Chicken Sandwich Recipe

Prepare the chicken

If chicken breasts are thick, butterfly each breast or pound to an even thickness about 1/2 inch. Trim any excess fat. Pat dry with paper towels.

In a medium bowl combine buttermilk and 1 tbs hot sauce. Add the chicken, turning to coat. Cover and refrigerate at least 30 minutes, up to 4 hours (buttermilk tenderizes and adds flavor).

Make the seasoned flour

In a shallow dish or wide bowl whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1.25 tsp salt and 0.5 tsp black pepper until evenly combined.

Set up a dredging station: one bowl with the seasoned flour, one bowl or plate for the marinated chicken (drain excess buttermilk), and a wire rack for resting the dredged pieces.

Dredge the chicken

Remove a piece of chicken from the buttermilk, let excess drip, then press thoroughly into the seasoned flour so it is well coated. Shake off any excess and place on the wire rack. Repeat with remaining pieces. For extra crunch, dip the coated chicken back briefly into the reserved buttermilk and coat again in the flour mixture (double-dredge).

Fry the chicken

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily. Fry the chicken in batches, 3-4 minutes per side for thin cutlets, or 6-8 minutes per side for thicker pieces, until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding; maintain oil temperature between batches. Transfer cooked chicken to a paper towel–lined plate or wire rack and season with remaining 0.25 tsp salt while hot.

In a small bowl combine mayonnaise, sriracha, lemon juice, grated garlic, honey, 0.25 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste; adjust heat or sweetness to preference. Refrigerate until ready to assemble (can be made up to 24 hours ahead).

Toast the buns

Heat a skillet over medium heat. Lightly butter the cut sides of the buns and toast cut-side down until golden, about 1-2 minutes. Remove from heat.

Assemble sandwiches

Spread a generous tablespoon of spicy aioli on both top and bottom buns. On the bottom bun place a leaf or two of lettuce, then the fried chicken piece. Top the chicken with 3-4 dill pickle slices and 1-2 tomato slices if using. Finish with more aioli on the top bun and close the sandwich.

Serve immediately while the chicken is hot and crispy. Leftover aioli keeps refrigerated up to 3 days; leftover cooked chicken is best eaten within 1-2 days.