We have all seen the lines wrapping around the block for “that” famous chicken sandwich. But let me tell you something: you can make one at home that is crispier, juicier, and infinitely more satisfying without leaving your kitchen. The secret isn’t some proprietary chemical; it is just patience and a double-dip technique that creates those shatteringly crisp ridges we all crave.

Crispy Buttermilk Buffalo Chicken Sandwich

This sandwich is a masterpiece of textures. You have the soft, buttery brioche bun, the cool crunch of pickles, and a piece of fried chicken that stays crunchy even after being drenched in spicy buffalo sauce. It is messy, indulgent, and the kind of meal that makes you close your eyes after the first bite.

Why You Will Ditch the Drive-Thru

This recipe gives you total control over the flavor and the crunch.

The “Shaggy” Crust: By dripping marinade into the flour, we create those craggy, crunchy bits that hold onto the sauce.
Thighs Over Breasts: We use boneless skinless chicken thighs because they are more forgiving and stay juicy even if you accidentally overcook them slightly.
The Double Dredge: Dipping the chicken in flour, then buttermilk, then flour again ensures a thick, sturdy crust that won’t get soggy.
Homemade Sauce: Tossing it in my homemade buffalo sauce elevates it way above fast food.

Crispy Buttermilk Buffalo Chicken Sandwich (Better Than Popeyes)

Author: danyrecipes
Total Time: 30
Yield: 4 sandwiches

Print Recipe

Description

Forget the drive-thru. This homemade crispy chicken sandwich features juicy buttermilk-marinated thighs, a shatteringly crisp cornstarch crust, and a drenching of spicy buffalo sauce. Served on a toasted brioche bun with cool pickles.

Ingredients

4 boneless, skinless chicken thighs

1 cup buttermilk

1/2 cup hot sauce (divided)

1.5 cups all-purpose flour

1/2 cup cornstarch

1 tablespoon paprika

1 tablespoon garlic powder

1 teaspoon cayenne pepper

Oil for frying (vegetable or peanut)

4 brioche buns

Pickle slices

2 tbsp melted butter (for buns)

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Instructions

1. In a bowl, mix buttermilk and 1/4 cup hot sauce. Add chicken thighs and marinate for at least 1 hour.

2. In a shallow dish, whisk flour, cornstarch, paprika, garlic powder, cayenne, salt, and pepper.

3. Drizzle 2 tablespoons of the marinade into the flour mixture and mix with a fork to create clumps (this creates the crispy ridges).

4. Heat oil in a heavy pot to 350°F (175°C).

5. Remove chicken from marinade, letting excess drip off. Press firmly into the flour mixture to coat thickly.

6. Fry chicken for 4-5 minutes per side until golden brown and internal temp reaches 165°F.

7. Transfer to a wire rack to drain. While hot, brush or toss with the remaining 1/4 cup buffalo sauce.

8. Toast buns with melted butter. Assemble with pickles and chicken.

Notes

**Keeping it Crispy:** Do not drain on paper towels; the steam will make the crust soggy. Use a wire rack.

**Make Ahead:** You can marinate the chicken up to 24 hours in advance for even tenderer meat.

Prep Time: 15
Cook Time: 15
Category: Main Dish
Method: Deep Fry
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 650
Sugar: 6g
Sodium: 1200mg
Fat: 35g
Saturated Fat: 8g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 32g
Cholesterol: 110mg

Ingredients

Chicken Thighs: Boneless and skinless. They are the juiciest cut for frying.
Buttermilk: The acidity tenderizes the meat. If you do not have it, mix milk with a squeeze of lemon juice.
Hot Sauce: I use Frank’s RedHot for both the marinade and the sauce.
Flour & Cornstarch: The cornstarch is the secret to an extra-crispy, light coating.
Spices: Smoked paprika, garlic powder, onion powder, and cayenne pepper season the flour so the crust tastes good on its own.
Brioche Buns: Toast them with butter for that restaurant-quality finish.
Pickles: Thick-cut dill pickles are essential to cut through the richness.

How to Make It (The “Better Than Fast Food” Method)

Marinate the Chicken. Whisk together buttermilk, hot sauce, salt, and pepper in a bowl. Add the chicken thighs and let them sit for at least an hour (or overnight if you plan ahead).
Prepare the Dredge. In a shallow dish, whisk the flour, cornstarch, and spices. Pro Tip: Drizzle 2 tablespoons of the buttermilk marinade into the flour and rub it with your fingers to create small clumps. These clumps become the extra-crispy bits.
Dredge the Chicken. Take a piece of chicken from the marinade (let the excess drip off) and press it firmly into the flour. Make sure it is coated in all the nooks and crannies.
Fry to Perfection. Heat oil in a heavy pot or Dutch oven to 350°F (175°C). Fry the chicken for 4-5 minutes per side until golden brown and crispy. Let it drain on a wire rack, not paper towels (which can make it soggy).
Sauce and Assemble. Dip the hot fried chicken into warm homemade buffalo sauce or drizzle it generously. Place it on a toasted bun with mayo and pickles.

Variations & Serving Ideas

You can tweak this recipe to match whatever mood you are in.

Extra Spicy: Add extra cayenne to the flour mix or splash some ghost pepper sauce into your buffalo glaze.
Cool It Down: Serve with a side of creamy coleslaw or use my tangy tartar sauce recipe as a spread instead of plain mayo.
Cheesy Upgrade: Melt a slice of pepper jack cheese over the hot chicken before assembling.
Slider Version: Use small biscuit cutters to trim the chicken and serve them on Hawaiian rolls for buffalo chicken sliders hawaiian rolls.
The “Dip” Experience: Skip the bun and serve the tenders with a bowl of buffalo chicken dip or a rich alfredo sauce recipe for dunking.
Lighter Options: If you are avoiding the fryer, try my Buffalo Cauliflower Air Fryer for a similar flavor profile without the oil.
Leftover Hack: Chop up any extra fried chicken and throw it into a Buffalo Chicken Casserole or wrap it in a tortilla for a Buffalo Chicken Quesadilla.

Final Thoughts

This Crispy Buttermilk Buffalo Chicken Sandwich is a labor of love, but the first crunch makes it all worth it. It is messy, spicy, and perfectly salty. Once you master this technique, you will be the one hosting “chicken sandwich night” for all your friends.