Back arrow Recipe details
search icon
Lunch
share icon Share

Buttermilk Fried Chicken Sandwich

time icon

1h 30min

servings icon

4 servings

0

0 Reviews
cook this dish Cook this dish

Sink your teeth into this delectable Buttermilk Fried Chicken Sandwich, a perfect combination of crispy, juicy chicken and tangy, creamy flavors. The chicken is marinated in a seasoned buttermilk mixture, then coated in a well-spiced flour blend and fried to golden perfection. Served on a soft bun with crisp lettuce, ripe tomatoes, and a zesty mayo spread, this sandwich is sure to satisfy your cravings for classic Southern comfort food.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Marinate the chicken

In a large bowl, whisk together 2 cups of buttermilk, 2 tablespoons of hot sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add 4 whole boneless, skinless chicken breasts to the marinade, making sure they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours.

2
Prepare the coating

In a shallow dish, mix together 2 cups of all-purpose flour, 1 tablespoon of paprika, 1/2 teaspoon of cayenne pepper, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.

3
Heat the oil

In a large, heavy-bottomed pot or deep fryer, heat 4 cups of vegetable oil to 350°F (175°C).

4
Coat the chicken

Remove the chicken breasts from the marinade, allowing the excess to drip off. Dredge each chicken breast in the seasoned flour mixture, making sure it is evenly coated on all sides.

5
Fry the chicken

Carefully place the coated chicken breasts in the hot oil and fry for 8-10 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.

6
Prepare the mayo spread

In a small bowl, mix together 1/2 cup of mayonnaise, 2 tablespoons of Dijon mustard, and 1/4 cup of finely chopped dill pickles.

7
Prepare the vegetables

Wash and dry 4 whole lettuce leaves. Slice 1 tomato into 1/4-inch thick rounds.

8
Assemble the sandwiches

Lightly toast 4 brioche buns. Spread the mayo mixture on the bottom and top halves of each bun. Place a fried chicken breast on the bottom half of each bun, followed by a lettuce leaf and a tomato slice. Cover with the top half of the bun.

9
Serve and enjoy

Serve the Buttermilk Fried Chicken Sandwiches immediately while the chicken is still hot and crispy. Enjoy the perfect balance of flavors and textures in every bite!

Ratings
0
Comments (0)
Recipe image