Fried Chicken Sandwich Recipe

Pound and brine

Place each chicken breast between plastic wrap and pound to an even 1/2-inch thickness. Trim any uneven edges.

Marinate

In a bowl, combine buttermilk and hot sauce. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 1 hour (or up to 6 hours) to tenderize.

Prepare dredge

In a shallow dish, whisk together all-purpose flour, cornstarch, 2 tsp salt, 1 tsp black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper until evenly combined.

Dredge chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour into the surface to create a thick coating. For extra crispness, dip the coated chicken briefly back into the remaining buttermilk then re-coat in the flour mixture (double dredge).

Heat oil

Pour enough vegetable oil into a heavy skillet or Dutch oven to reach about 1-inch depth (about 1 cup for a small skillet). Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles immediately and browns in about 30–45 seconds.

Fry chicken

Carefully add breaded chicken to hot oil, working in batches if needed. Fry 3–4 minutes per side until deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to maintain oil temperature between 325–350°F. Transfer chicken to a wire rack set over a sheet pan to drain and rest for 5 minutes.

Whisk together mayonnaise, minced chipotle in adobo, lime juice, minced garlic, honey, and 1/4 tsp salt in a small bowl until smooth. Taste and adjust: add more chipotle for heat, more honey for sweetness, or more lime for brightness. Refrigerate until assembly.

In a large bowl combine shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl whisk together 1/4 cup mayonnaise, apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss to coat evenly. Let sit in refrigerator at least 15 minutes to meld flavors.

Place sliced jalapeños in a small heatproof jar. In a small saucepan bring white vinegar, water, sugar, and 1/4 tsp salt to a simmer just until sugar dissolves. Pour hot brine over jalapeños, let cool to room temperature, then refrigerate at least 30 minutes before serving (can be kept refrigerated for up to 2 weeks).

Cook fries according to package directions or fry/roast hand-cut fries until golden and crisp. Season with salt immediately after cooking.

Toast buns: spread softened butter on cut sides of buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Build the sandwich: spread about 1 tablespoon of chipotle aioli on the bottom bun. Place the fried chicken breast on the bun, top with a generous mound (about 1/2 cup) of cole slaw, add 6–8 slices of pickled jalapeño (or to taste), and optional pickle slices. Smear additional aioli on the top bun and place on sandwich.

Serve immediately with fries on the side.