Southern-Style Buttermilk Fried Chicken Sandwich: Crispy, Crunchy, and Irresistible!
When it comes to comfort food, nothing quite hits the spot like a Southern-Style Buttermilk Fried Chicken Sandwich. Picture this: tender, juicy fried chicken encased in a perfectly crispy, golden crust, topped with creamy coleslaw and tangy pickles, all nestled between soft, buttery brioche buns. It's got that down-home, straight-outta-the-South flavor that makes you wanna close your eyes and savor every single bite. Whether it's a casual lunch, a family cookout, or a weekend indulgence, this sandwich brings the flavors of the South right into your kitchen.
Servings: 4 people
Ingredients
For the Chicken Marinade:
- 4 boneless, skinless chicken thighs (or breasts if you prefer)
- 2 cup buttermilk
- 1 tablespoon hot sauce (optional, for extra kick)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
For the Seasoned Flour Dredge:
- 2 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for more heat)
- 1 teaspoon salt
For Frying:
- Vegetable oil (enough for deep frying)
For the Coleslaw:
- 2 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1 medium carrot, shredded
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
For Assembly:
- 4 brioche buns or soft potato rolls
- Dill pickles (sliced)
- Optional: Additional hot sauce or mayonnaise for spreading
Instructions
- In a large bowl, combine the buttermilk, hot sauce (if using), salt, and pepper.Add the chicken thighs (or breasts), making sure they are fully submerged in the buttermilk mixture. This marinade will tenderize the chicken and make it super juicy.Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. Trust me, this step is key to getting that flavorful, tender chicken.
- While your chicken is marinating, whip up that creamy coleslaw.In a large bowl, toss together the shredded green cabbage, purple cabbage, and carrot.In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, and a pinch of salt and pepper.Pour the dressing over the cabbage mix and toss until everything is evenly coated. Cover and chill in the fridge until ready to use. This coleslaw will add a crunchy, tangy balance to your sandwich.
- In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and salt.This seasoned flour is what’s gonna give your chicken that golden, crispy crust that you love.
- Remove the marinated chicken from the buttermilk, letting the excess drip off.Dredge each piece of chicken in the seasoned flour mixture, pressing it into the flour to ensure a nice, thick coating.For extra crispiness, dip the chicken back into the buttermilk, then into the flour again for a double dredge. This step is clutch if you want that extra crunch!
- In a large cast-iron skillet or Dutch oven, heat about 2-3 inches of vegetable oil over medium heat. You want the oil temperature to be around 350°F.Carefully add the chicken to the hot oil, frying in batches if necessary. Fry for about 6-8 minutes per side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F.Once fried, place the chicken on a wire rack to drain any excess oil. This keeps the chicken crispy instead of soggy.
- While the chicken is resting, lightly toast your brioche buns in a skillet with a little bit of butter. This step ensures your buns stay soft on the inside but have a nice crunch on the outside.
- Now for the fun part—building your sandwich!Spread a little mayo or hot sauce (or both) on the bottom bun.Place the crispy fried chicken on top, then add a generous scoop of that creamy coleslaw.Finish with a few dill pickle slices and top with the toasted bun.Repeat for all sandwiches and get ready to feast!
Nutrition
Serving: 1g | Calories: 520kcal