The Ultimate Buttermilk Fried Chicken Sandwich: Crispy, Juicy, and Irresistible
There’s something magical about a perfectly fried chicken sandwich—the golden, shatter-crisp crust, the juicy, tender meat, and that creamy, spicy sriracha mayo dripping down your fingers with every bite. This Buttermilk Fried Chicken Sandwich is my go-to recipe for weekend indulgence, game-day feasts, or anytime I need a little comfort in handheld form.
The inspiration? A roadside diner in the South, where I first tasted a version so good I had to recreate it at home. After countless experiments (and a few near-kitchen disasters), I landed on this foolproof, extra-crispy version that never fails to impress—even the toughest critics.
Why You’ll Love This Buttermilk Fried Chicken Sandwich
✅ Crave-worthy crunch – Double-dredging in seasoned flour and buttermilk ensures an ultra-crispy, golden crust that stays crunchy for hours.
✅ Juicy, flavorful chicken – The buttermilk marinade tenderizes the meat, locking in moisture and adding a subtle tang.
✅ Spicy, creamy kick – The sriracha mayo brings heat, sweetness, and richness, balancing the crispy chicken perfectly.
✅ Easy to customize – Swap spices, adjust heat, or make it gluten-free—this recipe is endlessly adaptable.
✅ Crowd-pleasing perfection – Whether it’s a backyard BBQ or a weeknight treat, this sandwich disappears fast.
The Picky Eater Who Couldn’t Resist
My nephew, a self-proclaimed “chicken tender purist”, once turned his nose up at anything “too fancy.” But one bite of this sandwich—crispy, cheesy, with that smoky bacon crunch—and he was hooked. Now, he requests it every time he visits. If that’s not a stamp of approval, I don’t know what is!
What Makes It Special
Buttermilk marinade – Tenderizes and adds depth of flavor.
Double-dredged coating – Extra crispy, never soggy.
Smoked paprika & cayenne – A smoky, spicy kick that’s not overpowering.
Sriracha mayo – The perfect balance of heat and creaminess.
Melty American cheese & crispy bacon – Because everything’s better with cheese and bacon.
Making It Happen
Let’s break it down step by step for fried chicken sandwich perfection:
Marinate the chicken – Soak the chicken breasts in buttermilk (30 minutes to 24 hours). The longer, the juicier!
Mix the coating – Whisk flour, cornstarch, smoked paprika, garlic powder, cayenne, and salt. The cornstarch is the secret to extra crispiness.
Double-dredge – Coat each piece in flour, dip back in buttermilk, then flour again. This double layer = maximum crunch.
Fry to golden perfection – Heat oil to 350°F and fry in batches (don’t overcrowd!). Six minutes per side gives you crispy outside, juicy inside.
Cheese & bacon time – Right after frying, top with American cheese so it melts into gooey perfection. Add crispy bacon for extra indulgence.
Slather on the sriracha mayo – Mix mayo, sriracha, and sugar for a spicy-sweet kick that ties it all together.
Assemble & devour – Soft bun, crispy chicken, melty cheese, bacon, and a drizzle of mayo. Pure heaven.
You Must Know These Tips
Oil temperature is key – Use a thermometer! Too cold = greasy, too hot = burnt outside, raw inside.
Don’t skip the double-dredge – This ensures extra crunch that lasts.
Rest the coated chicken – Letting it sit 5 minutes before frying helps the coating adhere better.
Drain on a rack, not paper towels – Prevents sogginess on the bottom.
Toast the buns – A quick toast in butter takes this sandwich to the next level.
Serving Ideas
Sides – Classic fries, coleslaw, or dill pickle chips for crunch.
Lighter option – A simple cucumber salad or roasted sweet potato wedges.
Drinks – Ice-cold beer, sweet tea, or a citrusy soda to balance the richness.
Make It Different
Spice it up – Add extra cayenne or a dash of hot sauce to the buttermilk.
Cheese swap – Pepper jack or cheddar for a sharper bite.
Gluten-free – Use almond flour or gluten-free panko instead of regular flour.
Lighter version – Air fry instead of deep-frying (spray with oil for crispiness).
Storage & Reheating Tips
Fridge – Store leftover chicken (unassembled) for up to 2 days.
Reheating – For best results, reheat in the oven at 375°F for 10 minutes to keep it crispy.
Avoid microwaving – It’ll turn the coating soggy.
Fried Chicken Success Tips
✔ Pound the chicken evenly – Ensures even cooking.
✔ Use a heavy pot – Dutch ovens distribute heat best for frying.
✔ Fry in small batches – Prevents oil temperature drops.
✔ Season as you go – A pinch of salt right after frying enhances flavor.
Frequently Asked Questions (FAQ)
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs stay juicier and add more flavor. Adjust frying time to 7-8 minutes.
Q: How do I know when the oil is ready?
A: Use a thermometer (350°F) or drop a tiny bit of flour in—if it sizzles immediately, it’s ready.
Q: Can I bake instead of fry?
A: Yes! Bake at 400°F for 20-25 minutes, flipping halfway. Spray with oil for crispiness.
Q: How spicy is the sriracha mayo?
A: Adjust to taste! Start with 1 tbsp sriracha and add more if you like heat.
Q: Can I prep ahead?
A: Marinate chicken overnight, but coat & fry just before serving for maximum crispiness.
Buttermilk Fried Chicken Sandwich Recipe Card
Prep Time: 40 mins (+ marinating)
Cook Time: 12 mins
Total Time: 52 mins
Category: Main Dish
Difficulty: Medium
Cuisine: American
Yield: 4 sandwiches
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (sliced in half lengthwise for 4 thin cutlets)
1 cup buttermilk
1 cup flour
3 tbsp cornstarch
1 tsp smoked paprika
1 tsp garlic powder
1 tsp cayenne powder
½ tsp salt
Vegetable oil (for frying)
4 slices American cheese
8 slices cooked bacon
4 soft buns
For the Sriracha Mayo:
½ cup mayo
3 tbsp sriracha
½ tsp sugar
Instructions
Marinate chicken – Place chicken in buttermilk for at least 30 minutes (up to 24 hours).
Mix coating – Whisk flour, cornstarch, paprika, garlic powder, cayenne, and salt.
Dredge chicken – Coat in flour, dip back in buttermilk, then flour again. Rest 5 mins.
Fry – Heat oil to 350°F. Fry 2 pieces at a time for 6 mins until golden. Drain on a rack.
Add cheese – Immediately place cheese on hot chicken to melt.
Make sriracha mayo – Mix mayo, sriracha, and sugar.
Assemble – Bun, chicken, bacon, mayo, top bun. Devour!
Tools You’ll Need
Dutch oven or heavy pot
Thermometer
Whisk
Tongs
Allergy Info
Contains: Dairy, gluten, eggs
Nutrition (per sandwich)
Calories: ~750 | Protein: 42g | Carbs: 52g | Fat: 42g
There you have it—the ultimate Buttermilk Fried Chicken Sandwich! Crispy, juicy, and packed with flavor, this is the kind of recipe that’ll have everyone begging for seconds. Ready to fry up some magic?
