Crispy Buttermilk Fried Chicken Sandwich with Garlic Herb Mayo Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, let the coated chicken rest on a wire rack for 10 minutes before frying. This allows the coating to set and adhere better.

Also, maintain the oil temperature between 325°F and 350°F (165°C and 175°C) to ensure even cooking without burning.

If you prefer extra heat, add a pinch of cayenne to the flour mixture. For a thicker crust, double-dip: after the first dredge, dip back into the buttermilk and then into the flour again.

This creates an even craggier, crunchier exterior. Always use an instant-read thermometer to check doneness.

Variations

• Spicy Nashville Hot: After frying, brush the chicken with a mixture of hot sauce, melted butter, and cayenne. Serve on buns with pickles and coleslaw for a fiery twist.
• Honey Butter: Mix softened butter with honey and a pinch of salt. Spread on the toasted buns instead of mayo for a sweet and savory flavor.
• BBQ Bacon: Add crispy bacon and a drizzle of barbecue sauce to the sandwich. The smoky, sweet flavors pair beautifully with the crunchy chicken.
• Avocado Ranch: Replace the garlic herb mayo with a ranch dressing mixed with mashed avocado. Add sliced tomato for extra freshness.

Storage and make-ahead

Fridge

Store leftover fried chicken and assembled sandwiches in the refrigerator for up to 3 days. Keep components separate for best texture.

Freezer

Fried chicken can be frozen in an airtight container for up to 2 months. Reheat in a 375°F (190°C) oven until hot and crispy.

Reheat

For crispy results, reheat fried chicken in a toaster oven or air fryer at 350°F (175°C) for 5–7 minutes. Avoid microwaving, as it makes the coating soggy.

Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.

To maintain crispness, reheat in a toaster oven or air fryer at 350°F (175°C) for 5–7 minutes. The assembled sandwiches are best eaten fresh, but the components can be stored separately.

The chicken can be pounded, seasoned, and soaked in buttermilk up to 24 hours ahead. The flour coating can be prepared in advance and stored in a sealed container.

The buns can be toasted and the toppings prepped a few hours ahead. Fry the chicken just before serving for the best crunch.

Serving ideas

Serve the sandwiches immediately after assembling to enjoy the crispy crust. Pair with crispy fries, coleslaw, or a simple green salad. The garlic herb mayo adds a creamy, savory element that complements the crunchy chicken and tangy pickles.

For a complete meal, offer extra pickles and lettuce on the side. These sandwiches are hearty enough for dinner, but can also be cut in half for a satisfying lunch. The combination of textures and flavors makes them a favorite for casual gatherings.

Frequently asked questions

Recipe card

Crispy Buttermilk Fried Chicken Sandwich with Garlic Herb Mayo

Prep 25 minCook 15 minTotal 40 minServes 4

Ingredients

• 2 lb boneless, skinless chicken breasts
• Salt, to taste
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 cup buttermilk
• 2 cups all-purpose flour
• 4 brioche buns
• 2 tbsp butter
• 2 tbsp creamy garlic herb mayonnaise
• 1/2 cup crinkle-cut dill pickles
• 1 cup shredded iceberg lettuce
• 3 cups vegetable oil, for frying

Instructions

1. 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.
2. Submerge the seasoned chicken cutlets in the buttermilk, turning to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. 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.
4. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
5. 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.
6. Spread the butter on the cut sides of the brioche buns. Toast in a dry skillet or under the broiler until golden and fragrant.
7. Spread the creamy garlic herb mayonnaise on the cut sides of the toasted buns.
8. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

50 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.