What do you need to fry chicken at home?

Make sure you have a deep pot or Dutch oven, a candy thermometer, and a metal slotted spoon.

What can I serve with a fried chicken sandwich?

Classic sides for these tasty fried chicken sandwiches include macaroni salad and coleslaw.

What is the best oil for fried chicken?

Vegetable oil, canola oil, and peanut oil are the best choices for making fried chicken. Olive oil doesn’t have a high enough smoke point for frying.

Crispy Buttermilk Fried Chicken Sandwich

Name: Crispy Buttermilk Fried Chicken Sandwich
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 boneless and skinless chicken breasts (6 ounces each); 2 cups buttermilk; 2 dashes Cholula or Tabasco hot sauce; 2 tablespoons dill pickle juice; 1½ cups all-purpose flour; 1 teaspoon coarse sea salt; 1 teaspoon coarse black pepper; 1 teaspoon paprika; ¾ teaspoon onion powder; 4 cups vegetable oil; 6 brioche hamburger buns; 2 tablespoons salted butter, softened; dill pickles, for serving; 1 recipe Copycat Chick-fil-A Sauce

Prepare a restaurant-quality fried chicken sandwich with a thick, crunchy breading and a juicy center. This method utilizes a tangy buttermilk marinade and a double-dredging process to ensure maximum crispiness.

List of ingredients

3 boneless skinless chicken breasts (6 ounces each) – pounded to even thickness.
2 cups buttermilk – for tenderizing and flavor.
2 dashes Cholula or Tabasco hot sauce – adds a subtle spicy kick.
2 tablespoons dill pickle juice – provides tanginess to the marinade.
1½ cups all-purpose flour – the base for the crispy coating.
1 teaspoon coarse sea salt – for essential seasoning.
1 teaspoon coarse black pepper – adds a sharp, savory note.
1 teaspoon paprika – provides color and a mild earthy flavor.
¾ teaspoon onion powder – adds depth to the breading.
4 cups vegetable oil or shortening – used for deep frying.
6 brioche hamburger buns – for a soft, buttery finish.
2 tablespoons salted butter, softened – for toasting the buns.
Dill pickles – used for serving as a topping.
1 recipe Copycat Chick-fil-A Sauce – for the final assembly.

step-by-step instructions

Prepare the chicken: Use a meat mallet to pound the chicken breasts between two sheets of parchment paper or plastic wrap until they are ½ inch thick. Slice each chicken breast in half to create two smaller pieces.
Marinate: In a bowl, stir together the buttermilk, hot sauce, and pickle juice. Place the chicken pieces into this mixture and let them soak while you prepare the remaining ingredients.
Season the flour: Whisk together the all-purpose flour, salt, pepper, paprika, and onion powder in a shallow bowl until well combined.
Heat the oil: Fill a Dutch oven with oil to a depth of at least 4 inches, though 6 inches is preferred. Heat the oil to 350°F using a candy or food thermometer, which usually takes about 15 minutes.
Double-dredge the chicken: Remove a chicken piece from the buttermilk, dip it into the flour mixture to coat both sides, dunk it back into the buttermilk, and then coat it in the flour mixture a second time.
Fry the chicken: Carefully drop one chicken piece at a time into the 350°F oil. Fry on both sides until the center reaches 165°F and the outside is deep golden brown, which typically takes about 5 minutes.
Drain: Transfer the cooked chicken to paper towels or brown paper bags to remove excess oil.
Toast the buns: Open the brioche buns and place them face up on a cookie sheet. Spread softened butter over each bun and broil for 2 to 3 minutes until toasted.
Assemble: Place several dill pickle slices on the bottom bun. Add the fried chicken piece, top with Chick-fil-A sauce, and cover with the top bun.
Serve: Deliver the sandwiches immediately while the chicken is hot and crispy.

Technical Frying Tips

Maintain Precise Oil Temperature

Using a thermometer is the only way to ensure the oil stays at 350°F. If the oil is too cold, the chicken will absorb too much fat and become greasy. If it is too hot, the breading will burn before the meat is cooked through.

Avoid Overcrowding the Pot

Fry only one or two pieces of chicken at a time. Adding too many pieces at once drops the oil temperature rapidly, which prevents the coating from searing and crisping properly.

Ensure Even Meat Thickness

Pounding the chicken to a consistent ½ inch thickness is vital. This ensures that the entire piece cooks at the same rate, preventing the edges from drying out while the center remains raw.

The Benefit of Double-Dredging

Dipping the chicken in buttermilk and flour twice creates a much thicker, more rugged crust. A single dip provides a light coating, but the second dip is what creates the signature heavy crunch found in professional sandwiches.

