Fried Chicken Sandwich Recipe
Make Fried Chicken Sandwich Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pickle-Brined Chicken
Breading
Frying
Sandwich Assembly
Method
Pickle-Brined Chicken
- 1
Trim and pound
Trim excess fat from the chicken thighs. If pieces are uneven, gently pound them to an even thickness about 1/2 inch using a meat mallet or rolling pin so they cook evenly.
- 2
Brine
In a mixing bowl combine 1 cup dill pickle juice, 1 cup buttermilk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1 tsp black pepper. Submerge the chicken thighs in the brine, cover, and refrigerate for at least 2 hours and up to 6 hours. (If short on time, 30–60 minutes will still add flavor.)
Breading
- 3
Prepare breading station
In a shallow bowl or wide dish whisk together 0.5 cups buttermilk and 1 egg until combined. In a second wide bowl combine 1.5 cups flour, 0.25 cups cornstarch, 1 tbsp paprika, 0.5 tbsp smoked paprika, 0.5 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried thyme, 1.5 tsp kosher salt, and 1 tsp black pepper. Whisk to evenly distribute spices.
- 4
Dredge the chicken
Remove chicken from the brine and let excess drip off. Dip each piece in the buttermilk-egg mixture, then press firmly into the seasoned flour mixture, coating completely. For extra-crispy double-coat: after first coat, return to the wet mixture quickly and press into the flour again. Set coated pieces on a wire rack for 10–15 minutes to let the coating adhere.
Frying
- 5
Heat oil
Pour 4 cups neutral oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour — it should sizzle and float.
- 6
Fry chicken
Carefully lower the breaded chicken pieces into the oil, working in batches so they don't crowd (2 pieces at a time depending on pan). Fry for 4–6 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature at about 325–350°F — reduce heat slightly if it browns too quickly. Transfer cooked chicken to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish remaining pieces.
- 7
Drain and rest
Let fried chicken rest 3–5 minutes so juices redistribute and coating firms up.
Sandwich Assembly
- 8
- 9
Prepare sauce
In a small bowl combine 3 tbsp mayonnaise and 1 tbsp hot sauce. Taste and adjust to preferred heat. Reserve a small spoonful for the top bun and spread the remainder on the bottom bun.
- 10
Season vegetables
Season the tomato slices and lettuce lightly with 1/4 tsp kosher salt and 1/4 tsp black pepper.
- 11
Assemble sandwiches
Place a lettuce leaf on the mayo-coated bottom bun, add a fried chicken thigh, top with 3 slices of bread-and-butter pickles and tomato slice(s). Spoon a little of the spicy mayo on the top bun and close the sandwich. Serve immediately while the chicken is hot and crispy.