KFBF Sandwich Recipe

Brine/Marinate

Trim excess fat from chicken thighs and flatten slightly if very uneven. Place thighs in a bowl with buttermilk, 1 tsp kosher salt and 1 tsp black pepper. Cover and refrigerate for 30 minutes to 4 hours (30 minutes OK for quick version). This tenderizes and seasons the chicken.

Make Dredge and Wet Batter

In a shallow bowl or wide dish whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, baking powder and a pinch of salt. In a separate bowl whisk the egg with the milk until combined.

Dredge and Rest

Remove chicken from buttermilk allowing excess to drip off. First dredge each thigh in the seasoned flour mixture, pressing to coat well. Dip into the egg/milk mixture, then return to the flour mixture for a final heavy coat. Place coated pieces on a wire rack for 10 minutes to let the crust set — this helps create a crisp crust when frying.

Pour oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 1.5–2 cups depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in 30–45 seconds. Fry the chicken in batches without crowding, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain roughly 325–350°F. Transfer fried chicken to a wire rack set over a sheet pan and rest for 5 minutes.

While chicken rests, combine mayonnaise, ketchup, buffalo sauce, honey, toasted crushed fennel seeds, lemon juice, 0.25 tsp salt and 0.25 tsp black pepper in a small bowl. Whisk until smooth and taste; adjust honey or buffalo sauce to reach desired sweet-spicy balance. Refrigerate until assembly.

Split brioche buns and spread butter on cut sides. Heat a skillet over medium heat and toast buns butter-side down until golden and slightly crisp, about 1–2 minutes.

Spread about 1 to 1.5 tablespoons of KFBF sauce on both top and bottom bun halves. Place a fried chicken thigh on the bottom bun, top with dill pickle chips (about 2–3 per sandwich), a handful of shredded iceberg lettuce and a tomato slice if using. Cap with the top bun and press lightly.

Serve hot. Sandwiches are best eaten immediately while the chicken is hot and crisp.