Crispy Buttermilk Chicken Sandwich

Enjoy this summer version of a crispy buttermilk chicken sandwich for lunch or dinner and savor the perfect layers of texture and flavor. A combination of fresh summer bell peppers, ripe avocado, and buttermilk crispy chicken cutlets combine in a sandwich you can make in just 30 minutes.

One thing I love about cooking with seasonal, fresh produce is that it often yields a delicious meal, even when I’m cooking without a plan. This summer inspired crispy chicken sandwich recipe is one of those beautiful, unexpected results.

Fresh bell peppers, a quick avocado spread with cilantro and lime, and seasoned buttermilk crispy chicken cutlets make a delicious sandwich that doesn’t take too long to cook, even from scratch. We make it with homemade burger buns, and serve it alongside a cool scoop of corn avocado salad or potato and egg salad and sit on the patio, enjoying that warm summer weather with every bite.

Ingredients & Substitutions

The ingredients you’ll need to make these sandwiches are fresh and delicious in the summer months, but they’re also available at most grocery stores throughout the year.

• Boneless, skinless chicken breast – You’ll need about 1 lb of chicken breast. This happened to be one HUGE one for me, but use whatever adds up to that amount.
• Flour – I’ve used both all purpose flour and brown rice flour (to make it gluten free), both are great!
• Seasonings – Salt, pepper, onion powder, garlic powder, and cayenne
• Buttermilk – Either store-bought, or mix 1 tablespoon of vinegar or lemon per 1 cup of milk to make it homemade.
• Oil – I prefer a neutral flavor, like grapeseed, canola, or vegetable oil.
• Red or Orange Bell Peppers – Choose sweet red or orange peppers, make sure they’re plump and firm.
• Onion – Either yellow or sweet onions.
• Avocado – I used two small California Avocados, you can also use one large Hass avocado or whatever your market has.
• Cilantro – I’ve also used parsley. It’s less intense than cilantro, but it does add an herbaceous freshness I recommend.
• Lime Juice – Fresh or bottled will both work just fine.
• Bread – I prefer my homemade hamburger buns, but you can use a sturdy roll, toasted bread, or any other you like.

Step by Step Instructions

There are a couple of steps to making these, but none are complicated or stressful. You’ll need two skillets, one with high enough sides to pan fry the chicken.

Step 1 – Prep the Chicken and Produce

Slice the chicken into thin cutlets. You can do this with a knife or by pounding it thin and slicing it from there. Add the cutlets to a bowl with 2 cups of buttermilk and make sure everything is coated.

Next prep the remaining ingredients. Peel and slice the peppers and onions, dice the avocado, chop the cilantro, and season your flour.

Step 2 – Mash the avocado and season the flour

Get your pans heating on the stove over medium heat. Add the lime juice and salt to the avocado and mash into a creamy spread. Pop that in the fridge while you finish cooking.

Add 1 tablespoon of oil to your pan for the peppers and onions. When the oil is shining, add the peppers and onions and stir occasionally to let them get tender, about 10-15 minutes, while you turn your attention to the chicken.

FAQs

All that’s left is to eat and enjoy! I love how simply these came together, they’re like a version of fried chicken sandwiches with a bit of California flair, fresh avocado spread, summer bell peppers and a crispy fried chicken. They’re satisfying and fantastic to serve for a family dinner, especially with oven roasted baby potatoes or homemade twice fried french fries.

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