The Mother Clucker Recipe

Trim any excess fat from the chicken breasts. If breasts are thick (over 1 inch), place each between two sheets of plastic wrap and pound to an even 1/2–3/4-inch thickness so they cook evenly.

In a bowl or container large enough to hold the chicken, combine buttermilk, 1 tsp kosher salt and 1 tablespoon hot sauce. Stir to combine.

Add the chicken breasts to the buttermilk mixture, making sure they are fully submerged. Cover and refrigerate for at least 1 hour and up to 6 hours. (Longer marination yields juicier chicken.)

Make the mayo sauce

While the chicken marinates (or at least 20 minutes before frying), whisk together 1/2 cup mayonnaise, 1 tsp lemon juice, 1/4 tsp garlic powder, 1/2 tsp hot sauce (optional) and 1/8 tsp salt in a small bowl. Taste and adjust seasoning. Cover and refrigerate until assembly.

In a wide shallow dish, whisk together 1 1/2 cups flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp cayenne and 1 tsp kosher salt. Mix thoroughly to distribute spices.

Set up a dredging station: marinade bowl with chicken, optional egg wash (whisk egg and 2 tbs milk), and the seasoned flour mixture on a separate plate or tray.

Pour about 1"–1.5" of neutral oil into a large skillet (cast iron recommended). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 60 seconds.

One at a time, remove a chicken breast from the buttermilk, allowing excess to drip back into the bowl. Optional: dip into the egg wash, then press into the seasoned flour, ensuring an even, thick coating. Shake off excess. For extra-crispy double-crust, return the coated breast briefly to the buttermilk, then back into the flour again.

Carefully place the coated breasts in the hot oil (do not overcrowd—fry in batches if needed). Fry for 4–5 minutes per side, adjusting time based on thickness, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Maintain oil temperature around 325°F–350°F by adjusting heat.

Transfer cooked chicken to a wire rack set over a baking sheet and let rest 5 minutes. This keeps crust crisp. If cooking multiple batches, keep finished pieces in a 200°F (95°C) oven to stay warm and crisp.

While chicken finishes resting, slice the tomato into 1/4-inch rounds and thinly slice the red onion into rings. Wash and pat the lettuce leaves dry.

Split brioche buns and toast cut sides in a skillet or under a broiler for 1–2 minutes until lightly golden. This prevents sogginess and adds flavor.

Place a slice of smoked gouda on each hot fried chicken breast immediately after frying so the cheese softens and slightly melts. If needed, briefly place chicken under broiler (about 30 seconds) to fully melt cheese—watch carefully to avoid burning the crust.

Spread a generous tablespoon (or to taste) of the mayo sauce on the bottom half of each toasted brioche bun.

Place a lettuce leaf on the sauced bottom bun, then a slice of tomato and a few rings of red onion.

Set the smoked-gouda-topped fried chicken breast on top of the vegetables. Spoon an extra teaspoon of sauce on the chicken if desired.

Cap with the top bun and press gently. Serve immediately with fries or pickles.