There is something truly special about biting into a warm, flaky biscuit layered with crispy, juicy fried chicken that has been tenderly marinated in tangy buttermilk. This Buttermilk Biscuit Fried Chicken Sandwich Recipe is an absolute game-changer for anyone who loves classic Southern flavors with a satisfying crunch. Whether you are craving a comforting lunch or an impressive dish to serve friends, this recipe balances texture and flavor beautifully, combining the richness of fried chicken with the soft, buttery biscuit and a hint of honey mustard that pulls it all together flawlessly.
Ingredients You’ll Need
Each ingredient in this recipe is chosen for its role in creating a perfectly crispy yet tender fried chicken sandwich with a biscuit that’s soft, buttery, and irresistibly savory. These staples, though simple, come together to deliver a burst of Southern charm in every bite.
- Boneless, skinless chicken thighs: Perfect for juicy, flavorful meat that stays tender after frying.
- Buttermilk: The secret to tenderizing chicken and adding a subtle tang that enhances the flavor profile.
- Hot sauce: Adds just the right amount of heat and complexity to the marinade.
- All-purpose flour: Essential for creating that satisfying crispy coating on the chicken.
- Garlic powder: Provides a deep, savory undertone to the flour mixture.
- Paprika: Brings a warm, smoky flavor and vibrant color to the breading.
- Salt and black pepper: Simple seasoning that enhances all the other ingredients.
- Vegetable oil: Ideal for frying because it withstands high heat for a golden crust.
- Buttermilk biscuits: The soft, flaky foundation of the sandwich, either store-bought or homemade.
- Mayonnaise: Forms the creamy base of the honey mustard spread.
- Honey: Adds a touch of sweetness that balances the heat and savoriness.
- Dijon mustard: Offers a subtle tangy kick to the mayo mixture.
- Lettuce leaves: Provide a fresh, crisp crunch in every bite.
- Tomato slices: Add juiciness and a pop of color for visual appeal.
- Pickle slices (optional): Give an extra tang and texture contrast if you love a briny bite.
How to Make Buttermilk Biscuit Fried Chicken Sandwich Recipe
Step 1: Marinate the Chicken
Start by combining buttermilk and hot sauce in a bowl, then immerse the chicken thighs in this flavorful bath. Cover and refrigerate for at least an hour or preferably overnight. This step is crucial because the acidity in the buttermilk tenderizes the chicken, making it juicy on the inside while the hot sauce gives it a subtle, exciting heat.
Step 2: Prepare the Breaded Coating
Mix together flour, garlic powder, paprika, salt, and black pepper in a large bowl. This seasoned flour will be the crispy shell that locks in moisture. When you remove the chicken from the marinade, dredge it thoroughly in this mixture, pressing it on to ensure every bit is coated. This creates that crave-worthy crunch we all love in a fried chicken sandwich.
Step 3: Fry the Chicken
Heat vegetable oil in a deep skillet or Dutch oven to 350°F—the perfect temperature for crisping the coating without burning. Fry the chicken thighs for around 6 to 8 minutes, flipping once so both sides get that golden-brown magic. Drain on paper towels to keep them crispy and not greasy. This frying method is where the magic happens: juicy meat encased in a crunchy crust.
Step 4: Make the Honey Mustard Mayo
While the chicken cooks, stir mayonnaise, honey, and Dijon mustard together in a small bowl. This sweet and tangy spread will elevate the sandwich, adding a creamy layer that perfectly complements the fried chicken and biscuit.
Step 5: Assemble the Sandwich
Warm your buttermilk biscuits before starting to assemble. Spread the honey mustard mayo on the bottom half of each biscuit, then layer a lettuce leaf, a thick slice of tomato, and a crispy fried chicken thigh. If you enjoy a little tang, add pickle slices on top, then crown everything with the biscuit top. Serve immediately while warm and enjoy the harmony of textures and flavors.
How to Serve Buttermilk Biscuit Fried Chicken Sandwich Recipe
Garnishes
Simple garnishes like extra fresh lettuce leaves or a few slices of ripe tomato not only add freshness but also brighten the sandwich’s appearance. Pickles are optional, yet they provide a tangy crunch that cuts through the richness of the fried chicken, making every bite dynamic and delightful.
Side Dishes
The Buttermilk Biscuit Fried Chicken Sandwich pairs wonderfully with classic Southern-inspired sides like crispy French fries, coleslaw, or baked beans. For something lighter, a crisp green salad or roasted vegetables balance the indulgence while keeping the meal satisfying and well-rounded.
