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- 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

Golden Buttermilk Fried Chicken Sandwiches

Discover the joy of making Crispy Golden Buttermilk Fried Chicken Sandwiches, a delightful comfort food that brings back cherished memories of family gatherings. This recipe features succulent chicken marinated in buttermilk for tenderness, then coated in a flavorful, crispy crust. Layered with fresh lettuce, ripe tomatoes, and pickles on a toasted brioche bun, each bite is a perfect blend of crunch and juiciness. Gather your ingredients and enjoy a dish that’s sure to impress everyone at your table!
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Ingredients
  

For the Chicken Marinade:

2 lbs chicken thighs (bone-in, skin-on preferred)

2 cups buttermilk

1 tablespoon hot sauce (optional)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

For the Dredging Mixture:

1 cup all-purpose flour

1 tablespoon cornstarch

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon cayenne pepper (adjust to taste)

1 teaspoon salt

½ teaspoon black pepper

For Frying:

Vegetable oil (for frying)

For the Sandwich Assembly:

4 brioche buns

4 leaves of butter lettuce

1 large tomato, sliced

½ cup dill pickle slices

¼ cup mayonnaise (optional)

Optional toppings: sliced avocado or cheese

Instructions
 

Marinate the Chicken:

    - In a large mixing bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper.

      - Submerge the chicken thighs in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

        Prepare the Dredging Mixture:

          - In another bowl, mix together the flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper.

            Dredge the Chicken:

              - Remove the marinated chicken from the refrigerator. Allow excess marinade to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere. Shake off any excess flour and place the coated chicken on a wire rack.

                Heat the Oil:

                  - In a large skillet or Dutch oven, pour in enough vegetable oil to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).

                    Fry the Chicken:

                      - Working in batches, carefully lower the chicken into the hot oil. Fry for 7-10 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

                        - Once cooked, remove the chicken and place it on paper towels to drain any excess oil.

                          Toast the Buns:

                            - While the chicken is draining, toast the brioche buns lightly in a separate pan or under the broiler until golden brown.

                              Assemble the Sandwiches:

                                - On the bottom half of each toasted bun, spread a layer of mayonnaise if desired. Add a leaf of butter lettuce, followed by a fried chicken piece, tomato slices, and dill pickles. Top with the other half of the bun.

                                  Serve and Enjoy:

                                    - Serve the sandwiches hot with your favorite sides like coleslaw or potato wedges. Enjoy the crispy, juicy goodness!

                                      Prep Time, Total Time, Servings: 20 minutes | 4 hours (plus marinating) | 4 servings