Buttermilk Chicken Sandwich Recipe

Trim and marinate

Trim excess fat from chicken thighs. In a bowl or resealable bag combine buttermilk, 1 tablespoon fine salt, 1 teaspoon black pepper and 1 tablespoon hot sauce (if using). Add chicken, ensuring pieces are fully submerged. Refrigerate and marinate for at least 4 hours or up to 12 hours for best tenderness and flavor.

Prepare dredge

In a shallow bowl or rimmed baking sheet whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne, kosher salt and freshly ground pepper until evenly combined.

Dredge the chicken

Remove marinated chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere a good coating. Place dredged pieces on a wire rack and let rest 10–15 minutes to set the crust (this helps coating stick during frying). If you prefer an extra-crispy crust, dip back briefly into the buttermilk and re-dredge once more.

Heat oil

Pour enough oil into a Dutch oven or deep pan to come about 2–2.5 inches up the sides (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Fry chicken

Fry chicken in batches without overcrowding, adjusting heat to maintain 325–350°F (160–175°C). Cook bone-in thighs 12–16 minutes, boneless 8–10 minutes, turning once halfway through until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed.

Make the glaze

In a small saucepan over low heat combine honey, butter, Old Bay seasoning and lemon juice. Stir until melted and blended, about 2–3 minutes. Remove from heat. Brush or drizzle about 1–2 teaspoons of the warm Old Bay honey over each hot fried thigh just before assembly so it sticks to the crust.

Prepare aioli

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, optional hot sauce, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until smooth and taste-adjust with more lemon or salt if desired. Refrigerate until ready to assemble.

Quick-pickle

Combine white vinegar, water, sugar, kosher salt and pickling spice or dill in a small saucepan and bring to a simmer until sugar and salt dissolve. Remove from heat and pour over the sliced pickles or cucumbers in a heatproof container. Let cool to room temperature, then refrigerate at least 30 minutes (longer for more flavor). Drain lightly before assembling sandwiches.

Toast buns

Lightly butter the cut sides of brioche buns. Toast in a skillet or on a griddle over medium heat until golden and slightly crisp, about 1–2 minutes per side.

Build the sandwich

Spread about 1 tablespoon of house aioli on both the top and bottom bun. Place a lettuce leaf on the bottom bun, then the fried chicken thigh (brush with Old Bay honey if not already glazed), top with 2–3 tablespoons of drained house pickles, and optional tomato slice. Crown with the top bun and press gently to secure.

Serve

Serve immediately while chicken is hot and crust is crisp. Provide extra Old Bay honey or aioli on the side if desired.