This crispy and juicy Buttermilk Fried Chicken Sandwich is full of flavor and easy to make!
Believe me when I tell you, this is THE BEST fried chicken sandwich recipe! It’s much easier than you think to make your own fried chicken at home and this recipe will ensure you have juicy chicken every time!
I am constantly thinking of yummy recipes to share with you guys. This Buttermilk Fried Chicken Sandwich was on the top of my list. The Sambal Oelek chili paste in the marinade took this fried chicken to the next level. It has a nice kick with hints of chili and garlic. Not sure what to make for dinner this week? This should be at the top of your list…I’m just sayin’. Honestly, I didn’t go too crazy with the topping because the chicken and the honey dijon sauce was enough. Less is truly more in for this recipe.
- Let your chicken marinate for at least four hours in the buttermilk, longer if possible.
- Make sure your oil is at 350 degrees before frying the chicken.
- Fry the chicken in batches, don’t overcrowd the pot.
- If you don’t have a deep fryer, cool. You can use a large deep pot and fill a little under half way with canola oil.
Buttermilk Fried Chicken Sandwich
For the chicken
- 2 Large Chicken Thighs , cut in half
- 1/2 Cup Buttermilk
- 1/4 Cup Sambal oelek chili paste
- Kosher salt and pepper, as needed
- 2 Teaspoons Garlic powder
- 2 Teaspoons Paprika
- Canola oil, for frying
- 2-3 Tablespoons Cornstarch
- 2 Cups All purpose flour
- Coleslaw mix
- 4 Brioche burger buns, lightly toasted
For the sauce
- 1/2 Cup Mayonnaise
- 1½ Tablespoons Honey, as needed
- 1 Tablespoon Dijon mustard, as needed
- 1/2 Teaspoon Sriracha, as needed
- Add chicken, buttermilk, Sambal Oelek and salt, to a large resealable bag mix and refrigerate at least 4 hours or up to overnight.
- Make the sauce by combining all sauce ingredients in a small bowl.
- Make the coleslaw according to package and set aside.
- Heat 1-2 inches of canola oil in a dutch oven or large pot to 350 degrees.
- In a large bowl, combine flour, salt, pepper, garlic powder and paprika. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated. Shake off excess flour.
- Fry two piece of chicken at a time until golden brown and cooked through, about 4-5 minutes per side. Let the cooked chicken rest on paper towels to cool.
- Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, slaw and lettuce, and the top bun. Enjoy!