Fried Chicken Sandwich Recipe: Best Crispy Buttermilk

The quintessential fried chicken sandwich is a symbol of comfort food that carries a mouth-watering crunch and a burst of flavor with each bite!

I have loved these from a young age, and I’ve spent countless hours perfecting the recipe at home. Believe me, my family raves about them, and so will yours! Each time, I aim to achieve that irresistible combination of a crispy exterior with a juicy, tender interior, wrapped up in a soft, slightly toasted bun.

Creating the perfect fried chicken sandwich involves a perfect blend of well-chosen ingredients and precise preparation.

From selecting the right cut of chicken to mixing the perfect blend of spices, each step adds to the flavor profile. But what really sets a homemade sandwich apart is the care of the cooking process.

It’s important to pay attention to the temperature of the oil, the cooking time, and the delicate assembly of the sandwich with a balance of textures and tastes through fresh toppings, sauces, and the ideal bread.

Key Takeaways

• Crafting a fried chicken sandwich is an art that blends taste and texture.
• Careful preparation and cooking yield the best flavor and crispiness.
• The sandwich comes together with thoughtful assembly and personal touches.

Assembling the Ingredients

When I’m in the mood for a scrumptious fried chicken sandwich, I love to gather all the ingredients to ensure my sandwich is flavorful and crispy. Here’s what I pull from my pantry and fridge to get things started:

Dry Ingredients:

• All-purpose flour: A staple for coating the chicken, giving it that irresistible crunch.
• Cornstarch: Helps the flour stick better and adds to the crispiness.
• Baking powder: A little lift to ensure a flakier crust.
• Kosher salt & ground black pepper: Essential seasonings for the chicken and flour mixture.
• Garlic powder, onion powder, paprika, and oregano: These spices create a delightful blend, delivering depth to the flavor profile.

Wet Ingredients & Marinades:

• Buttermilk: It tenderizes the chicken and adds tanginess.
• Egg & milk: Mixed together for the egg wash which helps the dry coating adhere.
• Pickle juice & hot sauce: For marinating the chicken, providing a subtle kick and moisture.

Additional Elements:

• Boneless chicken thighs: My preferred cut for that juicy, tender bite.
• Mayo, honey, and sriracha: Combined for a sweet and spicy spread.
• Cabbage & pickles: Adding texture and a refreshing crunch.

Cooking Supplies:

• Canola oil or vegetable oil: I use these for frying as they have a high smoke point, perfect for achieving golden perfection.

To organize the ingredients, I always mark each step:

1. Marination: Mix buttermilk, pickle juice, salt, and spices in a container to marinate the chicken thighs for at least an hour.
2. Dry Mix: Combine flour, cornstarch, baking powder, and spices in a bowl.
3. Egg Wash: Whisk together the egg and milk in another bowl.
4. Frying: Heat the oil in a Dutch oven to a steady 350°F.
5. Assembly Spread: Stir mayo, honey, and sriracha in a small bowl for the sauce.

With the right prep, my fried chicken sandwich is sure to be a hit!

Preparing the Chicken

When I make my fried chicken sandwich, the preparation of the chicken is vital to get that desirable combination of a tender inside and crispy outside. I’ll walk you through my personal steps on how to marinate the chicken for deep flavor and bread it to get the perfect texture.

Marinating for Flavor

For the marinade, I believe in the power of buttermilk to add both flavor and tenderness to the chicken! Here’s how I do it:

• Buttermilk Marinade: I mix together buttermilk, a good dollop of Dijon mustard, and some pickle brine (if I have it on hand) in a bowl. This not only tenderizes the chicken but also infuses it with a tangy depth of flavor.
• Marinating Time: I let my boneless skinless chicken thighs sit in this marinade for at least 8 hours, or overnight in the fridge. The longer they marinate, the more flavorful and tender they become.

Breading for Texture

Once the chicken is thoroughly marinated, I move onto the breading, which is critical for achieving that sought-after crispiness.

• Flour Mixture: I combine flour with a mix of spices — like fragrant garlic powder, onion powder, paprika, salt, and of course pepper — to create a seasoned breading.
• Coating the Chicken: I take each marinated thigh out of the thick buttermilk mixture, letting the excess drip off before dredging it in the flour mixture. I press firmly to make sure it’s fully coated.

I make sure to have my brioche buns ready to go because once the chicken is fried to that perfect golden-brown crispiness, I want to assemble my sandwich while everything is hot and fresh!

Cooking Technique

Before we get into the details, it’s important to understand that achieving a golden, crispy crust on your chicken sandwich starts with good frying, while maintaining safety with proper temperature control. Let’s look at how I ensure a perfectly cooked fried chicken sandwich every time.

