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High Calorie Chicken Lunch: Buttermilk Fried Chicken Sandwich with Pickles Recipe

Name: High Calorie Chicken Lunch: Buttermilk Fried Chicken Sandwich with Pickles Recipe
Total time: 60 min
Yield: 250 g
Ingredients: boneless skinless chicken thighs 1 lb; buttermilk 1 cup; all-purpose flour 1.5 cup; hamburger buns 4 pieces; dill pickles 12 slices; vegetable oil 2 cup; kosher salt 2 tsp; black pepper 1 tsp; garlic powder 1 tsp; paprika 1 tsp

Crispy buttermilk-brined chicken, pickles, soft bun. This high calorie chicken sandwich is the lunch that launched a thousand drive-through wars.

Cook 60 min Difficulty NORMAL 850 kcal

#high protein #mediterranean #low carb

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Ingredients

Main ingredients

boneless skinless chicken thighs 1 lb
buttermilk 1 cup
all-purpose flour 1.5 cup
hamburger buns 4 pieces
dill pickles 12 slices
vegetable oil 2 cup

Seasonings/Sauce

kosher salt 2 tsp
black pepper 1 tsp
garlic powder 1 tsp
paprika 1 tsp

Nutrition summary

Carbohydrates 60 g 28%

Protein 36 g 17%

Fat 40 g 55%

Serving size 250g

Cooking steps

1

Place chicken thighs in a bowl with buttermilk and 1 teaspoon kosher salt; marinate for at least 1 hour in the refrigerator to ensure maximum tenderness and flavor infusion.
2

In a large bowl, combine flour, garlic powder, paprika, black pepper, and remaining salt; dredge each chicken thigh thoroughly, pressing to adhere the seasoned flour.
3

Heat vegetable oil in a deep skillet to 350°F. Carefully add chicken thighs, frying 4-5 minutes per side until deep golden brown and crisp. Maintain oil temperature during frying.
4

Drain fried chicken on a wire rack for 2-3 minutes to preserve crispiness and avoid sogginess from excess oil; do not cover.
5

Assemble the sandwich by layering fried chicken on buns, topping with dill pickle slices. Serve immediately for best texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star of this sandwich is the boneless, skinless chicken thighs, which deliver juicy, tender meat with a rich flavor. The buttermilk marinade also plays a critical role by tenderizing the chicken and creating the foundation for the crispy fried coating.

Q. How do I ensure the chicken stays moist during frying?

To keep the chicken moist, fry the thighs at 350°F and avoid overcrowding the skillet, which can lower the oil temperature. Marinating in buttermilk for an hour also helps lock in moisture. Fry until golden, then drain on a wire rack to preserve both moisture and crisp texture.

Q. What prevents the coating from becoming soggy?

Draining the fried chicken on a wire rack for a few minutes is essential. This step lets excess oil escape and steam dissipate, preserving crispiness. Also, assemble the sandwich right before serving to avoid moisture transferring from the bun or pickles.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each sandwich provides approximately 850 kcal per 250g serving, with 36g protein and 60g carbs. Protein accounts for 17% of total calories, carbs 28%, and fat 55%, offering a substantial and balanced high-calorie lunch option.

Q. Which seasoning makes the biggest impact on flavor?

The combination of garlic powder and paprika in the seasoned flour creates a savory and slightly smoky crust, while kosher salt enhances all flavors. These seasonings are key for the classic fried chicken taste that stands out in each bite.

High Calorie Chicken Lunch: Buttermilk Fried Chicken Sandwich with Pickles Recipe

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