Fried Chicken Sandwich Recipe

Brine/Marinate

In a bowl or zip-top bag combine buttermilk and hot sauce (if using). Add the chicken thighs, pressing to submerge. Refrigerate and marinate for at least 1 hour and up to 8 hours. This tenderizes and seasons the chicken.

Prep the Dredge

In a shallow dish or wide bowl whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Mix thoroughly so spices are evenly distributed.

Heat Oil

Pour vegetable oil into a heavy skillet or Dutch oven to reach about 1/2" to 3/4" depth (approximately 1 cup for a 10" skillet) and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—the oil should sizzle steadily but not smoke.

Dredge & Fry

Remove one thigh at a time from the buttermilk, allowing excess to drip off, then place into the flour mixture, pressing the flour onto the meat to form a good coating. Transfer to a wire rack for 5 minutes (optional, helps crust adhere). Fry the thighs in batches without crowding, 4–6 minutes per side depending on thickness, until the crust is deep golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest point. Adjust heat to maintain oil near 325–350°F while frying.

Rest

Transfer fried thighs to a wire rack set over a sheet pan and let rest for 5 minutes so juices redistribute and crust stays crisp.

Toast Buns

Split buns and lightly butter cut sides. Heat a skillet over medium heat and toast buns cut-side down until golden and just crisp, about 1–2 minutes. Keep warm.

Prepare Tomato and Lettuce

Slice the tomato into 1/4" rounds. Sprinkle tomato slices with the 1/4 tsp salt and 1/8 tsp black pepper. Wash and pat lettuce leaves dry.

Assemble Sandwiches

Spread about 2 tablespoons of mayonnaise on the bottom half of each toasted bun. Place a lettuce leaf, then one fried chicken thigh, then 3 pickle slices on top of each thigh, then one or two tomato slices as desired. Spread a thin layer of mayo on the top bun and close the sandwich. Serve immediately so the chicken remains hot and the crust stays crisp.

Oven Fries (if choosing fries)

Preheat oven to 425°F (220°C). Toss potato sticks with 1 tablespoon olive oil and 1 teaspoon salt on a baking sheet in a single layer. Bake 25–35 minutes, flipping once, until golden and crisp. Serve hot alongside sandwiches.

Side Salad (if choosing salad)

Toss mixed salad greens with 2 tablespoons vinaigrette or lemon juice, season to taste with salt and pepper. Serve chilled alongside the sandwich.