Buttermilk Fried Chicken Sandwiches

What You’ll Need

For the Marinade:

• 1 lb Pasture-raised Chicken Breasts or Tenders

• 1 cup Buttermilk

• ¼ cup The Real Dill Pickle Brine (optional)

• 1 tsp Salt

• ½ tsp Paprika (smoked or sweet)

• 1 Tbsp Hot Sauce

• ½ tsp Black Pepper

For the Dredge:

• 1 cup Organic All-Purpose Flour

• 2 Tbsp Cornstarch

• 1 tsp Baking Powder

• 1 tsp Cayenne Pepper

• 1 tsp Paprika (smoked or sweet)

• 1 tsp Chili Powder

• 1 tsp Garlic Powder

• ½ tsp Black Pepper

For Frying:

• ~2 cups High Heat Oil (sunflower, safflower, or avocado oil)
  Oil should be ½–¾” deep in your pan

Optional for Serving:

• Brioche Buns

• Lettuce, Tomato, Pickles

• Cheese, Mayo, Buffalo Sauce

Let’s Cook

1. Prep the Chicken:

   • Cut chicken breasts into sandwich-sized pieces or strips. If extra thick, halve lengthwise into thinner cuts.

2. Marinate:

   • In an 8x8 dish, whisk buttermilk, hot sauce, paprika, salt, pepper, and pickle brine (if using).

   • Add chicken, cover, and refrigerate 1–24 hours.

3. Dredge:

   • In a bowl, mix flour dredge ingredients.

   • Place half the dredge on a plate. (Refresh as needed and discard clumps.)

4. Double Dip:

   • Remove chicken from marinade and let excess drip off.

   • Coat in flour dredge, dip back into buttermilk, then coat again in flour dredge.

   • Shake off excess and set chicken on parchment-lined sheet to rest 5–20 minutes.

5. Fry:

   • Heat oil in a cast iron or heavy skillet to 350°F.

   • Fry 2 pieces at a time, 2–3 minutes per side, until golden brown and cooked through.

   • Place on rack or paper towels to drain.

6. Assemble Sandwiches:

   • Layer fried chicken on brioche buns with lettuce, tomato, pickles, cheese, mayo, or buffalo sauce.

   • Serve hot and crispy!