Fried Chicken Sandwich Recipe

Combine 1/2 cup white vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp salt in a jar or bowl and stir until sugar dissolves.

Add thinly sliced red onion to the brine, push down so onions are submerged, cover and let sit at room temperature for at least 15 minutes (best 30–60 minutes). Refrigerate if keeping longer.

In a small saucepan over low heat, warm 4 tbs honey until pourable (do not boil). Stir in 1/2 tsp hot sauce or a pinch (to taste) of crushed red pepper flakes and 1/2 tsp apple cider vinegar if desired to loosen consistency.

Taste and adjust heat or vinegar. Keep warm or set aside at room temperature until assembly.

In a bowl, whisk together 3 tbs mayonnaise, 1 tbs apple cider vinegar, 1 tsp honey, 1 tsp sriracha, 1/4 tsp salt and 1/4 tsp black pepper until smooth.

Toss shredded cabbage and carrot with the dressing. Refrigerate to chill and let flavors meld while you prepare the chicken.

Pat chicken thighs dry and, if large, halve or trim to sandwich-sized pieces. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

In a shallow bowl, whisk together 1 cup buttermilk and 1 tbs hot sauce. Add chicken, cover and refrigerate for at least 30 minutes (up to 4 hours) to marinate.

Dredge

In a separate shallow dish, combine 1.5 cups flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1.5 tsp salt, 3/4 tsp black pepper and 1/2 tsp cayenne. Remove chicken from buttermilk, letting excess drip, then dredge thoroughly in the seasoned flour pressing to adhere. For extra crisp, double-dip: return to buttermilk briefly and re-coat in flour.

Pour vegetable oil into a deep skillet or Dutch oven to ~1" depth and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in ~45 seconds.

Carefully add chicken pieces (do not overcrowd). Fry until golden brown and internal temperature reaches 165°F (74°C), about 5–7 minutes per side depending on thickness. Adjust heat to maintain oil temperature around 325–350°F.

Transfer fried chicken to a wire rack set over a baking sheet and rest 5 minutes. If adding cheese, place cheddar slice on hot chicken for the last minute to melt slightly.

Lightly butter brioche buns and toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Season tomato slices with a pinch of salt and pepper.

On the bottom bun, spread a thin layer of spicy slaw (reserve some if desired). Place the fried chicken (with melted cheddar) on top of the slaw.

Top chicken with a few pickled onion slices and a tomato slice. Drizzle 1–2 tbs hot honey over the chicken (adjust to taste). Add more slaw if desired, then crown with the top bun.

Serve immediately while chicken is hot and crispy. Provide extra hot honey and pickled onions on the side.