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Crispy Buttermilk Chicken Sandwiches

Juicy buttermilk-marinated chicken with a crunchy seasoned coating on soft toasted brioche buns.
Print Recipe
Course Main Course
Cuisine American
Servings 6 sandwiches

Ingredients
  

For the Chicken Marinade

  • 2 cups buttermilk shaken
  • 2 garlic cloves smashed
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 3 small boneless skinless chicken breasts, about 6 ounces each

For the Crispy Coating

  • 3 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 1/2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon celery salt
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons black pepper

For Frying & Serving

  • 2 bottles canola oil for frying
  • 6 soft toasted brioche buns
  • Buttermilk Herb Mayo
  • 6 Bibb lettuce leaves
  • Thinly sliced kosher dill pickles

Instructions
 

  • In a large bowl, whisk together buttermilk, garlic, salt, and pepper.
  • Place chicken between parchment paper and gently pound to about 1/2-inch thickness. Slice in half if needed so you have sandwich-sized pieces.
  • Add chicken to the marinade, fully coat, cover, and refrigerate at least 8 hours or overnight.
  • Preheat oven to 300°F and place a wire rack on a sheet pan.
  • In a large bowl, whisk together flour, baking powder, smoked paprika, garlic powder, cayenne, celery salt, kosher salt, and black pepper.
  • Heat oil in a heavy Dutch oven to 350°F.
  • Remove chicken from marinade and dredge in flour mixture. For extra crispy texture, dip it back into marinade, then coat again in flour.
  • Fry in batches (don’t crowd the pan) for about 5 minutes, flipping once, until golden and cooked through.
  • Transfer to the oven rack to keep warm and lightly salt while hot.
  • Toast brioche buns until lightly golden. Spread Buttermilk Herb Mayo on both sides of the bun.
  • Layer Bibb lettuce, crispy chicken, dill pickles, and extra mayo if desired. Serve immediately.

Notes

Marinate in the morning or the night before. Keep the oil steady at 350°F, and rest fried chicken on a wire rack so the coating stays crisp.