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–+ servings
finished chicken sandwich with spicy sauce and pickles layer on top
Print Recipe

Buttermilk Fried Chicken Sandwich

Top this deliciously crispy and tender chicken with your favorite toppings for a sandwich that's good enough for your favorite restaurant.
Prep Time30 minutes
Cook Time15 minutes
marinating4 hours
Total Time4 hours 45 minutes
Course: Main Course
Cuisine: American
Keyword: buttermilk chicken sandwich, deep fried cutlets for sandwiches, fried chicken sandwich
Servings: 6 sandwiches
Calories: 190kcal
Author: Katie

Equipment

  • Deep fryer or Dutch oven

Ingredients

For the seasoning blend

  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon paprika
  • ½ tablespoon cayenne
  • ½ tablespoon garlic powder

To make the chicken

  • 2 cups buttermilk
  • 6 chicken breast cutlets pounded thin
  • 2 cups all-purpose flour
  • 1 tablespoon seasoning blend (the one you just made!)
  • 2 quarts peanut oil or vegetable oil for frying

Sauce

  • ½ cup mayonnaise
  • remaining seasoning blend
  • buttermilk to thin out optional

For assembling sandwiches

  • pickle slices
  • lettuce
  • buns

Instructions

  • Make seasoning. Combine seasonings for the seasoning blend in a small bowl. Set aside. You will use this for all parts of the sandwich.
    A close-up of the seasoning blend in a small white bowl, with a checkered blue and white napkin in the background.
  • Prepare chicken. Pound chicken cutlets as thin as possible. If you are working with full-sized chicken breasts, slice them in half first. Pour buttermilk into a large mixing bowl.
    Raw chicken breast cutlets being pounded thin on a wooden cutting board, prepared for marinating and frying.
  • Marinate chicken. Pour buttermilk into a large mixing bowl. Measure out 2 tablespoons 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, or 30 minutes at room temperature.
    A before and after representation of buttermilk marinade in a yellow-rimmed bowl, with chicken being added.
  • Bread chicken. In a separate large mixing bowl, combine 1 tablespoon of the seasoning blend with the flour. Remove chicken from the buttermilk marinade, shake off gently, and toss in seasoned flour.
    seasoned flour in mixing bowl before and after adding chicken. breast.
  • Fry. Heat oil in deep, heavy bottomed Dutch oven or electric deep fryer to 360 degrees. 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.
    A Dutch oven with bubbling oil frying chicken cutlets, capturing the action of deep frying.
  • Drain. Remove to paper towel-lined baking sheet or plate to drain.
    Breaded chicken cutlets laid out on a paper towel, freshly fried until golden brown, ready to be placed on a sandwich bun.
  • Make the sauce. Combine sauce ingredients in a small bowl.
    A small bowl of creamy sandwich sauce made with mayonnaise and spices, ready to be spread on a buttermilk fried chicken sandwich.
  • Assemble. Toast buns if desired and assemble sandwiches with the sauce and your favorite toppings. We like dill pickle and lettuce 😊.
    An open sandwich bun with pickle slices spread on one half and a lettuce leaf on the other, prepared for assembling a buttermilk fried chicken sandwich.

Notes

Nutritional facts are for the chicken only.
These are perfect with brioche buns.

Nutrition

Calories: 190kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 1672mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg