The Chef

Restaurants

Meals

Drinks

Restaurants›Betty C's Bar and Grill›Fried Chicken Sandwich Recipe

Fried Chicken Sandwich Recipe

Name: Betty C's Bar and Grills Fried Chicken Sandwich Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless skin-on or skinless chicken thighs (trimmed); 4 cups cold water; 1 tbs kosher salt; 1 tsp granulated sugar; 2 each garlic cloves (smashed); 1 tsp black peppercorns; 1 cup buttermilk; 1 tsp hot sauce (such as Frank's); 1 tsp paprika; 1 tsp garlic powder; 1 tsp freshly ground black pepper; 1.5 cups all-purpose flour; 0.25 cup cornstarch; 1 tsp salt; 1 tsp paprika; 0.5 tsp onion powder; 0.5 tsp garlic powder; 0.25 tsp cayenne pepper; 0.5 tsp freshly ground black pepper; 1 each large egg; 1 tbs whole milk or water; 3 cups neutral oil with high smoke point (canola, vegetable, peanut); 2 each soft burger buns or brioche buns; 3 tbs mayonnaise; 6 each dill pickles (sliced); 1 tbs butter (for toasting buns); 2 leaves leaf lettuce or shredded iceberg

Inspired by Betty C's Bar and Grill

Time1h 30m

Serves2

Make Fried Chicken Sandwich Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Brined Chicken

1 lb boneless skin-on or skinless chicken thighs (trimmed)

4 cups cold water

1 tbs kosher salt

1 tsp granulated sugar

2 each garlic cloves (smashed)

1 tsp black peppercorns

Buttermilk Marinade

1 cup Buttermilk

1 tsp hot sauce (such as Frank's)

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp freshly ground black pepper

Flour Coating

1 1/2 cups 00 bread flour

1/4 cup Cornstarch

1 tsp Celtic sea salt

1 tsp Watkins paprika

1/2 tsp Onion powder

1/2 tsp Watkins garlic powder

1/4 tsp Cayenne pepper

1/2 tsp freshly ground black pepper

Egg Wash (optional)

1 each large egg

1 tbs whole milk or water

Frying Oil

3 cups neutral oil with high smoke point (canola, vegetable, peanut)

Toppings & Assembly

2 each soft burger buns or brioche buns

3 tbs Mayonnaise

6 each dill pickles (sliced)

1 tbs butter (for toasting buns)

2 leaves leaf lettuce or shredded iceberg

Method

Brined Chicken

Place trimmed chicken thighs in a bowl or resealable bag. Combine cold water, kosher salt, sugar, smashed garlic cloves, and peppercorns in a separate container, stirring until salt dissolves. Pour the brine over the chicken so it is fully submerged. Refrigerate and brine for 30 minutes to 1 hour (no longer than 2 hours for thighs) to season and slightly firm the meat. After brining, remove chicken, rinse briefly under cold water, and pat dry very well with paper towels.

Buttermilk Marinade

In a shallow dish, whisk together buttermilk, hot sauce, paprika, garlic powder, and black pepper. Add the dried, patted chicken thighs to the buttermilk mixture, turning to coat completely. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for maximum tenderness and flavor.

Flour Coating

Combine all-purpose flour, cornstarch, salt, paprika, onion powder, garlic powder, cayenne, and black pepper in a wide shallow bowl or rimmed plate; whisk to evenly distribute seasoning.

Set up a dredging station: the seasoned flour in one bowl, the egg wash (if using) in another. Remove one piece of chicken from the buttermilk, allowing excess to drip off, then (optional) dip briefly into the egg wash and transfer to the flour. Press the flour onto the chicken firmly to build a craggy coating. For an extra-thick crust, double-dredge: after first flouring, return briefly to the buttermilk, then flour again, pressing to adhere.

Frying

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 2–3 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small bit of flour — it should sizzle immediately but not smoke.

Carefully lower breaded chicken into the hot oil, working in batches so pieces do not touch. Fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 6–8 minutes depending on thickness. Turn once halfway through for even browning. Adjust heat to keep oil between 325–350°F (165–175°C).

Using tongs, transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven while frying remaining pieces.

Toppings & Assembly

Spread mayonnaise on the cut sides of the buns. Butter the outsides lightly and toast in a skillet or under a broiler until golden, about 1–2 minutes per side.

Place a lettuce leaf (or a small handful of shredded iceberg) on the bottom bun, add the hot fried chicken, top with sliced dill pickles, and finish with the top bun. Serve immediately so the sandwich stays crisp.