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Dinner · Part 1 of 3: Ingredients

Ultimate Crispy Buttermilk Chicken Sandwich

By Clara Weller ·

Crispy buttermilk chicken sandwich with golden crunchy coating, topped with pickles and lettuce on a toasted brioche bun
Prep
Cook
Total
Serves
4

This crispy buttermilk chicken sandwich delivers an unforgettable crunch with every bite. The chicken is pounded thin, marinated in tangy buttermilk, and dredged in seasoned flour for a craggy, shatteringly crisp crust.

Paired with buttery toasted brioche, creamy garlic herb mayo, and crisp pickles, it's a restaurant-quality sandwich made at home.

The ultimate crispy buttermilk chicken sandwich is all about texture and flavor. Juicy, tender chicken is enveloped in a golden, blistered crust that shatters when you bite.

The buttermilk marinade adds tang and keeps the meat moist, while the seasoned flour creates those irresistible craggy flakes. Toasted brioche buns, garlic herb mayo, dill pickles, and shredded lettuce complete this satisfying sandwich.

Ingredients

Makes 4 sandwiches · serves 4
  • 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 cups vegetable oil for frying
  • 4 brioche burger buns
  • 2 tbsp butter
  • 2 tbsp garlic herb mayonnaise
  • 1/2 cup crinkle-cut dill pickles
  • 1 cup shredded iceberg lettuce
Contains: gluten, eggs, milk

Why this recipe works

The buttermilk marinade is the secret to juicy, tender chicken. The acidity of the buttermilk helps break down the proteins, ensuring the meat stays moist during frying.

Ready to start cooking right away??? Jump to Part 2 ? Step-by-Step Method ?

It also imparts a subtle tang that complements the savory seasonings.

The double-dredging technique, pressing the flour firmly into the chicken, creates a thick, craggy coating that fries up into an incredibly crispy, shatteringly crunchy crust.

This texture contrast is what makes this sandwich so irresistible.

Notes and substitutions

Use boneless, skinless chicken breasts and pound them to an even thickness for uniform cooking. The buttermilk can be substituted with milk and lemon juice if needed. Smoked paprika adds a deep, smoky flavor; regular paprika works too.

Frying oil should be at 365°F (185°C) for optimal crispiness. Use a deep-fry thermometer for accuracy. Brioche buns are soft and buttery, but any soft burger bun will work. Garlic herb mayo can be store-bought or homemade.

  • buttermilk: 1 cup whole milk mixed with 1 tablespoon lemon juice or white vinegar, let stand 5 minutes
  • garlic herb mayonnaise: 1/2 cup mayonnaise mixed with 1 minced garlic clove and 1 tablespoon chopped fresh herbs
  • brioche buns: Any soft burger buns, such as potato rolls or pretzel buns

Equipment

  • Meat mallet or rolling pin
  • Large skillet or Dutch oven
  • Deep-fry thermometer
  • Wire rack
  • Tongs
  • Mixing bowls
  • Whisk
  • Spatula

Coming up in Part 2: the method

  1. Prepare and Marinate · 2 stepsPound and Season the Chicken · Marinate in Buttermilk
  2. Coat and Fry · 3 stepsDredge in Seasoned Flour · Heat the Frying Oil · Fry the Chicken
  3. Toast and Assemble · 2 stepsToast the Buns · Assemble the Sandwiches

Up next · Part 2 of 3

7 steps · 15 min of cooking · what to look for at each stage

Step-by-step instructions (Part 2)