Buttermilk Fried Chicken Sandwich

Buttermilk fried chicken sandwich sitting on a cutting board.

Delight your tastebuds with this tender, crisp and juicy Buttermilk Fried Chicken Sandwich served on a buttery toasted bun. Your family will be coming back for more of this classic southern dish.

Buttermilk fried chicken sandwich sitting on a cutting board.

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Buttermilk Fried Chicken Sandwich

Fried chicken is one of my favorite foods and I especially love a good fried chicken sandwich. If you crave them too, then you may want to know how to make them at home without all of the extra chemicals and preservatives.

If you’ve never fried chicken at home you might be thinking it’s difficult, but it really isn’t hard at all. The basic process is to coat the chicken in a wet substance then coat it in a dry mixture and place it in hot oil to fry, flip and place onto a paper towel to soak up the excess grease.

Deep fat frying can be messy, but difficult it is not. The following is a list of tips for getting a perfectly golden and crispy crust.

Tips for Deep Fat Frying:

  • Choose oil with a high smoke point such as vegetable or avocado oil.
  • Make sure that your oil is hot before placing food in it (around 375 F).
  • Don’t overfill your pan with oil as it can boil over or splash out.
  • Use a large, sturdy pan and keep a lid close at hand in case of fire.
  • Make sure that your food is cut into uniform sized pieces, so that they will cook evenly.
  • Never place wet food in hot oil.
  • Place cooked food on a paper towel to absorb excess grease.

What Should I Serve with Fried Chicken Sandwiches?

What ingredients are in Buttermilk Fried Chicken Sandwiches?

  • boneless, skinless chicken breasts
  • buttermilk (you may substitute 1 cup milk + 1 tbsp vinegar)
  • all-purpose flour
  • garlic powder
  • onion powder
  • paprika
  • salt
  • black pepper
  • Vegetable oil, for frying
  • brioche buns
  • Toppings of your choice (lettuce, tomato, pickles, mayo, etc.)

How to Make Fried Chicken Sandwiches:

Depending on how thick your chicken breasts are, you may want to pound them inside of a ziplock bag to make them thinner.

Chicken breast in a ziplock bag.

Place chicken breasts in a bowl and pour buttermilk over them.

Cover and refrigerate for at least 4 hours or overnight.

Chicken breast marinating in buttermilk.

In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and black pepper.

Flour with seasonings in a white bowl.

Remove chicken from the buttermilk, allowing excess to drip off.

Coat each chicken breast in the seasoned flour mixture, pressing the breading onto the chicken.

Chicken breast in a bed of flour and seasonings.

In a large, sturdy skillet, heat vegetable oil to 350°F (175°C).

Carefully place breaded chicken breasts in the hot oil and fry until golden brown and cooked through (about 6-8 minutes per side).

Transfer to a paper towel-lined plate to drain excess oil.

Close up view of a fried chicken breast.

Brush the brioche buns with butter, if desired.

Toast brioche buns lightly.

Place fried chicken on the bottom half of each bun.

Add your favorite toppings, such as lettuce, tomato, pickles, and mayo.

Top with the remaining bun halves and serve immediately.

Buttermilk Fried Chicken Sandwich sitting on a cutting board topped with lettuce, tomato and pickles.

Buttermilk Fried Chicken Sandwich

A tender, juicy chicken breast marinated in buttermilk, then coated in flour and seasonings, fried to golden brown and served on a bun.
Prep Time15 minutes
Cook Time15 minutes
Marinating Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 sandwiches
Calories: 852kcal

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying
  • 4 brioche buns
  • Toppings of your choice lettuce, tomato, pickles, mayo, etc.

Instructions

  • Depending on how thick your chicken breasts are, you may want to pound them inside of a ziplock bag to make them thinner.
  • Place chicken breasts in a bowl and pour buttermilk over them.
  • Cover and refrigerate for at least 4 hours or overnight.
  • In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and black pepper.
  • Remove chicken from the buttermilk, allowing excess to drip off.
  • Coat each chicken breast in the seasoned flour mixture, pressing the breading onto the chicken.
  • In a large, sturdy skillet, heat vegetable oil to 350°F (175°C).
  • Carefully place breaded chicken breasts in the hot oil and fry until golden brown and cooked through (about 6-8 minutes per side).
  • Transfer to a paper towel-lined plate to drain excess oil.
  • Brush the brioche buns with butter, if desired.
  • Toast brioche buns lightly.
  • Place fried chicken on the bottom half of each bun.
  • Add your favorite toppings, such as lettuce, tomato, pickles, and mayo.
  • Top with the remaining bun halves and serve immediately.

Nutrition

Calories: 852kcal | Carbohydrates: 87g | Protein: 64g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 288mg | Sodium: 1230mg | Potassium: 932mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1035IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 5mg

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