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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.
Love Southern sandwiches as much as I do? You won’t want to miss my recipes for this juicy steak po’ boy and this crispy baked chicken sandwich.
Introduction
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.
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.
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. Here’s the key ingredients you’ll need for this epic sandwich.
- Chicken Thighs: 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.
- Brioche Buns: These sturdy yet soft buns are perfect for the ultimate chicken sandwich!
- Hot Sauce: A splash of hot sauce in the marinade gives the chicken a gentle heat and deeper flavor.
- Whole Buttermilk: The acidity breaks down the chicken’s fibers, adding extra tenderness and a subtle tang.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Don’t have chicken thighs? Use chicken breasts pounded to an even thickness for the best results.
- Don’t have buttermilk? Make your own substitute by pouring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5-10 minutes.
- Buffalo Chicken Variation: 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 Variation: 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 Variation: 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.
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.
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.
Recipe FAQs
For the best flavor and tenderness, let the chicken marinate 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.
Reheating: Skip the microwave and pop the chicken in a fully preheated oven at 375°F (190°C) for 10 minutes to bring back that crispy, just-fried magic.
Although my top choice is using chicken thighs, you can use breasts as well. Just make sure to 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 or 175°C).
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.
Serving Crispy Buttermilk Chicken Sandwich
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. And for the aficionados out there, choose between Alabama White BBQ Sauce, Comeback Sauce, or Jezebel Sauce; each are a match made in Southern heaven with this sandwich!
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?
Expert Tips
- Marinate in Advance: For maximum tenderness and flavor, Let the chicken soak in the buttermilk mixture for up to 24 hours.
- 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. Also, let the oil heat back to 350°F (175°C) between batches.
- For extra-crunchy chicken, bread it twice. After the first flour coat, dip the chicken back in the buttermilk and dredge again for a thicker, crispier coating.
- Fry in small batches! Overcrowding lowers the oil temperature, making the chicken soggy.
- Leftovers? Store fried chicken in an airtight container in the fridge for up to 2 days—just keep the buns and toppings separate. Reheat at 375°F (190°C) for 10 minutes to bring back that crispy, just-fried texture.
More Amazing Sandwiches to Try
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Buttermilk Crispy Chicken Sandwich
Video
Ingredients
For the Marinade
- 4 skinless boneless chicken thighs, about 1 1/4 pounds
- 2 cups whole buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon kosher salt
For the Breading & Frying
- canola oil, for frying
- 2 cups all-purpose flour
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
For the Sandwich
- 1/4 cup mayonnaise
- 4 brioche buns
- 2 cups iceberg lettuce, shredded
- potato chips, optional, for serving
Instructions
- Combine the chicken, buttermilk, hot sauce, and salt in a large mixing bowl (or resealable bag). Cover and chill in the fridge for at least 2 hours, or preferably overnight or up to 24 hours.
- Pour the frying 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.
- Mix the flour, pepper, and salt in a large shallow bowl. Lift the chicken from the buttermilk, letting the excess drip off, then dredge it in the flour mixture, turning to coat evenly.
- Fry the chicken in two batches, turning it occasionally, until it's 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 absorb the excess oil.
- Assemble the sandwiches by spreading mayo on each bun and stacking them with the fried chicken and lettuce. Serve with a side of chips for a perfect meal!
Notes
- Marinate in Advance: For maximum tenderness and flavor, Let the chicken soak in the buttermilk mixture for up to 24 hours.
- 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. Also, let the oil heat back to 350°F (175°C) between batches.
- For extra-crunchy chicken, bread it twice. After the first flour coat, dip the chicken back in the buttermilk and dredge again for a thicker, crispier coating.
- Fry in small batches! Overcrowding lowers the oil temperature, making the chicken soggy.
- Leftovers? Store fried chicken in an airtight container in the fridge for up to 2 days—just keep the buns and toppings separate. Reheat 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.
What an incredible sandwich! I loved the flavor and it was a nice change up from the regular beef burger. Thank you so much!
Ned, your sweet compliment spoils my ego – but then so does this sandwich every time I make it for folks! Glad you liked it!!! Jenny
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!