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The Ultimate Buttermilk Fried Crispy Chicken Sandwich

A close-up of a juicy Crispy Chicken Sandwich held by hand, featuring a thick fried patty, orange sauce, pickles, and lettuce on a brioche bun.
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Follow these steps to make a restaurant-style crispy chicken sandwich featuring a buttermilk-soaked breast, double-dredged breading, and spicy mayonnaise.

Ingredients

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  • 2 (6 oz) boneless, skinless chicken breasts, halved horizontally
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon cayenne pepper
  • Vegetable oil, for frying
  • 4 brioche buns
  • 4 slices dill pickle chips
  • Lettuce leaves
  • For Spicy Mayo: 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon sriracha, 1 teaspoon vinegar

Instructions

  1. Place the halved chicken breasts in a bowl. Combine buttermilk, hot sauce, salt, and pepper. Pour over the chicken, cover, and refrigerate for at least 4 hours or up to 24 hours.
  2. Prepare the breading mixture: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, and cayenne pepper.
  3. Remove chicken from the buttermilk, letting excess drip off, but do not wipe dry.
  4. Dredge the chicken pieces thoroughly in the flour mixture, pressing firmly to adhere the coating.
  5. For extra crispiness, dip the floured chicken back into the remaining buttermilk mixture for just a second, then immediately return it to the flour mixture, pressing again to create a thick, craggy coating.
  6. Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 325°F (160°C).
  7. Carefully place the chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 6 to 8 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C).
  8. Remove chicken and place on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately.
  9. While the chicken rests, mix all Spicy Mayo ingredients together in a small bowl.
  10. Lightly toast the brioche buns.
  11. Assemble the sandwich: Spread a generous amount of spicy mayo on both halves of the bun. Place lettuce, the crispy chicken breast, and dill pickle chips on the bottom bun. Top with the other bun half.

Notes

  • For the crispiest result, use a heavy-bottomed pot to maintain oil temperature stability during frying.
  • If you prefer an air fryer method, spray the breaded chicken lightly with cooking spray and cook at 380°F (195°C) for 15 to 18 minutes, flipping halfway through.
  • Use thick-cut pickles; they provide a better textural contrast to the crunchy chicken.

Nutrition

Find it online: https://savorandpin.com/crispy-chicken-sandwich-recipe/