Fried Chicken Sandwich Recipe

Marinate

In a bowl or zip-top bag combine buttermilk and hot sauce. Add the chicken, turning to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours) to tenderize and flavor.

Prepare dredge

In a shallow dish whisk together flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, 1 tsp salt and 1 tsp black pepper until evenly combined.

Egg wash

Beat eggs in a separate shallow bowl.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. First dip each piece into the egg, then press firmly into the flour mixture to form an even, thick coating. For extra crispness, double-dip: return to the egg and then again to the flour mixture. Place coated pieces on a wire rack for 10 minutes to set the crust.

Fry

Pour vegetable oil into a large skillet to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a drop of batter sizzles immediately. Fry chicken, working in batches so pieces don't touch, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or wire rack and lightly season with 1/2 tsp salt while resting.

Whisk together mayonnaise, sriracha, lemon juice, honey and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity as desired. Refrigerate until ready to assemble.

Toast buns: Heat a skillet over medium, spread butter on cut sides of brioche buns and toast cut-side down until golden (about 1–2 minutes).

Spread about 1–2 tbsp spicy mayo on both top and bottom bun halves. Place lettuce on bottom bun (if using), then a fried chicken piece, 4 pickle slices per sandwich, and top with bun. Serve immediately with fries and coleslaw.

Prep

If using fresh potatoes, rinse cut fries in cold water until water runs clear to remove starch. Pat very dry with towels.

Fry

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry potatoes in batches 3–5 minutes until pale golden and tender; remove and drain. Increase heat to 375°F (190°C) and return fries to oil for 1–2 minutes until crisp and golden. Drain on paper towels and season with 1/2 tsp salt.

In a bowl combine shredded cabbage and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Pour dressing over vegetables and toss to coat. Chill for at least 15 minutes to meld flavors; taste and adjust seasoning before serving.