Fried Chicken Sandwich Recipe

Marinate

Combine 1 cup buttermilk, 1 tbsp hot sauce and 1 tsp kosher salt in a bowl. Add the trimmed chicken thighs, ensuring they are submerged. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (or up to overnight) to tenderize and flavor the meat.

Prepare Dredge

Whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, 1/2 tsp cayenne and 1 tsp kosher salt in a wide shallow bowl or rimmed baking sheet for easy dredging.

Egg Wash

In a separate shallow bowl, whisk 2 eggs with 1/4 cup milk until smooth.

Dredge the Chicken

Remove each piece of chicken from the buttermilk, letting excess drip off. First dredge in the seasoned flour mixture, pressing firmly so the coating adheres. Dip into the egg wash, then return to the flour mixture for a second coating, pressing again to create a thick crust. Set pieces on a wire rack and let rest 10–15 minutes to allow the crust to set.

Heat Oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of flour — it should sizzle immediately but not burn.

Fry

Working in batches so you don't overcrowd the pan, gently lower coated chicken into the hot oil. Fry for 5–7 minutes per side, flipping once, until the crust is deep golden brown and the internal temperature of the chicken reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer fried pieces to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while frying remaining pieces.

Drain

After resting briefly, pat excess oil off with paper towels if needed, but avoid squashing the crust.

In a small saucepan or bowl, combine 1/2 cup BBQ sauce, 1 tsp honey and 1 tsp apple cider vinegar. Warm gently over low heat for 2–3 minutes, stirring, until glossy and slightly loose. Taste and add hot sauce if you want more heat. Remove from heat and keep warm.

Optionally brush some of the warm sauce onto the fried chicken right after frying (while the crust is still hot) to create a glazed BBQ coating. Reserve remaining sauce for serving.

Butter the cut sides of 2 brioche buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Spread 1 tbsp mayonnaise on the bottom bun and 1 tbsp on the top bun.

Place a handful (about 1/2 cup) of shredded cabbage or lettuce on the bottom bun to create a moisture barrier.

Place the fried chicken piece on top of the lettuce. If you brushed sauce earlier, use the sauced piece; if not, spoon or brush about 1–2 tbsp of warm BBQ sauce onto the chicken now.

Top the chicken with 4 pickle slices, then crown with the top bun. Repeat for the second sandwich.

Serve immediately while hot, with remaining BBQ sauce on the side.