Who needs fast food when you can create a sandwich this crispy, juicy, and delicious at home? This homemade buttermilk chicken sandwich recipe had the whole family saying “mmmmmm” with every bite.
Obviously, I am not saying this can always replace the need to grab that quick bite from your favorite fast food stop (sometimes we don’t have time), but if you do have the time, it is definitely worth the effort (which is pretty minimal).
Prep is very simple by mixing the marinade ingredients below; the bulk of the effort is in patiently waiting for the chicken to soak in the flavor (and again for the flour to set). Toast up that brioche bun, stack some spicy pickles, and lather on some sauce. I promise, you won’t be disappointed.
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Chicken – Can you use chicken thighs? Sure, you can. Just make sure they cook properly because they can be a little chewier if the fat or tendons don’t render enough. I used chicken breast and just made sure to pound them thin enough. The only piece you really need to be careful with when cooking the chicken is to make sure it cooks through enough before overcooking the breading.
- Frying Oil – If you are looking for something healthier, use avocado oil. Either way, the key to not letting your chicken overcook is keeping the oil around 350° and not burning your oil. Olive oil may change the flavor too much and has too low a smoke point.
- Bread/Bun – Use whatever fits your diet. If you don’t have an allergy, Brioche is absolutely the way to go!
- Sauces – Spicy mayo, regular mayo, or a garlic aioli are all fantastic choices for this one. For me, I prefer the aioli and pair it with some spicy pickles for a little heat!
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Pot for deep frying
Ingredients
- Marinade:
- Chicken Breasts 2 Halved
- 2 cups buttermilk
- 2 Tbsp. sriracha
- 1 tsp. salt
- ½ tsp. pepper
- 2 tsp. onion powder
- Breading:
- 2 cups flour
- ¼ cup starch
- 2 tsp. salt
- 1 tsp. pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- ½ tsp. cayenne
- ½ tsp. paprika
- Other:
- Brioche buns
- Lettuce
- Spicy Mayo regular, or garlic aioli
Instructions
- Mix the marinade ingredients together and marinate for 2 hours (or more).
- When you are ready to eat, make the breading/flour mixture in a shallow dish.
- Take a piece of chicken from the marinade and dredge the chicken in the flour until well coated. Repeat with the remaining chicken.
- If you have time, let them rest in the fridge to set the breading. (This will help keep it intact during the frying.)
- In a high-rimmed pot, heat your frying oil to 350°.
- Cook in oil until it is golden brown and hits 167° internal temp (should be around 5-7 minutes depending on thickness).
- Toast a brioche bun, add pickles, lettuce, and your favorite mayo or aioli!
- Enjoy!
