08/05/2026
Black & Blue Fried Chicken Sandwich
A crispy buttermilk fried chicken sandwich with sweet-tart black & blueberry notes, a little heat from fresh jalapeños, and tangy pickled onions. It's bold, balanced, and perfect for a summer feature.
Ingredients (4 sandwiches)
Chicken
4 boneless, skinless chicken breasts, pounded to about ½ inch thick
2 cups buttermilk
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cayenne (optional)
Dredge:
2 cups all-purpose flour
½ cup cornstarch
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp baking powder
Black & Blue Aioli:
½ cup mayonnaise
2 tbsp black & blue conserve
1 tsp Dijon mustard
1 tsp lemon juice
Pinch of black pepper
Directions:
1. Marinate the Chicken
Whisk together the buttermilk, salt, pepper, garlic powder, paprika, and cayenne. Add the chicken and marinate for at least 4 hours, preferably overnight.
2. Make the Aioli
Mix together the mayonnaise, black & blue conserve, Dijon, lemon juice, and black pepper until smooth. Refrigerate until ready to use.
3. Fry the Chicken
Heat oil to 350°F.
Combine all dredge ingredients. Remove the chicken from the buttermilk, allowing excess to drip off, then coat thoroughly in the seasoned flour. For extra crunch, dip briefly back into the buttermilk and dredge a second time.
Fry for 5–7 minutes per side, or until the chicken reaches an internal temperature of 165°F. Drain on a wire rack.
4. Assemble
Spread a generous layer of Black & Blue Aioli on both halves of the toasted brioche bun.
Layer with:
Crispy buttermilk chicken
Fresh sliced jalapeños
Pickled red onion
Top with the brioche bun and serve immediately.