Crispy Golden Buttermilk Fried Chicken Sandwiches: A Comfort Food Classic
There’s something incredibly nostalgic about a good fried chicken sandwich. For many, it evokes memories of summer picnics at family gatherings, where the air is filled with laughter and the irresistible aroma of freshly fried chicken wafts from the kitchen. It’s a dish that brings people together, creating moments of joy and satisfaction around the dining table. As a self-proclaimed food enthusiast, I’ve spent years trying to perfect the art of making that crispy, juicy chicken sandwich at home. Today, I’m thrilled to share my take on a timeless favorite: Crispy Golden Buttermilk Fried Chicken Sandwiches.
This recipe is not just a meal; it’s an experience that tantalizes the senses. The tender chicken, marinated in rich buttermilk, is coated in a flavorful crust that is fried to golden perfection. Each bite offers a delightful crunch, followed by the savory taste of juicy chicken. When you assemble this masterpiece with fresh veggies and a soft brioche bun, it becomes a heavenly combination that is hard to resist. As we embark on this culinary journey, prepare yourself for the mouthwatering aromas that will fill your kitchen and the joy that these sandwiches will bring to your table.
Gathering the Ingredients
To create these scrumptious Crispy Golden Buttermilk Fried Chicken Sandwiches, you’ll need a carefully selected array of ingredients, each contributing to the dish’s ultimate flavor and texture. Here’s what you’ll need for this culinary adventure:
For the Chicken Marinade:
– 2 lbs chicken thighs (bone-in, skin-on preferred for juiciness): Chicken thighs are known for their rich flavor and tenderness. Using bone-in, skin-on pieces ensures that the chicken remains moist during cooking and adds extra flavor to the final dish.
– 2 cups buttermilk (the star of the show, tenderizing the chicken): Buttermilk is essential in this recipe. Its acidity helps break down the proteins in the chicken, resulting in a tender, juicy bite. Additionally, the tangy flavor of buttermilk enhances the overall taste of the sandwich.
– 1 tablespoon hot sauce (optional, but adds a delightful kick): A splash of hot sauce in the marinade infuses the chicken with a subtle heat that balances beautifully with the richness of the buttermilk. Adjust the amount according to your spice tolerance.
– 1 teaspoon garlic powder: This ingredient adds depth and aroma, enhancing the overall flavor profile of the chicken.
– 1 teaspoon onion powder: Similar to garlic powder, onion powder contributes a savory note that makes the chicken irresistible.
– 1 teaspoon paprika: This spice not only adds color but also a mild, smoky flavor that complements the other spices.
– ½ teaspoon salt: Essential for enhancing the natural flavors of the chicken.
– ½ teaspoon black pepper: A touch of black pepper adds a nice bite to the marinade.
For the Dredging Mixture:
– 1 cup all-purpose flour: The base of the dredging mixture, all-purpose flour creates a crispy outer layer when fried.
– 1 tablespoon cornstarch (for extra crispiness): Cornstarch helps to achieve that coveted crispy texture by reducing moisture during frying.
– 1 teaspoon paprika: Adding paprika to the dredging mixture enhances the flavor and gives the chicken a beautiful golden color.
– 1 teaspoon garlic powder: Repeating this ingredient in the dredging mixture ensures a consistent flavor throughout.
– ½ teaspoon cayenne pepper (adjust to your heat preference): For those who enjoy a bit more heat, cayenne pepper can be adjusted to taste, adding an extra layer of flavor and spice.
– 1 teaspoon salt: Just like in the marinade, salt is crucial for bringing out the flavors in the dredging mixture.
Marinating the Chicken
Now that you have all your ingredients ready, the next step is to marinate the chicken. This step is crucial for ensuring that the chicken is flavorful and tender. Begin by placing the chicken thighs in a large bowl or a resealable plastic bag. Pour in the buttermilk, followed by the hot sauce (if using), garlic powder, onion powder, paprika, salt, and black pepper.
Mix everything well, ensuring that the chicken is fully coated in the marinade. Cover the bowl with plastic wrap or seal the bag, and place it in the refrigerator. Allow the chicken to marinate for at least 4 hours, but preferably overnight. This extended marination time will ensure that the flavors penetrate the meat, resulting in a succulent sandwich.
Preparing the Dredging Mixture
While the chicken marinates, it’s time to prepare the dredging mixture. In a large shallow dish, combine the all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper, and salt. Whisk the mixture together until it is well combined. The cornstarch in this mixture will help create an extra crispy crust, which is exactly what you want in a fried chicken sandwich.
Dredging the Chicken
Once the chicken has marinated, remove it from the refrigerator. Allow any excess marinade to drip off the chicken, but don’t rinse it. The remaining marinade will help the dredging mixture adhere to the chicken, creating that crunchy crust we all love.
Take each piece of chicken and dip it into the dredging mixture, pressing firmly to ensure it is fully coated. Shake off any excess flour and place the coated chicken on a wire rack or a plate. Repeat this process until all the chicken pieces are coated.
This step is vital because the coating acts as a barrier during frying, locking in moisture and ensuring the chicken remains juicy while achieving that desirable crunch.
Frying the Chicken
Now that your chicken is marinated and coated, you’re ready to fry. In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to about 350°F (175°C). The oil should be deep enough to submerge the chicken pieces partially. It’s important to maintain this temperature, as frying at too low of a temperature can result in greasy chicken, while frying at too high can burn the coating before the chicken is fully cooked.
Carefully add a few pieces of chicken to the hot oil, being cautious not to overcrowd the pot. Fry the chicken in batches to ensure even cooking. Cook each piece for about 8-10 minutes or until golden brown and cooked through, with an internal temperature of 165°F (74°C). Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil.
