Buttermilk Fried Crispy Chicken Sandwich

Crispy, juicy, and full of bold flavor. This buttermilk fried chicken sandwich is layered with crunchy slaw, creamy spicy sauce, melty cheddar, and tangy pickles—all on a soft brioche bun. The ultimate crowd-pleaser for any sandwich lover!

Iram Mansoor

Buttermilk Fried Crispy Chicken Sandwich

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Crispy, juicy, and full of bold flavor. This buttermilk fried chicken sandwich is layered with crunchy slaw, creamy spicy sauce, melty cheddar, and tangy pickles—all on a soft brioche bun. The ultimate crowd-pleaser for any sandwich lover!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 8 SANDWICHES

Ingredients Method Video Notes

Ingredients

 

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For the crispy fried chicken:

• 2 lbs boneless, skinless chicken thighs

Wet Batter:

• 1 cup buttermilk
• Salt, to taste
• 1 tsp paprika powder
• 1/3 cup hot sauce
• 1 tbsp garlic powder
• 1 tsp black pepper

Dry Batter:

• 1 cups all-purpose flour
• 1/3 cup cornstarch
• 1 tsp baking soda
• Salt, to taste
• 1 tbsp garlic powder
• 1 tbsp paprika powder

For the coleslaw:

• 1/2 cup cabbage, thinly sliced
• 1/2 cup carrots, shredded
• 1/2 cup red onion, shredded
• 1/2 cup green onion, chopped
• 3-4 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt, to taste
• 1 tsp garlic powder
• 1 tsp black pepper

For the sauce:

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1-3 hot sauce (adjust to taste)
• 1/4 cup buttermilk
• Salt, to taste
• 1 tbsp garlic powder
• 1 tsp paprika powder
• 1 tsp black pepper

To assemble:

• 8 brioche buns
• 8 cheddar cheese slices
• 1/2 cup pickles

Method

 

Prepare the Wet Batter:

1. In a large mixing bowl, whisk together buttermilk, salt, paprika, hot sauce, garlic powder, and black pepper until thoroughly combined.

Prepare the Dry Batter:

1. In a separate bowl, mix flour, cornstarch, baking soda, salt, garlic powder, and paprika until evenly blended.

Marinate the Chicken:

1. Submerge the chicken thighs in the wet batter, ensuring they are completely coated.
2. Cover and refrigerate for a minimum of 2 hours, or overnight for optimal flavor.

Dredge the Chicken:

1. After marination, remove the chicken from the wet batter and coat each piece evenly with the dry batter.

Fry the Chicken:

1. Heat approximately ½ inch of oil in a skillet over medium-high heat.
2. Fry the chicken for 5 to 6 minutes on each side, or until golden brown and fully cooked.
3. Transfer to a wire rack to allow excess oil to drain.

Prepare the Coleslaw:

1. In a mixing bowl, combine cabbage, carrots, red onion, green onion, mayonnaise, Dijon mustard, lemon juice, salt, garlic powder, and black pepper.
2. Mix thoroughly and refrigerate until ready to serve.

Prepare the Sauce:

1. In a mixing bowl, combine mayonnaise, Dijon mustard, hot sauce, buttermilk, salt, garlic powder, paprika, and black pepper.
2. Whisk until smooth and refrigerate until ready for use.

Assemble the Sandwiches:

1. Lightly toast the brioche buns. On each bottom bun, place a slice of cheddar cheese.
2. Add a piece of crispy fried chicken, then generously top with coleslaw and a drizzle of the prepared sauce.
3. For added crunch, include pickles before covering with the top bun.

Serve

1. Serve immediately and savor your homemade crispy fried chicken sandwich!

Video

Notes

Crispy Coating:
To get an even crispier coating, consider double-dipping the chicken. After coating the chicken in the wet batter, dip it back in the wet batter and coat it in the dry batter again before frying.

Buttermilk Substitution:
If you don’t have buttermilk, you can make a quick substitute by adding 1 tbsp of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes before using.

Spicy Kick:
Want to add more spice? Try adding a pinch of cayenne pepper to the wet batter or sprinkle some chili flakes over the fried chicken.

Coleslaw Variations:
You can make the coleslaw your own by adding extra ingredients like thinly sliced apples for sweetness, or a handful of cilantro for a fresh herb taste. If you prefer a creamy slaw, increase the mayo and Dijon mustard ratio.

For a Healthier Option:
Instead of frying the chicken, you can airfry it at 400°F (200°C) for 20-25 minutes, flipping halfway through. The chicken won’t be as crispy but will still be flavorful.

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