Buttermilk Fried Chicken Sandwiches

Fried chicken sandwich Diana Rattray
Prep: 12 mins
Cook: 6 mins
Marinate: 4 hrs
Total: 4 hrs 18 mins
Servings: 4 servings
Nutrition Facts (per serving)
664 Calories
10g Fat
73g Carbs
66g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 664
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3g 14%
Cholesterol 147mg 49%
Sodium 1452mg 63%
Total Carbohydrate 73g 27%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 66g
Vitamin C 2mg 11%
Calcium 177mg 14%
Iron 6mg 34%
Potassium 747mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 These sandwiches are quick and easy to prepare and fry and they make a fabulous meal with coleslaw or a tossed salad or take along to a tailgating event. Serve the sandwiches warm or cold with Chipotle Mayonnaise, a Sriracha mayonnaise blend, or ranch-style buttermilk dressing. 

Buy thin chicken cutlets or slice each chicken breast half horizontally to form two cutlets. If the chicken breast halves are quite small, pound them gently to an even thickness. For a lighter version use oven-fried chicken breasts in the sandwiches. 


  • 1 1/2 pounds boneless chicken breasts

  • 1 cup buttermilk

  • 2 teaspoons Creole seasoning

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 1/2 cups all-purpose flour

  • 4 to 8 leaves lettuce

  • 4 sandwich buns, or hoagie rolls, or mini baguettes

  • Mayonnaise, buttermilk dressing, Sriracha mayonnaise, or dressing of choice, optional

Steps to Make It

  1. Slice the chicken breasts into thin slices horizontally, or slice into thin strips. Put in a food storage bag. Add the buttermilk and Creole seasoning and refrigerate for at least 4 hours.

  2. Put the flour in a wide, shallow bowl.

  3. Remove the chicken pieces from the buttermilk marinade, shaking off excess. Sprinkle with salt and freshly ground black pepper.

  4. Heat about 1/2 inch of oil to 325° F in a deep frying pan. 

  5. Dredge the seasoned chicken pieces in the flour and fry in batches in the hot oil for about 5 to 6 minutes, or until cooked through, turning to brown both sides. Transfer to paper towel lined platter while frying the remaining pieces.

  6. Arrange chicken (warm or cold) on lettuce-lined rolls and top with mayonnaise, buttermilk dressing, Sriracha mayonnaise, or other dressing of choice.