Best 3 Buttermilk Fried Chicken Sandwich Recipe By Tasty Recipes

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Indulge in a tantalizing culinary journey with our buttermilk fried chicken sandwich recipe, a symphony of flavors that will elevate your taste buds to new heights. This delectable sandwich features a succulent, juicy chicken breast, expertly coated in a flavorful buttermilk batter and fried to golden perfection. Nestled between two soft, pillowy buns, the chicken is complemented by a symphony of fresh, crisp lettuce, ripe tomatoes, and tangy pickles. Drizzle the sandwich with a creamy buttermilk ranch dressing, adding a delightful tang that perfectly balances the richness of the fried chicken. Prepare to embark on a flavor adventure that will leave you craving more with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY



American Buttermilk Fried Chicken Recipe by Tasty image

Here's what you need: chicken drumsticks, chicken thighs, salt, pepper, oregano, paprika, white pepper, garlic powder, buttermilk, all-purpose flour, salt, pepper, paprika, garlic powder, cayenne pepper, oil

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 16

3 chicken drumsticks, bone-in
3 chicken thighs
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon garlic powder
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper
oil, for frying

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!

Nutrition Facts : Calories 807 calories, Carbohydrate 82 grams, Fat 24 grams, Fiber 3 grams, Protein 59 grams, Sugar 8 grams

BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY



Buttermilk-Fried Chicken Sandwich Recipe by Tasty image

Here's what you need: buttermilk, salt, black pepper, cayenne pepper, boneless, skinless chicken thighs, plain greek yogurt, fresh dill, garlic powder, lemon juice, grated parmesan cheese, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder, peanut or vegetable oil, softened butter, brioche burger buns, butter lettuce, tomatoes

Provided by Robert Broadfoot

Categories     Lunch

Yield 8 servings

Number Of Ingredients 20

2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
8 boneless, skinless chicken thighs
1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup grated parmesan cheese
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon garlic powder
peanut or vegetable oil, for frying
softened butter, for buns
8 brioche burger buns
1 head butter lettuce
2 tomatoes, sliced

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!

Nutrition Facts : Calories 578 calories, Carbohydrate 77 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, Sugar 13 grams

BA'S BEST FRIED CHICKEN SANDWICH



BA's Best Fried Chicken Sandwich image

This sandwich is engineered for maximum impact. Each element is awesome, but it's the way they come together that puts it over the top. Mmmmm, yeah.

Provided by Claire Saffitz

Categories     Bon Appétit     Fry     Deep-Fry     Chicken     Sandwich     Lunch     Buttermilk     Summer     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 33

For the Chicken:
1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
1 teaspoon light brown sugar
1 teaspoon baking powder
4 skin-on or skinless, boneless chicken thighs
For the Seasoned Mayonnaise:
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
1/2 cup mayonnaise
2 tablespoons finely chopped chives
1/2 teaspoon celery seeds
1/2 teaspoon freshly ground black pepper
Kosher salt
To Assemble:
1 1/2 cups all-purpose flour
1/3 cup cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons cayenne pepper
2 tablespoons kosher salt, plus more
1 large egg, beaten to blend
1 cup buttermilk
2 tablespoons bourbon (optional)
3 tablespoons hot sauce, plus more for serving (optional)
Peanut or vegetable oil (for frying; about 8 cups)
4 soft seeded hamburger buns
3 tablespoons unsalted butter, melted
Bread-and-Butter Pickles (for serving), plus 1 tablespoon brine
4 cups thinly sliced iceberg lettuce
Freshly ground black pepper
Special Equipment:
A deep-fry thermometer

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.

Tips:

  • Use fresh buttermilk for the marinade. Fresh buttermilk will help to tenderize the chicken and give it a richer flavor.
  • Marinate the chicken for at least 4 hours, or overnight. This will allow the buttermilk to fully penetrate the chicken and give it the best flavor.
  • Use a light hand when breading the chicken. Don't press the breading into the chicken, or it will become too thick and heavy.
  • Fry the chicken in hot oil. This will help to create a crispy crust and prevent the chicken from absorbing too much oil.
  • Don't overcrowd the pan when frying the chicken. This will cause the oil temperature to drop and the chicken will not cook evenly.

Conclusion:

This buttermilk fried chicken sandwich recipe is a delicious and easy-to-follow recipe that will give you a crispy, juicy, and flavorful sandwich. With a few simple tips, you can make sure that your sandwich is perfect every time. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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