FRIED CHICKEN SANDWICH WITH BUTTERMILK HERB MAYO

There’s something undeniably satisfying about biting into a perfectly crispy fried chicken sandwich — that audible crunch, the juicy interior, the soft toasted bun, and that creamy, flavor-packed sauce tying it all together. This Fried Chicken Sandwich with Buttermilk Herb Mayo is everything you crave in a restaurant-quality sandwich, made right at home. It’s bold, crispy, fresh, and layered with flavor from the very first bite.

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What makes this sandwich special is the overnight buttermilk marinade infused with shallot, garlic, and jalapeño — giving the chicken deep flavor and tenderness. Then comes the double dredge for that extra-crunchy crust, and finally, a bright and herbaceous buttermilk mayo that brings balance to every bite. This isn’t just a sandwich… it’s an experience.

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Buttermilk

Buttermilk is the secret weapon in Southern-style fried chicken. Its natural acidity tenderizes the meat by gently breaking down proteins, resulting in juicy, flavorful chicken. Beyond texture, buttermilk adds a subtle tang that enhances the savory notes in the dredge and balances the richness of frying. When infused with aromatics like shallot, garlic, and jalapeño, it becomes a powerhouse marinade that penetrates every bite.

Smoked Spanish Paprika

Smoked Spanish paprika (often labeled “pimentón”) brings depth and complexity that standard paprika simply can’t match. Made from peppers that are dried over oak fires, it delivers a subtle smokiness that enhances the crispy crust. It adds warmth, color, and a slightly sweet, earthy undertone that elevates this fried chicken to gourmet status.

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Recipe Origin & Inspiration

This sandwich was inspired by our love of classic Southern fried chicken combined with upscale bistro flavors. We wanted something that felt indulgent but still fresh and balanced. The herb mayo brings that elevated touch — reminiscent of a café-style aioli — while the crispy chicken delivers that nostalgic comfort-food satisfaction.

We also love building recipes that feel restaurant-worthy but are completely achievable at home. The double dredge technique ensures maximum crunch, while the overnight marinade makes prep easy. It’s perfect for weekend cooking, game days, or when you simply want to impress your family with something unforgettable.

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Tips, Serving Suggestions, & Storage Advice

1. Marinate the chicken for at least 8 hours for maximum tenderness and flavor penetration.

2. Do not exceed 24 hours of marinating, as the acid can begin to affect texture negatively.

3. Pound the chicken evenly to ensure consistent cooking and prevent dry spots.

4. Double dredging creates extra crunch — do not skip the second dip in marinade and flour.

5. Always maintain oil temperature at 350°F for crispy, non-greasy chicken.

6. Fry in small batches to avoid lowering the oil temperature.

7. Use a thermometer clipped to your pot for safe and accurate frying.

8. Toast the buns lightly to prevent them from becoming soggy.

9. The herb mayo can be made up to 2 days in advance for easy prep.

10. Store leftover fried chicken in an airtight container in the refrigerator and reheat in the oven at 375°F to restore crispiness.

11. Add a slice of tomato or a drizzle of hot honey for a flavor twist.

12. Let fried chicken rest on a wire rack, not paper towels, to maintain crisp texture.

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Why This Recipe Stands Out

1. Deeply flavored overnight buttermilk marinade.

2. Aromatics infused directly into the marinade for layered flavor.

3. Double dredge method for maximum crunch.

4. Balanced seasoning blend with smoky paprika and cayenne.

5. Fresh herb mayo adds brightness and contrast.

6. Restaurant-quality texture at home.

7. Perfect balance of crispy, creamy, tangy, and fresh.

8. Customizable heat level thanks to jalapeño and cayenne.

9. Ideal for entertaining or elevated weeknight dinners.

10. Make-ahead components simplify serving.

11. Visually impressive stacked presentation.

12. Crowd-pleasing classic with a gourmet twist.

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Fried Chicken Sandwich with Buttermilk Herb Mayo

Ingredients

For the Chicken:

• 2 cups buttermilk, shaken

• 1 shallot, peeled, halved lengthwise, and thinly sliced

• 2 garlic cloves, smashed

• 1 jalapeño pepper (with seeds), halved lengthwise

• Kosher salt and freshly ground black pepper

• 3 small skinless, boneless chicken breasts (about 6 ounces each)

• 3 ½ cups all-purpose flour

• 4 teaspoons baking powder

• 2 ½ teaspoons smoked Spanish paprika

• 1 teaspoon cayenne pepper

• 1 teaspoon celery salt

• 1 tablespoon kosher salt

• 1 ½ teaspoons freshly ground black pepper

• 2 (48-ounce) bottles canola oil

• 6 potato hamburger buns, toasted

• Living lettuce leaves

• Oval dill pickle slices

For the Buttermilk Herb Mayo:

• 1 cup good-quality mayonnaise

• 2 tablespoons buttermilk, shaken

• 1 teaspoon white wine vinegar

• 2 tablespoons thinly sliced scallions (white and green parts)

• 1 tablespoon minced fresh parsley

• 1 tablespoon minced fresh chives

• ¼ teaspoon minced fresh thyme leaves

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

Instructions

1. In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt, and 1 teaspoon black pepper.

2. Place the chicken breasts between two pieces of parchment paper and pound to an even ½-inch thickness. Slice each breast in half crosswise to create six even pieces.

3. Add the chicken to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 8 hours and up to 24 hours.

4. To make the herb mayo, whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, salt, and pepper in a medium bowl. Cover and refrigerate until ready to use.

5. Preheat the oven to 300°F. Place a wire rack over a sheet pan and set in the oven to keep cooked chicken warm.

6. In a large bowl, whisk together the flour, baking powder, smoked paprika, cayenne, celery salt, 1 tablespoon kosher salt, and 1 ½ teaspoons black pepper.

7. Pour canola oil into a Dutch oven or 8-quart stockpot to a depth of 2 inches. Attach a thermometer and heat oil to 350°F.

8. Remove chicken from marinade. Dredge in flour mixture, dip briefly back into marinade, then dredge again in flour mixture. Shake off excess and place on a sheet pan.

9. Fry three pieces at a time, maintaining oil at 350°F. Cook for about 5 minutes, turning once, until golden brown and cooked through.

10. Transfer to the wire rack in the oven and sprinkle lightly with salt. Repeat with remaining chicken.

11. To assemble, spread herb mayo on the bottom bun. Add lettuce, four pickle slices, and one piece of chicken. Spread more mayo on the top bun and place on sandwich. Serve warm.

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FAQ Section

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs work beautifully and are naturally juicier.

Can I air fry this instead?

You can, but the texture will differ. Spray generously with oil and cook at 375°F until crispy and cooked through.

How do I know when the chicken is done?

Internal temperature should reach 165°F.

Can I make the herb mayo ahead of time?

Yes, up to 2 days in advance.

What oil is best for frying?

Neutral oils with high smoke points like canola, vegetable, or peanut oil.

Why double dredge?

It creates extra texture and those beautiful crispy ridges.

Can I make it less spicy?

Remove jalapeño seeds and reduce cayenne.

What buns work best?

Soft potato buns or brioche buns hold up well to the crispy chicken and sauce.

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