Crispy Chicken Sandwich Recipe

Brine / Marinade

Season the chicken thighs with 1 tsp kosher salt and 1/2 tsp black pepper. In a bowl combine buttermilk, garlic powder (1 tsp), smoked paprika (1 tsp), and the seasoned thighs. Submerge the thighs, cover, and refrigerate for at least 1 hour and up to 6 hours.

Breading

In a shallow bowl or dish whisk together flour (1.75 cups), cornstarch (1/4 cup), baking powder (1 tsp), remaining 1 tsp kosher salt and 1/2 tsp black pepper. Remove thighs from buttermilk, letting excess drip off. Dredge each thigh thoroughly in the flour mixture, pressing to adhere. For extra crisp, double-dip: return to buttermilk briefly and dredge again.

Frying

Heat a large heavy skillet or Dutch oven over medium-high heat with enough vegetable oil to reach 1/2 to 1" depth (about 1 cup). Heat oil to 350°F (175°C) — if you don't have a thermometer, test with a pinch of flour: it should sizzle immediately. Fry thighs (do not crowd) 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a rack set over a baking sheet and rest 5 minutes to keep crisp.

Toast Bread

While chicken rests, melt 4 tbs unsalted butter in a skillet over medium heat. Butter each slice of pain de mie and toast in the skillet until golden and slightly crisp, about 1–2 minutes per side.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbs sriracha, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp honey and 1/4 tsp salt until smooth. Taste and adjust heat/salt. Refrigerate until assembly. Makes enough for 4 sandwiches.

Combine 1/2 cup rice vinegar, 1/4 cup water, 1 tbs sugar and 1/2 tsp kosher salt in a small heatproof bowl. Stir until sugar dissolves. Add thinly sliced shallot and let sit 10–15 minutes at room temperature to soften and pick up flavor. Stir in 1/2 cup loosely packed cilantro leaves just before assembling so cilantro remains bright. Reserve 1/4 cup of the pickled shallot/cilantro mixture for assembly and keep the rest refrigerated.

In a jar combine 1/2 cup rice vinegar, 1/4 cup water, 1 tbs sugar and 1/2 tsp salt; stir until dissolved. Add julienned carrot and daikon or cucumber. Let sit at least 15 minutes at room temperature, or refrigerate for up to 24 hours. Serve a small portion (about 1/3 cup) alongside each sandwich.

Spread about 1.5 tbs sriracha aioli on the bottom slice of each toasted bread slice (divide aioli across 4 sandwiches). Place a fried chicken thigh on top of the aioli. Top the chicken with about 1–2 tbs pickled shallot and a small handful (about 1 tbs) of cilantro leaves. Add additional aioli to the top bread slice if desired, then close the sandwich. Cut each sandwich in half if serving.

Plate each sandwich with a small side (about 1/3 cup) of the pickled vegetables. Serve immediately while chicken is hot and bread is still slightly warm.