Fried Chicken Sandwich Recipe

Brine/Marinate

Trim and pat dry the chicken thighs or pounded breasts. Place chicken in a shallow dish or zip-top bag. Whisk together buttermilk and hot sauce, then pour over chicken to fully coat. Cover and refrigerate for at least 1 hour, ideally 4 hours or up to overnight — this tenderizes and flavors the meat.

Prepare Breading

In a large shallow bowl or baking dish, combine the all-purpose flour, cornstarch, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). In a separate bowl, beat the egg lightly. Remove the marinated chicken from the fridge and let sit 10 minutes to come slightly closer to room temperature.

Dredge Chicken (Double-Dip)

Working one piece at a time: shake off excess buttermilk from chicken, then dredge in the flour mixture, pressing firmly to create a good coating. Dip into the beaten egg (or you can use a little of the buttermilk), then return to the flour mix for a second coat, pressing again to adhere. Set coated pieces on a wire rack and let rest 10–15 minutes to help the crust set.

Heat Oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1¼ inches (about 1.5–2 cups depending on pan). Heat over medium-high until the oil 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 brown slowly.

Fry Chicken

Carefully lower the breaded chicken into the hot oil, working in batches so pieces do not touch. Fry until golden brown and crisp, about 4–6 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Adjust heat to maintain 325–350°F (160–175°C) so crust browns without burning. Transfer cooked chicken to a wire rack set over a baking sheet to drain and rest for 5 minutes.

Make the sauce by stirring together the mayonnaise and mustard in a small bowl. Taste and adjust — add a splash of hot sauce if you like more tang/spice.

Halve the buns and lightly butter cut sides. Toast buttered sides in a skillet or on a griddle over medium heat until golden and slightly crisp, about 1–2 minutes. Keep toasted buns warm.

Lightly season tomato slices and lettuce with the 1/4 tsp salt and a pinch of black pepper.

To assemble: spread about 1 tablespoon of the mayo-mustard sauce on both the top and bottom bun. Place lettuce on the bottom bun (this helps protect the bun from moisture), then a tomato slice, then a piece of fried chicken. Top the chicken with 2 pickle slices (or more to taste). Cap with the top bun.

Serve immediately while the chicken is hot and the bun is crisp. If making ahead for a short time, keep chicken on a wire rack in a low oven (200°F / 95°C) and assemble just before serving to preserve crunch.