Southern Fried Chicken Sandwich Recipe

Pound and Trim

Trim excess fat from the chicken thighs and, if needed, butterfly or lightly pound to an even thickness about 1/2 inch so pieces cook evenly.

In a bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken, press to fully submerge, cover and refrigerate at least 2 hours or up to overnight for best flavor and tenderness.

While chicken marinates, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, oregano, 1 tsp black pepper and 1 tsp kosher salt in a shallow bowl or baking dish. Whisk to evenly distribute spices.

Set up a dredging station: one bowl/tray with the flour mixture and a plate for the marinated chicken pieces (letting excess drip off).

Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 3/4–1 cup depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45 seconds.

Remove a piece of chicken from the buttermilk, letting excess drip, then press both sides firmly into the flour mixture to form a thick, even coating. Place on a wire rack and repeat for remaining pieces.

When oil is hot, reduce heat to maintain 325–350°F. Fry chicken in batches without overcrowding for 4–6 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat so coating becomes crisp but does not burn.

Transfer fried chicken to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven for up to 15 minutes while finishing remaining pieces.

In a small bowl, combine mayonnaise, minced chipotle, adobo sauce, lime juice, grated garlic, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and taste — adjust heat or salt to preference. Refrigerate until assembly.

Lightly butter the cut sides of the buns. Toast cut-side down in a skillet over medium heat until golden, 1–2 minutes.

Spread about 1 to 1 1/2 tbs chipotle aioli on both top and bottom buns.

On the bottom bun, place 2 lettuce leaves, then a slice or two of tomato, and a few red onion slices. Place the hot fried chicken on top of the vegetables.

Top the chicken with 3 pickle slices, more aioli on the bun if desired, then finish with the top bun. Serve immediately.

Tip: If making ahead, keep aioli, pickles and veggies separate and assemble just before serving to keep the bread from getting soggy.