Fried Chicken Sandwich* Recipe

Prepare

Trim chicken and, if using breasts, pound to even thickness about 1/2 inch. Place chicken in a bowl or resealable bag.

Whisk buttermilk, 1 tsp kosher salt, and 1 tbs hot sauce. Pour over chicken so it's fully submerged. Cover and refrigerate at least 1 hour, ideally 4 hours or up to overnight. This tenderizes and flavors the chicken.

In a shallow bowl or wide dish combine flour, cornstarch, paprika, garlic powder, onion powder, black pepper, cayenne (if using), and 1 tsp kosher salt. Whisk to evenly distribute. Set aside.

In another shallow bowl beat the eggs with 3 tablespoons milk and 1/2 tablespoon hot sauce (optional). This promotes adhesion and a thicker crust when double-dredging.

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (approximately 1 liter here). Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle steadily but not smoke.

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour, then dip into the egg wash, then back into the flour for a double coating. Press the flour into the surface so it adheres.

Carefully lower the coated chicken into the hot oil. Fry 3–5 minutes per side depending on thickness (small thighs ~6–8 minutes total; thicker breasts may take 8–10). Maintain oil temperature near 325–350°F; adjust heat so coating browns deeply golden but doesn't burn. Cook until internal temperature reaches 165°F (74°C). Do not overcrowd the pot—fry in batches if needed.

Transfer fried chicken to a wire rack set over a baking sheet and rest 5 minutes. This keeps coating crisp.

Whisk together mayonnaise, Dijon, yellow mustard, honey, lemon juice or vinegar, salt, and black pepper in a small bowl. Taste and adjust sweetness, tang, or salt. Refrigerate until assembly.

If using bacon, cook until crisp and drain on paper towels. Keep warm.

Split brioche buns and lightly butter the cut sides. Toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Spread about 1 tablespoon of honey mustard on the bottom bun. Place a lettuce leaf to protect the bun from moisture, then add the hot fried chicken piece. Top chicken with 2 slices of pickle, a slice of tomato, two slices of bacon, another lettuce leaf if desired, and a spoonful (about 1 tablespoon) of honey mustard on the top bun. Close sandwich and press gently to compact.

Serve immediately with fries.

Cook fries according to package instructions or fry fresh fries in the same oil at 350°F until golden and crispy, 3–6 minutes depending on cut. Drain on paper towels and season with salt.