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
Scale
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
