Buttermilk Crispy Chicken Sandwich
User Reviews
5
Buttermilk Crispy Chicken Sandwich
Description
The recipe begins by slicing chicken breasts horizontally to create even thickness, then marinating them in buttermilk seasoned with salt and pepper. The buttermilk tenderizes the meat and adds moisture. A breading station involves flour mixed with powdered sugar and spices, beaten eggs, and a breadcrumb mixture seasoned with paprika, garlic powder, onion powder, and optional cayenne for heat.
After marinating, the chicken is dredged in flour, dipped in egg, then coated in the breadcrumb mix to ensure a crisp crust once fried. The breaded pieces are fried in peanut or vegetable oil until they reach 165°F internally and achieve a golden, crispy texture.
The sandwiches are assembled on hamburger buns layered with green leaf lettuce, tomato slices, dill pickles, red onions, and optional cheese. This delivers a balance of freshness and richness that complements the crispy chicken. The recipe notes alternatives for marinating with pickle juice, options for spicy mayo or honey mustard sauces, and baking or air frying methods for a lighter sandwich.
These sandwiches are best enjoyed fresh but can be refrigerated for up to two days and reheated with care to maintain crispiness.
Ingredients
Crispy Chicken
- 4 small chicken breast room temperature (or 2 large ones sliced in half horizontally
- salt
- black pepper
- 1 cup buttermilk
Breading
- 3/4 cup all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 large egg beaten
- 3/4 cup panko breadcrumbs
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1-2 teaspoons cayenne pepper optional for a spicy chicken sandwich, or smoked hot paprika
Assembly
- 4 Hamburger Bun
- green leaf lettuce for topping, sliced; thinly sliced (onions
- tomatoes
- dill pickles
- red onions
- cheese
- peanut oil or vegetable oil, for frying
Instructions
Chicken
- On a flat surface, slice each chicken breast in half horizontally, if they are large. Cover the chicken breasts with plastic wrap and pound lightly on the thick end so they are roughly an even thickness. Season generously with salt and pepper, then place in a bowl or Ziploc bag and cover with the buttermilk. Marinate for at least 30 minutes or overnight.
- Create a breading station by lining up 3 bowls with the flour, powdered sugar, salt, and pepper, in one bowl, eggs in a second, and panko, paprika, garlic powder, and onion powder in the third. You may want to add a little additional salt and pepper to season the breadcrumb mixture or add cayenne pepper or smoked hot paprika for a spicy chicken sandwich.
- Remove the chicken from the buttermilk marinade, allowing any excess to drip off, then dredge them in the flour, shaking off any excess. Dip them in the beaten eggs, and finally dredge them in the panko breadcrumb mixture. Make sure to thoroughly coat the chicken at each stage. Set aside for 10-15 minutes to rest.
- Heat at least 1/2" of oil in a large skillet over high heat. It should be between 325 and 350°F to cook the chicken. Once the oil is hot, carefully place the chicken in the pan, being careful not to crowd the pan. You may need to cook the chicken in batches. Cook each chicken breast for 3-4 minutes on each sides until golden brown and crispy and the internal temperature has reached 165°F when tested with a digital meat thermometer. Remove to wire rack set over a baking sheet to drain excess oil.
Assembly
- Wash and dry the lettuce and slice the tomatoes and onions. Just before assembly, butter and toast the buns on a hot griddle or skillet.
- Spread some of your favorite sauce on the bottom bun, then add the lettuce, sliced onions, tomatoes, and crispy chicken, followed by cheese and pickles (if using), more sauce, and finishing with the top bun.
Notes
- Chicken can be stored in the refrigerator for up to two days, but it’s best enjoyed immediately after frying.
- Reheat sandwiches in an air fryer or oven to maintain crispiness rather than microwaving.
- For a dairy-free marinade, substitute buttermilk with a mixture of pickle juice and water and marinate for 30 minutes.
- Spicy mayo can be made by mixing mayo with hot sauce, smoked paprika, and garlic powder for topping the sandwich.
- Honey mustard sauce with mayo, Dijon mustard, honey, lemon juice, vinegar, and spices is another flavorful spread option.
- Air fryer cooking at 370°F for 11–13 minutes produces crispy chicken without deep frying.
- Baking on a wire rack at 450°F for 25–27 minutes ensures even baking and crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 61g | 122% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 1241mg | 52% |
| Potassium | 1073mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 197mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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