Hot Buttermilk Fried Chicken Sandwich Recipe

Pound each chicken breast to an even thickness (about 3/4 inch) or butterfly and flatten so both pieces are similar in size. This ensures even cooking.

In a bowl or resealable container, whisk together 2 cups buttermilk, 2 tbs hot sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper.

Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 2 hours and up to overnight. Longer brine yields more tender, flavorful chicken.

In a shallow dish or wide bowl, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper until evenly combined.

Set up a dredging station: place the seasoned flour mixture in one shallow dish and have a plate ready to hold the coated chicken.

Pour 4 cups of oil into a deep heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (enough for shallow frying). Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle and brown slowly.

Remove chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the surface to build a good crust. For an extra-crispy crust, double-dredge: after the first coat, briefly dip back into the leftover buttermilk (or a beaten egg if you prefer) and coat again in flour. Shake off excess.

Carefully lower the coated chicken into the hot oil. Fry 2 pieces at a time without crowding the pan so oil temperature stays consistent. Fry until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 6–8 minutes per side depending on thickness. Adjust heat to maintain oil at ~325–350°F.

Transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp. Rest 5 minutes before saucing.

While chicken rests, make the hot honey. In a small saucepan over low heat, combine 1/2 cup honey, 1 tbs hot sauce, 1 tsp apple cider vinegar, 1/4 tsp red pepper flakes (if using), and 1/8 tsp salt.

Warm gently, stirring, until the honey is loose and sauce is combined, about 2–3 minutes. Do not boil. Taste and adjust heat or acidity as desired. Keep warm or set aside.

Toss the hot fried chicken in a shallow bowl with about 2–3 tbs of the warm hot honey, turning to coat evenly. For a lighter glaze, brush the sauce on top of the chicken instead of tossing.

Toast the brioche buns: spread 1 tsp softened butter on each cut side and toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side. Watch carefully to avoid burning.

Mix 2 tbs mayonnaise with a pinch (about 1/8 tsp) each of salt and black pepper. Spread mayonnaise on the bottom bun.

Place a handful (about 1/2 cup) of shredded lettuce on the mayo, add the hot honey–glazed fried chicken on top, then 2 pickles per sandwich (or to taste). Add remaining lettuce if desired.

Spread a little mayo on the top bun (optional) and place over the sandwich. Press gently, slice in half if desired, and serve immediately while chicken is hot and crunchy.