I keep several note pads in the house, with a list of possible future recipes. (okay, I really keep a stack in every room- you never know when ideas will flow into this crazy strawberry blonde head) This Buttermilk Fried Chicken Sandwich was on the top of my list. Especially after seeing the yummy sandwich that Jennifer Lover made. Not sure what to make for dinner this week? This should be at the top of your list.
This yummy buttermilk fried chicken sandwich is topped with North Carolina grown heirloom tomatoes from Cane Creek Farms and red leaf lettuce from RambleRill Farm. You can find both of these farmers at the Hillsborough Farmers Market each Saturday. Drizzle the top of the sandwich with Ken’s Buttermilk Ranch dressing and you’ll be licking every little drop.
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!
Buttermilk Fried Chicken Sandwich
- 4 boneless skinless chicken breast halves
- 1 cup buttermilk
- 2 cups all-purpose flour
- 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
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 1/2-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 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.