Buttermilk Fried Chicken Sandwichs

5 from 2 votes

These Buttermilk Fried Chicken Sandwiches are seriously the best. Super simple ingredients become greater than the sum of their parts with juicy, crispy fried chicken, a tangy homemade slaw, and bread and butter pickles for balance!

Prep Time20

Cook Time30

Dry Brine12

Total Time12 50

Course: Main Course

Cuisine: American

Servings: Sandwiches

Calories: 1420kcal

Author: Spencer Klickman

Equipment

Instant Read Digital Thermometer
Dutch Oven, Large Pot, or Fryer

Ingredients

Chicken

4 Chicken Breasts Flattened to ⅜ to ½" Thick, and Halved
½ - ¾ Teaspoon Kosher Salt per Pound of Meat (For Dry Brine)
24 oz. Peanut Oil For Frying

Buttermilk Breading

2 Cups Buttermilk
1 Cup Whole Milk
½ Cup Hot Sauce (Texas Pete Preferred)
Juice from 1 Lemon
2 Eggs Beaten
1 Teaspoon Fine Sea Salt
4 Cups All Purpose Flour
2 Tablespoons Cornstarch
1 Tablespoon Paprika
½ Teaspoon Smoked Paprika
2 Teaspoons Granulated Garlic
1 Teaspoon White Pepper
2 Teaspoons Black Pepper
½ Teaspoon Cayenne
1 Teaspoon Fine Sea Salt

Carolina White Slaw

1 Cup Mayo
2 Tablespoons Cider Vinegar
2 Teaspoons Yellow Mustard
2 Teaspoons Dijon Mustard
½ Teaspoon Hot Sauce Texas Pete Brand Preferred
4 Teaspoons Light Brown Sugar
½ Teaspoon Onion Powder
½ Teaspoon Garlic Powder
½ Teaspoon Paprika
½ Teaspoon Black Pepper
½ Teaspoon Kosher Salt
½ Teaspoon Worcestershire
Juice from 1 Lemon
1 Pinch Cayenne
½ Head of Green Cabbage Thinly Shredded
¼ Head of Purple Cabbage Thinly Shredded

Sandwich Assembly

1 Batch Batch Fluffy Brioche Buns (Store-bought Buns) Halved and Toasted
1 Batch Homemade Bread and Butter Pickles

Instructions

Overnight Dry Brine (More Info on Dry Brining Here)

The night before making these sandwiches, pound chicken breasts to ⅜ to ½-inch thick and cut each breast in to two equal sized pieces.
Dry brine the chicken with ¾ teaspoon of kosher salt per pound of meat. Apply salt evenly over the chicken pieces and place on a wire rack lined baking sheet. Allow to rest, uncovered in the fridge overnight.

Buttermilk Fried Chicken

The next day, mix buttermilk, whole milk, hot sauce, lemon juice, eggs, and fine sea salt in a large bowl or dish.
Mix flour, cornstarch, paprika, smoked paprika, granulated garlic, white pepper, black pepper, cayenne, and fine sea salt in a separate large bowl or dish.
Dredge chicken pieces in the dry ingredients, pressing into the flour and coating all sides and crevices. Shake off excess and place on a wire rack while you repeat with the remaining chicken pieces.
Add 6 to 8-tablespoons of the buttermilk mixture to the flour mixture and combine with your fingertips until little beads form.
Dredge your chicken pieces in buttermilk mixture, then return chicken to the dry ingredients, pressing to coat. Shake excess flour mixture off and return to wire rack and let rest for 15 to 20-minutes. Repeat with remaining chicken pieces.
While chicken is resting, fill a large Dutch oven, or heavy bottom pot with 24 oz of peanut oil. Heat oil to 350 - 375°F over medium high heat. (The oil should fill the pot no more than half way.)
Fry chicken in batches, turning frequently, and adjusting heat level to maintain 350°F until golden brown and chicken reads at least 165°F internally on an instant read thermometer. Approximately 5 to 8-minutes per batch.
Remove from oil, place on a wire rack. Season immediately with a light sprinkle of kosher salt and allow to drain and cool for 5 to 10-minutes.

Carolina White Slaw

While chicken is cooling, mix all sauce ingredients in a large bowl. Allow to sit 5 to10-minutes for sugar to dissolve, then stir again.
Immediately before serving, add shredded cabbages and toss until coated evenly.

Sandwich Assembly

Place 3 to 4 bread and butter pickles on the bottom of your toasted buns.
Add one piece of fried chicken.
Add a generous portion of Carolina White Slaw, and top with other bun half.
Cut sandwich in half (optionally) and serve.

Nutrition