Fried Chicken Sandwich Recipe

Brine/Marinate

Place the chicken pieces in a bowl or zip-top bag. Pour the buttermilk over the chicken, add the hot sauce (if using) and 0.5 tsp of the salt. Ensure the chicken is fully coated. Refrigerate and marinate for at least 2 hours, preferably overnight for best tenderness.

Prepare Dredge

In a large shallow dish or rimmed baking sheet, whisk together the flour, cornstarch, remaining 1.5 tsp salt, black pepper, paprika, garlic powder, onion powder, and cayenne until evenly combined.

Heat Oil

Pour vegetable oil into a deep heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (enough to semi-submerge the chicken). Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown in about 30–45 seconds.

Dredge Chicken

Remove a piece of chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing the flour into the surface to build a good crust. Shake off excess and set on a wire rack. For an extra-crisp double coating: after the first dredge, briefly dunk back into a small bowl of the marinade or an egg wash (1 egg + 2 tbs milk), then dredge again in the flour.

Fry

Working in batches (do not crowd the pot), gently lower chicken into the hot oil. Fry until golden brown and register 165°F (74°C) internal temperature — about 6–9 minutes per piece depending on thickness. Maintain oil temperature near 325–350°F by adjusting heat. Transfer cooked chicken to a wire rack set over a baking sheet and immediately brush or drizzle each piece with about 0.5 tsp of the melted bacon fat to add flavor and gloss.

Rest

Let the chicken rest 5 minutes on the rack so juices settle and crust stays crisp.

In a small bowl combine the mayo, Crystal hot sauce, lemon juice, sugar, and salt. Taste and adjust heat or seasoning. Chill until ready to assemble. This can be made ahead and refrigerated for up to 3 days.

Toast Buns

Split the brioche buns and lightly brush cut sides with the softened butter. Toast in a skillet over medium heat until golden brown, about 1–2 minutes per side, or toast in a 350°F (175°C) oven for 4–6 minutes.

Prepare Onions & Lettuce

Thinly slice the red onion into rings. Separate and rinse lettuce leaves, then pat dry. Keep cold until assembly.

Cook Fries

Prepare french fries according to package instructions or fry/roast fresh-cut fries until golden and crisp. Toss with 1 tsp salt immediately after cooking. Keep hot.

Assemble Sandwiches

Spread about 1.5 tbsp of the Crystal mayo on the bottom half of each toasted bun. Place 1–2 lettuce leaves over the mayo, then set one fried chicken piece on the lettuce. Top the chicken with 3–4 pickle slices and a few red onion rings. Drizzle a little extra mayo or hot sauce if desired. Cap with the top bun and press gently.

Serve

Serve the fried chicken sandwiches immediately with hot french fries on the side.

If you prefer extra bacon flavor, render bacon and use some of that fat in the frying oil (replace up to 1/4 of oil) or crisp small bits of bacon and sprinkle on sandwiches. Adjust cayenne and hot sauce to taste. Leftover fried chicken can be reheated in a 400°F (200°C) oven on a wire rack for 8–10 minutes.