Description
This spicy, crispy buttermilk chicken sandwich is made of golden-fried chicken stacked on a buttery brioche bun, piled high with shredded lettuce, pickles and a heavy drizzle of homemade ranch!
Ingredients
Scale
- 4 chicken thighs or 1-inch thick chicken breasts (boneless, skinless)
- 1 and 1/2 cups buttermilk
- 1 large egg
- â…” cup hot sauce (Louisiana style)
- 2 cups all-purpose flour
- â…“ cup cornstarch
- 3 tsp. smoked paprika
- 2 tsp. chili powder
- 2 tsp. cayenne pepper
- 2 tsp. onion powder
- 2 tsp. garlic powder
- ½ tsp. ground mustard
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 and 1/2 cups canola oil
- ½ cup buttermilk
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tsp. apple cider vinegar
- ½ tsp. garlic powder
- ½ tsp. onion powder
- â…› tsp. dried mustard
- 1/2 lemon (juiced)
- 1 tbsp. fresh dill (chopped)
- 1 tbsp. fresh chives (chopped)
- pinch salt and pepper
- 4 brioche buns (buttered and grilled on the flat side)
- iceberg lettuce (shredded)
- dill pickle chips
Instructions
- Step: Prepare the marinade by whisking together the hot sauce, buttermilk and ground mustard in a medium-sized bowl.
- Step: Place the chicken thighs or breasts in a casserole dish, and pour the buttermilk mixture over them. Let the chicken marinate in the refrigerator for 1-4 hours, or overnight.
- Step: Prepare the buttermilk-ranch sauce by whisking together all of the sauce’s wet ingredients with the dry seasonings. Stir in the fresh chives and dill. Set aside, or chill in the refrigerator.
- Step: Prepare the seasoned coating by whisking together the flour, cornstarch and dry seasonings in a large bowl.
- Step: Pre-heat the oil to 350°F in a deep-sided dutch oven or large cast iron skillet.
- Step: Remove the chicken from marinade, shake off any excess marinade and set the chicken aside. Add 1 egg to the bowl of leftover marinade and whisk until the egg is fully disbursed.
- Step: Dredge each chicken breast/thigh in the seasoned flour, dip once more in the marinade and let the excess marinade drip off, then dredge in flour again.
- Step: Drop each breast/thigh in the hot oil and fry for 15-18 minutes. Use a digital meat thermometer to measure the internal temperature of the chicken. The temperature needs to register at 170°F for thighs and 165°F for breasts.
- Step: Assemble the sandwiches in this order: Bottom bun, a thin layer of ranch, a few pickle chips, crispy chicken, another spoonful of ranch, shredded iceberg, a few more pickle chips, top bun.
Notes
It’s always best to use a meat thermometer to take the guesswork out of frying chicken. Chicken breast should reach an internal temperature of 165°F and thigh meat should reach 170°F. Grill the cut sides of the buns for just a few seconds before assembling the sandwiches. Store leftover chicken in the refrigerator for up to 3 days, the ranch dressing will keep for about a week.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Main Dishes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 1041 kcal
- Sugar: 11 g
- Sodium: 2788 mg
- Fat: 49 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 112 g
- Fiber: 11 g
- Protein: 46 g
- Cholesterol: 328 mg