So y'all remember that whole Popeyes Chicken sandwich explosion back in 2019? What was that all about, people?! The virality, the violence, the thieving of chicken sandwiches in the parking lots...it was a lot!
After all that settled down, y’all came knocking, asking how to make that sandwich at home. And this right here? This is it. My buttermilk-brined crispy fried chicken sandwich is juicy, golden, and stacked on a soft, toasted brioche bun like it belongs in somebody’s glossy commercial.
Now I won’t lie; I spent a whole summer getting my fried chicken recipe just right. We’re talking the best buttermilk fried chicken, seasoned up from the inside out, double dredged for that craggy, golden crust, and tucked into a warm, toasted brioche bun.
I like to finish mine with a slather of smoky chipotle aioli and some pickles if I’m feeling it. No fast food line, no brawls, just the best fried chicken sandwich to ever come outta your kitchen.
Jump to:
- Deep Fried and Extra Crispy Buttermilk Chicken Sandwich
- Why You'll Love My Crispy Chicken Sandwich Recipe
- Ingredients Needed
- How to Make a Juicy Buttermilk Crispy Chicken Sandwich
- Frying Tips for Perfect Crispy Chicken
- Serve them up with...
- How to Store and Reheat to keep that Chicken Sando Crispy
- Equipment I Used
- Buttermilk Crispy Fried Chicken Sandwich
Deep Fried and Extra Crispy Buttermilk Chicken Sandwich
I know frying chicken can feel like a lot, but I promise it’s way easier than folks think.
We start with a buttermilk brine, seasoned up with spices and a little hot sauce to make those thighs tender, juicy, and full of flavor.
Then it’s time to dredge the chicken in my flour mix; nothing fancy, just layered seasoning, and into the oil they go.
While that’s doing its thing, toast your buns, whisk up your aioli, grab your sides.
And that’s it. Crispy, juicy, hot-off-the-skillet chicken sandwiches that hit every time.
Why You'll Love My Crispy Chicken Sandwich Recipe
- The chicken stays juicy! No more dry, overcooked chicken. That buttermilk brine isn’t just for show! It tenderizes the meat and locks in moisture so every bite is just as good as the first.
- The crust actually sticks. We’re not doing any sad, sliding-off breading here. This recipe uses a flour dredge that grabs on and stays put, with a little trick to help it set before it ever hits the oil.
- It’s got that real-deal crunch. That shattery, golden crust with craggly edges that holds up on the bun, even with sauce and pickles. We’re building that from scratch and I show you exactly how.
- Everything is seasoned from start to finish. No bland flour, no flavorless bites. The brine, the dredge, the final sandwich, all of it is layered with flavor and just enough heat to keep things interesting.
Ingredients Needed
- Boneless, Skinless Chicken Thighs - chicken thighs have a lot more flavor and juiciness than chicken breast, they are my go-to for sandwiches.
- Buttermilk, Spices, Hot Sauce, Garlic - this is all you need for your buttermilk marinade. You can adjust the heat if you want to make a spicy chicken sandwich!
- Flour, Cornstarch, and Baking Powder - this mix makes for seriously crunchy fried chicken. The starch and baking powder work together to trap a web of air bubbles in the crust, making it super crispy! And make sure that baking powder is fresh!
- Ground and Dried Spices - don't use fresh herbs, they'll burn. Ground spices work best, and you can add what you want to make it as spicy or savory as you like.
- Brioche Buns - these buns are what everyone was going crazy over when Popeyes' sandwich came out. They're found at almost any grocery store now, from ALDI to Whole Foods.
- Toppings
How to Make a Juicy Buttermilk Crispy Chicken Sandwich
Marinate and Fry the Chicken
Step 1 | Marinate the chicken.
Whisk together your buttermilk, hot sauce, and spices, then add the chicken thighs and make sure they’re fully covered. Let them hang out in the fridge for at least a few hours—overnight is best for the most flavor and tenderness.
Step 2 | Dredge the chicken.
Take each piece out of the brine, shake off the extra, and coat it well in your seasoned flour mix. Shake off any excess flour, then let the chicken rest for about 5–10 minutes so that crust can really set up before it hits the oil.
Step 3 | Fry. Heat your oil to 350°F, then fry the chicken thighs for about 5 minutes. If they’re on the thicker side, give them closer to 6–7 minutes. Always check that the internal temp hits 165°F.
Step 4 | Let it rest. Place the fried chicken on a wire rack over a baking sheet to drain. That keeps the bottom from steaming and getting soggy while it cools.
Put it all together
Step 5 | Toast the buns and make the sauce
In a skillet over medium heat, toast your brioche buns with a little butter or mayo until golden. While that’s going, mix up your aioli or just stir some lemon zest, a squeeze of juice, and a pinch of chipotle or smoked paprika into mayo for something quick and flavorful.
Step 6 | Assemble
Layer it up: bun, sauce, crispy chicken, pickles, whatever toppings you like. You can go simple or stack it sky-high, it’s your sandwich, honey.
Frying Tips for Perfect Crispy Chicken
- Use a thermometer, don’t guess. Keep that oil steady at 350°F. Too hot and the outside burns before the inside cooks. Too low and your crust gets greasy and sad. A cheap kitchen thermometer makes all the difference.
- Don’t overcrowd the oil. Fry in batches, about 2 to 3 pieces at a time. Overcrowding drops the oil temp fast and makes everything soggy instead of crisp.
- Let the coating set before frying. After dredging, let the chicken rest for 5–10 minutes. This helps the flour mixture stick and form all those craggly, crispy bits we love.
