There’s nothing quite like biting into a Buttermilk Biscuit Fried Chicken Sandwich: golden, crispy chicken tucked in a tender, buttery biscuit with tangy pickles and a swipe of mayo. This Southern-inspired masterpiece delivers layers of flavor and texture in every mouthful, combining juicy, well-seasoned chicken with the homey comfort of a classic buttermilk biscuit. Whether you’re serving up a leisurely weekend lunch or a crave-worthy dinner, this sandwich promises to be the star of the table.
Ingredients You’ll Need
Each ingredient shines in this Buttermilk Biscuit Fried Chicken Sandwich, coming together to create a sandwich that’s crispy, savory, and just a touch indulgent. Don’t skip the details — from the marinade to the toppings, it’s the love in these simple components that makes this sandwich truly unforgettable.
- Chicken Thighs: Juicy, flavorful, and forgiving, thighs ensure your fried chicken stays moist and delicious every time.
- Buttermilk: The secret to succulent chicken; it tenderizes and adds subtle tang.
- Hot Sauce: Perks up your marinade with a gentle heat and depth of flavor (choose your favorite brand for extra personality!).
- All-Purpose Flour: The backbone of that perfectly crisp coating.
- Paprika: Adds savory warmth and appetizing color to every bite.
- Garlic Powder: Layers in aromatic depth and classic southern flair.
- Onion Powder: Lets you sneak in sweetness and umami without any fuss.
- Salt & Black Pepper: The all-important duo to amplify all those big Southern flavors.
- Vegetable Oil: The workhorse for frying your chicken to golden perfection; neutral and reliably crisping.
- Buttermilk Biscuits: Store-bought is easy, but homemade is worth the effort for ultimate flakiness and flavor.
- Mayonnaise: Cool and creamy, this base balances out the crispy chicken and ties everything together.
- Dill Pickle Slices: Sharp and tangy, these cut through the richness and add crunch.
- Lettuce or Coleslaw (Optional): For an extra fresh crunch or a creamy tang, both take your sandwich over the top.
How to Make Buttermilk Biscuit Fried Chicken Sandwich
Step 1: Marinate the Chicken
Start by giving your chicken a little spa treatment. In a medium bowl, whisk together buttermilk and hot sauce, then slip in the chicken thighs. Cover and let those flavors mingle in the fridge for at least one hour, or even better, overnight. This not only tenderizes the chicken but also infuses it with tangy, subtle heat.
Step 2: Set Up Your Dredge
In a shallow bowl, blend your flour with paprika, garlic powder, onion powder, salt, and pepper. This seasoned flour is the foundation of the irresistible crunch that makes the Buttermilk Biscuit Fried Chicken Sandwich so memorable. Get in there with a fork or whisk to ensure everything is evenly distributed.
Step 3: Heat the Oil
Pour about an inch of vegetable oil into a large skillet and bring it up to 350°F over medium-high heat. It’s important not to rush the process: too hot and your chicken will scorch before it’s cooked through; too cool and you’ll miss out on that beautiful golden crust.
Step 4: Dredge the Chicken
Working one at a time, remove chicken thighs from the marinade, letting the extra buttermilk drip away. Press each piece firmly in the flour mixture until fully coated. If you want extra-crispy chicken, double-dip by giving the chicken a second dunk in the buttermilk and flour.
Step 5: Fry to Perfection
Gently lay the coated chicken into the hot oil, frying in batches for 5 to 6 minutes per side. You’re looking for a deep golden color and an internal temperature of 165°F. Once fried, transfer the chicken to a paper towel-lined plate to rest and drain.
Step 6: Prepare the Biscuits
While the chicken rests, split and lightly toast your buttermilk biscuits—homemade or store-bought—just until warm and gently crisped on the edges. A toasty biscuit is the perfect vehicle for the flavors in this sandwich.
Step 7: Assemble Your Buttermilk Biscuit Fried Chicken Sandwich
Spread a generous tablespoon of mayonnaise on each half of your warm biscuit. Nestle a piece of fried chicken on the bottom half, top with pickle slices, and add lettuce or coleslaw if you like. Cap it off with the top of the biscuit, press down ever so gently, and get ready to enjoy pure sandwich bliss!
How to Serve Buttermilk Biscuit Fried Chicken Sandwich
Garnishes
A Buttermilk Biscuit Fried Chicken Sandwich loves company! Top with extra pickles, a scatter of fresh chives, or even a drizzle of hot honey for a sweet and spicy finishing touch. If you want to go classic, nothing beats crisp iceberg lettuce or a crunchy homemade coleslaw layered right on top.
