Chicken Sandwich (famous Or Spicy) Recipe

Trim and Pound

Trim excess fat from chicken thighs. If thighs are very thick, place between plastic wrap and gently pound to an even 1/2-inch thickness so they cook evenly.

Marinate

In a bowl large enough to hold the thighs, whisk together buttermilk, 2 tbs hot sauce, 1 tsp salt, and 1 tsp black pepper. Add chicken, ensuring pieces are submerged. Cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight. (Optional: add 1 tsp sugar and 1 tsp kosher salt to the marinade for a brief brine effect.)

Prepare Dredge

In a shallow bowl or rimmed baking dish, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly so spices are evenly distributed.

Dredge the Chicken

Remove each thigh from the buttermilk, letting excess drip off but do not wipe dry. Dredge thoroughly in the seasoned flour mixture, pressing the flour onto both sides to form a good coating. For extra-crispy crust, double dredge: after first dredge, dip briefly back into the buttermilk and dredge again in the flour mixture.

Heat the Oil

Pour about 1 inch of vegetable oil into a heavy skillet or Dutch oven (approximately 1 liter total if filling a pan) and heat over medium-high until the oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately on contact.

Fry the Chicken

Fry thighs in batches without crowding the pan, adjusting heat as needed to maintain 325–350°F. Fry 4–6 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm. If making spicy variant, after frying, brush lightly with additional hot sauce or toss in a warmed hot sauce mixture to coat.

While the chicken rests, whisk together 1/2 cup mayonnaise, 2 tbs hot sauce, 1 tsp honey, 1 tsp lemon juice, 1/4 tsp garlic powder, and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or sweetness: add more hot sauce for spice or extra honey to mellow. Refrigerate until ready to assemble.

Toast Buns

Heat a skillet over medium heat. Spread softened butter on cut sides of buns and toast buttered sides in the skillet until golden and crisp, about 1–2 minutes.

Assemble Sandwiches

Spread about 1–2 tbs of the spicy/famous sauce on the bottom bun. Place a leaf of lettuce (or a small handful of shredded iceberg) on the sauce to protect the bun from sogginess. Add one fried chicken thigh on top of the lettuce. Top the chicken with 2–3 dill pickle chips (or more to taste) and an optional tomato slice. Spoon another tablespoon of sauce on the top bun and close the sandwich.

Serve

Serve immediately while chicken is hot and crusty. If preparing multiple sandwiches, keep fried chicken on a wire rack in a 200°F (95°C) oven to stay warm and crisp until ready to build.