This buttermilk fried chicken sandwich is made outstanding by brining (the process of soaking meat to enhance moisture retention and flavor before cooking) the chicken overnight and adding a savory glaze added just before serving. Be sure to allow time to brine the chicken overnight – the buttermilk and pickle juice will tenderize the meat. When dredging the chicken, allow some of the brine to drip into the batter. It will create small lumps that attach to the chicken and create the craggy bits we all like.
Don’t have buttermilk on hand? No problem. Keep powdered buttermilk in your pantry and you’ll always have a convenient solution. However, if you don’t have that either, you can easily make a good substitute by mixing 2 cups of milk or cream with 2 tablespoons of white vinegar or fresh lemon juice. This simple substitution ensures that you can still enjoy the delicious flavors of the buttermilk fried chicken sandwich without any hassle.
Serve this with homemade cole slaw and pickles on brioche rolls for the ultimate summertime sandwich.
Ingredients
For brining the chicken:
- •473 ml (2 cups) buttermilk
- •237 ml (1 cup) pickle juice, preferably from bread-n-butter pickles
- •1 1/2 teaspoons salt
- •60 ml (1/4 cup) hot sauce
- •1 teaspoon cayenne pepper
- •1 beaten egg
- •1 1/2 pounds boneless chicken thighs or breasts, halved or quartered
For the cole slaw:
- •118 ml (1/2 cup) mayo
- •118 ml (1/2 cup) sour cream
- •2 tablespoons apple cider vinegar
- •2 tablespoons sugar
- •2 teaspoons Dijon mustard
- •Salt and ground black pepper, to taste
- •454 grams (16 ounces) cole slaw cabbage mix
For the sauce:
- •57 grams (4 tablespoons) butter
- •2 tablespoons sugar
- •2 tablespoons soy sauce
- •2 tablespoons hot honey
For dredging and frying:
- •120 grams (1 cup) all-purpose flour
- •60 ml (1/4 cup) corn starch
- •1 1/2 teaspoons baking powder
- •Large pinch salt
- •Large pinch of msg (to amplify the savory and umami*)
For serving:
- •Brioche burger rolls
- •Sliced pickles*
Read more about umami and MSG.
Preparation
- For brining the chicken. Combine the brine ingredients, mix well, and add the chicken. Brine the chicken in that mix overnight; the buttermilk and pickle juice help tenderize the chicken.
For the cole slaw: Combine all the ingredients except the cabbage and mix well. Add the cabbage mix, toss well, and cover and refrigerate until needed.
For the sauce: Mix the sauce ingredients and simmer them until it becomes a thick sauce. Set aside at room temperature for glazing the chicken before serving.
For dredging and frying: The next day, combine the dredge ingredients. Coat the chicken in the dredge and let it sit for an hour. This will make the fried chicken crispier. Preheat a fryer to 163°C (325°F ) – low enough to allow the outside to become light brown and not burn before the chicken is done – and fry until the inside of the chicken reaches 74°C (165°F). You can always finish in a 177°C (350°) oven if you don’t want to overcook the outside.
For serving: Brush the chicken with the sauce and serve on brioche rolls with cole slaw and pickles.
Try these bright and spicy DIY quick carrot pickles for a flavor twist.