Ultra-Crispy Buttermilk Fried Chicken Sandwich 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 consistently; if it drops too low, the chicken will absorb excess oil and become greasy. Use a thermometer to monitor and adjust the heat as needed.

To keep the sandwich from becoming soggy, toast the buns well and spread the spicy mayo on both the top and bottom buns. The mayo acts as a barrier that helps keep the bread crisp.

Serve immediately after assembling for the best texture. If making multiple sandwiches, keep the fried chicken warm in a low oven on a wire rack while you assemble.

Variations

• Spicy Nashville Style: After frying, brush the chicken with a mixture of hot sauce, melted butter, and cayenne pepper. Serve on white bread with pickles for a fiery Nashville hot chicken sandwich.
• Honey Butter Version: Drizzle the fried chicken with a mixture of melted butter and honey before assembling. This adds a sweet and savory contrast that pairs beautifully with the spicy mayo.
• Grilled Chicken Option: For a lighter version, skip the frying and grill the marinated chicken breasts over medium-high heat until cooked through, about 5-6 minutes per side. Assemble with the same toppings.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend in place of regular flour and ensure the cornstarch is gluten-free. The rest of the ingredients are naturally gluten-free, but check the buns and mayo.

Storage and make-ahead

Fridge

Leftover fried chicken keeps in the fridge for up to 3 days in an airtight container. Reheat in the oven or air fryer to restore crispness.

Freezer

Freeze fried chicken for up to 2 months. Reheat in a 375°F (190°C) oven for 15-20 minutes.

Reheat

Reheat fried chicken in a 350°F (175°C) oven for 10 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes, until hot and crispy.

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

To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through and crispy. Avoid microwaving, as it will make the crust soft.

The chicken can be marinated up to 24 hours in advance, and the dredging mixture can be prepared ahead and stored in an airtight container.

For the best texture, fry the chicken just before serving. The spicy mayo can also be made ahead and refrigerated for up to a week.

Serving ideas

Serve the sandwiches immediately after assembling, while the chicken is hot and the buns are toasted. Pair with crispy fries, coleslaw, or a simple green salad for a complete meal. The sandwich is hearty enough to stand alone, but sides make it a feast.

For a fun twist, serve with extra pickles on the side and a cold beverage. The spicy mayo can be adjusted to your heat preference—add more hot sauce for a fiery kick or use a milder version for a family-friendly meal. Enjoy the crunch and flavor!

Frequently asked questions

Recipe card

Ultra-Crispy Buttermilk Fried Chicken Sandwich

Prep 25 minCook 12 minTotal 37 minServes 4

Ingredients

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

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, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. In a shallow dish, whisk together the all-purpose flour, cornstarch, salt, and black pepper. Set aside.
3. Remove one chicken breast from the marinade, letting excess drip off. Dredge in the flour mixture, pressing to adhere. Dip back into the buttermilk marinade, then dredge again in the flour mixture, pressing firmly. Place on a wire rack. Repeat with the remaining chicken.
4. Pour about 1 inch of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high until a deep-fry thermometer reads 350°F (175°C).
5. Carefully place two chicken breasts in the hot oil. Fry for 3 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C), about 6 minutes total. Transfer to a wire rack. Repeat with the remaining chicken.
6. Spread the cut sides of the brioche buns with softened butter. Heat a skillet over medium heat and toast the buns, buttered side down, until golden and crisp, about 1-2 minutes.
7. Spread a generous amount of spicy mayo on the bottom half of each toasted bun. Layer with dill pickle slices, then place a fried chicken breast on top. Close with the top bun.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

640

Protein

35 g

Carbohydrates

45 g

Fat

33 g

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