If you are craving the ultimate comfort food with a Southern twist, this Buttermilk Biscuit Fried Chicken Sandwich Recipe is just what you need. Juicy, tender chicken thighs soak in a tangy buttermilk and hot sauce marinade before being coated in a perfectly seasoned flour mixture and fried to golden crispiness. Layered between warm, buttery biscuits with creamy mayo, tangy pickles, and optionally some fresh shredded lettuce, this sandwich is a harmony of crunchy, creamy, spicy, and buttery flavors that you’ll want to make again and again.
Ingredients You’ll Need
This Buttermilk Biscuit Fried Chicken Sandwich Recipe may look like it calls for many ingredients, but each one plays a simple yet essential role. From the buttermilk giving a tenderizing tang to the smoky spices adding depth, every component brings the sandwich to life.
- Boneless skinless chicken thighs: These provide juicy, flavorful meat that’s perfect for frying and staying moist inside.
- Buttermilk: Tenderizes the chicken beautifully and adds a subtle tang that brightens the flavor.
- Hot sauce: Adds a gentle kick to the marinade, balancing creaminess with spice.
- All-purpose flour: The base for the crispy coating that turns golden in the oil.
- Cornstarch: Works magic by making the crust extra crispy and light.
- Salt: Essential for seasoning and bringing out all the other flavors.
- Black pepper: Adds a warming spice that complements the others perfectly.
- Smoked paprika: Brings a mild smokiness and gorgeous color.
- Garlic powder: Adds a deep savory note that wakes up the coating.
- Onion powder: Enhances the overall flavor complexity.
- Cayenne pepper: Just a touch to add warmth without overpowering.
- Vegetable oil for frying: The ideal neutral oil to get that crispy golden crust.
- Buttermilk biscuits: Soft, buttery, and flaky to cradle the chicken with the perfect Southern touch.
- Butter: Spread on toasted biscuits for extra richness.
- Mayonnaise: Adds creaminess and a slight tang to balance the sandwich.
- Pickles: Provide a crisp and tangy contrast that’s irresistible.
- Shredded lettuce (optional): For freshness and a little crunch to brighten the sandwich.
How to Make Buttermilk Biscuit Fried Chicken Sandwich Recipe
Step 1: Marinate the Chicken
Start by placing your boneless skinless chicken thighs in a bowl. Pour the buttermilk and hot sauce over them, making sure each piece is thoroughly coated. Cover this bowl and let it marinate in the refrigerator for at least 1 hour, but ideally overnight. This step ensures your chicken stays juicy and absorbs beautiful tangy flavors.
Step 2: Prepare the Dredging Mixture
While the chicken marinates, mix together the all-purpose flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a separate bowl. This blend creates a well-seasoned crust that will clothe your chicken in crunchy delight. The cornstarch is the secret to that coveted crisp texture.
Step 3: Heat Your Oil
Pour about an inch of vegetable oil into a large skillet or frying pan and heat it to around 350 degrees Fahrenheit. Proper oil temperature is key to cooking your chicken evenly and achieving that beautiful golden brown color without absorbing excess oil. Use a thermometer if you have one for best results.
Step 4: Dredge and Fry the Chicken
Remove each chicken piece from the marinade one at a time, allowing the excess to drip off. Press the chicken into the flour mixture, ensuring each piece is fully coated with the flavorful dredge. Carefully place the coated chicken in the hot oil and fry for 5 to 7 minutes on each side, until crispy and cooked through. Drain the cooked chicken on a wire rack to keep that crust crisp.
Step 5: Toast and Assemble the Sandwich
Slice your buttermilk biscuits in half and toast them lightly. Spread the biscuit halves with softened butter and a generous layer of mayonnaise. Then build your sandwich by placing one piece of fried chicken on each biscuit bottom. Top with slices of pickles and shredded lettuce if you like, then crown it with the top half of the biscuit. Serve immediately for the best experience!
How to Serve Buttermilk Biscuit Fried Chicken Sandwich Recipe
Garnishes
Simple toppings like crunchy pickles and crisp shredded lettuce add texture and balance to the rich fried chicken and buttery biscuit. You could also add tomato slices or a drizzle of honey mustard for extra flair. These garnishes ensure every bite is fresh and exciting.
Side Dishes
This sandwich pairs wonderfully with classic Southern sides. Think creamy coleslaw, crunchy dill pickle chips, crispy sweet potato fries, or even a bowl of comforting baked beans. These sides complement the hearty sandwich without stealing the spotlight.
Creative Ways to Present
If you’re feeling adventurous, try serving these sandwiches on mini biscuits for party sliders or stacking them with extra layers of cheese and bacon for a decadent twist. Another fun idea is to offer a build-your-own sandwich bar with assorted toppings and sauces—perfect for gatherings and family meals.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap each sandwich tightly in plastic wrap or foil and store in the refrigerator for up to 2 days. The chicken may lose some crispness but will still taste delicious. Keep pickles separate if you want to avoid sogginess.
Freezing
You can freeze the fried chicken thighs individually after they have cooled, placing them in an airtight container or freezer bag. When ready, thaw overnight in the fridge. Biscuits are best stored separately and can also be frozen; just reheat both before assembling your sandwich again.
Reheating
For best texture, reheat the fried chicken in a 350°F oven on a wire rack to help the crust regain its crispness. Meanwhile, warm the biscuits separately or toast them fresh. Avoid microwaving to keep the sandwich from getting soggy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts sliced into cutlets work well, though thighs tend to stay juicier and more flavorful when fried. If using breasts, be careful not to overcook to avoid dryness.
How long should I marinate the chicken?
At minimum, 1 hour for tenderizing and flavor infusion is great, but marinating overnight yields the best results with deeper flavor and juicier meat.
What if I don’t have buttermilk?
You can create a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.
Can I bake the chicken instead of frying?
While frying gives the best crispy crust, you can bake the chicken at 425°F on a wire rack with a little oil spray for a healthier option, though it won’t be quite the same crunch.
What biscuits work best for this sandwich?
Traditional Southern-style buttermilk biscuits with a soft, flaky texture and buttery flavor are ideal. You can make your own or buy high-quality pre-made biscuits.
Final Thoughts
This Buttermilk Biscuit Fried Chicken Sandwich Recipe is a true crowd-pleaser brimming with soul-warming flavors and comforting textures. Whether you’re feeding family, hosting friends, or just treating yourself, this sandwich will quickly become a beloved go-to. Trust me, once you try it, you’ll be hooked on the perfect marriage of crispy fried chicken and tender buttery biscuits. Go ahead, make it your own and enjoy every delicious bite!
Print
Buttermilk Biscuit Fried Chicken Sandwich Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus marinating time
- Yield: 4 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
A classic Southern-inspired Buttermilk Biscuit Fried Chicken Sandwich featuring tender, juicy chicken thighs marinated in buttermilk and hot sauce, coated in a flavorful seasoned flour mixture, and fried to a crispy golden brown. Served on warm buttery biscuits with creamy mayonnaise, tangy pickles, and optional shredded lettuce for a perfect combination of textures and flavors.
Ingredients
Chicken Marinade
- 4 boneless skinless chicken thighs
- 1 cup buttermilk
- 1 tablespoon hot sauce
Breading
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
For Frying and Assembly
- Vegetable oil, for frying (about 1 inch deep)
- 4 buttermilk biscuits, split
- 2 tablespoons butter, softened
- 1/4 cup mayonnaise
- 8 to 12 pickle slices
- 1 cup shredded lettuce (optional)
Instructions
- Marinate the Chicken: Place the boneless skinless chicken thighs in a large bowl, then pour the buttermilk and hot sauce over the chicken. Toss to coat evenly, cover the bowl, and refrigerate for at least 1 hour or up to overnight to tenderize and infuse flavor.
- Prepare the Breading Mixture: In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper. Mix well to ensure the spices are evenly distributed.
- Heat the Oil: Pour vegetable oil into a large skillet to a depth of about 1 inch and heat it over medium-high until it reaches 350°F (175°C), suitable for frying chicken.
- Coat the Chicken: Remove the chicken thighs from the marinade, allowing any excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken to adhere well.
- Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry for approximately 5 to 7 minutes per side, until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Use a wire rack to drain excess oil after frying.
- Prepare the Biscuits: While the chicken is frying, split the buttermilk biscuits and toast the halves until slightly golden. Spread softened butter on each biscuit half, then spread mayonnaise over it for added moisture and flavor.
- Assemble the Sandwiches: Place one fried chicken thigh on the bottom half of each biscuit. Top each with 2 to 3 pickle slices and shredded lettuce if using. Finish with the top biscuit half to complete the sandwich.
Notes
- For extra crispy chicken, double dip by returning the dredged chicken to the buttermilk marinade and then back into the flour mixture before frying.
- You can swap chicken thighs for chicken breasts sliced into cutlets if preferred.
- To ensure even cooking, maintain oil temperature during frying and avoid overcrowding the skillet.
- Optionally add spicy mayonnaise or cheese slices to customize the sandwich to your liking.
