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There’s something undeniably comforting about a crispy fried chicken sandwich. For many, this dish evokes nostalgic memories of family gatherings, particularly Sunday dinners where the tantalizing aroma of fried chicken filled the air, creating an atmosphere of anticipation and joy. The sound of sizzling chicken in hot oil combined with the laughter of loved ones creates a sensory experience that no one forgets. Today, I want to share with you my recipe for Crispy Golden Buttermilk Fried Chicken Sandwiches, a dish that not only bursts with flavor but also brings people together, making it perfect for any occasion—from backyard barbecues to cozy family dinners.

Golden Buttermilk Fried Chicken Sandwiches

Indulge in the ultimate comfort food with our Crispy Golden Buttermilk Fried Chicken Sandwiches. This recipe brings together juicy chicken, perfectly marinated in a flavorful buttermilk mix, and a crispy coating that crunches with every bite. Ideal for family gatherings or cozy dinners, this sandwich is all about creating delicious memories. Pair it with your favorite toppings on a toasted brioche bun for an unforgettable meal that everyone will love.
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Ingredients
  

For the Chicken Marinade:

2 lbs chicken thighs (bone-in, skin-on preferred)

2 cups buttermilk

1 tablespoon hot sauce (optional, for extra heat)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

For the Dredging Mixture:

1 cup all-purpose flour

1 tablespoon cornstarch

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon cayenne pepper (adjust to taste for spiciness)

1 teaspoon salt

½ teaspoon black pepper

For Frying:

Vegetable oil (enough for frying, approximately 1 inch deep)

For the Sandwich Assembly:

4 brioche buns

4 leaves of fresh butter lettuce

1 large tomato, sliced into rounds

½ cup dill pickle slices

¼ cup mayonnaise (optional for spreading)

Optional toppings: sliced avocado or cheese of choice

Instructions
 

Marinate the Chicken:

    - In a large mixing bowl, whisk together the buttermilk, optional hot sauce, garlic powder, onion powder, paprika, salt, and black pepper until well combined.

      - Submerge the chicken thighs in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

        Prepare the Dredging Mixture:

          - In a separate bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper. Stir until evenly mixed.

            Dredge the Chicken:

              - Once marinated, remove the chicken thighs from the refrigerator. Allow excess marinade to drip off, then dredge each piece in the flour mixture. Press lightly to ensure the flour adheres properly. Shake off any excess flour and place the coated chicken on a wire rack.

                Heat the Oil:

                  - In a large skillet or Dutch oven, pour in enough vegetable oil to achieve a depth of about 1 inch. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C), using a deep-fry thermometer for accuracy.

                    Fry the Chicken:

                      - Carefully lower the chicken thighs into the hot oil, working in batches to avoid overcrowding. Fry for about 7-10 minutes on each side until they are golden brown and fully cooked (internal temperature should reach 165°F or 74°C).

                        - Once cooked, transfer the fried chicken to a plate lined with paper towels to drain off any excess oil.

                          Toast the Buns:

                            - While the chicken is draining, lightly toast the brioche buns in a separate pan or under the broiler until they are golden brown and slightly crispy.

                              Assemble the Sandwiches:

                                - On the bottom half of each toasted bun, spread a layer of mayonnaise if desired. Add a crisp leaf of butter lettuce, followed by a juicy fried chicken piece, slices of tomato, and dill pickle slices. Top off with the other half of the bun to complete the sandwich.

                                  Serve and Enjoy:

                                    - Serve the delicious sandwiches hot alongside your favorite sides such as coleslaw or crispy potato wedges. Enjoy the crispy, juicy goodness of your homemade fried chicken sandwich!

                                      Prep Time, Total Time, Servings:

                                        Prep Time: 20 minutes | Total Time: 4 hours (plus marinating) | Servings: 4