Fried Chicken Sandwiches Recipe

Trim and flatten

Trim excess fat from the chicken thighs. If pieces are uneven, place each thigh between plastic wrap and gently pound with a meat mallet to an even thickness of about 3/4 inch so they cook uniformly.

In a bowl or large zip-top bag, combine the buttermilk, 1 tsp kosher salt, 1 tsp black pepper, and 1 tbs hot sauce. Add the chicken, ensuring pieces are submerged or well coated. Seal and refrigerate for at least 2 hours and up to 12 hours. (If short on time, 30–45 minutes will still tenderize.)

About 30 minutes before frying, set up a dredge station: In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, 1 tsp kosher salt, and 1 tsp black pepper until evenly combined.

Remove the chicken from the marinade, letting excess drip off. Reserve the marinade bowl for a quick dunk step: transfer 1/4 cup of the marinade to a small bowl for moistening if desired.

Coat each piece of chicken in the seasoned flour, pressing firmly so the flour adheres. For extra-crispy double coating: dip the floured piece into the reserved marinade briefly, then re-coat in the flour mixture, pressing again to create a thick crust. Place coated pieces on a wire rack and let rest for 10–15 minutes to set the crust.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1-1/2 inches (roughly 2–3 cups depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle immediately and float.

Working in batches (do not overcrowd), gently lower the coated chicken into the hot oil. Fry until golden brown and crisp, about 5–7 minutes per side depending on thickness. Turn carefully once halfway through. Maintain oil temperature between 325–350°F (160–175°C) by adjusting heat as needed.

Use a thermometer to confirm internal temperature reaches 165°F (74°C). Transfer cooked chicken to a wire rack set over a baking sheet to drain and stay crisp. If making multiple batches, keep finished pieces warm in a 200°F (95°C) oven while you fry the rest.

Toast buns: Spread butter on cut sides of buns and toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes.

Make spicy mayo: In a small bowl, combine the mayonnaise with 1 tsp hot sauce (adjust to taste). Stir until smooth.

Assemble sandwiches: On the bottom bun, spread a tablespoon of spicy mayo, add a leaf of lettuce (or a small handful of shredded lettuce), place a hot fried chicken thigh on top, add 1–2 pickle slices (and a slice of cheese if using — place cheese on the chicken immediately after frying so it melts), and top with tomato slice if desired. Spread more mayo on the top bun and close the sandwich.

Serve immediately while chicken is hot and crisp.

If using cheese, add a slice to the chicken in the last 30 seconds of frying and briefly tent the pan with foil to help it melt, or place the chicken on a baking sheet and broil for 30–60 seconds. For added heat, drizzle extra hot sauce over the chicken before adding pickles.