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Buttermilk Crispy Chicken Sandwich
5 from 12 votes

Buttermilk Crispy Chicken Sandwich

These Buttermilk Crispy Chicken Sandwiches feature chicken breasts marinated in buttermilk then coated in a seasoned flour and panko breadcrumb mixture for an extra-crispy exterior. The breaded chicken is fried to golden perfection and served on hamburger buns with classic toppings including lettuce, tomato, pickles, onions, and optional cheese, producing a satisfying texture contrast between crunchy coating and juicy meat. Various seasoning options allow a mild or spicy profile.

Prep Time
15 mins
Cook Time
15 mins
Marinating Time
30 mins
Total Time
1 hr
Servings: 4 sandwiches
Calories: 599 kcal
Course: Dinner
Cuisine: American

Ingredients

Crispy Chicken
  • 4 small chicken breast room temperature (or 2 large ones sliced in half horizontally
  • black pepper
  • salt
  • 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
  • tomatoes
  • dill pickles
  • red onions
  • cheese
  • green leaf lettuce for topping, sliced; thinly sliced (onions
  • peanut oil or vegetable oil, for frying

Instructions

Chicken
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 4 sandwiches

Amount Per Serving

Calories 599

% 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.