Crispy Buttermilk Fried Chicken Sandwich (Better Than Takeout!)

This buttermilk fried chicken sandwich is crispy, juicy, and loaded with flavor, just the way it should be. It’s easy to make and tastes even better than takeout. Add a generous scoop of my Hawaiian macaroni salad on the side and you’ve got a meal that’s perfect for warm weather or cozy family dinners.

You all know how much I love homemade food! And that’s why I am going to show you exactly how to make the best buttermilk fried chicken sandwich at home, with clear instructions, helpful tips, and a crave-worthy homemade sauce that takes it to the next level. This recipe is easy to follow, and with a few techniques, you’ll get golden, crunchy chicken that rivals your favorite restaurant, right from your own kitchen!

Why Buttermilk Fried Chicken Sandwiches Are So Good

Buttermilk plays a major role in both flavor and texture. When you soak or coat chicken in buttermilk, the acidity helps tenderize the meat while also allowing the seasoning to penetrate deeper. Plus, the buttermilk clings well to the flour mixture, creating a crispy crust when fried.

Pair that with a creamy, seasoned mayo-based sauce and classic sandwich toppings, and you’ve got the ultimate chicken sandwich.

Ingredients You’ll Need

Here’s everything you need to make these crispy sandwiches from scratch:

Chicken

• 4 chicken cutlets (thinly sliced or pounded to even thickness)

Seasoning Blend

• 2 tsp salt
• 2 tsp black pepper
• 2 tsp paprika
• ½ tsp garlic powder

This all-purpose seasoning blend adds depth and warmth to every layer of the sandwich.

Dry Mix

• 1 cup all-purpose flour
• 3 tsp baking powder
• 2 tsp seasoning blend (from the mix above)

Wet Mix

• 1 cup buttermilk
• 1 tbsp seasoning blend

Sauce

• ½ cup mayonnaise
• Remaining seasoning blend
• Splash of buttermilk (optional, to thin)

Optional Toppings

• Crunchy shredded lettuce
• Ripe tomato slices
• Sliced red onion
• Bread-and-butter pickles
• Toasted sandwich buns (brioche buns are my favorite!)

Step by Step Instructions

1. Mix the Seasoning Blend

Start by combining your salt, pepper, paprika, and garlic powder in a small bowl. This blend is used in three places: the dry mix, the wet mix, and the sauce. Pre-mixing it now saves time later.

2. Prep the Chicken

Pat your chicken cutlets dry with paper towels. This helps the coating stick better and prevents the oil from splattering. If your cutlets are thick, use a meat mallet to pound them to about ½-inch thickness for even cooking.

Optional tip: For ultra-juicy chicken, marinate it in buttermilk and 1–2 tablespoons of the seasoning blend for 2–4 hours or overnight.

3. Prepare the Dry Mix

In a shallow dish or bowl, whisk together the flour, baking powder, and 2 teaspoons of the seasoning blend. The baking powder gives your coating that airy, crispy texture.

4. Prepare the Wet Mix

In a separate bowl, combine the buttermilk with 1 tablespoon of the seasoning blend. This mixture helps flavor the chicken while acting as the glue for your breading.

5. Bread the Chicken

Dip each chicken cutlet in the buttermilk mixture, making sure it’s fully coated. Then dredge it in the dry mix, pressing the flour mixture onto the chicken to form a coating.

Pro tip: For extra crunch, double dip! After dredging in flour, dip it back into the buttermilk, then into the flour mix again.

Set the breaded cutlets aside on a wire rack to rest while you heat the oil.

6. Fry to Crispy Perfection

Heat about 1 inch of oil in a cast iron skillet or heavy-bottomed pan to 350°F. If you don’t have a thermometer, drop in a bit of flour, it should sizzle right away.

Fry the chicken for about 5 minutes per side, or until golden brown and the internal temperature reaches 165°F. Don’t overcrowd the pan and fry in batches if necessary.

Transfer the cooked chicken to a clean wire rack to drain and stay crispy.

7. Make the Sauce

In a small bowl, stir together ½ cup of mayonnaise and the remaining seasoning blend. If you’d like a thinner sauce, add a splash of buttermilk and stir until smooth.

This tangy, savory sauce pairs perfectly with the crunchy chicken and fresh toppings.

8. Assemble Your Sandwiches

Toast your buns until golden. Spread the seasoned sauce on the top and bottom buns.

Layer with:

• A crispy chicken cutlet
• Shredded lettuce
• A few tomato slices
• Thin red onion
• Bread and butter pickles

Top it off with the other half of the bun, and serve hot!

Tips for the Best Buttermilk Fried Chicken Sandwich

• Use a meat thermometer. Always check that the chicken reaches 165°F internally to ensure it’s safe to eat.
• Double-dipping = crunchier crust. The extra layer of flour creates more crispy ridges.
• Let the coating rest before frying. Resting the breaded chicken for 10 minutes helps the flour adhere better and fry more evenly.
• Drain on a wire rack, not paper towels. This keeps your chicken crisp instead of becoming soggy.

What to Serve With Your Fried Chicken Sandwich

A sandwich this good deserves equally tasty sides! Try pairing it with:

• Hawaiian Macaroni Salad – Creamy, tangy, and perfect for warm weather. Try my Hawaiian Mac Salad recipe here
• Crispy Potato Wedges or Sweet Potato Fries
• A simple coleslaw or homemade pickle chips

Oh! and don’t forget the iced sweet tea or lemonade to go with it!

More Chicken Recipes You’ll Love

If you love this sandwich, check out these other reader favorites:

• Marry Me Chicken
• Sweet Chili Chicken with Rice

Final Thoughts

This buttermilk fried chicken sandwich recipe is proof that you don’t need a drive-thru to enjoy crispy, juicy, perfectly seasoned chicken. It’s quick enough for a weeknight and impressive enough for guests. From the seasoned crust to the tangy homemade sauce, every bite is packed with flavor.

Have You Tried It?

Have you made this buttermilk fried chicken sandwich at home? Leave a review in the comments or share your favorite toppings below. And don’t forget to pin this recipe for later!

Watch me make this recipe with Rabbit Meat

More Farmhouse Recipes!