This Crispy Buttermilk Chicken Sandwich is everything you crave juicy, tender chicken with a golden, crunchy coating, layered inside a buttery brioche bun with tangy pickles and a creamy burger sauce. Perfect for weekend dinners or whenever you want to treat yourself to the ultimate comfort sandwich!

Why You’ll Love This Recipe

• The chicken is marinated in buttermilk and pickle juice, keeping it extra tender and flavorful.

• The triple-flour coating (flour, rice flour, and corn flour) ensures an ultra-crispy crust.

• The sauce adds a tangy, zesty touch that perfectly complements the fried chicken.

• You can make everything from scratch using simple, easy-to-find ingredients.

Ingredients

For the Chicken Marinade

• 600g chicken breast

• 300ml buttermilk

• ¼ cup pickle juice

• 1 tbsp sriracha or hot sauce

• 3 tsp paprika

• 2 tsp white pepper

• 2 tsp garlic powder

• 2 tsp salt

• 1 egg

For the Coating

• ¼ cup all-purpose flour

• ¼ cup rice flour

• ¼ cup corn flour

• 3 tsp paprika

• 2 tsp white pepper

• 2 tsp garlic powder

• 2 tsp salt

• 1 tbsp buttermilk (from the marinade) to create a craggy, crispy coating

• Oil for frying

For the Burger Sauce

• 3 tbsp mayonnaise

• 2 tbsp tomato ketchup

• 2 tsp mustard

• 3 tsp pickle juice

• Salt and pepper to taste

To Assemble

• 4 brioche buns

• Pickles

• Prepared burger sauce

Instructions

Step 1: Marinate the Chicken

• Slice the chicken breasts horizontally into fillets or use tenderloins.

• In a bowl, combine buttermilk, pickle juice, sriracha, paprika, white pepper, garlic powder, salt, and egg.

• Add the chicken pieces, making sure they’re fully submerged.

• Cover and refrigerate for at least 2 hours or overnight for best results.

Step 2: Prepare the Coating

• In a separate bowl, mix all the coating ingredients flours, spices, and salt.

• Add about 1 tablespoon of the buttermilk marinade into the dry mixture and mix lightly with your hands to form small clumps. This gives the chicken that craggy, crunchy texture when fried.

Step 3: Coat the Chicken

• Remove each chicken piece from the marinade, allowing excess to drip off.

• Dredge thoroughly in the coating mixture, pressing it in well to create texture.

• Let coated chicken rest on a tray for 10–15 minutes before frying.

Step 4: Fry the Chicken

• Heat oil in a heavy-bottomed pan to 170–175°C (340–350°F).

• Fry each piece for 4–6 minutes per side, depending on thickness, until golden brown and cooked through.

• Place on a wire rack to drain excess oil.

Step 5: Make the Burger Sauce

• In a small bowl, mix mayonnaise, ketchup, mustard, pickle juice, salt, and pepper.

• Adjust to taste add more mustard for tang or ketchup for sweetness.

Step 6: Assemble the Sandwich

• Toast the brioche buns lightly in butter.

• Spread burger sauce on both sides of the bun.

• Add pickles, then place the crispy chicken on top.

• Close with the top bun and serve immediately!

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Crispy Buttermilk Chicken Sandwich

This Crispy Buttermilk Chicken Sandwich is everything you crave, juicy, tender chicken with a golden, crunchy coating, layered inside a buttery brioche bun with tangy pickles and a creamy burger sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting time 2 hours hrs

Course Main Course

Cuisine American, Fast food

Servings 4

Calories 650 kcal

Ingredients

  

1x2x3x

For the Chicken Marinade

• 600 g chicken breast
• 300 ml buttermilk
• ¼ cup pickle juice
• 1 tbsp sriracha or hot sauce
• 3 tsp paprika
• 2 tsp white pepper
• 2 tsp garlic powder
• 2 tsp salt
• 1 egg

For the Coating

• ¼ cup all-purpose flour
• ¼ cup rice flour
• ¼ cup corn flour
• 3 tsp paprika
• 2 tsp white pepper
• 2 tsp garlic powder
• 2 tsp salt
• 1 tbsp buttermilk from the marinade — to create a craggy, crispy coating
• Oil for frying

For the Burger Sauce

• 3 tbsp mayonnaise
• 2 tbsp tomato ketchup
• 2 tsp mustard
• 3 tsp pickle juice
• Salt and pepper to taste

To Assemble

• 4 brioche buns
• Pickles
• Prepared burger sauce

Instructions

 

• Slice the chicken breasts horizontally into fillets or use tenderloins.
• In a bowl, combine buttermilk, pickle juice, sriracha, paprika, white pepper, garlic powder, salt, and egg.
• Add the chicken pieces, making sure they’re fully submerged.
• Cover and refrigerate for at least 2 hours or overnight for best results.
• In a separate bowl, mix all the coating ingredients, flours, spices, and salt.
• Add about 1 tablespoon of the buttermilk marinade into the dry mixture and mix lightly with your hands to form small clumps. This gives the chicken that craggy, crunchy texture when fried.
• Remove each chicken piece from the marinade, allowing excess to drip off.
• Dredge thoroughly in the coating mixture, pressing it in well to create texture.
• Let coated chicken rest on a tray for 10–15 minutes before frying.
• Heat oil in a heavy-bottomed pan to 170–175°C (340–350°F).
• Fry each piece for 4–6 minutes per side, depending on thickness, until golden brown and cooked through.
• Place on a wire rack to drain excess oil.
• In a small bowl, mix mayonnaise, ketchup, mustard, pickle juice, salt, and pepper.
• Adjust to taste, add more mustard for tang or ketchup for sweetness.
• Toast the brioche buns lightly in butter.
• Spread burger sauce on both sides of the bun.
• Add pickles, then place the crispy chicken on top.
• Close with the top bun and serve immediately!

Nutrition

Calories: 650kcal

Keyword buttermilk burger, crispy burger, crispy chicken sandwich

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