This buttermilk fried chicken cutlet sandwich features tender, juicy chicken thighs marinated in seasoned buttermilk, breaded with panko, and fried until golden brown. The standout is the marinading technique that ensures incredibly moist meat paired with a crispy exterior and tangy cabbage slaw.
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Optional: Place chicken thighs between two sheets of parchment paper and pound them to an even thickness. Trim any excess fat.
Place the pounded chicken in a large bowl and cover with buttermilk.
Add the hot sauce, smoked paprika, and freshly ground black pepper to the bowl.
Mix well to ensure the chicken is fully coated in the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight.
Remove the chicken from the marinade, letting any excess drip off. Pat the chicken dry with paper towels and season both sides with salt.
Set up three shallow dishes for breading. In the first, combine flour, onion powder, and garlic powder. In the second, beat the eggs for an egg wash. In the third, combine panko breadcrumbs and dried thyme.
Dredge each chicken cutlet first in the flour mixture, then dip in the egg wash, and finally coat thoroughly in the panko mixture. Press the breadcrumbs on firmly.
Heat avocado oil in a large skillet over medium-high heat.
Carefully place the breaded cutlets in the hot oil and fry for about 3.5 minutes per side, until golden brown and cooked through.
Remove the chicken from the skillet and place on a wire rack. Sprinkle with a little more salt and let rest for a few minutes.
To assemble the sandwich, spread a mixture of mayonnaise and mustard on toasted bread slices.
Place a fried chicken cutlet on the bottom slice of bread, top with pickled cabbage salad, and close the sandwich. Slice and serve immediately.
Store fried cutlets in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness.
Deep-fry thermometer · Large heavy-bottomed pot or Dutch oven
Yes, but pound them thinner to match cooking time. Thighs stay more tender due to higher fat content, so breasts may dry out if overcooked.
At least 2-4 hours in the refrigerator for flavor penetration. Overnight is ideal for maximum tenderness.
Yes, bread the marinated chicken up to 8 hours ahead. Store on a parchment-lined tray uncovered in the fridge to keep the coating dry.
Heat oil to 350°F (175°C). Use a thermometer to maintain consistent temperature—too low and they'll be greasy, too high and they'll brown before cooking through.
Internal temperature should reach 165°F (74°C). They should also be golden brown on both sides, typically 3-4 minutes per side depending on thickness.
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