Chicken Sandwich Recipe

Combine white vinegar, water, sugar, salt and smashed garlic in a small saucepan. Bring to a gentle simmer just until sugar and salt dissolve (about 1–2 minutes). Remove from heat.

Place sliced jalapeños in a clean jar or heatproof container. Pour hot brine over jalapeños, press down to submerge, let cool to room temperature, then cover and refrigerate at least 30 minutes (best 2 hours). Keeps several weeks.

In a medium bowl whisk lemon juice, apple cider vinegar, olive oil, honey, salt and pepper until emulsified.

Add thinly sliced fennel, shredded cabbage and chopped parsley. Toss to combine. Taste and adjust seasoning. Refrigerate until ready to use (can be made 2–24 hours ahead).

In a small bowl combine mayonnaise, lemon zest, grated garlic, hot sauce (if using) and a pinch of salt. Stir until smooth and refrigerate until assembly.

If using larger thighs, butterfly or flatten to an even thickness (~1/2 in). Pat chicken dry with paper towels.

Marinate: In a bowl combine buttermilk and egg; whisk. Add chicken and ensure coated. Cover and refrigerate 30 minutes to 4 hours (longer yields more tender chicken).

Prepare coating: In a wide shallow dish mix gluten-free flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt and black pepper.

Heat oil: In a heavy skillet or Dutch oven add vegetable oil to a depth of about 1/2–3/4 inch. Heat to 350°F (175°C). If you don't have a thermometer, test with a pinch of coating — it should sizzle immediately but not burn.

Dredge chicken: Remove chicken from buttermilk, let excess drip off, then press into dry coating to fully coat. Shake off excess.

Fry: Carefully place coated chicken in hot oil, leaving space between pieces. Fry 4–6 minutes per side depending on thickness, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain 325–350°F.

Drain: Transfer cooked chicken to a wire rack set over a baking sheet or paper towel-lined plate for 5 minutes to rest. Sprinkle a light pinch of salt while hot.

Preheat oven and prepare fries: Preheat oven according to frozen fries package (typically 425°F / 220°C). Line a baking sheet with parchment if desired.

Toss frozen waffle fries with olive oil, chopped rosemary, garlic powder, salt and pepper until evenly coated. Spread in a single layer on the baking sheet.

Bake per package instructions, turning once, until crispy and golden (usually 18–25 minutes). For extra crispness broil 1–2 minutes at the end, watching closely.

Toast buns: Lightly butter or brush buns with olive oil and toast cut-side down in a skillet or oven until golden (1–2 minutes).

Spread: Generously spread mayo mixture on bottom and top buns.

Layer: On the bottom bun place a lettuce leaf, then the fried chicken piece, a generous handful of fennel slaw (drained slightly if very wet), and several pickled jalapeño rounds to taste.

Finish: Cap with the top bun, press gently. Serve immediately with rosemary-garlic waffle fries on the side.