Fried Chicken Sandwich Recipe

In a medium bowl, whisk together 2 cups buttermilk, 1 large egg, 1 tablespoon hot sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until combined.

Place the trimmed chicken thighs (or pounded breasts) into a resealable bag or shallow dish. Pour the buttermilk mixture over the chicken ensuring pieces are fully submerged. Seal or cover and refrigerate for at least 2 hours and up to overnight (8–12 hours) for best tenderness and flavor.

About 30 minutes before frying, remove the marinated chicken from the refrigerator to take the chill off. Meanwhile, in a large shallow bowl or rimmed baking sheet combine 1 3/4 cups all-purpose flour and 1/4 cup cornstarch. Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Whisk to evenly distribute spices.

In a separate shallow bowl whisk together 2 eggs and 3 tablespoons cold water to create an egg wash for extra adhesion. Set both the flour mix and egg wash near your dredging station.

Working one piece at a time: remove a piece of chicken from the buttermilk, letting excess drip back into the bowl. Dredge the chicken thoroughly in the flour mixture, pressing so the flour adheres. Dip the floured piece into the egg wash, then return it to the flour mixture for a second coat, pressing again to build a thick, even crust. Place the coated pieces on a wire rack and let rest for 10–15 minutes — this helps the crust set and reduces loss of coating in the oil.

Pour about 3 cups of neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of roughly 1 to 1 1/4 inches. Heat over medium-high until the oil reaches 340–350°F (170–175°C). If you don’t have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle and bubble steadily, not burn immediately.

Fry the chicken in batches so pieces have room and the oil temperature stays steady. Gently lower the coated chicken into the oil, avoiding overcrowding. Fry for 6–8 minutes for small/medium thighs or pounded breasts, turning once halfway through. Internal temperature should reach 165°F (74°C) and the crust should be deep golden brown and crisp.

Use tongs to transfer cooked chicken to a wire rack set over a baking sheet to drain and stay crisp. If necessary, keep finished pieces warm in a 200°F (95°C) oven while you finish remaining batches. Let rest 3–4 minutes before assembling sandwiches.

While the chicken fries, make the sandwich spread by combining 3/4 cup mayonnaise with 1 tablespoon yellow mustard in a small bowl; mix until smooth. If using optional spicy sauce, whisk 2 teaspoons hot honey with 1 teaspoon sriracha and fold into the mayonnaise mixture or drizzle separately on the finished sandwich.

Split 4 buns and butter cut sides with a total of 2 tablespoons unsalted butter. Toast the buns in a skillet over medium heat, buttered side down, until golden and crisp, about 1–2 minutes. Alternatively, toast under a broiler for 30–60 seconds — watch carefully to avoid burning.

Spread about 1 to 1 1/2 tablespoons of the mayo-mustard (or spicy mayo) on the bottom half of each toasted bun.

Place a piece of fried chicken on each bottom bun. Top each with 2 pickle slices, about 1/4 cup shredded lettuce, and a slice of tomato. Add any additional drizzle of hot honey-sriracha if desired.

Cap with the top bun and press gently to set. Serve immediately while the chicken is hot and the crust is crisp.