Name: Buttermilk Fried Chicken Sandwich
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Boneless skinless chicken thighs; 1.5 cups Buttermilk; 2 cups All-purpose flour; 0.5 cup Cornstarch; 1 tbsp Smoked paprika; 1 tbsp Garlic powder; 1 tsp Cayenne pepper; 4 pieces Brioche buns; 4 cups Vegetable oil for frying; 12 slices Dill pickle slices

American

Buttermilk Fried Chicken Sandwich

Experience the ultimate crunch with our double-dredged buttermilk-marinated chicken thighs. Served on a toasted brioche bun with tangy pickles and a signature spicy remoulade, this recipe brings the gold standard of comfort food to your kitchen.

Prep

20m

Cook

20m

Serves

Calories

820kcal

Qty	Ingredient
4 pieces 600 g	Boneless skinless chicken thighs
1.5 cups 350 ml	Buttermilk
2 cups 250 g	All-purpose flour
0.5 cup 65 g	Cornstarch
1 tbsp 7 g	Smoked paprika
1 tbsp 10 g	Garlic powder
1 tsp 2 g	Cayenne pepper
4 pieces 4 pieces	Brioche buns
4 cups 950 ml	Vegetable oil for frying
12 slices 12 slices	Dill pickle slices

2 Method

Step 1. In a large bowl, whisk buttermilk with 1 tsp salt, 1 tsp pepper, and 1 tsp paprika. Add chicken thighs and marinate for at least 30 minutes or overnight.

Step 2. In a separate shallow dish, combine flour, cornstarch, garlic powder, onion powder, and the remaining spices. Whisk well to incorporate.

Step 3. Drizzle 2-3 tablespoons of the buttermilk marinade into the flour mixture and fork it through to create small crags; this ensures an extra crispy crust.

Step 4. Remove a chicken thigh from the buttermilk, let the excess drip off, then dredge thoroughly in the flour mixture, pressing firmly to adhere. Repeat for all pieces.

Step 5. Heat oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Fry chicken for 5-7 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C).

Step 6. Drain chicken on a wire rack. Toast the brioche buns and assemble with mayo, pickles, and the fried chicken.

·
Always use chicken thighs instead of breasts for a juicier, more flavorful sandwich that doesn't dry out during frying.
·
The secret to 'crags' is drizzling a little buttermilk into your flour dredge before coating the chicken.
·
Maintain your oil temperature at 350°F; if it drops too low, the chicken will become greasy.
·
Rest the chicken on a wire rack, not paper towels, to keep the bottom from getting soggy.

? FAQ

Can I use chicken breast instead?

Yes, but be careful not to overcook them as they dry out faster. Pound them to an even thickness before marinating.

How do I keep the chicken crispy if making a large batch?

Place the fried chicken on a wire rack set over a baking sheet in a 200°F (95°C) oven until ready to serve.

What is the best oil for frying chicken?

High smoke point oils like vegetable, canola, or peanut oil are ideal for deep frying.

How long should I marinate the chicken?

A minimum of 30 minutes is good, but 4 to 12 hours in the fridge will yield the most tender results.

Fool

Buttermilk Fried Chicken Sandwich

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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