Description
Indulge in the ultimate comfort food with this Spicy Buttermilk Fried Chicken Sandwich, featuring crispy, juicy chicken marinated in a tangy buttermilk blend. Perfectly complemented by a kick of heat and topped with crunchy pickles, this sandwich is sure to impress!
Ingredients
Scale
- boneless, skinless chicken thighs (or chicken breasts or turkey cutlets)
- buttermilk (or 1 cup milk plus 1 tablespoon vinegar or lemon juice)
- 1 tablespoon cayenne pepper
- 1 teaspoon garlic powder
- pinch of salt
- 1 cup all-purpose flour (or gluten-free flour blend or cornstarch)
- 2 teaspoons paprika
- 1 teaspoon black pepper
- vegetable oil (for frying)
- soft brioche buns (or any sandwich bun or lettuce wraps)
- pickles
- slaw
- spicy mayo (or regular mayo)
Instructions
- Start by placing your chicken in a large bowl. Pour in enough buttermilk to fully submerge the chicken. Add 1 tablespoon of cayenne pepper, 1 teaspoon of garlic powder, and a pinch of salt. Mix well, cover, and refrigerate for at least 4 hours, or overnight for maximum flavor.
- In a shallow dish, combine 1 cup of all-purpose flour, 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of black pepper, and a pinch of salt. Mix well so all the spices are evenly distributed.
- In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. You want the oil hot enough for frying, around 350°F (175°C). To test, drop a small piece of bread into the oil; if it bubbles and browns quickly, it’s ready.
- Remove the marinated chicken from the fridge. Allow excess buttermilk to drip off and then dredge each piece in the seasoned flour mixture. Make sure each piece is well-coated, then shake off any excess flour.
- Carefully place the breaded chicken into the hot oil. Fry in batches if necessary, avoiding overcrowding the pan. Cook for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Use a slotted spoon to transfer the chicken to a wire rack lined with paper towels to drain any excess oil.
- To assemble, spread a generous amount of spicy mayo on the bottom half of your bun. Place a piece of fried chicken on top, add pickles or slaw, and top with the other half of the bun. Serve hot and enjoy!
- Prep Time: 4 hours (plus marinating time)
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: For an extra crispy coating, dip the chicken back into the buttermilk after the first dredging and then coat it with flour again. Experiment with different spices in the marinade or breading for added flavor.