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The Best Buttermilk Fried Chicken with Honey Mustard Sauce

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #FrenchsDippingSauces

One thing I love about summer is summer cooking – it’s so fun to have BBQs, meals outdoors, and in general just a more laid back feel to mealtime.

This summer my goal was to perfect fried chicken. And friends, I think I’ve finally done it. I created the right homemade seasoning, mixed with the perfect amounts of flour and cornstarch, and the perfect buttermilk marinade. This buttermilk fried chicken is the meal you need to make this summer. On repeat.

One thing I love about this Buttermilk Fried Chicken is that crispy, flavorful crunch. It’s a perfect food for summer – it can be eaten in a sandwich or in strips and dipped in a yummy sauce.

I’m excited to share with you some sauces that pair perfectly with this Buttermilk Fried Chicken – French’s ® Dipping Sauces. These dipping sauces are made with no artificial flavors, no colors from artificial sources and no high fructose corn syrup. They are mustard based and better for you than many other dips. And they taste amazing!

I used these dips with the Buttermilk Fried Chicken and the taste was amazing. The French’s ® Honey Mustard Dipping Sauce was the perfect complement to the Fried Chicken Sandwich – salty chicken, tangy pickles, creamy pepper jack cheese, and sweet honey mustard. See the full recipe below!

Buttermilk Fried Chicken Sandwich with Honey Mustard Dipping Sauce


Buttermilk Fried Chicken Marinade

  • 6-8 chicken breast tenderloins, flattened (or 4 chicken breasts)
  • 2 c. buttermilk
  • 2 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic salt

Buttermilk Fried Chicken Dry Dredge

  • 1 3/4 c. all purpose flour
  • 2 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic salt
  • 1/2 c. cornstarch
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 4 c. canola oil, for frying

Sweet Lime Slaw

  • juice of 1 lime
  • 1/2 c. mayo
  • 1 tbsp. vinegar
  • 2 tbsp. sugar
  • 1/4 tsp. salt
  • 4 c. shredded cabbage

Toppings and Assembly

  • French’s Honey Mustard Dipping Sauce
  • pepper jack cheese
  • 4-6 potato or brioche buns
  • pickles



  • Begin by using a meat mallet to flatten the chicken tenderloin pieces. The chicken fries much more evenly (and tastes better!) when you flatten it first. (I do this by placing tenderloins into a large/durable ziploc bag – then close the bag and use the meat mallet to flatten the pieces).
  • In a bowl or wide dish, combine wet marinade ingredients (buttermilk and spices). Place chicken in buttermilk marinade and let sit for 30 minutes – 4 hours).
  • When ready to cook, begin by getting your station ready. Get a large baking sheet and line it with paper towels. Set next to stove. Have tongs ready and begin to heat the oil to 325 degrees in a large pot. Heat oil on medium-high heat for several minutes, until beginning to sizzle.
  • Meanwhile, prep the dry ingredients in wide, flat dish. Whisk all the dry ingredients minus the oil.
  • Remove pieces of the wet chicken from the marinade, being careful to shake off large amounts of the buttermilk.
  • Dredge the wet chicken pieces in the flour mixture, being careful to cover both sides very well.
  • Place chicken, 1 piece at at time, into the large pot with the oil. Carefully watch to make sure oil isn’t popping. Cook 3-4 in a pot at once, leaving room around each to keep from crowding.
  • Cook chicken for 4-5 minutes on first side, then 3 minutes on the second side (flipping partway through). Continue frying until chicken is cooked through.
  • Once cooked, remove from oil and set onto paper towel lined baking sheet. Let rest 5 mintues before assembling into sandwich.


  • I like to make this slaw right before I eat the sandwiches, so it doesn’t get too wet. Combine the slaw ingredients and mix well. Toss over thinly sliced cabbage. If you do need to make it early, chill until ready to serve.


  • Start by lightly toasting your buns with a little butter. Layer on the French’s Honey Mustard Dipping Sauce on each side, after bread is toasted.
  • Continue by adding the pepper jack cheese, pickles, slaw, and more French’s Honey Mustard Dipping Sauce to the sandwich. Add top of bun back and enjoy! 

The French’s ® Sweet & Smoky BBQ Dipping Sauce was also a delicious dip for the Buttermilk Fried Chicken. I know you’ll love these dips too! I find these French’s ® Dips at my local HEB store – honestly the best grocery store I’ve ever shopped at at. I go to HEB every week. They have everything from high-end gourmet products to everyday items. They also have great prices. (And don’t even get me started on their homemade tortillas.)

You can find French’s ® Dipping Sauces in the Condiment & Spice aisle –
just next to the mustard. They will be a great addition to your summer BBQs and parties!

Right now you can Save $1 on 1 French’s ® Dipping Sauce with this Digital coupon (as well as the coupon machines in-aisle). Click here to get your coupon! > http://cbi.as/a3714

What are your favorite summer meals? Be sure to tag me
 @plumstreetcollective with photos of your Buttermilk Fried Chicken and
French’s ® dipping sauces this summer – can’t wait to see!


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