Extra Crispy Buttermilk Chicken Sandwich
A golden, ultra-crispy buttermilk fried chicken sandwich made with juicy marinated chicken breast and a seasoned crunchy coating. Better than takeout, packed with flavor, and perfectly crispy every time.
Equipment
- 1 Cast iron skillet or deep heavy-bottomed pot
- 1 Deep-fry thermometer
- 1 Mixing bowls (2–3 sizes)
- 1 Wire cooling rack
- 1 Tongs
- 1 Meat mallet (optional)
- 1 Baking sheet
Ingredients
The Chicken Brine
- 2 large boneless skinless chicken breasts (sliced in half)
- 2 cups buttermilk
- 1 tbsp hot sauce
- 1 tsp salt
- ½ tsp black pepper
The Crispy Dredge
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional, for heat
- 2 tbsp buttermilk for clumping texture
The Assembly & Glaze
- 4 brioche or potato buns toasted
- 1 cup vegetable or peanut oil for frying, or as needed
- Dill pickle slices
- Lettuce, tomato, or onion (optional)
- Mayonnaise or spicy mayo
Instructions
- Prepare Chicken: Slice chicken breasts evenly or pound to ½-inch thickness for uniform cooking.
- Marinate: Combine buttermilk, hot sauce, salt, and pepper. Submerge chicken and refrigerate 4–24 hours.
- Make Dredge: Mix flour, cornstarch, and seasonings. Add a few spoonfuls of buttermilk to create craggy bits.
- Coat Chicken: Remove chicken from marinade, dredge in flour mixture, dip back in buttermilk, and coat again firmly.
- Heat Oil: Heat oil in skillet to 350°F (175°C) using a thermometer.
- Fry Chicken: Fry in batches for 4–5 minutes per side until deep golden brown.
- Internal temperature must reach 165°F (74°C) in the thickest part.
- Drain Properly: Place fried chicken on a wire rack to keep coating crisp.
- Toast Buns: Lightly butter and toast buns until golden.
- Assemble: Spread mayo on buns, add chicken, pickles, and toppings. Serve immediately.