Description
These easy buttermilk crispy chicken sandwiches are juicy on the inside and perfectly crunchy on the outside. Layered with fresh toppings and creamy sauce, they make a satisfying homemade burger everyone will love.
Ingredients
- 2 large chicken breasts, halved into thinner cutlets
- 1 cup (250ml) buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and black pepper to taste
- Vegetable oil, for frying
- 4 hamburger buns
- Lettuce leaves
- Sliced tomatoes
- Sliced red onions
- Pickles
- Mayonnaise or burger sauce
Instructions
- In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
- Add the chicken cutlets to the bowl and ensure they are fully submerged. Cover and refrigerate for at least 2 hours or overnight.
- In a shallow dish, mix together flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper.
- Remove the chicken from the marinade, allowing excess buttermilk to drip off.
- Dredge each chicken cutlet in the seasoned flour mixture until evenly coated.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the chicken in batches for 4–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).
- Transfer the fried chicken to a wire rack to drain excess oil.
- Lightly toast the hamburger buns.
- Spread mayonnaise or burger sauce on the bottom buns. Top with lettuce, tomato slices, red onion slices, and pickles.
- Add a crispy chicken cutlet to each sandwich and finish with the top bun.
- Serve immediately while warm and crispy.
Notes
- Marinating overnight gives the chicken extra flavor and tenderness.
- For extra crunch, double dredge the chicken by dipping it back into the buttermilk and flour mixture before frying.
- Serve with fries, coleslaw, or potato wedges.
- Store leftover fried chicken in the refrigerator for up to 3 days and reheat in the oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 8 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg
