Southern Buttermilk Fried Chicken Sandwich

Name: Southern Buttermilk Fried Chicken Sandwich
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 large (about 1½ lb total) (680 g) boneless, skinless chicken breasts, each sliced horizontally into 2 even cutlets, then pounded to ¾-inch (2 cm) thickness; 1½ cups (360 ml) buttermilk, well shaken; 2 tablespoons (30 ml) Louisiana-style hot sauce; 2 teaspoons (6 g) kosher salt (Diamond Crystal), for the brine; 2 cups (250 g) all-purpose flour; 2 tablespoons (16 g) cornstarch; 2 teaspoons (6 g) kosher salt (Diamond Crystal), for the flour mixture; 2 teaspoons (5 g) smoked paprika; 2 teaspoons (6 g) garlic powder; 1 teaspoon (3 g) onion powder; 1½ teaspoons (3 g) black pepper, freshly ground; ½ teaspoon (1 g) cayenne pepper; 1 whole (50 g) large egg, lightly beaten; 6 cups (1400 ml) peanut or vegetable oil, for deep frying, about 2 inches (5 cm) deep in the pot; ½ cup (115 g) mayonnaise; 2 teaspoons (10 ml) Louisiana-style hot sauce; 1 teaspoon (7 g) honey; 1 teaspoon (5 ml) dill pickle brine, from the pickle jar; 4 buns (280 g) brioche hamburger buns, split; 2 tablespoons (28 g) unsalted butter, softened; 20 chips (100 g) dill pickle chips, patted dry

From the MyKitchenBank Kitchen

Chicken breast cutlets are brined in buttermilk and hot sauce, double-dredged in seasoned flour, and deep-fried until shatteringly crisp. They're stacked on toasted brioche with tangy pickles and a spicy mayo.

Prep: 30 min
Cook: 16 min
Wait: 4 hr 27 min
Total: 5 hr 13 min
Makes: 4 sandwiches

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Ingredients

4 servings

For the chicken
2 large (about 1½ lb total) (680 g) boneless, skinless chicken breasts, each sliced horizontally into 2 even cutlets, then pounded to ¾-inch (2 cm) thickness
1½ cups (360 ml) buttermilk, well shaken
2 tablespoons (30 ml) Louisiana-style hot sauce
2 teaspoons (6 g) kosher salt (Diamond Crystal), for the brine
2 cups (250 g) all-purpose flour
2 tablespoons (16 g) cornstarch
2 teaspoons (6 g) kosher salt (Diamond Crystal), for the flour mixture
2 teaspoons (5 g) smoked paprika
2 teaspoons (6 g) garlic powder
1 teaspoon (3 g) onion powder
1½ teaspoons (3 g) black pepper, freshly ground
½ teaspoon (1 g) cayenne pepper
1 whole (50 g) large egg, lightly beaten
6 cups (1400 ml) peanut or vegetable oil, for deep frying, about 2 inches (5 cm) deep in the pot
For the spicy mayo
½ cup (115 g) mayonnaise
2 teaspoons (10 ml) Louisiana-style hot sauce
1 teaspoon (7 g) honey
1 teaspoon (5 ml) dill pickle brine, from the pickle jar
For assembly
4 buns (280 g) brioche hamburger buns, split
2 tablespoons (28 g) unsalted butter, softened
20 chips (100 g) dill pickle chips, patted dry

Equipment (11)

Sharp chef's knife and cutting board
Meat mallet or heavy rolling pin
Plastic wrap
Large bowl or 9×13-inch (23×33 cm) baking dish for the brine
2 shallow dishes for dredging
Heavy 5.5-quart (5 L) Dutch oven or deep pot
Deep-fry thermometer
Wire rack set over a rimmed baking sheet (oven-safe)
Spider skimmer or tongs
Instant-read thermometer
Large skillet for toasting buns

Steps

Before you start

Plan ahead: the chicken needs at least 4 hours (ideally overnight, up to 12 hours) in the buttermilk brine.
Take the chicken out of the fridge 20 minutes before frying so it cooks evenly.
Set a wire rack over a rimmed baking sheet for draining the fried chicken, and have the oven ready to preheat to 200°F (95°C) to keep the first batch warm. Do not drain on paper towels, which steams the crust.
Use a deep-fry or instant-read thermometer. Oil temperature is the most important factor for crisp, not greasy, chicken.

