Buttermilk Crispy Fried Chicken Sandwich

hands holding a fried buttermilk chicken sandwich

4.83 from 41 votes

Buttermilk Crispy Fried Chicken Sandwich

This recipe takes my reader-favorite southern buttermilk fried chicken and adapts it into the best fried chicken sandwich recipe you'll ever make. Brined for max juiciness, double dredged for that super craggy crust, then fried until golden brown and crispy, piled onto a toasted brioche bun with creamy chipotle aioli. It’s perfect for cookouts, backyard dinners, or when you’re craving homemade fast food!

Prep Time10

Cook Time10

Brine Time2

Total Time2 20

Course: Dinner

Cuisine: American

Servings: sandwiches

Calories: 681kcal

Author: Eden Westbrook

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

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.

Storing & Reheating:

Store cooled chicken in an airtight container lined with paper towels for up to 3 days. Reheat on a wire rack at 325°F in the oven (10–12 min) or air fryer (5–6 min) until hot and crispy. For leftovers, reassemble sandwiches after reheating.

Nutrition