If you’ve ever dreamed of biting into a sandwich that perfectly balances crispy, juicy chicken and fluffy, buttery biscuits, you’re about to make that dream come true with this Buttermilk Biscuit Fried Chicken Sandwich Recipe. It’s a glorious harmony of Southern comfort food featuring tender chicken marinated in tangy buttermilk, fried to golden crunchiness, and sandwiched inside fresh, flaky biscuits that practically melt in your mouth. This recipe brings the hearty flavors, satisfying textures, and that homemade magic you’ll want for every meal. Get ready to make a sandwich that feels like a warm hug and tastes like celebration!
Ingredients You’ll Need
Every ingredient here plays a key role in bringing out the texture, flavor, and appeal of this Buttermilk Biscuit Fried Chicken Sandwich Recipe. From the tangy buttermilk that tenderizes the chicken to the flaky butter in the biscuits, these simple essentials combine for a mouthwatering finish.
- Boneless, skinless chicken thighs or breasts: Choose thighs for juiciness or breasts if you prefer leaner meat, and pound them evenly for consistent cooking.
- Buttermilk: The secret tenderness boost that also adds a subtle tanginess to the chicken and biscuits.
- Hot sauce (optional): A touch of heat in the marinade to give just enough zing without overpowering.
- All-purpose flour: Provides the perfect base for both the biscuit dough and the crispy chicken coating.
- Cornstarch: Adds extra crunch to the fried chicken crust.
- Baking powder and baking soda: These leavening agents make the biscuits rise light and fluffy.
- Salt, black pepper, garlic powder, and paprika: Classic seasonings that flavor the chicken coating for a well-rounded taste.
- Cold unsalted butter: The cold temperature keeps the biscuits flaky and tender as it melts during baking.
- Vegetable oil for frying: Neutral oil that reaches high temperatures for perfectly crisp chicken.
- Sliced pickles: Adds tangy crunch to cut through the richness of the sandwich.
- Spicy mayo or honey butter (optional): To spread on the biscuits and add a creamy layer of flavor.
- Shredded lettuce or coleslaw (optional): Fresh greens or slaw contribute a crisp, refreshing texture and balance.
How to Make Buttermilk Biscuit Fried Chicken Sandwich Recipe
Step 1: Make the Buttermilk Biscuits
Start by preheating your oven to 425°F. Mixing the dry ingredients—flour, baking powder, baking soda, and salt—in a large bowl creates the base texture for soft, tender biscuits. Cutting in cold, cubed butter until the mixture looks like coarse crumbs ensures flaky layers when baked. Adding the cold buttermilk just until the dough holds together keeps the biscuits moist but light. Folding the dough over itself a few times builds those irresistible flaky layers every biscuit lover craves. After cutting into rounds and brushing with a little buttermilk on top, baking until golden brown will result in biscuits that are the ultimate sandwich buns.
Step 2: Marinate the Chicken
While the biscuits are baking, combine buttermilk with hot sauce to make a marinade that infuses the chicken with flavor and tenderizes it beautifully. Letting the chicken soak for at least 30 minutes makes a difference, but if time allows, marinating overnight is pure magic. This step guarantees juicy, flavorful fried chicken that remains tender inside with every bite.
Step 3: Prepare the Fried Chicken Coating
In a separate bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, and paprika. This aromatic coating mixture will form the crispy exterior that contrasts perfectly with the tender meat inside. After marinating, take each piece of chicken out and dredge it in the flour mixture, pressing gently so every inch glistens with seasoning. Letting it rest for 10 minutes helps the coating adhere better before frying.
Step 4: Fry the Chicken
Heat about 1 to 2 inches of vegetable oil in a deep skillet or fryer until it reaches 350°F. Carefully lower the coated chicken into the hot oil and fry each side for 4 to 6 minutes until golden brown and cooked through. Achieving an internal temperature of 165°F guarantees safe and juicy chicken. Drain the fried pieces on paper towels so they stay crispy without excess oil.
Step 5: Assemble the Sandwich
Slice your freshly baked biscuits in half — look at those flaky, buttery layers! Spread spicy mayo or honey butter on each half if using for an extra creamy and flavorful touch. Add the golden fried chicken, then pile on pickles and your choice of shredded lettuce or coleslaw. This assembly is where all the elements harmonize, creating a sandwich that’s a feast for the senses.
How to Serve Buttermilk Biscuit Fried Chicken Sandwich Recipe
Garnishes
Simple garnishes like sliced pickles add just the right tang to complement the rich fried chicken and buttery biscuits. A dollop of spicy mayo or honey butter spreads warmth and creaminess, while a handful of crunchy coleslaw or shredded lettuce brings a refreshing crisp contrast that keeps every bite exciting.
