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Spicy Buttermilk Fried Chicken Sandwich

A restaurant-quality fried chicken sandwich with a shatteringly crisp crust, juicy interior, and spicy mayo on a toasted brioche bun.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 large chicken breasts halved horizontally
  • 2 cups buttermilk
  • 0.25 cup hot sauce
  • 1 tsp garlic powder
Flour Dredge
  • 2 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp onion powder
Assembly
  • 4 brioche buns toasted
  • 1 cup mayonnaise
  • 2 tbsp hot sauce for mayo
  • 1 cup pickles sliced

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Wire cooling rack
  • Meat thermometer
  • Whisk

Method
 

  1. Marinate chicken in buttermilk, hot sauce, and spices for at least 1 hour or overnight.
  2. Mix flour, cornstarch, and dry spices in a shallow bowl. Whisk mayo and hot sauce in a separate bowl.
  3. Heat oil in a deep pot to 350°F (175°C).
  4. Dredge chicken in flour mixture, pressing firmly. Drizzle marinade into flour to create clumps for extra crunch.
  5. Fry chicken 5-6 minutes per side until golden and internal temp hits 165°F.
  6. Drain on a wire rack and salt immediately.
  7. Assemble on toasted buns with spicy mayo and pickles.

Notes

Do not drain on paper towels, as steam will make the crust soggy. Use a wire rack.