Creative Ways to Present
For a fun twist, serve the sandwiches with a small ramekin of extra honey mustard mayo for dipping or stack them with multiple fried chicken thighs for a towering, hearty meal. Wrapping them in parchment paper gives a rustic feel perfect for casual family dinners or picnics.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap each sandwich tightly in foil or plastic wrap and refrigerate. It’s best to store the fried chicken and biscuits separately if you want to preserve the crispiness and fluffiness. Enjoy within 2 days for optimal freshness.
Freezing
The cooked fried chicken thighs freeze beautifully individually wrapped in freezer-safe bags for up to 2 months. Biscuits can also be frozen but are best reheated gently to maintain their flaky texture. Defrost chicken and biscuits in the refrigerator overnight for the best result before reheating.
Reheating
To bring leftovers back to life, warm the fried chicken in a 375°F oven on a wire rack to keep it crispy, about 10-12 minutes. Warm biscuits separately in the oven or microwave, then reassemble with fresh lettuce and tomato to revive that fresh sandwich experience.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they tend to be leaner and may dry out quicker. Thighs are preferred for their higher fat content, which keeps the meat juicy and flavorful after frying.
Do I have to marinate the chicken overnight?
While marinating overnight is ideal for maximum tenderness and flavor, even an hour in the buttermilk and hot sauce mixture will make a noticeable difference in texture and taste.
Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 400°F for about 20-25 minutes until crispy and cooked through. However, frying gives that distinctive crunch and richness traditional to this sandwich.
What are some good biscuit options?
You can use store-bought biscuits for convenience or make homemade ones if you want that fresh-baked aroma. Either way, warming them just before serving makes a huge difference in softness and flavor.
Is there a way to make the sandwich less spicy?
Simply reduce or omit the hot sauce in the marinade. The buttermilk will still tenderize the chicken beautifully, and the other spices will keep the flavor vibrant and delicious.
Final Thoughts
There is nothing quite like savoring a homemade Buttermilk Biscuit Fried Chicken Sandwich Recipe that brings together crispy, juicy chicken and fluffy, buttery biscuits in a perfect bite every time. This recipe feels like a warm hug from the South, full of flavor, texture, and that special something that keeps you coming back for more. I encourage you to try making it at home—you’ll find it’s easier than you think and absolutely worth every step. Happy cooking!
Print
Buttermilk Biscuit Fried Chicken Sandwich Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
A classic Southern-style fried chicken sandwich served on flaky buttermilk biscuits. Tender chicken thighs marinated in buttermilk and hot sauce, coated in seasoned flour, then fried to golden perfection. Layered with homemade honey mustard mayo, fresh lettuce, tomato, and optional pickles for a perfectly balanced and flavorful meal that’s crispy, juicy, and satisfying.
Ingredients
Chicken Marinade
- 2 large boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
Coating
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Sandwich Assembly
- Vegetable oil for frying
- 4 buttermilk biscuits (halved)
- 4 tablespoons mayonnaise
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 4 lettuce leaves
- 4 slices of tomato
- Pickle slices (optional)
Instructions
- Marinate the Chicken: In a bowl, combine 1 cup buttermilk with 1 teaspoon hot sauce. Add the chicken thighs to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight to tenderize and infuse flavor.
- Prepare the Flour Coating: In a separate bowl, mix together 1 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper. This seasoned flour will create a flavorful and crispy crust.
- Coat the Chicken: Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere well and ensure an even coating.
- Heat the Oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 inch. Heat the oil to 350°F (175°C), ideal for frying to a crispy golden brown while cooking the chicken through.
- Fry the Chicken: Carefully add the coated chicken thighs to the hot oil. Fry for 6–8 minutes total, turning once halfway through, until the exterior is crispy and the internal temperature reaches 165°F (74°C). Remove and drain on paper towels to remove excess oil.
- Make Honey Mustard Mayo: In a small bowl, mix 4 tablespoons mayonnaise with 1 tablespoon honey and 1 teaspoon Dijon mustard until smooth. This creamy spread adds a sweet and tangy contrast to the fried chicken.
- Assemble the Sandwiches: Spread the honey mustard mayo evenly on the bottom half of each biscuit. Layer with a leaf of lettuce, a slice of tomato, the fried chicken thigh, and optional pickle slices. Top with the other biscuit half and serve immediately while warm.
Notes
- For extra crispy chicken, try double-dipping: dredge the marinated chicken in flour, return it to the buttermilk, then coat again in flour before frying.
- Use homemade or store-bought buttermilk biscuits according to preference; warming them before assembly enhances their softness and flavor.
- Adjust hot sauce quantity in marinade to suit your desired spice level.