Ingredient Substitutions

Making Homemade Buttermilk

If you do not have buttermilk, mix one tablespoon of lemon juice or distilled vinegar into one cup of whole or 2% milk. Let the mixture sit for five to ten minutes before using it in the marinade.

Using Different Chicken Cuts

Boneless, skinless chicken thighs can be used instead of breasts for a richer, juicier result. Ensure they are pounded to a uniform thickness and cooked to an internal temperature of 165°F.

Alternative Bun Options

While brioche is recommended for its sweetness, ciabatta offers a rustic, chewy texture. Whole wheat buns or gluten-free alternatives also work well depending on dietary needs.

Condiment Alternatives

If you lack the ingredients for the specific sauce, honey mustard, ranch dressing, or a zesty garlic aioli are excellent replacements. These provide the necessary creamy and tangy contrast to the fried chicken.

Flavor Variations

Increasing the Heat Level

To make a spicy version, add extra hot sauce to the buttermilk marinade. You can also whisk a teaspoon of cayenne pepper into the flour mixture for a more intense burn.

Creating a Smoky Profile

Replace the standard paprika with smoked paprika in the flour blend. This adds a deep, woody aroma and a subtle grilled flavor to the breading.

Enhancing Savory Notes

Adding a half teaspoon of garlic powder to the seasoned flour provides a more savory, pungent base. This complements the onion powder and salt for a more complex flavor profile.

Using Seasoned Breadcrumbs

For a different type of crunch, replace a portion of the flour with seasoned breadcrumbs. This results in a denser, grainier crust that holds up well during storage.

Storage and Reheating

Refrigeration Guidelines

Store leftover fried chicken in an airtight container in the refrigerator for two to three days. Keep the buns and pickles separate to prevent the bread from becoming soggy.

Freezing Recommendations

Freezing is not recommended for this recipe. The moisture in the freezer breaks down the starch structure of the breading, causing it to lose its crispness upon thawing.

Restoring Crispiness with a Toaster Oven

Place the chicken in a toaster oven at 350°F for 10 to 15 minutes. This is the most effective way to evaporate surface moisture and bring back the crunch.

Using a Standard Oven for Reheating

Lay the chicken on a baking sheet and heat in the oven at 350°F for 15 to 20 minutes. This method works best for larger batches of leftovers.

Quick Reheating via Microwave

Heat the chicken on a microwave-safe plate covered with a damp paper towel in 20 to 30-second intervals. Be aware that this method will soften the breading significantly.

Make-Ahead Advice

Advanced Marination

You can marinate the chicken in the buttermilk and hot sauce mixture up to 24 hours in advance. Store the chicken in a sealed container in the refrigerator to allow the flavors to penetrate deeply.

Prepping the Dry Coating

The seasoned flour mixture can be whisked together and stored in an airtight jar for several weeks. This saves time during the actual cooking process.

Pre-Toasting Buns

Buns can be buttered and toasted shortly before the chicken is finished frying. This ensures the bread is warm and crisp at the exact moment of assembly.

Troubleshooting Common Issues

Why is the Breading Peeling Off?

Breading usually peels if the chicken is too wet when it hits the flour or if it is moved too much in the pan. Ensure the chicken is properly coated and let the first side sear firmly before flipping.

How to Fix Greasy Chicken

Greasiness is almost always caused by oil that is too cold. Use a thermometer to verify the oil is 350°F and avoid adding too many pieces of chicken at once.

Dealing with Burnt Exteriors

If the chicken is browning too quickly but remains raw inside, your oil is too hot. Lower the temperature and consider pounding the chicken thinner for future batches.

Managing Oil Splatter

To reduce splatter, shake off excess buttermilk before dipping the chicken in flour. Use a deep pot to prevent oil from overflowing and always slide the chicken into the oil rather than dropping it.

Frequently Asked Questions

What equipment is necessary for home frying?

You will need a deep pot or Dutch oven, a candy or digital food thermometer, and a metal slotted spoon for removing the chicken from the oil.

What are the best oils for frying chicken?

Vegetable oil, canola oil, and peanut oil are ideal due to their high smoke points. Avoid olive oil, as it can smoke and break down at the temperatures required for frying.

How do I know when the chicken is safely cooked?

Use a meat thermometer to check the thickest part of the chicken breast. It must reach an internal temperature of 165°F to be safe for consumption.

Can I use a different type of hot sauce?

Yes, any vinegar-based hot sauce like Tabasco, Louisiana style, or Sriracha will work. The acidity in the sauce helps tenderize the meat along with the buttermilk.

What side dishes pair best with this sandwich?

Classic pairings include creamy coleslaw, macaroni salad, or potato wedges. These provide a cool or starchy contrast to the rich, fried chicken.