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

Tips for success

For the crispiest crust, double-dredge the chicken: dip it back into the marinade and then into the flour again. This creates a thicker, craggier coating that stays crisp longer.

Also, let the dredged chicken rest for 10 minutes before frying; this helps the flour adhere and reduces breading that falls off in the oil.

Keep the oil temperature steady. Use a deep-fry thermometer and adjust the heat as needed. If the oil smokes, it is too hot; if the chicken sinks and does not bubble, it is not hot enough.

Fry in small batches and do not crowd the pan. After frying, drain on a wire rack rather than paper towels to keep the bottom crisp.

Variations

• Spicy Nashville Hot: After frying, brush the chicken with a mixture of melted butter, cayenne, and brown sugar. Serve on white bread with pickles for a fiery twist.
• Honey Butter: Whisk softened butter with honey and a pinch of salt. Spread on the toasted buns instead of plain butter for a sweet-savory contrast.
• Slaw Topping: Add a handful of crunchy coleslaw on top of the chicken for extra texture and a cooling element. Use a simple vinegar-based slaw.
• Grilled Option: For a lighter version, skip the frying and grill the marinated chicken breasts until cooked through. Brush with a little oil and grill over medium-high heat.

Storage and make-ahead

Fridge

Store leftover fried chicken and buns separately in airtight containers in the refrigerator for up to 3 days.

Freezer

Freeze cooked fried chicken in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat fried chicken in a 375°F (190°C) oven for 10–15 minutes, or until hot and crisp. Avoid the microwave, which makes the crust soggy.

Store leftover fried chicken and buns separately in airtight containers in the refrigerator for up to 3 days. The spicy mayo can be kept in a jar for up to a week.

To reheat, place the chicken on a baking sheet in a 375°F (190°C) oven for about 10 minutes, or until hot and crisp. Toast the buns again before assembling.

The marinade can be prepared a day ahead and kept in the refrigerator. The chicken can marinate for up to 4 hours. The spicy mayo can be made up to 3 days in advance.

The flour dredge can be mixed and stored in an airtight container for up to a week. Fry the chicken just before serving for the best texture.

Serving ideas

Serve the sandwiches immediately after assembling, while the crust is still shattering. The spicy mayo and pickle juice will start to soften the bun, so eat right away. A side of crispy fries or a simple coleslaw balances the richness. Cold beer or a tangy lemonade complements the heat.

For a neater sandwich, wrap the bottom half in parchment paper or foil. This also helps hold everything together. If you like extra heat, add more hot sauce to the mayo or sprinkle sliced jalapeños on top. The sandwich is substantial enough for a main course but also works as a game-day treat.

Frequently asked questions

Recipe card

Crispy Buttermilk Fried Chicken Sandwich with Spicy Mayo

Prep 25 minCook 20 minTotal 45 minServes 4

Ingredients

• 4 boneless skinless chicken breasts
• 2 cups buttermilk
• 1/2 cup pickle juice
• 2 tbsp hot sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 2 cups all-purpose flour
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 brioche buns
• 2 tbsp butter, softened
• 1/2 cup mayonnaise
• 2 tbsp hot sauce
• 1 cup dill pickle slices
• 4 cups vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the buttermilk, pickle juice, hot sauce, garlic powder, onion powder, and smoked paprika. Add the chicken breasts and turn to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. In a shallow dish, combine the flour, salt, and black pepper. Set near the stove.
3. Pour the vegetable oil into a Dutch oven or deep skillet. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C).
4. Remove each chicken breast from the marinade, letting excess drip off. Dredge in the flour mixture, pressing to adhere. Shake off excess and set on a plate.
5. Carefully place the chicken in the hot oil, working in batches. Fry until golden brown and the internal temperature reaches 165°F (74°C), about 5–7 minutes per side. Transfer to a wire rack to drain.
6. Spread the softened butter on the cut sides of the brioche buns. Heat a skillet over medium heat and toast the buns, cut side down, until golden brown.
7. In a small bowl, stir together the mayonnaise and hot sauce until smooth.
8. Spread the spicy mayo on the bottom halves of the toasted buns. Layer with dill pickle slices, then the fried chicken. Top with the other bun halves and serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

780

Protein

42 g

Carbohydrates

58 g

Fat

42 g

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