Best 3 Buttermilk Fried Chicken Sandwich Recipe By Tasty Recipes

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY

Steps:

• Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
• Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
• Heat oil in a skillet over high heat to about 350°F.
• Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
• Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
• Enjoy!

BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY

Steps:

• Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
• Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
• Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
• The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
• Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
• Enjoy!

BA'S BEST FRIED CHICKEN SANDWICH

Steps:

• Marinate the Chicken:
• Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you won't need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.
• Make the Seasoned Mayonnaise:
• Combine garlic and lemon juice in a medium bowl; let sit 10 minutes. Mix in mayonnaise, chives, celery seeds, and pepper; season with salt.
• Assemble the Sandwich:
• Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 2 Tbsp. salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using), and 3 Tbsp. hot sauce in another medium bowl. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack. Pour 3 Tbsp. buttermilk mixture into flour mixture and work in with your fingers. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
• Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°F. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5-8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
• Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch.
• Mix 1 Tbsp. pickle brine into 2 Tbsp. seasoned mayonnaise in a medium bowl. Add lettuce, season with salt and pepper, and toss to coat. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw, and more hot sauce, if desired.