If your idea of heaven is crispy golden chicken nestled on a fluffy, buttery biscuit, then this Buttermilk Biscuit Fried Chicken Sandwich is about to make all your comfort food dreams come true. Here, tender chicken thighs are soaked in tangy buttermilk and spices, double-dipped for an ultra-crunchy crust, and crowned with a swirl of honey mustard mayo—all sandwiched between freshly baked (or your favorite store-bought) buttermilk biscuits. Whether you’re serving them up for Sunday brunch, a family dinner, or an indulgent lunch, these sandwiches deliver a delicious Southern-inspired experience in every single bite.

Buttermilk Biscuit Fried Chicken Sandwich Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of this Buttermilk Biscuit Fried Chicken Sandwich is how just a handful of simple ingredients come together to create layers of flavor and irresistible texture. Each ingredient plays a special part, from infusing the chicken with flavor to building the perfect sandwich foundation.

Chicken thighs: Juicy, flavorful, and the perfect size for sandwiches—they stay extra tender when fried.
Buttermilk: Adds classic Southern tang and tenderizes the chicken while helping your coating cling beautifully.
Hot sauce: Injects gentle heat and zesty flavor right into the marinade.
Garlic powder: Packs savory depth without overpowering the other spices.
Paprika: Enhances color and adds a gentle smoky note to the seasoning mix.
Salt & black pepper: The essentials for bringing out every other flavor in the sandwich.
All-purpose flour: The base for that irresistibly crunchy crust.
Baking powder: A tiny ingredient that helps lift and crisp the chicken’s coating.
Cayenne pepper: Gives each bite a subtle, warming kick.
Vegetable oil: Neutral-flavored and perfect for golden, even frying.
Buttermilk biscuits: Fresh-baked or your favorite shortcut biscuits—just make sure they’re sturdy enough to hold that glorious chicken.
Mayonnaise: The creamy base for your crave-worthy sandwich sauce.
Honey: Adds a sweet, glossy counterpoint to the savory flavors.
Dijon mustard: Brings a feisty tang to round out the honey mustard mayo.
Pickle slices (optional): Their briny crunch is a classic fried chicken sidekick—don’t skip them if you love a good contrast!
Shredded lettuce, tomato slices (optional): Adds a burst of color and crispness to every bite.

How to Make Buttermilk Biscuit Fried Chicken Sandwich

Step 1: Marinate the Chicken

To set yourself up for juicy, flavorful chicken, whisk the buttermilk, hot sauce, garlic powder, paprika, salt, and black pepper together in a large bowl. Add the chicken thighs, turning them a few times to make sure every inch is covered in your tangy, spicy marinade. Give the flavors time to work their magic by marinating at least an hour (overnight is even better if you can plan ahead!).

Step 2: Prepare the Coating

While the chicken soaks in all that flavor, grab another bowl and stir together the flour, baking powder, and cayenne pepper. This trio is the secret to creating a crust that is light, crisp, and beautifully golden once fried. For an extra crunch, remember that double-dipping is highly encouraged: after dredging once, a second trip back into the buttermilk and flour means the coating will be even thicker and crunchier.

Step 3: Coat the Chicken

When you’re ready to fry, take each chicken thigh out of the marinade, letting any excess drip off. Dredge generously in the flour mixture, pressing so every nook and cranny is well coated—this is key to the super-crispy texture that defines a great Buttermilk Biscuit Fried Chicken Sandwich.

Step 4: Fry the Chicken

Pour about half an inch of vegetable oil into a heavy skillet and heat it over medium. When it’s hot enough for a breadcrumb to sizzle, add the chicken thighs in batches, careful not to crowd the pan. Fry each piece for 4 to 5 minutes per side. They should be deeply golden, crunchy, and cooked through. Drain the fried chicken on a paper towel-lined plate to keep that crust crispy.

Step 5: Make the Honey Mustard Mayo

While the chicken is cooling slightly, quickly whisk together the mayonnaise, honey, and Dijon mustard in a small bowl. This creamy, sweet-tangy sauce elevates your Buttermilk Biscuit Fried Chicken Sandwich from delicious to truly memorable, tying together the savory and spicy flavors beautifully.

Step 6: Assemble Your Sandwiches

Now for the fun part—building your sandwiches! Split the biscuits and slather the bottoms with plenty of honey mustard mayo. Nestle a hot fried chicken thigh on top, then layer with pickles, lettuce, and tomato (if you like). Cap with the top half of the biscuit, press gently, and serve immediately while everything is still warm and extra crisp.

How to Serve Buttermilk Biscuit Fried Chicken Sandwich

Garnishes

A few finishing touches make all the difference here. Classic pickle slices add zippy crunch, shredded lettuce lends freshness, and ripe tomato slices bring a burst of color. If you’re feeling adventurous, a sprinkle of fresh herbs like chives or parsley on the mayo adds a pretty, flavorful accent to your Buttermilk Biscuit Fried Chicken Sandwich.

Side Dishes

This sandwich pairs beautifully with classics like coleslaw or potato salad. For a true taste of the South, try it with tangy collard greens, cornbread, or even a simple green salad for balance. On cooler nights, serve with hot fries or a cup of tomato soup—the possibilities are as endless as your appetite!

Creative Ways to Present

If you’re hosting brunch or a game-day get-together, make mini versions using slider-sized biscuits—the ultimate finger food! For a homey, casual vibe, wrap your hot sandwiches in parchment and serve in a basket. Or go a little fancy by plating individual servings with a side of pickled vegetables and a drizzle of hot honey over the top for extra zing.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store any extra fried chicken and biscuits separately in airtight containers in the refrigerator. This helps both stay fresher and keeps the biscuits from getting soggy. Sandwiches are always best assembled just before serving.

Freezing

To freeze, let the fried chicken cool completely, then wrap each piece tightly and freeze for up to a month. Biscuits can be frozen, too—wrap well and stash them in a zip-top bag. When you’re ready for a quick homemade sandwich, you’re already halfway there!

Reheating

For that just-fried crispiness, reheat the chicken in a 375°F oven or air fryer for a few minutes until hot and crunchy. Biscuits thaw quickly at room temperature or can be rewarmed briefly in the oven. Avoid microwaving the chicken, since it can make the crust chewy instead of crisp.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs are traditional for their flavor and juiciness, you can use boneless, skinless chicken breasts—just cut them to sandwich size and adjust frying time as needed to avoid drying them out.

Do I have to double-dip the chicken?

Double-dipping isn’t mandatory, but it’s a fantastic trick for extra crunch! A single dredge will still give you a tasty, crisp crust, but double-dipping creates that satisfying, shattering bite everyone loves in a Buttermilk Biscuit Fried Chicken Sandwich.

What kind of biscuits work best for this sandwich?

Both homemade and high-quality store-bought buttermilk biscuits work well, as long as they’re sturdy enough to hold up to a generous piece of fried chicken. Flaky layers add something special, but avoid especially crumbly biscuits that may fall apart.

Is there a substitute for buttermilk?

If you don’t have buttermilk on hand, make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for five minutes. This gives you the tangy flavor and tenderizing power you need for this recipe.

What’s the best way to keep the chicken warm if frying in batches?

Place cooked chicken on a wire rack set over a baking sheet in a 250°F oven while you finish frying the rest. This keeps it warm and crisp until you’re ready to build each Buttermilk Biscuit Fried Chicken Sandwich.

Final Thoughts

I hope you feel inspired to bring this Buttermilk Biscuit Fried Chicken Sandwich into your own kitchen soon. There’s just nothing quite like the combination of juicy chicken, crisp crust, tender biscuit, and that pop of sweet-savory sauce. Gather your friends, roll up your sleeves, and dig in—your tastebuds will thank you!

Buttermilk Biscuit Fried Chicken Sandwich Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 40 minutes (plus marinating)
Yield: 4 sandwiches 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Buttermilk Biscuit Fried Chicken Sandwich recipe. Crispy, juicy fried chicken thighs are sandwiched between fluffy buttermilk biscuits and topped with a sweet and tangy honey mustard mayo.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs
1 cup buttermilk
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

For the Coating:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cayenne pepper

For Assembly:

Vegetable oil for frying
4 buttermilk biscuits, split
4 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon Dijon mustard
Optional toppings: pickle slices, shredded lettuce, tomato slices

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Instructions

Marinate the Chicken: In a bowl, combine buttermilk, hot sauce, garlic powder, paprika, salt, and pepper. Marinate chicken thighs for at least 1 hour in the refrigerator.
Coat the Chicken: In a separate bowl, mix flour, baking powder, and cayenne pepper. Dredge marinated chicken in the flour mixture until coated.
Fry the Chicken: Heat oil in a skillet and fry chicken thighs until golden brown and cooked through.
Prepare the Sauce: Mix mayonnaise, honey, and Dijon mustard in a bowl.
Assemble the Sandwich: Spread honey mustard mayo on biscuits, add fried chicken, and desired toppings. Serve immediately.

Notes

For extra-crispy chicken, double-dip by dredging in flour, buttermilk, and flour again.
You can use store-bought or homemade biscuits, ensuring they are sturdy enough for the sandwich.

Prep Time: 20 minutes (plus marinating time)
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Southern American