Buttermilk Biscuit Fried Chicken Sandwich Recipe
If you’re searching for a hearty, soul-satisfying dish with a delicious Southern twist, the Buttermilk Biscuit Fried Chicken Sandwich is about to become your new go-to comfort food. Tender, juicy chicken thighs marinated in tangy buttermilk, fried to crispy perfection, and tucked inside a fluffy buttermilk biscuit—each bite is a taste explosion that delivers crunchy spice, creamy mayo, and the crave-worthy zing of pickles. This sandwich strikes the perfect balance between indulgence and homey familiarity, making it just as welcome at a laid-back brunch as it is for game day gatherings or an easy weeknight dinner.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how a handful of simple, familiar ingredients come together to make the ultimate Buttermilk Biscuit Fried Chicken Sandwich. Every item on this list serves a starring role—adding flavor, texture, and that irresistible Southern charm.
- Chicken Thighs: Boneless and skinless for maximum juiciness and flavor that stands up to frying.
- Buttermilk: The real magic behind tender, flavorful chicken, thanks to its gentle marinating power.
- Hot Sauce: Gives the marinade a subtle kick—just enough to wake up your taste buds without overpowering.
- All-Purpose Flour: Forms the essential base for a crispy, golden fried crust.
- Cornstarch: Lightens the breading and amps up the crunch-factor to dreamy levels.
- Paprika: Adds color and a warm, smoky background flavor to the coating.
- Garlic Powder: A savory backbone that elevates each layer of flavor.
- Onion Powder: Rounds out the spice blend with undertones of sweetness and depth.
- Salt: Draws out the natural flavors in chicken and brings the whole sandwich together.
- Black Pepper: A classic hit of sharpness in every bite.
- Vegetable Oil: The best choice for deep frying, ensuring even browning and crispiness.
- Buttermilk Biscuits: Store-bought keeps things quick, but homemade will really wow—either way, biscuits make this sandwich irresistible!
- Mayonnaise: Creamy, tangy, and totally necessary as the perfect sandwich sauce.
- Pickle Slices: Their acidity cuts through the richness and adds a zippy crunch.
- Lettuce and Tomato (Optional): For a fresh, classic finishing touch that complements the fried chicken beautifully.
How to Make Buttermilk Biscuit Fried Chicken Sandwich
Step 1: Marinate the Chicken
Start by making your flavorful marinade. In a mixing bowl, whisk together the buttermilk and hot sauce until you see that beautiful pinkish swirl. Submerge the chicken thighs in this mixture, cover, and refrigerate for at least one hour (overnight, if you can wait). This step is the secret to deliciously juicy chicken that stays tender through frying—the buttermilk tenderizes while infusing the meat with a subtle tang and a gentle heat.
Step 2: Prepare the Coating
While the chicken marinates, get the crispy coating ready. In another bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Whisk well to make sure everything is evenly distributed. The combination of flour and cornstarch is your ticket to that dreamy shatteringly crisp crust that sets a proper Buttermilk Biscuit Fried Chicken Sandwich apart.
Step 3: Dredge the Chicken
Once marinated, take the chicken pieces out of the buttermilk, letting any excess drip off. Dredge each piece, one at a time, in the flour mixture, pressing the chicken firmly so the coating sticks and forms thick, craggy edges. These nooks and crannies are what create the perfect crunch you’ll love in every single bite.
Step 4: Fry to Golden Perfection
Get your oil hot—heat about two inches of vegetable oil in a heavy skillet or Dutch oven until it reaches 350°F (175°C). Fry the chicken thighs in batches to avoid overcrowding (and to keep the oil temperature just right). Six to eight minutes per batch does the trick, yielding fried chicken that’s sizzling golden and cooked all the way through. Transfer the finished chicken to a wire rack to drain so it stays crispy.
Step 5: Toast and Assemble
If you want extra biscuit deliciousness, lightly toast your biscuits for a minute or two until the edges are golden. Slice each biscuit in half and spread a generous tablespoon of mayonnaise on the bottom. Then layer on a crispy fried chicken thigh, followed by crunchy pickles, and, if you like, some cool lettuce and juicy tomato slices. Cap it all with the biscuit top, and your Buttermilk Biscuit Fried Chicken Sandwich is ready to devour!
How to Serve Buttermilk Biscuit Fried Chicken Sandwich
Garnishes
A Buttermilk Biscuit Fried Chicken Sandwich loves a few finishing touches! Add crisp lettuce leaves, a thick tomato slice, or a drizzle of honey for a little sweet heat. For a spicy kick, a sprinkle of cayenne or a dollop of spicy aioli on top is always welcome. And don’t forget fresh herbs, like parsley or chives, for an extra pop of color and flavor.
