Fried Chicken Sandwich Recipe

Pound and brine

If chicken thighs are uneven in thickness, lightly pound to an even 1/2" thickness. Place chicken in a bowl or zip-top bag; add buttermilk and hot sauce, mix to coat. Refrigerate at least 1 hour (or up to 4 hours) to tenderize and flavor.

Prep dredge

In a shallow bowl or baking dish whisk together flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and baking powder until evenly combined.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1". Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles and browns slowly. Maintain temperature between 330–360°F while frying.

Dredge and fry

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to adhere a thick coating. Shake off excess. Repeat with remaining pieces. Fry chicken in batches if necessary, 3–5 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pan. Transfer fried chicken to a wire rack set over a sheet pan and tent loosely with foil to keep warm.

Rest

Let chicken rest 5 minutes on the rack to lock in juices before assembling sandwiches.

In a small bowl, combine Dijon mustard, prepared Chinese hot mustard, maple syrup, rice vinegar, soy sauce, and sesame oil. Whisk until smooth. Taste and adjust: add up to 1 tsp water to thin if sauce is too thick, or another 1/2 tsp maple if you want sweeter. Set aside at room temperature until assembly.

Toast buns

Heat a skillet over medium. Spread softened butter on cut sides of the buns. Toast buttered sides in the skillet until golden brown, about 1–2 minutes. Remove and keep warm.

Prepare lettuce and pickles

Pat lettuce leaves dry and season lightly with the 1/4 tsp salt. Have pickle slices drained and ready.

Spread 1 tsp mayonnaise (optional) on the bottom bun, then spread a generous tablespoon of the maple Chinese mustard over the mayonnaise or directly on the bun if skipping mayo. Place a lettuce leaf on the bun, top with the fried chicken, add 2–3 dill pickle slices on top of the chicken, then drizzle another 1 tsp of the mustard on the pickles if desired. Cap with the toasted top bun.

Serve immediately. If making two sandwiches, divide components evenly. Leftover mustard keeps refrigerated up to 5 days.