Buttermilk Fried Chicken Sandwich
PREP
20 mins
COOK
10 mins
SERVES
4
DIFFICULTY
Medium
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This buttermilk fried chicken sandwich is designed to deliver a thick, craggy crust and juicy interior — the kind of sandwich worth taking the extra steps for. Chicken thighs are marinated in buttermilk and sriracha so the flavour penetrates and the meat tenderises while the flour mix and careful dredging produce the deeply textured, long-lasting crunch.
The sandwich is finished with a homemade mayonnaise-based sauce elevated with ketchup, Worcestershire, and horseradish for a tangy, savoury kick. Making the sauce from scratch gives you a creaminess and depth that commercial spreads rarely match.
If you can, marinate the chicken overnight — the difference in tenderness and flavour is noticeable. The method here balances restaurant-style crisp with practical home-cooking tips so you can reproduce a dependable result in a regular kitchen.
Buttermilk Fried Chicken Sandwich
CHICKEN · SANDWICH · MEDIUM
A Proper Craggy, Crispy Crust
Pressing the seasoned flour onto well-marinated chicken produces a thick, uneven crust that stays crisp longer than a thin coating. The combination of plain flour and cornstarch helps the exterior brown and crisp rapidly while trapping moisture inside the thigh.
Buttermilk and sriracha in the marinade both tenderise and season the meat. The acidity in the buttermilk breaks down muscle fibers, while a touch of spice keeps the flavour lively. Marinating overnight amplifies these effects.
The homemade mayo-based sauce lifts the sandwich with tang and umami. Ketchup and Worcestershire add sweet and savoury notes, horseradish gives warmth, and smoked paprika contributes a gentle smokiness—together they balance the richness of the fried chicken.
Buttermilk Fried Chicken Sandwich
20 minutes
10 minutes
30 minutes (or up to 24 hrs)
1 hour
1394 kcal
4 People
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken thighs
- 250 ml buttermilk
- 15 ml sriracha sauce
- 4 g garlic powder
- 4 g onion powder
- 4 g smoked paprika
- Salt & pepper, to taste
Flour Mix
- 225 g plain flour (all-purpose)
- 24 g cornflour (cornstarch)
- 4 g smoked paprika
- 4 g onion powder
- 4 g garlic powder
- 5 g celery salt
Mayonnaise (Sauce) & Build
- 180 ml neutral oil
- 1 large whole egg (pasteurised if preferred)
- 7.5 ml white vinegar or lemon juice
- 5 g Dijon mustard
- 15 g tomato ketchup
- 15 ml Worcestershire sauce
- 15 g horseradish
- 4 g smoked paprika
- 4 g garlic powder
- 4 toasted brioche buns
- 2 tomatoes, sliced
- Dill pickles, sliced
- Lettuce, washed
- Salt & pepper, to taste
- Neutral oil for frying
Method
Chicken Marinade & Flour Mix
- Add the buttermilk, sriracha, garlic powder, onion powder, smoked paprika, and a pinch of sea salt to a bowl. Combine, add the chicken thighs, coat thoroughly, wrap tight, and refrigerate for at least 30 minutes or up to 24 hours.
- In a separate bowl, whisk together all flour mix ingredients and set aside on a plate for dredging.
Mayonnaise (Sauce)
- Place the neutral oil, egg, white vinegar, and Dijon mustard in a tall container. Use an immersion blender to emulsify until thick and smooth and all oil is incorporated.
- Transfer to a bowl and fold in the ketchup, Worcestershire sauce, horseradish, smoked paprika, garlic powder, and seasoning to taste. Chill until needed.
Cooking & Serving
- Pour oil into a deep pot or high-sided pan so it fills about half the depth. Heat to 170°C (340°F) — use a thermometer. Preheat an oven to 180°C (350°F) if you plan to keep cooked pieces warm.
- Dredge the marinated chicken in the flour mix, pressing the flour firmly onto the surface to build a packed coating. Work in batches to avoid crowding.
- Fry the chicken 3–4 minutes per side, until deep golden, crisp, and cooked to an internal temperature of 74°C (165°F). Drain on a wire rack set over a tray or on paper towels.
- Toast the brioche buns in the oven under the grill/broiler, in a hot pan with a little butter or oil, or in a toaster if they fit.
- Spread the mayonnaise on both top and bottom buns. Layer lettuce on the bottom, then tomato, fried chicken, pickles, and the top bun. Serve immediately and enjoy.
Marinate as long as possible — overnight produces a noticeably more tender result. When dredging, press the flour onto the chicken to form a solid, craggy coating that will stay crisp after frying.
Always check oil temperature; too cool and the coating will absorb oil and become greasy. Use an instant-read thermometer for accuracy. Keep fried pieces on a wire rack so steam doesn’t soften the crust.
If you prefer a lighter finish, remove excess flour before frying and keep the oil at a steady temperature rather than overheating it.
Store fried chicken in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 180°C (350°F) for 8–10 minutes until hot and crisp again — the microwave will make the coating soggy.
Assemble sandwiches fresh to avoid soggy buns. Because the sauce contains raw egg, use pasteurised eggs where appropriate; homemade mayo will keep for around 5–7 days refrigerated.
Can I freeze the fried chicken?⌄
How long should I marinate the chicken?⌄
Why use neutral oil instead of olive oil for the mayo?⌄
Can I bake the chicken instead of frying it?⌄
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