Buttermilk Chicken Sandwich

Why You'll Love These Fried Chicken Sandwiches

• Packed with flavor: The combination of buttermilk, pickle juice, and hot sauce creates juicy chicken with plenty of flavor in every bite.
• Extra crispy coating: A seasoned double breading creates the crunchy texture you'd expect from your favorite chicken sandwich spot.
• Made with simple ingredients: Everything you need can be found at most grocery stores.
• Perfect for family dinners: This is one of my most requested meals, and we rarely have leftovers.
• Easy to customize: Keep it classic with pickles or pile it high with your favorite toppings and sauces. Don't worry, I have plenty of ideas below!

Ingredients for Crispy Chicken Sandwiches

• Chicken - Thin chicken breasts work best for these sandwiches because they cook quickly and evenly. Look for pieces that are similar in size, or slice larger chicken breasts in half and pound them to an even thickness. Boneless, skinless chicken thighs can also be used if you prefer a juicier sandwich.
• Marinade - The combination of buttermilk, pickle juice, and hot sauce does more than add flavor. The buttermilk helps tenderize the chicken, while the pickle juice and hot sauce infuse every bite with tangy, savory flavor before the breading is even added.
• Breading - This crispy coating starts with a seasoned flour mixture and is double-dredged for maximum crunch. Cornstarch helps create a lighter, crispier texture, while baking powder creates those crunchy bits that make fried chicken so irresistible. For a spicy chicken sandwich, add 1 teaspoon of cayenne pepper to the breading mixture.
• Toppings - I like to keep these sandwiches simple with toasted buns, mayonnaise, and dill pickle chips. If you'd like to customize them, try adding lettuce, tomato, onion, jalapeños, coleslaw, BBQ sauce, honey mustard, or your favorite hot sauce.

Homemade Buttermilk Substitute

Don't have buttermilk on hand? You can easily make your own by combining 2¼ cups of whole milk with ¼ cup of lemon juice. Let the mixture sit for 5-10 minutes until slightly thickened before using.

If you have leftover buttermilk, use it to make homemade biscuits or buttermilk pancakes.

How to Make a Buttermilk Chicken Sandwich

Marinate the Chicken

Combine the chicken, buttermilk, pickle juice, and hot sauce, and refrigerate for at least 1 hour. This is where the chicken starts building flavor and becomes extra tender.

Make the Seasoned Breading

Whisk together the flour, cornstarch, baking powder, and seasonings until evenly combined. The cornstarch and baking powder help create a light, crispy coating with lots of crunchy edges.

Double Dredge the Chicken

Coat each piece of chicken in the flour mixture, return it to the marinade, and coat it in the flour mixture again. The second coating is what gives the chicken its extra crispy texture.

Fry Until Golden Brown

Fry the chicken in batches until deeply golden brown and cooked through. Avoid overcrowding the pot, which can lower the oil temperature and make the breading less crispy.

Assemble the Sandwiches

Toast the buns, spread with mayonnaise, and top with the crispy chicken and pickle slices. Serve immediately while the chicken is hot and crunchy.

Expert Tips for the Crispiest Chicken Sandwich

• Let the excess marinade drip off before breading. Too much liquid can create a thick, heavy coating instead of a light, crispy crust.
• Double-dredge for maximum crunch. Dipping the chicken in the flour mixture, back into the marinade, and into the flour again creates the craggy texture that makes fried chicken sandwiches so irresistible.
• Maintain a consistent oil temperature. If the oil gets too cool, the breading can absorb excess oil and become greasy instead of crispy.
• Use a wire rack instead of paper towels. Resting the chicken on a wire rack helps air circulate around the breading so it stays crisp while you finish frying the remaining pieces.
• Toast the buns. It may seem like a small step, but toasted buns hold up better and prevent the sandwich from becoming soggy.

What to Serve with Buttermilk Chicken Sandwiches

This crispy chicken sandwich pairs perfectly with comfort food sides and summer favorites. Try it with my spicy mac and cheese bites, green beans with bacon, cheddar bacon potato salad, or a scoop of no-churn black cherry ice cream for dessert!

Storage and Reheating

For the best texture, store the fried chicken separately from the buns and toppings in an airtight container in the refrigerator for up to 4 days.

To reheat, place the chicken in a 350°F oven or air fryer until heated through and crispy again. While the microwave works in a pinch, it won't maintain the crispy coating as well as dry heat methods.

Frequently Asked Questions

Can I marinate the chicken overnight?

Yes! While 1-2 hours is enough time to build flavor and tenderize the chicken, you can marinate it overnight if you'd like. I don't recommend going much longer than 24 hours, as the chicken can become too soft.

Why isn't my fried chicken crispy?

The most common causes are oil that isn't hot enough, overcrowding the pot, or skipping the double dredge. For the crispiest chicken, maintain a consistent oil temperature and fry in small batches.

Can I make these sandwiches ahead of time?

The fried chicken is best served fresh, but you can marinate the chicken and prepare the breading mixture ahead of time. If needed, fry the chicken in advance and reheat it in the oven or air fryer to help restore some of the crispiness before serving.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs are naturally juicier and work beautifully in this recipe. Just adjust the cooking time as needed and cook until the internal temperature reaches 165°F.

What's the best oil for frying chicken sandwiches?

I prefer vegetable oil because of its neutral flavor and high smoke point. Canola oil and peanut oil are also great options for frying chicken.