Buttermilk Fried Chicken Sandwich Recipe

Name: Buttermilk Fried Chicken Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 sandwiches
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 cups buttermilk; 1 tablespoon hot sauce (e.g., Frank's RedHot); 1 teaspoon salt; 1 teaspoon black pepper; 1 1/2 cups all-purpose flour; 1/4 cup cornstarch; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper (optional); Vegetable oil, for frying; 4 brioche buns, split and toasted; 1/2 cup dill pickle chips; 1 cup prepared coleslaw (or homemade: shredded cabbage + dressing)

American · Main course · 35 min total

Buttermilk Fried Chicken Sandwich recipe videos

Crispy, juicy buttermilk-marinated fried chicken breast, topped with tangy pickles and creamy coleslaw, all nestled in a soft brioche bun. This recipe delivers the ultimate comfort food with a perfect balance of flavors and textures.

20
min prep

15
min cook

4
servings

680
kcal/serving

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
2 cups buttermilk
1 tablespoon hot sauce (e.g., Frank's RedHot)
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
Vegetable oil, for frying
4 brioche buns, split and toasted
1/2 cup dill pickle chips
1 cup prepared coleslaw (or homemade: shredded cabbage + dressing)

Instructions

Pound chicken breasts to an even 1/2-inch thickness. In a large bowl, whisk buttermilk, hot sauce, salt, and pepper. Add chicken, turning to coat. Cover and refrigerate for at least 2 hours or overnight.
In a shallow dish, whisk flour, cornstarch, paprika, garlic powder, onion powder, and cayenne. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in flour mixture, pressing firmly to adhere. Place on a wire rack.
Pour oil into a large cast-iron skillet or deep fryer to a depth of 1 inch. Heat to 350°F (175°C). Fry chicken in batches (do not crowd) until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
Toast brioche buns. Spread a thin layer of mayonnaise on bottom bun if desired. Place fried chicken on bottom bun, top with pickle chips and coleslaw. Close with top bun. Serve immediately.

Tips

For extra crunch, let the breaded chicken rest on a wire rack for 10 minutes before frying.
If you don't have buttermilk, make a quick substitute: mix 2 cups milk with 2 tablespoons lemon juice or vinegar, let sit 5 minutes.
Store leftover fried chicken in the refrigerator; reheat in a 350°F oven for 10 minutes to restore crispiness.

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