As the chicken fries, your kitchen will be filled with the irresistible aroma of fried chicken, transporting you to that nostalgic picnic atmosphere.
Stay tuned for the next part of the recipe where we will assemble the sandwiches and add the finishing touches that will take your Crispy Golden Buttermilk Fried Chicken Sandwiches to the next level!
Ingredients
For the Chicken Marinade:
– 2 cups buttermilk
– 1 tablespoon hot sauce (adjust to your spice preference)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1 teaspoon salt
– ½ teaspoon black pepper
For Frying:
– Vegetable oil (enough for frying)
For the Sandwich Assembly:
– 4 brioche buns (the perfect vehicle for our chicken)
– 4 leaves of butter lettuce (crisp and refreshing)
– 1 large tomato, sliced (adds juiciness)
– ½ cup dill pickle slices (for that tangy crunch)
– ¼ cup mayonnaise (optional, for creaminess)
– Optional toppings: sliced avocado or cheese (because why not?)
Preparation Steps
Now that you have all your ingredients ready, let’s walk through the preparation steps to ensure your fried chicken sandwiches turn out perfectly every time.
Marinate the Chicken
To begin, marinate the chicken. In a large mixing bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. This mixture is where the magic happens—tenderizing and infusing the chicken with flavor. Submerge the chicken thighs in this delicious marinade, cover, and refrigerate for at least 4 hours, but ideally overnight. This step is crucial for achieving that juicy, tender texture that everyone craves in a fried chicken sandwich.
Prepare the Dredging Mixture
Next, prepare the dredging mixture. In another bowl, combine the flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper. This seasoned flour is what will give your chicken its crispy exterior. The cornstarch is key here, as it helps to create an extra crunchy coating that will stand up to the juiciness of the chicken.
Dredge the Chicken
Once the chicken has marinated, it’s time to dredge. Remove the chicken from the fridge, allowing excess marinade to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure it adheres. Shake off any excess and place the coated chicken on a wire rack. This resting step helps the coating set, allowing for a better crust when frying.
Heat the Oil
Now, heat the oil in a large skillet or Dutch oven. You’ll want about an inch of oil, heated to 350°F (175°C). This is the golden temperature for frying, ensuring a crispy crust without absorbing too much oil. To check if the oil is hot enough, drop a small piece of the dredging mixture into the oil; if it bubbles vigorously, you’re ready to go.
Fry the Chicken
Working in batches, carefully lower the chicken into the hot oil. Fry for 7-10 minutes on each side, ensuring the chicken is golden brown and cooked through (an internal temperature of 165°F or 74°C is key). Avoid crowding the pan, as this can reduce the oil temperature and lead to soggy chicken. Once cooked, transfer the chicken to paper towels to drain any excess oil while you prepare the buns.
Toast the Buns
Toast the brioche buns in a separate pan or under the broiler until golden brown. This step not only adds flavor but also helps prevent the buns from becoming soggy once assembled. If desired, spread a thin layer of butter on the cut sides of the buns before toasting for an added richness.
Tips & Tricks for the Perfect Fried Chicken Sandwich
Achieving crispy, juicy fried chicken can be an art form. Here are some tips and tricks to elevate your sandwich game:
Marination is Key
Don’t rush the marination process; allowing the chicken to soak overnight results in a more flavorful and tender bite. The longer you marinate, the better the chicken will absorb the flavors of the spices and buttermilk.
Double Dredging
For an extra crispy coating, consider double dredging your chicken. After the initial coating, dip the chicken back into the buttermilk and then into the flour mixture again. This creates an even thicker crust that will crisp up beautifully during frying.
Maintain Oil Temperature
Keeping the oil at a consistent temperature is vital for frying. If the temperature drops too low, the chicken will absorb more oil and become greasy. Use a thermometer to monitor the temperature, and adjust the heat as needed throughout the frying process.
Let the Chicken Rest
Allow the fried chicken to rest for a few minutes after frying. This helps the juices redistribute, making each bite even more succulent.
Serving Suggestions
Once your crispy golden buttermilk fried chicken is ready, it’s time to assemble the sandwiches. The following combination creates a delightful balance of textures and flavors:
Assemble the Sandwich
1. Start with the bottom half of your toasted brioche bun.
2. Layer a fresh leaf of butter lettuce.
3. Place the crispy fried chicken thigh on top of the lettuce.
4. Add a slice of ripe tomato for juiciness.
5. Top with dill pickle slices for that tangy crunch.
6. Spread a layer of mayonnaise on the top half of the bun (optional).
7. If you’re feeling indulgent, add sliced avocado or cheese for an extra layer of flavor.
8. Finally, crown the sandwich with the top half of the brioche bun.
Pairing Ideas
These sandwiches pair wonderfully with a variety of sides. Consider serving them with:
– Coleslaw: A tangy, crunchy slaw balances the richness of the fried chicken.
– French Fries: Classic fries or sweet potato fries are always a hit.
– Potato Salad: A creamy potato salad makes for a hearty side.
– Pickle Chips: Extra crunch can come from serving additional dill pickles on the side.
Conclusion
Crispy golden buttermilk fried chicken sandwiches are a crowd-pleasing delight that can be enjoyed any day of the week. With their juicy, flavorful chicken and perfectly toasted brioche buns, these sandwiches are sure to become a favorite in your household. The combination of the tender chicken, fresh toppings, and crispy coating creates a harmonious bite that is both satisfying and delicious.
Whether you’re preparing a casual family dinner, hosting a backyard barbecue, or simply craving comfort food, this recipe will not disappoint. So gather your ingredients, follow the steps, and treat yourself to a homemade fried chicken sandwich that rivals your favorite diner or restaurant. Enjoy the process, and don’t forget to share your creations with friends and family—because good food is always better when shared!
