Fried Chicken Recipe

Prepare chicken

If chicken breasts are thick, butterfly each breast in half horizontally or pound to an even thickness of about 1/2 inch using plastic wrap and a meat mallet. Pat dry with paper towels.

Marinate

Place the chicken in a shallow dish or zip-top bag. Pour buttermilk and 1 tbsp hot sauce (if using) over the chicken, coating well. Refrigerate and marinate at least 30 minutes and up to 4 hours (longer will tenderize more).

Make dredging stations

In a shallow bowl or plate, whisk eggs with 2 tbsp milk until combined. In a second shallow bowl or rimmed plate, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper; whisk to blend.

Dredge the chicken

Remove each breast from buttermilk, letting excess drip back into the dish. Dredge thoroughly in the seasoned flour mixture, pressing the flour into the surface to form a good coating. Dip into the egg wash, then return to the flour mixture for a second coat, pressing again. Place on a wire rack to rest for 10 minutes (this helps the breading adhere).

Heat oil

In a deep 10-12 inch skillet, Dutch oven, or deep fryer, add enough neutral oil to reach about 2 inches deep (about 2 cups). Heat over medium-high until an instant-read thermometer reads 350-360°F (175-182°C). If you don't have a thermometer, test by dropping a pinch of flour--it should sizzle steadily and rise to the surface.

Fry chicken

Carefully lower the breaded breasts into the hot oil (do not overcrowd; fry one at a time or two depending on pan size). Maintain oil temperature at 325-350°F, adjusting heat as necessary. Fry for about 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Use tongs to flip once. Total fry time will depend on thickness.

Drain

Transfer cooked chicken to a wire rack set over a baking sheet and let rest 3-5 minutes. Season lightly with a pinch of salt while hot.

Whisk together 1/2 cup mayonnaise, 1.5 tbsp sriracha, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/2 tsp honey (if using) and 1/8 tsp salt in a small bowl until smooth and taste for seasoning. Adjust sriracha or honey to your desired heat/sweetness. Refrigerate until assembly.

Prepare produce and buns

Slice the tomato into 1/4-inch rounds. Thinly slice the red onion. Season tomato slices with a light pinch of salt and 1/16 tsp black pepper. Lightly butter cut sides of the brioche buns.

Toast buns

Heat a skillet over medium heat and toast the buttered cut sides of the brioche buns until golden and fragrant, about 1-2 minutes.

Assemble sandwiches

Spread about 1.5 tbsp sriracha aioli on the bottom bun. Place a lettuce leaf (or two) on the aioli, then set the hot fried chicken breast on top. Add 2 tomato slices, a few red onion rings, and pickles if using. Spread a little aioli on the top bun and close the sandwich.

Serve

Serve immediately while the chicken is hot and crisp. Optionally serve with extra sriracha aioli or a side of fries or slaw.