- Keep it warm while you work. If you’re frying in batches, pop the finished chicken in a 200°F oven while the rest cooks. It stays hot and crispy until you’re ready to build those sandwiches.
Serve them up with...
This sandwich is right at home with seasoned fries, a simple salad, a glass of cold sweet tea—or even a scoop of mac and cheese if you’re feeling fancy.
How to Store and Reheat to keep that Chicken Sando Crispy
To store: Let the fried chicken cool completely, then place in an airtight container lined with paper towels to help absorb any leftover oil. Store in the fridge for up to 3 days.
To reheat and keep it crispy: The oven or toaster oven is your best bet. Preheat to 375°F, place the chicken on a wire rack over a baking sheet, and heat for 10–12 minutes, or until warmed through and the crust is crisp again.
You can also reheat in an air fryer at 375°F for about 5–6 minutes. Avoid the microwave if you want to keep that crunch, unless you like sad, soggy breading (no judgment, but… yeah).
For leftover sandwiches:
If they’re already assembled, I’d suggest separating the chicken from the bun and toppings before reheating, then building it fresh once everything's warm.
Equipment I Used
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Buttermilk Crispy Fried Chicken Sandwich
Ingredients
Buttermilk Brine
- 2 cup buttermilk
- 1 tablespoon hot sauce
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed
- 2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3 sprigs sprigs fresh thyme, or 1 teaspoon dried thyme
- 4 chicken thighs, boneless, skinless
Chipotle Aioli
- 1 clove garlic, minced
- 1 pinch kosher salt
- 2 fresh egg yolks, room temperature
- ½ cup olive oil
- ¼ teaspoon Dijon mustard, optional, for added stabilization
- ½ teaspoon ground chipotle pepper
- ¼ teaspoon smoked paprika
- lemon juice, to taste
- kosher salt and black pepper , to taste
To Fry
- 5-6 cups vegetable oil, or other high heat oil
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 4 brioche buns
- toppings, use what you like!
Instructions
Buttermilk Brine
- In a large mixing bowl, stir together all the brine ingredients. Put the chicken thighs into the buttermilk brine and allow to soak for at least 1 hour, or up to 24 hours. Overnight (8 to 12 hours) is the sweet spot.2 cup buttermilk, 1 tablespoon hot sauce, 1 tablespoon kosher salt, 2 cloves garlic, 2 teaspoon onion powder, 1 teaspoon smoked paprika, 3 sprigs sprigs fresh thyme, 4 chicken thighs
Chipotle Aioli
- In a clean mixing bowl. drop in egg yolks, salt, and garlic. Whisk well for 30 seconds, to ensure the thickening agents in the yolk are activated.1 clove garlic, 1 pinch kosher salt, 2 fresh egg yolks
- Add a few drops of olive oil to the egg yolks and whisk well. Keep adding a few drops at a time, whisking after each, until you’ve added about 1 tablespoon. The aioli will start to thicken, lighten in color, and should ribbon when you lift the whisk.½ cup olive oil
- Once the aioli is thick and pale, like hollandaise, you can start adding oil a bit faster, about ½ to 1 teaspoon at a time. Any more than that and it might break. Keep whisking in the oil, it'll get thicker as you go. If it gets too thick, like oily frosting, add a splash of lemon juice to loosen it up, then continue until all the oil is incorporated.
- Whisk in Dijon mustard, chipotle powder, and smoked paprika.¼ teaspoon Dijon mustard, ½ teaspoon ground chipotle pepper, ¼ teaspoon smoked paprika
- Give the aioli a taste, and season with lemon juice, salt, and pepper to taste.lemon juice, kosher salt and black pepper
Fry the Chicken and Serve
- Heat 5–6 cups of vegetable oil in a large Dutch oven (about halfway full) to 350°F (176ºC). Set a wire rack over a paper towel-lined baking sheet for draining the chicken.5-6 cups vegetable oil
- When ready to fry, whisk the flour, cornstarch, baking powder, and seasonings in a large bowl. Add 2–3 tablespoons of the buttermilk brine and toss with a fork to create little flour clumps—these help build a craggier crust.2 cups all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, 2 teaspoon kosher salt, 1 teaspoon ground black pepper, 2 teaspoon garlic powder, 2 teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
- Take the chicken thighs out of the buttermilk brine, shaking off the excess, then dredge them in the seasoned flour mix, coating each one well, and set aside. Let the chicken rest for 5 minutes while the oil heats up to temperature.
- Once the oil reaches 350°F, fry two chicken thighs at a time for 5-6 minutes, until golden brown and cooked through (165°F internal temp if you're using a thermometer). Transfer to the wire rack to drain the excess oil, and repeat with the rest of the thighs.
- Toast the brioche buns in a skillet over medium heat with a little butter or aioli until golden and lightly crisp.4 brioche buns
- Assemble sandwiches with preferred toppings and chipotle aioli smeared on both buns, top and bottom. Serve hot.toppings
Recipe Notes
Aioli Info
- Don't want to make an aioli? Use premade mayonnaise, then add the chipotle and smoked paprika, lemon juice, and salt and pepper to taste.
- Extra aioli keeps in an airtight container for a week
Frying Tips
- Keep oil at 350°F for best results—use a thermometer to stay steady.
- Don’t overcrowd the pot; fry 2–3 pieces at a time so the crust stays crisp.
- Let the dredged chicken rest for 5–10 minutes before frying so the coating sticks.
- Drain on a wire rack, not paper towels, and keep cooked chicken warm in a 200°F oven if frying in batches.
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