Buttermilk-Fried Chicken Sandwich
- Author: Cindy Schumacher
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Meat, Chicken, Sandwich
- Original Air Date: November 6, 2019
Ingredients & Instructions
Buttermilk marinade:
2 cups buttermilk
1 tsp. salt
1 tsp. black pepper
½ tsp. cayenne pepper
8 boneless, skinless chicken thighs
Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade for at least 1 hour in the refrigerator or overnight.
Dill Dressing:
1½ cups plain Greek yogurt
3 Tbsp. fresh dill, chopped
1 tsp. garlic powder
2 Tbsp. lemon juice
¼ cup grated Parmesan cheese
Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator.
Seasoned Flour:
2 cups all-purpose flour
1 Tbsp. salt
2 tsp. black pepper
1½ tsp. cayenne pepper
1 Tbsp. garlic powder
Peanut or vegetable oil for frying
Heat the oil in a deep pot until it reaches 350. Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes or until cooked through. The internal temperature should reach 165 degrees, and the chicken should be golden brown and crispy. Drain on a paper towel lined plate.
To serve:
8 burger buns, lettuce, 2 tomatoes sliced
Heat a large skillet over medium heat. Butter the cut sides of the burger buns. Toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
