Ultimate Crispy Buttermilk Fried Chicken Sandwich Recipe (National Chicken Sandwich Day Special)

🛒 Ingredients

• 2 large boneless, skinless chicken breasts, halved horizontally into 4 even cutlets
• 1 cup whole buttermilk
• 1/3 cup dill pickle juice (secret for juicy Chick-fil-A & Popeyes flavor)
• 1 large egg
• 1 tbsp hot sauce (such as Frank's RedHot or Louisiana Crystal)
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch (creates glass-shattering crunch)
• 1 tsp baking powder
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust to desired heat)
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• Neutral frying oil (peanut oil, canola oil, or vegetable oil, approx. 4-5 cups)
• 4 brioche hamburger buns, split
• 2 tbsp butter (for toasting buns)
• 16 thick-cut crinkle dill pickle chips
• Spicy Mayo Sauce: 1/2 cup mayonnaise, 1 tbsp sriracha or hot sauce, 1 tsp honey, 1/2 tsp smoked paprika, 1/4 tsp garlic powder

👩‍🍳 Step-by-Step Instructions

1. 1
   Brine the Chicken: In a large bowl, whisk together the whole buttermilk, dill pickle juice, egg, 1 tbsp hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Submerge the 4 chicken cutlets into the marinade. Cover and refrigerate for at least 30 minutes (or up to 8 hours for maximum tenderness).
2. 2
   Mix the Craggy Spiced Dredge: In a wide shallow baking dish, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne pepper, remaining 1 tsp salt, and 1/2 tsp black pepper. Drizzle 3 to 4 tablespoons of the buttermilk marinade directly into the dry flour mixture and toss with a fork to form craggy little flour clusters.
3. 3
   Double-Dredge the Chicken: Lift one chicken cutlet from the marinade, letting excess liquid drip off. Press it firmly into the seasoned flour mixture, ensuring every crevice is coated in craggy clumps. Dip the chicken back into the buttermilk liquid for 1 second, then press it once more into the dry dredge for an ultra-thick crust. Transfer to a wire rack and repeat with remaining cutlets. Let rest for 10 minutes.
4. 4
   Heat the Frying Oil: In a large Dutch oven or heavy cast-iron skillet, pour in 2 to 3 inches of peanut or canola oil. Heat over medium-high heat until your thermometer registers 350°F (175°C).
5. 5
   Fry to Golden Crunch: Carefully lower 2 chicken cutlets into the hot oil (do not overcrowd). Fry for 4 to 5 minutes per side, gently flipping once, until the crust is deep golden brown and the internal temperature reads 165°F (74°C). Use tongs to transfer to a wire cooling rack set over a baking sheet. Repeat with the second batch.
6. 6
   Toast the Buns: Melt 1 tbsp butter in a separate skillet over medium heat. Toast the split brioche buns cut-side down for 1 to 2 minutes until golden, warm, and fragrant.
7. 7
   Whip the Spicy Sauce: In a small bowl, whisk together mayonnaise, hot sauce, honey, smoked paprika, and garlic powder until smooth and creamy.
8. 8
   Assemble & Celebrate: Slather generous tablespoons of spicy mayo on both top and bottom toasted brioche buns. Layer 4 thick-cut crinkle dill pickle slices on the bottom bun. Place the piping-hot crispy fried chicken breast over the pickles, top with the golden crown bun, and serve immediately for the ultimate National Chicken Sandwich Day feast!

🥗 Nutrition Facts (Per Serving)