Side Dishes
Pair your sandwich with crispy potato wedges, a vibrant summer salad, or creamy mac and cheese for that ultimate comfort meal. Even a pile of homemade sweet potato fries or some fresh corn on the cob would highlight the playful, Southern roots of the dish.
Creative Ways to Present
Give your Buttermilk Biscuit Fried Chicken Sandwich a gathering-worthy twist by serving mini versions as sliders, or set up a DIY sandwich bar with assorted biscuits, spreads, and toppings so guests can build their perfect bite. For brunch, add a fried egg or a touch of peppery arugula to dress things up.
Make Ahead and Storage
Storing Leftovers
For best results, store leftover chicken and biscuits separately to keep everything crisp and fresh. The chicken can be wrapped and refrigerated for up to three days, while biscuits last two days tightly sealed at room temperature. Assemble sandwiches just before serving so each bite stays perfect.
Freezing
The fried chicken freezes beautifully! Simply let it cool completely, wrap tightly, and store in a freezer-safe bag for up to a month. Biscuits can be frozen as well—wrap individually and thaw before reheating for a just-baked feel whenever the craving hits.
Reheating
To bring your Buttermilk Biscuit Fried Chicken Sandwich back to life, reheat the chicken in a 350°F oven for 10–15 minutes until hot and crispy. Biscuits benefit from a light warm-up in the oven, too, which restores their tender, flaky texture. Avoid the microwave for the chicken to preserve that irresistible crunch.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs offer maximum juiciness, chicken breasts work well too. Just be sure to pound them to even thickness so they cook evenly and remain moist inside your Buttermilk Biscuit Fried Chicken Sandwich.
How can I make the biscuit from scratch?
Homemade biscuits are easier than you might think: combine flour, butter, baking powder, and buttermilk, then bake until golden and fluffy. There are many classic recipes out there—and making them fresh adds a special touch to every sandwich.
Is it possible to bake the chicken instead of frying?
While traditional fried chicken is hard to beat, you can bake breaded, marinated chicken on a wire rack at 425°F until crispy and cooked through. Spritzing them with a bit of oil before baking helps encourage browning for your Buttermilk Biscuit Fried Chicken Sandwich.
What’s the best way to keep fried chicken crispy?
After frying, keep the chicken on a wire rack set inside a baking sheet in a low oven (about 200°F) if you’re serving a crowd. This trick keeps it hot and maintains the crunch while you prepare the rest of your sandwiches.
Can I add other toppings to my sandwich?
Definitely! Try sliced tomatoes, spicy slaw, pepper jack cheese, or even a fried egg. The Buttermilk Biscuit Fried Chicken Sandwich loves a good personality—don’t be afraid to experiment and make it your own.
Final Thoughts
If you’re ready to treat yourself—or anyone you love—to a show-stopping Southern-style meal, look no further than this Buttermilk Biscuit Fried Chicken Sandwich. It’s soul-satisfying, fun to make, and 100 percent worth the (minimal!) extra effort. Give it a try, and get ready for requests for seconds.
Print
Buttermilk Biscuit Fried Chicken Sandwich Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Buttermilk Biscuit Fried Chicken Sandwich recipe. Crispy, juicy fried chicken thighs sandwiched between homemade buttermilk biscuits – a Southern classic!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
For the Coating:
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For Assembly:
- Vegetable oil for frying
- 4 homemade or store-bought buttermilk biscuits (split)
- 4 tablespoons mayonnaise
- 4 slices dill pickle
- Optional lettuce or coleslaw for serving
Instructions
- Marinate the Chicken: In a medium bowl, combine buttermilk and hot sauce. Add chicken thighs, cover, and marinate in the refrigerator for at least 1 hour or overnight.
- Prepare the Coating: In a shallow bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Fry the Chicken: Heat vegetable oil in a skillet to 350°F. Dredge marinated chicken in the flour mixture and fry in batches for 5–6 minutes per side until golden brown and cooked through.
- Assemble the Sandwich: Toast or warm the biscuits. Spread mayonnaise on each half, add fried chicken, pickles, and optional lettuce or slaw. Close the sandwiches and serve.
Notes
- For extra crispy chicken, double-dip by returning dredged chicken to the buttermilk and then the flour again.
- You can add honey or hot honey for a sweet-spicy variation.
- Store leftovers separately and reheat in the oven for best texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