Side Dishes
This Buttermilk Biscuit Fried Chicken Sandwich Recipe pairs beautifully with classic Southern sides like crispy fries, tangy coleslaw, or even a refreshing cucumber salad. For a heartier meal, creamy mac and cheese or baked beans round out the plate with familiar, comforting flavors.
Creative Ways to Present
If you want to elevate your presentation, try stacking an extra biscuit on top for a towering sandwich or offer a variety of dipping sauces like spicy ranch or honey mustard on the side. Serving the sandwich with toothpicks to hold it all together makes it easier to enjoy. Wrapping them in parchment paper adds rustic charm perfect for picnics or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover biscuits and fried chicken separately in airtight containers in the refrigerator. Keeping the components apart helps maintain the crispness of the fried chicken and the softness of the biscuits when reheated.
Freezing
You can freeze cooked biscuits and fried chicken individually by wrapping them tightly in plastic wrap and placing them in freezer bags. This allows you to enjoy the Buttermilk Biscuit Fried Chicken Sandwich Recipe on a busy day without sacrificing flavor or texture. Freeze for up to 2 months for best results.
Reheating
To reheat without losing that crispy crunch, warm the fried chicken in a preheated oven at 350°F for about 10 minutes. Heat the biscuits wrapped in foil to keep them moist but warm through. Avoid microwaving, which can make crispy chicken soggy and biscuits tough.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just fine if you prefer leaner meat. Just be sure to pound them evenly so they cook quickly and remain juicy inside without drying out.
Is buttermilk necessary for this recipe?
Traditional buttermilk is ideal because its acidity tenderizes the chicken and contributes to the biscuit’s flaky texture. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Can I make the biscuits ahead of time?
Yes! You can bake the biscuits a day ahead and store them in an airtight container. Warm them briefly in the oven before assembling to bring back their fresh-from-the-oven tenderness.
What oil is best for frying?
Vegetable oil or peanut oil are excellent choices because they have high smoke points and neutral flavors that help the chicken crisp up nicely without imparting any unwanted taste.
How spicy is the sandwich?
The heat level is customizable. The hot sauce in the marinade gives a subtle kick, but you can adjust the amount or omit it entirely for a milder, kid-friendly version. Adding spicy mayo also allows you to control how much spice to add at the assembly stage.
Final Thoughts
This Buttermilk Biscuit Fried Chicken Sandwich Recipe is a true labor of love that rewards your kitchen efforts with unforgettable flavors and textures. Whether it’s a weekend treat or a special occasion meal, crafting these sandwiches from scratch connects you to the warmth and joy of classic Southern cooking. I can’t wait for you to try this recipe and discover your own new favorite comfort food — it’s a delicious celebration on a plate, one biscuit and crispy chicken piece at a time!
Print
Buttermilk Biscuit Fried Chicken Sandwich Recipe
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: American, Southern-Inspired
Description
A delicious Southern-inspired Buttermilk Biscuit Fried Chicken Sandwich featuring crispy fried chicken marinated in buttermilk and hot sauce, served on freshly baked flaky buttermilk biscuits with optional spicy mayo, pickles, and greens for a satisfying main course.
Ingredients
For the fried chicken:
- 4 boneless, skinless chicken thighs or breasts (pounded to even thickness)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Vegetable oil for frying
For the buttermilk biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter (cold and cubed)
- ¾ cup cold buttermilk (plus more for brushing)
For assembly:
- Sliced pickles
- Spicy mayo or honey butter (optional)
- Shredded lettuce or coleslaw (optional)
Instructions
- Make the biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add cold buttermilk and stir just until dough comes together. Turn out onto a floured surface, pat into a 1-inch thick rectangle, then fold the dough over itself 2–3 times. Pat into 1-inch thickness again and cut out biscuits using a 2½-inch cutter. Place on a parchment-lined baking sheet and brush tops with a bit of buttermilk. Bake for 12–15 minutes or until golden brown. Cool slightly.
- Prepare the chicken: In a bowl, combine buttermilk and hot sauce. Add chicken and marinate for at least 30 minutes or overnight for best flavor. In another bowl, mix flour, cornstarch, salt, pepper, garlic powder, and paprika. Remove chicken from marinade and dredge in flour mixture, pressing to coat. Let rest for 10 minutes.
- Fry the chicken: Heat 1–2 inches of vegetable oil in a skillet to 350°F (175°C). Fry chicken pieces for 4–6 minutes per side or until golden and cooked through (internal temp 165°F). Drain on paper towels.
- Assemble sandwiches: Slice biscuits in half. Spread with spicy mayo or honey butter if using, then layer with fried chicken, pickles, and greens. Serve immediately.
Notes
- Make the biscuits and marinate the chicken ahead of time for quicker assembly.
- Use store-bought biscuits in a pinch, but homemade makes a big difference!
