Buttermilk Crispy Chicken Sandwich

The image shows a crispy chicken sandwich with lettuce and mayonnaise in a soft bun, accompanied by potato chips on a wooden board.

4.34 from 3 votes

This buttermilk crispy chicken sandwich is juicy, crispy, and downright irresistible! A tangy buttermilk marinade keeps the chicken tender, while a golden, crunchy coating seals the deal. Tuck it into a toasted bun with mayo and lettuce, and get ready for sandwich perfection!

Prep Time2

Cook Time10

Total Time2 10

Course: Sandwiches

Cuisine: American

Servings: sandwiches

Author: Jenny DeRemer

Cost: $2.92 per serving

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

US Customary - Metric

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!

Video

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