4 thighs (about 1 1/4lbs) chicken thighs, 2 cups buttermilk, 2 tablespoons hot sauce, 2 teaspoons Kosher salt
- Pour oil into a large cast-iron skillet until it's about ¾ inch deep. Heat over medium until it reaches 350°F on a thermometer.canola oil
- In a large shallow bowl, mix flour, pepper, and the remaining 1 teaspoon of salt. Lift the chicken from the buttermilk, letting the excess drip off, then dredge in the flour mixture, turning to coat evenly.2 cups all-purpose flour, 1 teaspoon black pepper, 2 teaspoons Kosher salt
- Fry the chicken in two batches, turning occasionally, until golden brown and a meat thermometer reads 165°F in the thickest part—about 4 to 5 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
- Spread mayo on each bun, then stack with fried chicken and lettuce. Serve with a side of chips for the perfect bite!1/4 cup mayonnaise, 4 Brioche buns, 2 cups iceberg lettuce, potato chips
Video
Notes
- Keep the oil at 350°F (175°C) for the perfect golden crust. Too cool, and the breading gets greasy; too hot, and it burns before cooking through. Use a thermometer to check the chicken’s internal temperature.
- Optional: Double dip for extra crunch! After the first flour coat, dip the chicken back in the buttermilk and dredge again for a thicker, crispier coating that holds up to all that juicy goodness.
- Fry in batches! Overcrowding lowers the oil temperature, making the chicken soggy. Fry in small batches and let the oil heat back to 350°F (175°C) between rounds.
- Spicy Buffalo Chicken – After frying, toss the chicken in a buttery buffalo sauce for a tangy, spicy kick. Serve with ranch or blue cheese dressing for the full experience.
- Southern-Style – Swap the mayo for rich, creamy pimento cheese and add a thick slice of fresh tomato for a true Southern comfort twist.
- Nashville Hot Chicken – For serious heat lovers, brush the fried chicken with a fiery cayenne-infused oil while it’s still hot. Serve with pickles to balance the spice.
- Marinate in Advance: For maximum tenderness and flavor, Let the chicken soak in the buttermilk mixture for up to 24 hours.
- Leftovers? No Problem! – Store fried chicken in an airtight container in the fridge for up to 2 days—just keep the buns and toppings separate to avoid sogginess.
- Reheating for Maximum Crisp – Skip the microwave! Instead, bake at 375°F (190°C) for 10 minutes to bring back that crispy, just-fried texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
If using breasts, pound them to an even thickness for better frying results.
Canola, peanut, or vegetable oil work best because they have high smoke points and neutral flavors. Avoid olive oil, which burns too quickly.
Double-dip the chicken in the flour mixture for a thicker crust and always fry at the right temperature (around 350°F/175°C).
This looks amazing! I can’t wait to try this!
Erin, I can’t wait for you to try it either! Should you make this sandwich, I would love to know how you and yours enjoy it. 🙂 Jenny
I just know this chicken is going to make a great sandwich! Question. Do you think if pounded out some, this recipe would be good for Chicken Fried Chicken?
Mary, you have impeccable timing! I actually have a chicken-fried chicken recipe that’s about to go live—but since it’s not scheduled until March, I’ll send you the full recipe now. Keep an eye on your inbox (and maybe check spam, just in case) for my email.
As for your original question, yes! Pounded out and coated, that chicken would work beautifully for chicken-fried chicken. But—the recipe I’m sending has a secret ingredient that makes it even better. Trust me, you’ll want to try it!