Buttermilk Chicken Recipe

Southern style Buttermilk Fried Chicken Sandwich is full of flavor and easy to make. You’re going to love this buttermilk fried chicken.

Now how good does this Buttermilk Chicken Sandwich look?! Have you waited in line at Popeye’s for their fried chicken sandwich? This is our at home version!

Not sure what to make for dinner this week? This should be at the top of your list. Some other great dinner options are Chicken Fajitas, Citrus Marinated Flank Steak, Orange Glazed Chicken, and Cast Iron Pizza. 

This yummy buttermilk chicken is on a brioche bun and topped with heirloom tomatoes from and green leaf lettuce. Find fresh lettuce and tomatoes at your local farmers market during spring and summer, or shop at one of your favorite grocery stores. Drizzle the top of the sandwich with Buttermilk Ranch dressing and you’ll be licking every little drop.

How to make Buttermilk Fried Chicken:

Step 1: Place the chicken between two sheets of wax paper or large resealable bag, one piece at a time and pound with a meat mallet or wooden rolling pin until ½-inch thick.

How to make your own buttermilk if you can’t find it in the store:

Add a tablespoon of vinegar or lemon juice to a cup of whole milk, heavy cream, or half and half and stir.

Step 2: Place chicken in a large resealable bag. Add buttermilk and push around with your fingers to coat all sides. Refrigerate for 24 hours, turning occasionally.

Step 3: In a shallow dish, combine the flour and spices with a spoon.

Step 4: Lift one piece of chicken at a time, without wiping off any buttermilk and dredge both sides in the seasoned flour. Lightly press with the chicken with your hands until completely coated. Gently shake off any excess flour and place into the hot oil.

Step 5: Fry chicken until lightly golden brown and cooked all the way through. About 3-4 minutes per side. Use tongs to flip and remove the chicken from the hot oil. Transfer the chicken on paper towels.

How long can I leave chicken in buttermilk?

Soak the chicken in buttermilk for up to 24 hours. Keep it in the refrigerator while it is soaking.

How many minutes do I cook buttermilk chicken?

Cook the chicken until golden brown on each side, approximately 3-4 minutes on each side. Most importantly, the internal temperature should be around 180 degrees F. Use a digital thermometer to monitor the temperature.

For these delicious sandwiches, I served them on store bought brioche rolls. I found them at our local Lowe’s Foods, but look for them at whatever retailer or grocery store you have near you!

You could also cut the chicken into strips and make yummy fried chicken strips for the kids. They would be incredible over a fresh salad too. I don’t always keep buttermilk in the house. So for a quick substitution, use heavy whipping cream and a teaspoon or so of lemon juice. Don’t forget to tell me what you think of this chicken sandwich!

Cast Iron Recipes:

• Sourdough Bread
• Cast Iron Peach Pie
• Lemon Pound Cake

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Buttermilk Fried Chicken Sandwich

Prep Time20 minutes mins

Cook Time8 minutes mins

Total Time28 minutes mins

Southern style Buttermilk Fried Chicken Sandwich is full of flavor and easy to make.

Course: Lunch, Main

Cuisine: American, Southern

Servings: 4 sandwiches

Calories: 3354kcal

Author: Jessica Robinson

Ingredients

Buttermilk Fried Chicken

• ▢ 4 boneless skinless chicken breast halves
• ▢ 1 cup buttermilk
• ▢ 2 cups all-purpose flour
• ▢ 1 cup cornstarch
• ▢ 2 teaspoons ground pepper
• ▢ 1 teaspoon kosher salt
• ▢ 1 tablespoon onion powder
• ▢ 2 teaspoons garlic powder
• ▢ 1 tablespoon Cajun seasoning
• ▢ Canola oil for frying
• ▢ 4 kaiser or Brioche rolls
• ▢ Sliced tomatoes
• ▢ Green leaf lettuce
• ▢ Buttermilk dressing

Instructions

Buttermilk Fried Chicken

• Place the chicken between two sheets of wax paper or large resealable bag, one piece at a time and pound with a meat mallet or wooden rolling pin until ½-inch thick.
• Place chicken in a large resealable bag. Add buttermilk and push around with your fingers to coat all sides. Refrigerate for 24 hours, turning occasionally.
• In a shallow dish, combine the flour, cornstarch and spices with a spoon.
• Pour about 1-inch of oil into a large cast iron pan. Heat until very hot, about 360 degrees.
• Lift one piece of chicken at a time, without wiping off any buttermilk and dredge both sides in the seasoned flour. Lightly press with the chicken with your hands until completely coated. Gently shake off any excess flour and place into the hot oil.
• Fry chicken until lightly golden brown and cooked all the way through. About 3-4 minutes per side. Use tongs to flip and remove the chicken from the hot oil. Transfer the chicken on paper towels.
• Assemble the sandwiches and serve warm.

Recipe Notes

Make sure to use a digital thermometer to monitor the temperature of the cooking oil.

Nutrition

Calories: 3354kcal | Carbohydrates: 87g | Protein: 506g | Fat: 94g | Saturated Fat: 29g | Cholesterol: 1389mg | Sodium: 2017mg | Potassium: 8445mg | Fiber: 4g | Sugar: 8g | Vitamin A: 960IU | Vitamin C: 0.4mg | Calcium: 210mg | Iron: 26mg

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