Spicy buttermilk fried chicken sandwiches are legendary in Louisianna. Crispy, spicy, crunchy and everything you dreamed of. Have you ever had Popeyes? This is an exact copycat of THAT amazing sandwich. I first made this recipe over lockdown, when we were dying to have bar food of some type at home. Something deliciously salty, a little greasy and with a punch of heat. We almost had no choice but to start looking at southern recipes! (Louisianna, I need to visit you)
This recipe is so good, you’re going to question if you should be eating the leftover batter crumbs. (a great snack, I should mention) You can turn these chicken sandwiches into breaded chicken strips easily, by cutting the pounded chicken one (or two!) more times crosswise before marinating and battering. Try making chicken breakfast sandwiches or chicken and waffles with the leftovers! You didn’t forget did you, we’re all about the leftovers!
Ingredients
-
Chicken Marinade
- Breading
- Spicy Mayo
- Assembly
Instructions
-
Marinating
- Pound the chicken in between two pieces of parchment paper. Cut each chicken breast in half crosswise to make 2 smaller pieces of chicken.
- In a large bowl combine buttermilk, paprika, garlic powder, black pepper and salt. Add the chicken to the mixture, cover in plastic wrap and place in the fridge. Marinate for at least 30 minutes or up to 24 hours. Cooking
- In a large heavy-duty skillet or pot, like a dutch oven, heat oil on medium temperature or until the oil reached 350F.
- In a shallow, medium bowl or pan, whisk the flour, cornstarch, paprika, garlic powder, onion powder, cayenne (for spicy) black pepper and salt. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it well with a fork.
- With only 1 piece at a time, dredge the chicken in the flour mixture and press flour onto the top of the chicken to form a thick crust. Transfer the chicken to the hot oil and fry for 3-5 minutes per side or until the outside is crispy, golden and has an internal temperature of 165F. Assembling
- Whisk all the ingredients for the spicy mayo in a small bowl and spread on each bun. top with pickles and then chicken. Enjoy hot and fresh!
Notes
- Toasted bun? Melt 1 tablespoon of butter in a large frying pan and toast the buns face down. You'll know they're ready when the edges are crispy and the surface golden.
- Why the wet and dry? For the crunch! You'll end up with a shake and bake type mixture and not a thick, crunchy outer shell for the chicken if you skip this step.
- Want to add more? Try making it deluxe with lettuce, tomato and cheese. Add red onion or jalapenos for an added kick!
- No bun? Try cutting the finished chicken into strips and making a wrap, or skip the batter and deep fry options and go for a baked or grilled chicken breast
- No cayenne? Try substituting for taco seasoning or cajun
- No one has buttermilk anymore! Stir 1 cup of milk with 1 tablespoon lemon juice or white vinegar in a mixing cup. Let stand for 5 minutes, don't worry if the milk starts to curdle. Gross, I know, but it's worth it!
- Unsure about the process? Visit the fabulous Gimme Delicious for a step by step video, they're the OG's behind this masterpiece.