Buttermilk Chicken Sandwich
These crispy fried chicken sandwiches are bursting with flavor and perfect for any summer gathering! Pile them high with crunchy shredded lettuce, juicy ripe tomato slices, tangy sliced red onion, and classic bread-and-butter pickles. Don’t forget to slather the buns with the homemade sauce for the ultimate bite—this recipe has everything you need to make them unforgettable!
Servings: 4
Calories: 686kcal
Ingredients
- 4 Chicken Cutlets
Seasoning Blend
- 2 tsp salt
- 2 tsp pepper
- 2 tsp paprika
- 1/2 tsp garlic powder
Dry Mix
- 1 cup flour
- 3 tsp baking powder
- 2 tsp seasoning blend the one you just made!
Wet MIx
- 1 cup buttermilk
- 1 tbsp seasoning blend
Sauce
- ½ cup mayonnaise
- remaining seasoning blend
- buttermilk to thin out optional
Optional Toppings
- Crunchy shredded lettuce
- Ripe tomato slices
- Sliced red onion
- Bread-and-butter pickles
- Toasted sandwich buns
Instructions
- Mix the Seasoning Blend: In a small bowl, combine salt, pepper, paprika, and garlic powder. Set aside.
- Prep the Chicken: Pat the chicken cutlets dry. Set aside.
- Prepare the Dry Mix: In a shallow bowl, whisk together flour, baking powder, and 2 tsp of the seasoning blend.
- Prepare the Wet Mix: In another bowl, stir together buttermilk and 1 tbsp of the seasoning blend.
- Bread the Chicken: Dip each chicken cutlet into the wet mix, then dredge in the dry mix. For extra crunch, repeat the process (double dip!).
- Fry: Heat oil in a skillet over medium heat to 350 degrees. Once hot, fry chicken cutlets for about 5 minutes per side, or until golden brown and cooked through. Drain on a wire rack.
- Make the Sauce: In a small bowl, mix mayo with the remaining seasoning blend. Add a splash of buttermilk if you prefer a thinner sauce.
- Assemble the Sandwiches: Spread sauce on toasted buns. Top with fried chicken, shredded lettuce, tomato slices, red onion, and bread-and-butter pickles. Serve hot!