Crispy Buttermilk Fried Chicken Sandwich with Garlic Herb Mayo Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Pound the chicken to an even thickness and season. Preheat the oil to 350°F (175°C) using a thermometer.

Have the buttermilk and flour ready in separate shallow dishes. Set up a wire rack for draining. Toast the buns and prepare the toppings so everything is ready to assemble.

Instructions

Prep and Marinate

1. 1Pound and Season the Chicken
   Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with salt, smoked paprika, garlic powder, and black pepper.
   Look for The cutlets are uniform in thickness, about 1/2 inch, so they cook evenly.
   Tip Pounding to even thickness ensures the chicken cooks through without drying out.
2. 2Soak in Buttermilk
   Submerge the seasoned chicken cutlets in the buttermilk, turning to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
   Look for The chicken is fully coated in buttermilk.
   Tip The buttermilk tenderizes the chicken and helps the flour coating cling.

After pounding and seasoning, the chicken should be uniform in thickness and well coated with spices. The buttermilk soak should fully cover the chicken.

The flour is ready in a shallow dish. At this point, the chicken is seasoned and tenderizing, and the oil is heating. Everything is set for the dredging and frying.

Dredge and Fry

3. 3Dredge in Flour
   Place the flour in a shallow dish. Working one piece at a time, lift the chicken from the buttermilk, letting excess drip off, then dredge in the flour, pressing firmly to create craggy flakes. Set on a wire rack.
   Look for The coating is thick and craggy, with no dry flour patches.
   Tip Squeeze the flour onto the chicken to create extra crunchy nubs.
4. 4Heat the Oil
   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
   Look for A small piece of flour sizzles immediately when dropped in.
   Tip Use an instant-read thermometer to keep the oil at a steady temperature.
5. 5Fry the Chicken
   Carefully place the chicken in the hot oil, working in batches to avoid crowding. Fry for 4–5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Drain on a wire rack.
   Look for The coating is deep golden brown and crisp, and the chicken is cooked through.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not move the chicken too soon; let the crust set before flipping.

The chicken is coated in a thick, craggy layer of flour. When frying, the oil should sizzle immediately. The crust turns golden brown and crisp. The internal temperature reaches 165°F (74°C). The chicken is drained on a wire rack, keeping the bottom crisp. The kitchen smells of warm spices and fried goodness.

Assemble and Serve

6. 6Toast the Buns
   Spread the butter on the cut sides of the brioche buns. Toast in a dry skillet or under the broiler until golden and fragrant.
   Look for The buns are lightly browned and smell nutty.
   Tip Toasting adds flavor and prevents sogginess.
7. 7Spread the Mayo
   Spread the creamy garlic herb mayonnaise on the cut sides of the toasted buns.
   Look for The mayo is evenly spread.
   Tip Use a generous amount for extra flavor.
8. 8Assemble the Sandwich
   On the bottom buns, layer the crinkle-cut dill pickles and shredded iceberg lettuce. Place the fried chicken cutlet on top, then cap with the top buns. Press down gently to hear the crunch, then serve immediately.
   Look for The sandwich is tall, with the crispy chicken peeking out.
   Tip Serve right away to keep the crunch.

The buns are toasted and spread with garlic herb mayo. Pickles and lettuce are layered on the bottom buns. The fried chicken is placed on top, and the sandwich is capped. Pressing down produces a loud crunch. The sandwich is tall and inviting, ready to be served immediately.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and makes the coating greasy. Fry in batches. Another is moving the chicken too soon; let the crust set before flipping.

Skipping the buttermilk soak results in less tender chicken. Also, don't skip the thermometer—guessing oil temperature can lead to undercooked or burnt chicken.

How to tell it’s done

The chicken is done when the crust is deep golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Insert the thermometer into the thickest part of the cutlet without touching the pan.

The coating should be crisp and shatter when pressed. If the chicken browns too quickly, lower the heat to prevent burning while the inside finishes cooking.

• Poultry: 165°F (74°C) in the thickest part