Ultimate Crispy Buttermilk Chicken Sandwich Tips, FAQ & printable recipe

Tips for success

For an extra crispy crust, let the dredged chicken rest on a wire rack for 10-15 minutes before frying.

This allows the coating to adhere better. Use a thermometer to monitor the oil temperature, and adjust the heat as needed to keep it steady.

If making multiple batches, keep the fried chicken warm in a 200°F (95°C) oven on a wire rack while frying the rest. This prevents the crust from becoming soggy. For a spicier version, add a pinch of cayenne pepper to the flour mixture.

Variations

• Spicy Version: Add 1-2 teaspoons cayenne pepper to the flour mixture for a fiery kick. Increase the black pepper to 1 1/2 teaspoons. Serve with extra pickles to cool the heat.
• Honey Butter: Mix 2 tablespoons softened butter with 1 tablespoon honey and brush onto the toasted buns for a sweet and savory twist. This adds a delightful sweetness that contrasts with the spicy chicken.
• BBQ Style: Swap the garlic herb mayo with your favorite barbecue sauce. Add a slice of cheddar cheese on top of the chicken while it's still hot, so it melts slightly. Layer with crispy onion rings for extra crunch.
• Slaw Topping: Replace the shredded lettuce with a creamy coleslaw. Mix 1 cup shredded cabbage with 2 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, and a pinch of sugar. This adds a refreshing crunch and tang.

Storage and make-ahead

Fridge

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Freezer

Fried chicken can be frozen for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 20-25 minutes.

Reheat

To reheat, place the chicken on a wire rack in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy.

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

To reheat, place the chicken on a wire rack in a 350°F (175°C) oven for 10-15 minutes, or until heated through and crispy. The sandwiches are best enjoyed fresh.

The chicken can be marinated in buttermilk up to 4 hours ahead. The flour dredge can be prepared in advance and stored in an airtight container.

The garlic herb mayo can be made up to 2 days ahead. Fry the chicken just before serving for the best texture.

Serving ideas

Serve the sandwiches immediately after assembling to enjoy the crispy crust. Pair with fries, coleslaw, or a simple green salad. The sandwich is substantial enough to be a meal on its own.

For a complete dinner, serve with a side of pickles and a cold beverage. The combination of crunchy chicken, creamy mayo, and tangy pickles is universally satisfying.

This sandwich is perfect for a casual weeknight dinner or a weekend treat.

Frequently asked questions

Recipe card

Ultimate Crispy Buttermilk Chicken Sandwich

Prep 20 minCook 15 minTotal 35 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 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

Instructions

1. Place the chicken breasts on a cutting board and cover with plastic wrap. Pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch. Season both sides generously with salt, smoked paprika, garlic powder, and black pepper.
2. Place the seasoned chicken cutlets in a shallow dish or zip-top bag. Pour the buttermilk over the chicken, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Place the flour in a shallow dish. Remove the chicken from the buttermilk, letting excess drip off. Dredge each cutlet in the flour, pressing firmly to create craggy flakes. Shake off excess and set on a wire rack.
4. Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven, about 1 inch deep. Heat over medium-high until the oil reaches 365°F (185°C) on a deep-fry thermometer.
5. Carefully lower the coated chicken into the hot oil in batches, without crowding. Fry for about 5 minutes per side, flipping once, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Transfer to a wire rack to drain.
6. Melt the butter in a separate skillet over medium heat. Place the brioche buns cut-side down in the skillet and toast until golden brown and fragrant, about 1-2 minutes.
7. Spread the garlic herb mayonnaise on the cut sides of the toasted buns. Layer the bottom buns with crinkle-cut dill pickles and shredded iceberg lettuce. Place a fried chicken cutlet on top and close with the top bun.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

55 g

Fat

35 g

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