Fried Chicken Sandwich Recipe

Trim excess fat from the chicken and, if using thick breasts, pound to an even 3/4-1 inch thickness. Place chicken in a bowl or resealable bag.

In a separate bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, kosher salt and black pepper. Pour over chicken so pieces are fully submerged. Cover or seal and refrigerate for at least 2 hours and up to overnight (8–12 hours) for best flavor and tenderness.

In a small saucepan, combine apple cider vinegar, water, sugar, and kosher salt. Warm over medium heat, stirring until sugar dissolves, then remove from heat.

Place sliced cucumbers and red onion in a heatproof jar or bowl with mustard seeds and red pepper flakes. Pour the warm brine over the vegetables, stir to combine, then let cool to room temperature. Refrigerate at least 30 minutes before using; will keep refrigerated for up to 2 weeks.

Whisk together yellow mustard, apple cider vinegar, brown sugar, honey, Worcestershire sauce, hot sauce, smoked paprika and kosher salt in a small bowl until smooth. Taste and adjust sweetness or heat. Hold at room temperature or refrigerate until assembly (refrigerate up to 1 week).

Set up a breading station: bowl 1 — whisk eggs and milk together; bowl 2 — combine flour, cornstarch, paprika, cayenne, garlic powder, onion powder, kosher salt and black pepper and mix well.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the seasoned flour (pressing flour into the meat), then dip into the egg mixture, then back into the flour for a double-coated, extra-crispy crust. Place on a wire rack while you heat the oil.

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 3/4 inch (about 1 cup for a 10-inch pan). Heat over medium-high until the oil reaches 350°F (175°C) or a piece of bread browns in ~60 seconds.

Fry the chicken in batches, careful not to overcrowd. Fry each piece 3–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F (160–175°C) while frying. Transfer to a wire rack set over a baking sheet and lightly season with a pinch of salt. Let rest 3–4 minutes.

Butter the cut sides of the brioche buns and toast in a skillet or on a griddle over medium heat until golden, about 1–2 minutes per side. Keep warm.

Toss shredded iceberg lettuce with 1 tablespoon pickle brine and 1/4 teaspoon salt to lightly season and wilt slightly. This adds tang and prevents the bun from getting soggy.

To assemble each sandwich: spread 1 to 1 1/2 tablespoons Carolina mustard BBQ sauce on the bottom bun. Place a bed of dressed shredded iceberg. Top with the fried chicken piece. Spoon 2–3 tablespoons of spicy bread & butter pickles over the chicken (use more or less to taste). Optionally drizzle a little extra BBQ sauce on top. Place top bun and press gently.

Serve immediately while hot and crispy. Provide extra napkins.