Achieving the Perfect Fry

For that ideal crispy exterior that’s still tender inside, I always start by setting up my frying station with the necessary tools.

I place my high-sided pot or cast-iron skillet on the stove and pour in the fat, which is often oil, to a depth of about 1 inch.

As I wait for the oil to heat up, I arrange my wire rack over a sheet pan–this will be where my chicken rests after frying.

I check the temperature of the oil using an instant-read thermometer to ensure it’s around 350°F.

This is critical because if the oil is too cold, the chicken absorbs too much fat and turns out greasy; if it’s too hot, it will brown too fast on the outside without cooking through.

Once my chicken is coated in the seasoned flour from my medium bowl, I carefully lower it into the oil.

Safety and Temperature Control

Safety is my top priority, especially when it involves hot oil.

I always keep my kitchen thermometer close by to regularly monitor the oil’s temperature throughout the cooking process.

If I see the temperature dropping, I gently increase the heat to maintain that 350°F sweet spot.

This level of control is vital because consistent temperature equals consistent cooking.

After my chicken is fried to a golden brown, I transfer it to the wire rack instead of just plate lined with paper towels.

Paper towels can make the bottom soggy, but the wire rack ensures airflow around the entire piece, keeping it crispy all over.

If I’m also preparing toasted buns, I’ll heat up a pan to medium and press the buns down gently, sometimes with a rolling pin for an even toast.

With a watchful eye and a steady hand, crispy and crunchy fried chicken sandwiches are just a fry away!

Building Your Fried Chicken Sandwich

When I’m craving something hearty and delicious, I turn to my trusty fried chicken sandwich recipe. Let’s talk about how I assemble this mouthwatering meal.

First, selecting the perfect buns is crucial; I prefer brioche buns for their buttery flavor and sturdy texture. Toast them lightly for that slightly crunchy edge.

Next, the star of the show: the fried chicken. After brining in a mixture infused with spices like white pepper and smoked paprika, I dredge the chicken in seasoned flour and fry to a golden brown. While it’s tempting to munch on it right away, I wait. Good things come to those who wait, right?

Here’s how I stack my sandwich:

• Bun Bottom: Smear generously with mayonnaise or my special sauce, a blend that’s a secret between me and my kitchen.
• Fried Chicken: Place that crispy, juicy goodness right on top.
• Toppings: Here’s where you can get creative. I like lettuce—shredded iceberg lettuce for the crunch, dill pickle chips for tang, a few slices of red onion, and maybe jalapeños if I’m feeling fiery.
• Cheese: Occasionally I’ll add a slice of cheese; it melts beautifully atop the hot chicken.
• Bun Top: Before capping it, sometimes I’ll spread a bit more sauce or some honey mustard for an extra kick.

Serving Suggestions: I often serve my fried chicken sandwich with a side of coleslaw or sweet potato wedges. And, for the complete diner experience, why not add a few pickle slices or bacon strips?

Frequently Asked Questions

In this section, I’ll answer some common questions about making delicious fried chicken sandwiches so you can satisfy your cravings right at home.

How can I make a fried chicken sandwich if I don’t have buttermilk?

If you’re out of buttermilk, don’t worry! You can easily make a delicious substitute by just adding a tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for about five minutes. This will give you a yummy, similar tangy flavor for your fried chicken sandwich.

What’s the secret to making the best-tasting fried chicken sandwich?

The secret lies in the seasoning and the crunch. Make sure to season your flour well with a blend of spices. Use garlic powder, some paprika, and even cayenne pepper for a flavor punch. Double-dredging the chicken in flour also ensures an extra-crispy coating after frying.

Can you recommend a mouthwatering spicy fried chicken sandwich variation?

Absolutely! For a spicy variation, try adding a generous amount of hot sauce to your buttermilk marinade. Incorporate spices like cayenne pepper and chili powder into your breading. Top your sandwich with pickled jalapeños for an extra kick.

How do I use an air fryer to make a fried chicken sandwich?

Using an air fryer can definitely give you a healthier alternative way to enjoy the classic fried chicken sandwich with less oil. Preheat your air fryer to 375°F. Then, lightly coat your breaded chicken in oil and cook it for about 10 minutes on each side until it’s crispy and golden brown.

What are some tasty sauces to complement a fried chicken sandwich?

There are many sauces that can enhance your sandwich, from classics like homemade mayo or honey mustard to more unique options like a garlic aioli or a tangy buffalo sauce. You can even mix in some of your favorite hot sauce to create a spicy mayo.

Which side dishes pair well with a fried chicken sandwich?

When it comes to side dishes, you can’t go wrong with some crispy french fries or onion rings.

If you prefer something lighter, a fresh coleslaw or a corn salad also pairs beautifully with the richness of the sandwich.