Side Dishes
The sandwich pairs perfectly with classic Southern sides—think creamy coleslaw, tangy potato salad, or sweet corn on the cob. For a lighter meal, toss together a simple green salad or serve with pickled vegetables for a punchy contrast to the rich fried chicken. Warm, seasoned French fries always seem to disappear when served alongside, too!
Creative Ways to Present
For a showstopping brunch, serve your Buttermilk Biscuit Fried Chicken Sandwich stacked high on a wooden board with bowls of extra pickles, hot sauces, and fun spreads like honey butter or chipotle mayo. Turn it into sliders for a crowd, or even serve deconstructed, letting everyone build their own epic sandwich. A sprinkle of flaky sea salt right before serving adds a little sparkle and crunch.
Make Ahead and Storage
Storing Leftovers
Have extra sandwiches or fried chicken? Store the cooked chicken thighs in an airtight container in the refrigerator for up to three days. Keep the biscuits, veggies, and sauces separate to maintain the best texture and freshness for assembling later.
Freezing
If you want to freeze the fried chicken, let it cool completely before wrapping each piece tightly in plastic wrap or foil, then place in a zip-top freezer bag. The fried chicken will keep beautifully for up to two months. Biscuits can be frozen as well—just pop them in a freezer bag after they’ve cooled, and they’ll be ready for your next sandwich craving.
Reheating
For chicken that stays crispy rather than soggy, reheat the fried chicken in a 375°F (190°C) oven on a rack set over a baking sheet for about 10-15 minutes, or until heated through and sizzling again. Biscuits can be quickly warmed in the oven or the microwave. Assemble fresh with your favorite toppings when you’re ready to eat!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be substituted if you prefer a leaner cut, but be sure to pound them to even thickness and keep an eye on frying times so they stay juicy and don’t dry out.
What if I don’t have buttermilk?
No worries! Simply add 1 tablespoon of lemon juice or vinegar to 1 cup of whole milk, stir, and let it sit for five minutes. You’ll have a tangy substitute that works perfectly in the marinade.
How can I make this sandwich spicier?
For an extra kick, add a teaspoon or more of cayenne pepper to your flour mixture, use a spicier hot sauce in the marinade, or slather the finished sandwich with spicy mayo or hot honey before serving.
Can I bake the chicken instead of frying?
You can! Coat the marinated chicken with the flour mixture, spray generously with oil, and bake on a wire rack over a sheet pan at 425°F (220°C) for about 20–25 minutes, flipping once, until golden brown and cooked through.
Are store-bought buttermilk biscuits ok?
Definitely! Store-bought biscuits make this sandwich super convenient, but if you’re feeling ambitious, homemade biscuits will take your Buttermilk Biscuit Fried Chicken Sandwich truly over the top.
Final Thoughts
I can’t wait for you to sink your teeth into this Buttermilk Biscuit Fried Chicken Sandwich—it’s one of those recipes that brings both smiles and empty plates every single time. Whether you’re making them to wow your guests or just to treat yourself, this sandwich is unforgettable, comforting, and, above all, crazy delicious. Happy cooking!
Print
Buttermilk Biscuit Fried Chicken Sandwich Recipe
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 sandwiches 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Buttermilk Biscuit Fried Chicken Sandwich recipe. Crispy fried chicken thighs nestled in fluffy buttermilk biscuits, topped with creamy mayo, tangy pickles, and optional fresh lettuce and tomato for a satisfying meal that hits all the right notes.
Ingredients
For the Chicken:
- 4 boneless skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil for frying
For the Sandwich:
- 4 buttermilk biscuits (homemade or store-bought)
- 4 tablespoons mayonnaise
- 4 pickle slices
- optional lettuce and tomato for topping
Instructions
- Marinate the Chicken: Combine buttermilk and hot sauce, marinate chicken thighs for at least 1 hour.
- Prepare the Coating: Mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
- Fry the Chicken: Dredge marinated chicken in flour mixture, fry until golden and cooked through.
- Assemble the Sandwich: Toast biscuits, spread mayo, add fried chicken, pickles, and optional veggies. Serve hot.
Notes
- For extra spice, add cayenne pepper to the flour mix.
- Experiment with different sauces like spicy aioli or honey mustard.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 3g
- Sodium: 890mg
- Fat: 33g
- Saturated Fat: 7g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg
