A buttermilk chicken thigh is the heart of the fried chicken sandwich. Cooked until crispy, then served on a soft bun with a homemade sauce, shredded lettuce and sliced pickles makes an easy, tasty lunch or dinner.

Buttermilk Fried Chicken Sandwich with Siracha Mayo

Servings 4
Author Savour Calgary


Chicken Marinade

  • 4 boneless chicken thighs
  • 1 cup buttermilk (250 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/2 tsp pepper (2.5 ml)
  • 1 tsp hot sauce (5 ml)

Chicken Coating

  • 1 cup all-purpose flour (250 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/2 tsp pepper (2.5 ml)
  • 1/2 tsp garlic powder (2.5 ml)
  • 1 tsp paprika (5 ml)
  • 1 tsp cayenne pepper (5 ml)

Siracha Mayo

  • 1/2 cup mayonnaise (125 ml)
  • 1 1/2 tsp siracha (22 ml)


  • iceberg lettuce or coleslaw
  • sliced pickles
  • 4 toasted brioche or hamburger buns
  • 1/2 cup vegetable oil for shallow-frying (125 ml)


  • In a medium bowl, combine the buttermilk, salt, pepper and hot sauce. Add the chicken thighs and marinate in the fridge for at least an hour or overnight.
  • Prepare the coating. Whisk the flour with the salt, pepper, garlic powder, paprika and cayenne powder. Prepare the siracha mayo by combining the mayonnaise and siracha. Stir until well blended.
  • Working one piece at a time, dip each marinated piece of chicken into the flour, making sure both sides are completely coated. Set aside.
  • Fill your Dutch oven or cast iron pan with enough oil to reach about ½ inch high. Heat the oil until it reaches 350°. If you don’t have a thermometer, dip a wooden spoon or small piece of bread in the oil. If it bubbles, the oil should be hot enough.
  • Fry the chicken in the oil for about 3 minutes per side until cooked through. Do not overcrowd the pan. If your pan isn’t big enough, fry two at a time. When done, the thickest part of the chicken should read 75° C (165° F). If you don’t have a meat thermometer, cut one piece open at its thickest part and check for doneness. When done, rest the chicken on a wire rack.
  • Spread some siracha mayonnaise on toasted sides of buns. Top with pickles, fried chicken and slaw or lettuce.