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Fried chicken sandwiches have taken the culinary world by storm, becoming a beloved staple at restaurants and home kitchens alike. Their irresistible combination of crispy, golden-brown chicken nestled between soft, pillowy buns makes them a comfort food favorite for many. Whether enjoyed at a backyard barbecue, a casual lunch, or a late-night snack, fried chicken sandwiches deliver satisfaction in every bite.

Buttermilk Fried Chicken Sandwich

Dive into the mouthwatering world of Crispy Buttermilk Fried Chicken Sandwiches with this easy-to-follow recipe. Experience the perfect combination of juicy, tender chicken coated in a crispy, seasoned crust, all nestled between soft, buttery buns. Add your favorite toppings for a personalized touch and enjoy this comfort food classic at home. Perfect for any occasion! #FriedChicken #ComfortFood #CookingAtHome #Foodie #ChickenSandwich #Buttermilk #RecipeShare
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup buttermilk

1 tablespoon hot sauce (optional)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon black pepper

Vegetable oil, for frying

4 burger buns (buttery brioche or potato buns work great)

Lettuce leaves (romaine or iceberg)

Slices of tomato

Pickles (optional)

Mayo or your favorite sauce

Instructions
 

Marinate the Chicken: In a bowl, mix the buttermilk and hot sauce (if using). Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor.

    Prepare the Coating: In a separate bowl, combine flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.

      Heat the Oil: In a deep skillet or Dutch oven, pour enough vegetable oil to cover the bottom about ½ inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C); use a cooking thermometer for accuracy.

        Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture until fully coated, pressing gently to adhere.

          Fry the Chicken: Carefully place the coated chicken thighs into the hot oil, frying in batches to avoid overcrowding. Cook for about 6-8 minutes per side or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C).

            Drain the Chicken: Remove the fried chicken from the oil and transfer them to a plate lined with paper towels to drain excess oil.

              Assemble the Sandwich: Toast the burger buns lightly (optional). Spread mayo or your favorite sauce on the bottom half of each bun, place a lettuce leaf, followed by a fried chicken thigh, slices of tomato, and pickles if desired. Top with the other bun half.

                Serve and Enjoy: Serve the sandwiches warm, paired with fries, coleslaw, or your preferred side.

                  Prep Time: 4 hours (including marination) | Total Time: 4 hours 30 minutes | Servings: 4