Buttermilk Chicken Sandwiches (Crispy, Juicy & Irresistible)
Crispy buttermilk fried chicken sandwiches stacked with fresh toppings and creamy sauce—better than any fast food chain and easy to make at home!
Because Sometimes, Only a Chicken Sandwich Will Do
There are days when all you crave is something golden, crunchy, juicy, and tucked inside a pillowy bun. That’s where these buttermilk chicken sandwiches come in. They’re warm, comforting, and bursting with flavor—like your favorite takeout, only fresher and made with love.
This recipe is inspired by long summer evenings and weekend cravings. It’s a little messy, a lot delicious, and makes everyone at the table smile. If you’ve been dreaming of a homemade version of a chicken sandwich that beats anything from the drive-thru, this is it.
Why You’ll Fall in Love With This Sandwich
• Ultra crispy chicken thanks to the buttermilk marinade
• Juicy on the inside, crunchy on the outside
• Perfectly spiced coating
• Customizable toppings for every taste
• Air fryer, oven, or skillet-friendly
Ingredients
For the chicken:
• 2 large boneless chicken breasts (sliced in half lengthwise) or 4 chicken thighs
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
For the coating:
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
For frying:
• Vegetable oil (canola, sunflower, or peanut oil)
For the sandwiches:
• 4 brioche or burger buns
• Lettuce leaves
• Tomato slices
• Pickles (optional)
• Mayo or spicy sauce of choice (sriracha mayo is perfect)
Instructions
- Marinate the Chicken
In a bowl, whisk buttermilk with garlic powder, onion powder, paprika, cayenne, salt, and pepper. Add the chicken, coat well, cover, and refrigerate for at least 2 hours or overnight. This makes the meat tender and flavorful.
- Prepare the Coating
In another bowl, mix flour, cornstarch, paprika, salt, and pepper. Remove chicken from marinade, letting the excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to get an even, crispy layer.
- Fry the Chicken
Heat oil in a skillet to 350°F (175°C). Fry chicken pieces for 5–7 minutes per side, or until golden and cooked through. Place on a wire rack to keep crispy.
Tip: For air frying, spray the coated chicken with oil and cook at 375°F (190°C) for 16–18 minutes, flipping halfway.
- Build the Sandwich
Lightly toast your buns. Spread mayo or spicy sauce on each side. Add lettuce, tomato, and pickles. Place the crispy chicken on top and close the sandwich. Serve immediately.
Serving Suggestions
Pair these chicken sandwiches with:
• Sweet potato fries
• Crispy onion rings
• Coleslaw
• Garlic aioli dipping sauce
• Homemade lemonade or iced tea
Storage Tips
• Refrigerate: Store leftovers in the fridge for up to 3 days.
• Reheat: Use an oven or air fryer to restore crispiness.
• Freeze: Freeze cooked chicken individually, then reheat when ready to serve.
FAQ
Can I make these spicy?
Yes! Add extra cayenne or a dash of hot sauce to the marinade or flour.
Can I bake them?
Absolutely. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway and spraying lightly with oil.
Can I use chicken thighs?
Definitely! Thighs are extra juicy and hold up well to frying.