A recipe for a buttermilk fried chicken sandwich that will make you wonder why you’ve never made one at home. They’re affordable, delicious, and easier than you think.
What you’ll need
For the seasoning blend
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon paprika
- 1/2 tablespoon cayenne
- 1/2 tablespoon garlic powder
To make the chicken
- 2 cups buttermilk (make these old fashioned blueberry waffles with the rest)
- 6 chicken breast cutlets pounded thin
- 1 1/2 cups all purpose flour
- 1/2 cup panko bread crumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 quarts peanut oil or vegetable oil for frying
For assembling sandwiches
- pickle slices
- lettuce
- buns (try homemade brioche buns!)
- mayonnaise
Something sturdy to fry in
If you have an electric deep fryer (I recommend this one!), you won’t want to deal with splattering oil and monitoring the temperature.
But if you don’t have one, you can deep fry your chicken breasts in a deep, heavy pot such as an enameled dutch oven. You’ll also need a candy thermometer to keep an eye on how hot your oil is, and you’ll want to read about deep fryer safety.
Step by step
Honestly, this isn’t hard. Deep frying can be intimating, but other than that, this recipe is easy-peasy.
Start by making your seasoning blend by combining the salt, pepper, paprika, cayenne, and garlic powder in a small bowl.
Scoop out 1 tablespoon of the blend and mix it with two cups of the buttermilk. Place the chicken in the buttermilk and let it marinate. If you have the time, pop the bowl in the fridge for four hours. If you’re in a hurry, just leave it on the counter for about twenty minutes.
When it’s time for the next step, start heating up your oil to 360 degrees. (Be careful, and keep an eye on it!) Mix up the flour, panko, and the rest of the seasoning blend. Add a teaspoon more salt and pepper and mix it up. Take out the chicken, gently shake it off, and dredge in the flour-panko mixture.
And now we fry! The chicken will take about 8 minutes, and you’ll want to flip it halfway through. It will look quite dark because of the paprika, which can be deceptive, so check to make sure it’s done inside.
Let it drain on paper-towel lined plates, and then make your sandwiches. We love them with thinly sliced pickle, Cajun ranch dressing, and shredded lettuce.
Print the recipe
Buttermilk Fried Chicken Sandwich
Equipment
- Deep fryer or Dutch oven
Ingredients
For the seasoning blend
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon paprika
- 1/2 tablespoon cayenne
- 1/2 tablespoon garlic powder
To make the chicken
- 2 cups buttermilk
- 6 chicken breast cutlets pounded thin
- 1 1/2 cups all purpose flour
- 1/2 cup panko bread crumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 quarts peanut oil or vegetable oil for frying
For assembling sandwiches
- pickle slices
- lettuce
- buns
- mayonnaise
Instructions
- Combine seasonings for the seasoning blend in a small bowl. Measure out 1 tablespoon of the seasoning mixture and combine with 2 cups buttermilk, stirring well. Place chicken breasts in buttermilk to marinate.
- Pour buttermilk into large mixing bowl. Measure out 1 tablespoon of the seasoning mixture and combine with buttermilk, stirring well. Place chicken breasts in buttermilk to marinate, making sure they are fully submerged. Cover and refrigerate for 4 hours.
- Combine remaining seasoning, flour, and panko bread crumbs in another large mixing bowl. Add additional 1 teaspoon salt and pepper.
- Heat oil in deep, heavy bottomed Dutch oven or electric deep fryer to 360 degrees. Remove chicken from buttermilk marinade, shake off gently and toss in seasoned flour.
- Deep fry for 7-9 minutes at 360 degree, turning halfway through. Chicken will appear dark due to the paprika, make sure to check inside for doneness. Remove to paper towel lined baking sheet or plate to drain. Toast buns if desired and assemble sandwiches with your favorite toppings.
Notes
Nutrition
Enjoy!
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