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Buttermilk Fried Chicken Sandwiches

60 Mins


4 Boneless Skinless Chicken Breasts, cut in half crosswise and pounded thin

2 Tablespoons Chicken Seasoning Mix, divided

1 Cup Buttermilk

1 Large Egg

1 1/2 Cups Flour

1/2 Cup Cornstarch

1 Teaspoon Baking Powder

2 ¼ Teaspoons Salt, divided

3 Cups Shredded Cabbage

1/2 Cup Shredded Carrots

1/2 Cup Mayonnaise

2 Tablespoons White Vinegar

1/2 Tablespoon Sugar

4-5 Cups Peanut Oil, for frying

1 Cup Mayo

2 Tablespoons Honey

2 Tablespoons Dijon Mustard

4-6 Martin’s Sandwich Potato Rolls, buttered and lightly toasted

4-6 Slices Swiss cheese

Pickles, for serving

Bacon, cooked, for serving (optional)

Serves: 4-6


Step 1

In a plastic zip-top bag or glass bowl, mix together 1 Tbsp. seasoning, buttermilk, and egg. Add chicken breasts, turning to coat, and marinate in refrigerator for 4-6 hours.

Step 2

In a large bowl, add shredded cabbage, carrots, mayonnaise, vinegar, sugar, and ¼ tsp. salt; toss to combine.

Step 3

In a shallow bowl, combine flour, cornstarch, baking powder, 2 tsp. salt, and 1 Tbsp. seasoning.

Step 4

Heat peanut oil in a tall frying pan or deep fryer until temperature reaches 350 to 375 F. Using tongs, shake excess liquid off the chicken pieces. Coat each piece in the dry flour mix. Add to the hot oil. Fry for 5 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy. Drain on a paper towel lined plate and sprinkle with a pinch of salt, to taste.

Step 5

While chicken is resting, prepare honey dijonnaise: combine mayo, honey, and Dijon mustard.

Step 6

Onto toasted buns, stack 1-2 pieces fried chicken (depending on the size), cheese, pickles, bacon, slaw and honey dijonnaise. Enjoy!

Recipe adapted from: