Fried Chicken Sandwich Recipe

Prepare and marinate chicken

Trim excess fat from chicken thighs and optionally flatten to even thickness (about 1/2 inch) with a meat mallet. In a bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, kosher salt, and black pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 2 hours or up to overnight (8–12 hours) for best flavor and tenderness.

Mix dry coating

In a shallow dish or wide bowl, combine flour, cornstarch, paprika, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper. Whisk thoroughly to distribute spices and break up any lumps.

Dredge chicken

Remove one piece of chicken from the marinade, letting excess drip off. Working with one piece at a time, dredge it in the flour mixture, pressing to adhere a thick, even coating. For extra-crisp chicken, dip the coated piece briefly back into the leftover marinade or a small amount of buttermilk, then re-dredge in the flour mixture to create a double coating. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 1 liter should be enough for a medium pot). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour: it should sizzle and brown slowly.

Fry the chicken

Fry the chicken in batches without crowding the pot. Carefully lower each piece into the hot oil and fry for 5–7 minutes per side, depending on thickness, until the crust is deep golden brown and internal temperature reaches 165°F (74°C). Turn once halfway through. Adjust heat to maintain 325–350°F (160–175°C) while frying. Transfer cooked chicken to a wire rack set over a baking sheet to drain and rest for 5 minutes.

Prepare buns and sauce

Lightly butter the cut sides of the buns. Toast them in a skillet or on a griddle over medium heat until golden, about 1–2 minutes per side. Meanwhile, mix mayonnaise and yellow mustard in a small bowl to make the sandwich spread. Taste and adjust seasoning with a pinch of salt if desired.

Assemble sandwiches

Spread about 1–2 tablespoons of the mayo-mustard sauce on the bottom bun. Place a handful of lettuce on the sauce, then set a fried chicken thigh on top. Add two pickle slices (or more to taste) over the chicken, spread a little sauce on the top bun, and close the sandwich. Repeat for remaining sandwiches. Serve immediately while the chicken is hot and crusty.