Fried Chicken Sandwich* Recipe

Trim excess fat from chicken. If using breasts, place between plastic and pound to 3/4" thickness for even cooking.

In a bowl, combine buttermilk, hot sauce, 3/4 tsp kosher salt and 1/4 tsp black pepper. Add chicken, ensuring pieces are submerged. Cover and refrigerate at least 1 hour, preferably 4 hours or up to overnight.

In a shallow dish or rimmed sheet, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt and 1/2 tsp black pepper until uniform.

About 30 minutes before frying, remove chicken from fridge to come closer to room temperature. Heat 3–4 cups vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Use a thermometer for accuracy.

In a bowl, beat eggs with 2 tablespoons milk to make an egg wash.

Working one piece at a time: remove a chicken piece from the buttermilk (let excess drip), dredge in the seasoned flour mixture, then dip in egg wash, then dredge again in flour to build a thick coating. Press the flour onto the chicken to adhere.

Carefully lower chicken into hot oil. Fry 3–5 minutes per side (depending on thickness) until golden brown and internal temperature registers 165°F (74°C). Fry in batches so oil temperature stays around 325–350°F. Transfer to a wire rack set over a baking sheet and rest 5 minutes. Lightly season with a pinch of salt after frying.

Prepare honey mustard: in a small bowl whisk together mayonnaise, honey and Dijon mustard until smooth. Adjust sweetness or tang to taste.

Toast buns: heat a skillet over medium, spread 1/2 tbsp butter on cut sides of each bun and toast until golden, about 1–2 minutes.

To assemble each sandwich: spread about 1 tablespoon honey mustard on the bottom bun. Place a lettuce leaf on the sauce (helps prevent sogginess), then a fried chicken piece. Top chicken with two tomato slices, two bacon slices, and 3 pickle slices. Spread remaining honey mustard on top bun and place on sandwich.

Serve immediately with fries alongside.

Peel (optional) and cut potatoes into 1/4–1/2" sticks. Rinse in cold water to remove starch, then drain and pat dry thoroughly with a towel.

Heat oil in a heavy pot to 325°F (160°C). Fry potatoes in small batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry pre-cooked fries again in batches until golden and crisp, 1–2 minutes. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/4 tsp black pepper, tossing to coat.

Serve hot alongside sandwiches.