1
Prep the cutlets
- Place each chicken breast flat on a cutting board and, holding a knife parallel to the board, slice it horizontally into 2 even cutlets (4 total).
- Put the cutlets between sheets of plastic wrap and pound with a mallet to an even ¾-inch (2 cm) thickness.
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Ready when: Cutlets are an even thickness from end to end, with no thick hump.
Tip: Even thickness means the thin edges won't dry out before the center cooks.
2
Brine in buttermilk
- In a large bowl or baking dish, whisk the buttermilk, 2 tablespoons hot sauce and 2 teaspoons brine salt until the salt dissolves.
- Add the cutlets and turn to coat fully.
- Cover and refrigerate at least 4 hours or up to 12 hours.
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Ready when: Chicken is fully submerged and coated in the brine.
Tip: Do not brine longer than 12 hours or the texture turns mushy.
3
Make spicy mayo
- In a small bowl, stir together the mayonnaise, 2 teaspoons hot sauce, honey and pickle brine until smooth.
- Cover and refrigerate until serving.
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Ready when: Sauce is smooth and evenly pale orange.
4
Mix the dredge
- In a large shallow dish, whisk the flour, cornstarch, 2 teaspoons dredge salt, paprika, garlic powder, onion powder, black pepper and cayenne until evenly colored.
- Beat the egg in a separate shallow dish and whisk in 3 tablespoons of the buttermilk brine from the chicken bowl.
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Ready when: Spices are evenly distributed with no streaks.
Tip: Drizzle 2 tablespoons of brine into the flour and rub with your fingertips to make small shaggy clumps; these become extra-craggy crust.
5
Double-dredge the chicken
- Lift one cutlet from the brine, letting excess drip off.
- Press it firmly into the flour mixture, dip in the egg mixture, then press into the flour again, packing it on.
- Set on a plate and repeat with the rest.
- Let the coated cutlets rest 15 minutes.
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Ready when: Coating looks shaggy and fully covers the chicken, with no bare spots.
Tip: Use one hand for wet and one for dry to avoid clumpy fingers.
6
Heat the oilOven 200°F / 95°C
- Preheat the oven to 200°F (95°C) and slide in a wire rack set over a rimmed baking sheet to keep the first batch warm.
- Pour 6 cups (1.4 L) oil into a heavy 5.5-quart (5 L) Dutch oven so it is about 2 inches (5 cm) deep, leaving at least 3 inches (8 cm) of headroom.
- Heat over medium-high until a deep-fry thermometer reads 350°F (175°C).
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Ready when: Thermometer reads 350°F (175°C).
Tip: Never leave hot oil unattended, and keep a pot lid nearby to smother any flare-up.
7
Fry the first batchOven 200°F / 95°C
- Gently lower 2 cutlets into the oil, away from you.
- Fry 6 to 7 minutes, flipping once halfway, adjusting heat to hold the oil at 325–350°F (165–175°C).
- Transfer to the rack in the 200°F (95°C) oven to keep warm.
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Ready when: Crust is deep golden brown and an instant-read thermometer in the thickest part reads 165°F (74°C).
Tip: Frying only 2 at a time keeps the oil from dropping too low, which causes greasy chicken.
8
Fry the second batchOven 200°F / 95°C
- Return the oil to 350°F (175°C), about 2 minutes.
- Fry the remaining 2 cutlets the same way, 6 to 7 minutes.
- Move them to the rack in the oven with the first batch while you toast the buns.
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Ready when: Deep golden brown and 165°F (74°C) in the thickest part.
9
Toast the buns
- Spread the softened butter on the cut sides of the buns.
- Toast cut side down in a large skillet over medium heat for 1 to 2 minutes.
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Ready when: Cut sides are golden brown and lightly crisp.
Tip: Toasting creates a barrier so the bun doesn't get soggy.
10
Assemble and serve
- Spread spicy mayo on both toasted bun halves.
- Place a fried cutlet on each bottom bun, top with 5 pickle chips, add the top bun and serve right away.
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Ready when: Chicken is hot and crisp with pickles nestled underneath the top bun.
Tip: Assemble right before eating to keep the crust crunchy.

Good to know

Tips

Use a thermometer and keep the oil at 325–350°F (165–175°C); too hot burns the crust before the center cooks, too cool makes it greasy.
Press the flour firmly onto the chicken during the second dredge for a craggy, extra-crunchy crust.
Rest cooked chicken on a wire rack, never paper towels, so the underside stays crisp.
For more heat, add 1 to 2 teaspoons extra cayenne to the flour or hot sauce to the mayo.

Make ahead

Brine the chicken up to 12 hours ahead. Mix the spicy mayo up to 3 days ahead and keep it refrigerated.

Storage & reheating

Best eaten immediately. Store leftover fried chicken (no bun) in an airtight container in the fridge up to 3 days. Reheat on a wire rack in a 400°F (200°C) oven for 10 to 12 minutes until hot and crisp. Freeze cooked cutlets up to 2 months and reheat from frozen at 375°F (190°C) for 20 minutes. Do not store assembled sandwiches. Spicy mayo keeps 3 days in the fridge. Cool used oil, strain, and discard after 1 to 2 uses.

Substitutions

buttermilk → 1½ cups (360 ml) whole milk mixed with 1½ tablespoons lemon juice or white vinegar. Let it sit 5 minutes to curdle before using.
boneless, skinless chicken breasts → boneless, skinless chicken thighs (about 680 g). Juicier; pound to even thickness and fry 7 to 8 minutes until 175°F (80°C).
peanut or vegetable oil → canola or refined sunflower oil. Any neutral oil with a smoke point above 400°F (200°C) works.
brioche hamburger buns → potato rolls or soft burger buns. Toast the same way.