Buttermilk Chicken Sandwiches
Serves 4
15 mins prep
20 mins cook
35 mins total
Crispy buttermilk chicken sandwiches served on a brioche bun with pickles, lettuce, and aioli. The combination of the spicy marinade and seasoned dredge makes for a truly satisfying meal.
0 servings
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First, prepare the marinade: Mix the buttermilk, sriracha, 1 teaspoon salt, 0.5 teaspoon pepper, and 2 teaspoons onion powder together in a bowl. Add the chicken breasts to the marinade and marinate for at least 2 hours, or preferably longer, in the refrigerator. When ready to cook, prepare the dredge: In a separate bowl, mix together the 2 cups flour, 0.25 cup starch, 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 0.5 teaspoon cayenne, and 0.5 teaspoon paprika. Dredge the marinated chicken breasts in the flour mixture, ensuring they are fully coated. Heat oil in a large pan or deep fryer. Cook the dredged chicken in the hot oil until it is golden brown and reaches an internal temperature of 167°F (75°C). While the chicken cooks, toast the brioche buns. Assemble the sandwiches by placing a cooked chicken breast on a toasted bun, then adding pickles, lettuce, and your favorite mayo or aioli. Enjoy!
