Fried Chicken Recipe

Pat chicken thighs dry with paper towels. In a large bowl, whisk together buttermilk, kosher salt (2 tbs), sugar, black pepper and hot sauce if making spicy. Add chicken, pressing to submerge. Cover and refrigerate at least 4 hours or up to overnight.

About 30 minutes before frying, remove chicken from fridge to take the chill off. In a large shallow bowl or rimmed sheet pan, combine all-purpose flour, cornstarch, kosher salt (2 tsp), black pepper, garlic powder, onion powder, smoked paprika, and baking powder. Whisk to blend.

Spicy Variation

If you selected the spicy option, stir the cayenne and hot smoked paprika/chili powder into the flour mixture until evenly distributed.

Working one piece at a time, lift chicken from the buttermilk letting excess drip back into the bowl. Dredge thoroughly in the flour mixture, pressing the flour onto the skin to create a good coating. For an extra-craggy crust, return the dredged piece to the buttermilk briefly, then dredge again in flour. Place coated pieces on a wire rack set over a sheet pan and let rest 15–20 minutes to set the crust.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1.25–1.5 cups). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle steadily without burning.

Carefully add chicken pieces skin-side down, working in batches so pieces do not touch. Fry until deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–15 minutes per piece depending on size, turning once halfway. Adjust heat to maintain steady 325–350°F (160–175°C).

Transfer cooked chicken to a wire rack set over a sheet pan to drain and rest 5 minutes. If using, melt butter and brush lightly over the skin for shine and flavor.

Halve the shallots lengthwise. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Place shallot cut-side down and cook without moving until deeply browned and slightly charred, 4–6 minutes. Turn and char edges briefly if needed. Remove and cool slightly, then finely mince.

In a small bowl, combine minced charred shallot, mayonnaise, lemon juice, minced garlic, smoked paprika, salt and pepper. Stir until smooth and taste; adjust salt or lemon juice as desired. Refrigerate until ready to assemble.

Slice tomato into 1/4-inch rounds. Toast buns lightly in a skillet or oven if desired.

Spread a generous tablespoon of charred shallot aioli on both top and bottom buns. Place lettuce leaf on bottom bun, top with a fried chicken thigh, add a slice or two of tomato, optional pickles, and close with top bun.

Serve immediately while chicken is hot and crisp. Provide extra aioli on the side for dipping.