Fried Chicken Sandwich Recipe

Trim and pound

Trim excess fat from the chicken thighs and, if needed, place them between plastic wrap and gently pound with a mallet to an even thickness of about 1/2 inch so they cook evenly (leave whole for sandwich-sized pieces).

In a bowl or resealable bag, combine buttermilk, hot sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Add chicken, ensuring it's submerged. Refrigerate for at least 1 hour and up to overnight. The buttermilk tenderizes and seasons the chicken.

About 30 minutes before frying, whisk together the breading ingredients in a wide shallow dish: 1 1/2 cups flour, 1/4 cup cornstarch, paprika, onion powder, garlic powder, cayenne, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well so the spices and leavening are evenly distributed.

Set up three stations in order: (1) extra flour for initial dredge, (2) egg wash (beat 1 egg with 1/4 cup whole milk), and (3) seasoned breading from previous step. Remove chicken from marinade, letting excess drip off—do not dry completely.

Dredge each piece first in the extra flour, shaking off excess. Dip into the egg wash, then press firmly into the seasoned breading so it adheres. For an extra-crispy double layer, return the breaded piece to the egg wash and breading one more time. Place breaded pieces on a wire rack and let rest 10–15 minutes; this helps the coating bind.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 3/4 inch (approximately 1 cup). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of flour—the oil should sizzle steadily but not smoke.

Fry the breaded chicken in batches without crowding the pan. Cook 3–4 minutes per side, adjusting time for thickness, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C). Maintain oil temperature between 325–350°F by adjusting heat. Transfer cooked chicken to a wire rack set over a sheet pan to drain; keep warm in a 200°F oven if making multiple batches.

Lightly butter the cut sides of the buns and toast them in a skillet or under a broiler until golden (about 1–2 minutes).

Spread about 1 tablespoon mayonnaise on each bun bottom. Place the hot fried chicken on the bottom bun, top with 3 pickle slices and shredded lettuce or a scoop of coleslaw if using. Spread remaining mayonnaise on the top bun and close the sandwich.

Serve immediately while the chicken is hot and the coating is crisp.