(southern Sandwich) Recipe

Trim and brine

Trim excess fat from the chicken thighs but leave skin attached. Lightly score the underside so they sit flat. In a bowl or zip-top bag combine buttermilk, hot sauce, and 1 tsp kosher salt. Submerge the thighs, refrigerate at least 2 hours or up to overnight (overnight yields juicier chicken).

Remove thighs from the buttermilk, letting excess drip off. In a shallow dish combine flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, onion salt, black pepper, cayenne, and brown sugar. Toss to blend. Dredge each thigh thoroughly, pressing the flour mixture into the skin and sides to form an even coating. Place on a rack to rest 10–15 minutes so coating adheres.

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of coating: it should sizzle and brown slowly without smoking.

Fry the thighs skin-side down first, 3–4 minutes per side, lowering heat slightly if oil is too hot, then reduce to maintain 325–350°F. Flip as needed so coating browns evenly. Total frying time for boneless skin-on thighs should be about 8–12 minutes depending on thickness—internal temperature should reach 165°F (74°C). Do not overcrowd; fry in 1–2 batches.

Transfer fried thighs to a wire rack set over a sheet pan and tent loosely with foil to keep warm while finishing other components.

While the chicken fries, cook bacon in a skillet over medium heat until crisp, 8–10 minutes, turning as needed. Transfer bacon to paper towels to drain. Keep the bacon fat in the pan for extra flavor (optional) or reserve.

Lightly butter a separate nonstick skillet and set over medium-low heat. Crack an egg into the pan and cook sunny-side up until whites are just set but yolks remain runny, about 3–4 minutes; cover the pan in the last 30–45 seconds to set whites if needed. Season eggs with 1/8 tsp salt and a pinch of pepper. Repeat for remaining eggs (or fry simultaneously in a larger pan). For over-easy, flip gently and cook additional 20–30 seconds.

Split potato buns and lightly butter cut sides. Toast in a skillet or on a griddle over medium until golden, about 1–2 minutes per side. During the last minute of toasting, place a smoked Gouda slice on the bottom bun and a warm fried chicken thigh on top so residual heat softens/melts the cheese slightly. Alternatively, melt cheese on the chicken under a broiler for 30–45 seconds—watch closely so cheese doesn't burn.

Build each sandwich as follows: bottom bun with melted smoked Gouda, fried chicken thigh on top, 2 slices of crispy bacon, a sunny-side-up egg, and optional pickle slices. Drizzle 1 tablespoon maple syrup over the egg or bacon (per sandwich). If you like a sweet-heat contrast, add a teaspoon of hot honey or a dash of hot sauce.

Season the finished sandwich lightly with the remaining 1/2 tsp salt and 1/4 tsp pepper, distributed across 4 sandwiches (adjust to taste). Top with the bun crown and serve immediately while hot, with extra maple syrup on the side.