Buttermilk Crispy Chicken Sandwich

Name: Buttermilk Crispy Chicken Sandwich
Prep time: 2 h
Cook time: 10 min
Total time: 130 min
Yield: 4
Ingredients: ▢ 4 thighs (about 1 1/4lbs) chicken thighs, boneless, skinless; ▢ 2 cups buttermilk, whole/full fat; ▢ 2 tablespoons hot sauce; ▢ 2 teaspoons Kosher salt, divided; ▢ canola oil; ▢ 2 cups all-purpose flour; ▢ 1 teaspoon black pepper; ▢ 1/4 cup mayonnaise, more for serving; ▢ 4 Brioche buns; ▢ 2 cups iceberg lettuce, shredded; ▢ potato chips, optional for serving

by Jenny DeRemer

4 sandwiches

2 hr 10 min

Nothing beats a Buttermilk Crispy Chicken Sandwich with its golden, crackly coating and tender, juicy center. The tangy buttermilk marinade keeps the chicken ridiculously moist, while the crisp, seasoned breading delivers that all-important crunch. Tucked into a toasted bun with cool, crisp lettuce and a swipe of mayo, it’s the kind of sandwich that doesn’t just satisfy—it downright spoils you.

buttermilk crispy chicken sandwich, A crispy fried chicken sandwich with lettuce and mayonnaise is on a decorative plate The sandwich is accompanied by potato chips The plate is set on a wooden table with a bowl of chips in the background

A crispy fried chicken sandwich with lettuce and mayonnaise is on a decorative plate. The sandwich is accompanied by potato chips. The plate is set on a wooden table, with a bowl of chips in the background.

There’s something about biting into a fried chicken sandwich that just feels right—like proof that ‘crispy, juicy, and perfectly seasoned’ is a universal love language. It’s the kind of sandwich that doesn’t need gimmicks, just good ingredients and the right technique. And when you get it right? That first bite isn’t just food—it’s a full-on experience. A little messy, a lot delicious, and absolutely worth every crunchy, buttery, soul-satisfying moment.

This is the sandwich you crave on a lazy weekend, the one you make when you want something indulgent but still homemade. It’s what you serve to friends who think they just came over to hang out, but really, they’re about to have a life-changing sandwich moment. Because let’s be real—once that crispy, golden chicken hits the toasted bun, no one’s making it out without licking their fingers!

buttermilk crispy chicken sandwich, Close up of a crispy fried chicken sandwich with lettuce and mayonnaise in a soft bun The sandwich is placed on a wooden surface with potato chips on the side

Close-up of a crispy fried chicken sandwich with lettuce and mayonnaise in a soft bun. The sandwich is placed on a wooden surface with potato chips on the side.

A crispy fried chicken sandwich with shredded lettuce and mayonnaise on a brioche bun sits on a wooden board, surrounded by potato chips. A small dish of dipping sauce is nearby, and a bowl with a red and white checkered cloth is in the background.

Buttermilk Crispy Chicken Sandwich

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Recipe details

Yield 4 sandwiches
Time spent: Prep time: 2 Hours Cook time: 10 Minutes Total time: 2 hr 10 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

▢ 4 thighs (about 1 1/4lbs) chicken thighs, boneless, skinless
▢ 2 cups buttermilk, whole/full fat
▢ 2 tablespoons hot sauce
▢ 2 teaspoons Kosher salt, divided
▢ canola oil
▢ 2 cups all-purpose flour
▢ 1 teaspoon black pepper
▢ 1/4 cup mayonnaise, more for serving
▢ 4 Brioche buns
▢ 2 cups iceberg lettuce, shredded
▢ potato chips, optional for serving

Instructions

Combine chicken, buttermilk, hot sauce, and 1 teaspoon of salt in a large mixing bowl (or resealable bag). Seal it up and let it chill in the fridge for at least 2 hours or overnight.4 thighs (about 1 1/4lbs) chicken thighs, 2 cups buttermilk, 2 tablespoons hot sauce, 2 teaspoons Kosher salt
Pour oil into a large cast-iron skillet until it's about ¾ inch deep. Heat over medium until it reaches 350°F on a thermometer.canola oil
In a large shallow bowl, mix flour, pepper, and the remaining 1 teaspoon of salt. Lift the chicken from the buttermilk, letting the excess drip off, then dredge in the flour mixture, turning to coat evenly.2 cups all-purpose flour, 1 teaspoon black pepper, 2 teaspoons Kosher salt
Fry the chicken in two batches, turning occasionally, until golden brown and a meat thermometer reads 165°F in the thickest part—about 4 to 5 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
Spread mayo on each bun, then stack with fried chicken and lettuce. Serve with a side of chips for the perfect bite!1/4 cup mayonnaise, 4 Brioche buns, 2 cups iceberg lettuce, potato chips

Tips

Tips
Keep the oil at 350°F (175°C) for the perfect golden crust. Too cool, and the breading gets greasy; too hot, and it burns before cooking through. Use a thermometer to check the chicken’s internal temperature.
Optional: Double dip for extra crunch! After the first flour coat, dip the chicken back in the buttermilk and dredge again for a thicker, crispier coating that holds up to all that juicy goodness.
Fry in batches! Overcrowding lowers the oil temperature, making the chicken soggy. Fry in small batches and let the oil heat back to 350°F (175°C) between rounds.
Variations
Spicy Buffalo Chicken – After frying, toss the chicken in a buttery buffalo sauce for a tangy, spicy kick. Serve with ranch or blue cheese dressing for the full experience.
Southern-Style – Swap the mayo for rich, creamy pimento cheese and add a thick slice of fresh tomato for a true Southern comfort twist.
Nashville Hot Chicken – For serious heat lovers, brush the fried chicken with a fiery cayenne-infused oil while it’s still hot. Serve with pickles to balance the spice.
Make-Ahead & Storage Tips
Marinate in Advance: For maximum tenderness and flavor, Let the chicken soak in the buttermilk mixture for up to 24 hours.
Leftovers? No Problem! – Store fried chicken in an airtight container in the fridge for up to 2 days—just keep the buns and toppings separate to avoid sogginess.
Reheating for Maximum Crisp – Skip the microwave! Instead, bake at 375°F (190°C) for 10 minutes to bring back that crispy, just-fried texture.

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