Crispy Buttermilk Chicken Sandwiches (Delicious!)

This crispy buttermilk chicken sandwich is marinated in seasoned buttermilk and deep-fried until crispy and golden brown. Then, it’s topped with a simple homemade spicy mayo and piled onto a brioche bun. No need to pay restaurant prices for a when you can make this right at home. While this is one of our favorite deep fryer recipes, it will work just fine in a skillet or Dutch oven.

I hope you love this and it gets added to your dinner recipe rotation. Since it’s basically a giant chicken tender, you can serve it without the bun to your pickest eaters.

About the ingredients (they’re simple!)

The standout ingredients in this recipe are the buttermilk and the homemade seasoning blend. If you don’t have buttermilk, I wouldn’t recommend any substitutes. It’s really important for the recipe.

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
• 2 cups all-purpose flour
• 2 quarts peanut oil or vegetable oil for frying

Equipment

If you have an electric deep fryer you won’t want to deal with splattering oil and temperature monitoring.

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.

• Electric Deep Fryer or Dutch Oven: For perfect frying.
• Meat Tenderizer: To pound the chicken cutlets.
• Mixing Bowls: For marinating and breading the chicken.
• Thermometer: To monitor oil temperature.
• Tongs: For safely turning the chicken while frying.

Step by step

Honestly, this isn’t hard. Deep frying can be intimidating, 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, 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 and a tablespoon of the seasoning blend. Take out the chicken, gently shake it off, and dredge in the flour 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 pickles, Cajun ranch dressing, and shredded lettuce.

more deep-fried recipes:

• Bite into Crispy Deep Fried Zucchini. It’s a delightful blend of garden-fresh zucchini and a golden, crunchy coating. It will leave your taste buds craving more.
• Southern Buttermilk Chicken Tenders are a mouthwatering treat. They’re marinated in rich buttermilk and spices. Then, they’re fried to perfection for that ultimate tender and juicy experience.
• Experience the sweet and savory magic of Best Ever Deep Fried Sweet Potato Fries. Each fry is a perfect blend of crispy outside and fluffy inside.

Remember, the key to success with this recipe lies in the details. These include the marination time, the frying technique, and the quality of ingredients. Feel free to experiment with different toppings. Adjust the seasoning to suit your taste. The beauty of cooking at home is making each dish yours.