Crispy Buttermilk Fried Chicken Sandwich
Crispy buttermilk fried chicken sandwich with creamy caper Caesar dressing, romaine, and parmesan on a toasted hoagie roll. Easy, juicy, and packed with flavor.
Ingredients
Serves 2 sandwiches
The chicken:
- 2 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 tbsp kosher salt
- 2 tbsp hot sauce
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- pepper
- Neutral oil, for frying
The dressing:
- 2 tbsp capers, roughly chopped
- 1 egg yolk
- Juice of half a lemon
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- 2 tbsp Greek yogurt or sour cream or mayo
- 3 tbsp grated parmesan cheese
- salt
- pepper
the rest:
- Sesame hoagie rolls
- Shredded romaine lettuce
- Freshly grated parmesan
Instructions
- Marinate the Chicken: In a bowl, whisk together buttermilk, salt, and hot sauce. Add the chicken thighs and make sure they’re fully coated. Cover and refrigerate overnight (or at least 8 hours).
- Prep the Coating: In a shallow bowl, mix flour, cornstarch, garlic powder, paprika, and black pepper.
- Remove chicken from the marinade, letting excess drip off. Dredge in the flour mixture, pressing firmly to create craggly edges for maximum crunch. Let sit for 5–10 minutes so the coating adheres.
- Fry the Chicken Heat 1–2 inches of neutral oil in a skillet or heavy-bottomed pot to 350°F.Fry the chicken for 5–7 minutes per side, until deeply golden and cooked through (internal temp should reach 165°F). Transfer to a wire rack and immediately sprinkle with a pinch of salt.
- Toast the Rolls: Lightly toast the sesame hoagie rolls until warm and slightly crisp on the edges.
- Build the Sandwich Spread a generous layer of Caesar dressing on both sides of the rolls. Alternatively, you could toss the romaine in the dressing and add to the sandwich. Add the crispy fried chicken, then pile on shredded romaine. Finish with freshly grated parmesan.