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Spicy Buttermilk Fried Chicken Sandwich

Spicy Buttermilk Fried Chicken Sandwich

This Spicy Buttermilk Fried Chicken Sandwich features crispy chicken, zesty mayo, and fresh slaw, making it a satisfying meal that delights the senses.
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Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours 15 minutes
Course: Lunch
Cuisine: American
Keyword: comfort food, Easy Recipe, Fried Chicken, Lunch, Sandwich, Spicy Buttermilk Fried Chicken Sandwich
Servings: 4 sandwiches
Calories: 450kcal

Equipment

  • Large bowl
  • Shallow dish
  • Large skillet
  • Wire rack

Ingredients

For the Chicken

  • 1 pound Boneless, skinless chicken thighs Chicken breasts or turkey cutlets work too.
  • 2 cups Buttermilk Can substitute with milk plus vinegar or lemon juice.
  • 1 tablespoon Cayenne pepper Adds spicy heat.

For the Seasoned Flour

  • 1 cup All-purpose flour Opt for gluten-free flour blend or cornstarch for a gluten-free version.
  • 1 tablespoon Paprika Adds sweetness and color.
  • 1 teaspoon Garlic powder Fresh garlic can also be used.
  • 1 teaspoon Black pepper Enhances the spice.
  • 1 teaspoon Salt A pinch enhances the taste.

For the Assembly

  • 1 cup Vegetable oil Can replace with canola or peanut oil.
  • 4 pieces Soft brioche buns Any sandwich bun or lettuce wraps can be substituted.
  • 1 cup Pickles Dill or bread-and-butter pickles are great options.
  • 1 cup Slaw Fresh variety of your choice.
  • 1/2 cup Spicy mayo Regular mayo can be used for a milder option.

Instructions

Directions

  • Marinate your chicken by placing it in a large bowl filled with buttermilk. Sprinkle in cayenne pepper, garlic powder, and a pinch of salt. Mix it up, cover, and let it sit in the fridge for at least 4 hours or overnight for maximum flavor.
  • Prepare your seasoning by combining flour, paprika, garlic powder, black pepper, and a pinch of salt in a shallow dish. Stir well to ensure an even distribution of the spices.
  • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches around 350°F. It should shimmer, signaling it’s ready for frying.
  • Dredge the marinated chicken by removing it from the fridge. Let the excess buttermilk drip off, then coat each piece thoroughly in the seasoned flour mixture, shaking off the extra as you go.
  • Fry the chicken carefully by placing the breaded pieces into the hot oil. Fry in batches if necessary for about 5-7 minutes on each side until they’re golden brown and the chicken reaches an internal temperature of 165°F. Transfer to a wire rack lined with paper towels to drain excess oil.
  • Assemble the sandwich by spreading spicy mayo on the bottom half of each brioche bun. Layer on a piece of crispy fried chicken, add your choice of pickles or slaw, and cap it off with the top half of the bun. Serve hot, and enjoy!

Notes

Marinate chicken at least 4 hours for best results. Mix flour thoroughly for an even coating.

Nutrition

Serving: 1sandwich | Calories: 450kcal | Carbohydrates: 30g | Protein: 24g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 90mg | Sodium: 800mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
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