Crispy Buttermilk Chicken Sandwich with Herb Ranch Sauce Recipe
This Crispy Buttermilk Chicken Sandwich recipe features juicy chicken thighs or breasts marinated in a flavorful buttermilk and hot sauce mixture, then double-dredged in a spiced flour and cornstarch coating and fried to golden perfection. The sandwich is elevated with a tangy buttermilk-ranch sauce, fresh dill and chives, crunchy iceberg lettuce, and dill pickle chips all tucked inside buttery, grilled brioche buns. Perfect for a satisfying homemade sandwich with balanced heat and creaminess.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20 minutes
- Total Time: 35 minutes (excluding marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Chicken and Marinade
- 4 chicken thighs or 1-inch thick chicken breasts (boneless, skinless)
- 1 1/2 cups buttermilk
- 1 large egg
- 2/3 cup hot sauce (Louisiana style)
- 1/2 tsp ground mustard
Seasoned Coating
- 2 cups all-purpose flour
- 1/3 cup cornstarch
- 3 tsp smoked paprika
- 2 tsp chili powder
- 2 tsp cayenne pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp kosher salt
- 1 tsp black pepper
Buttermilk-Ranch Sauce
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp dried mustard
- 1/2 lemon, juiced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- Pinch of salt and pepper
For Frying and Assembly
- 2 1/2 cups canola oil (for frying)
- 4 brioche buns (buttered and grilled on the flat side)
- Iceberg lettuce, shredded
- Dill pickle chips
Instructions
- Prepare the Marinade: Whisk together the hot sauce, buttermilk, and ground mustard in a medium bowl. Set this flavorful marinade aside to allow the ingredients to meld.
- Marinate the Chicken: Place the chicken thighs or breasts into a casserole dish and pour the prepared marinade over them. Cover and refrigerate for at least 1 hour and up to overnight to tenderize and infuse with flavor.
- Make the Buttermilk-Ranch Sauce: In a bowl, whisk together buttermilk, sour cream, mayonnaise, apple cider vinegar, garlic powder, onion powder, dried mustard, lemon juice, salt, and pepper. Stir in fresh chopped dill and chives. Chill until ready to use.
- Prepare the Seasoned Coating: Combine the flour, cornstarch, smoked paprika, chili powder, cayenne, onion powder, garlic powder, kosher salt, and black pepper in a large bowl. This mixture will create a crispy and flavorful crust.
- Heat the Oil: Preheat canola oil to 350°F in a deep-sided Dutch oven or large cast iron skillet suitable for frying.
- Prepare the Chicken for Coating: Remove marinated chicken from the fridge and shake off excess marinade. Add one egg to the leftover marinade and whisk thoroughly to create a binding dredge mixture.
- Dredge the Chicken: Coat each piece of chicken first in the seasoned flour mixture, then dip in the marinade-egg mixture and allow excess to drip off, and finally dredge again in the flour mixture to build a double-layered crust.
- Fry the Chicken: Carefully place each coated chicken piece into the hot oil. Fry for 15-18 minutes, turning as needed to brown evenly. Use a digital meat thermometer to ensure the internal temperature reaches 170°F for thighs or 165°F for breasts for safe consumption.
- Assemble the Sandwiches: On the bottom half of each buttered and grilled brioche bun, spread a thin layer of the buttermilk-ranch sauce, then add a few dill pickle chips. Place the hot crispy chicken on top, add another spoonful of ranch sauce, shredded iceberg lettuce, a few more pickles, and cover with the top bun.
Notes
- Marinate chicken overnight for the best flavor and tenderness.
- If you prefer less heat, reduce the cayenne pepper and hot sauce amounts.
- Use a deep frying vessel to avoid oil splatter and ensure even frying.
- Check chicken temperature carefully to avoid undercooking or overcooking.
- Grill the brioche buns until lightly toasted for extra flavor and texture.
