Fried Chicken Sandwich Recipe

Pound and trim

Trim excess fat from the chicken thighs and, if thick, place between plastic wrap and gently pound to an even thickness about 1/2 inch. This yields even cooking.

Place the chicken in a bowl or zip-top bag. Add buttermilk, hot sauce, 1 teaspoon kosher salt and 1 teaspoon black pepper. Massage to coat, seal (if using a bag) and refrigerate at least 2 hours or overnight for best flavor and tenderness.

Prepare breading

In a shallow dish or bowl combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk to evenly distribute spices.

Dredge chicken

Remove one piece of chicken from the marinade, allowing excess buttermilk to drip off. Press the chicken firmly into the flour mixture, coating both sides. For extra-crisp double coating, dip coated chicken briefly back into leftover buttermilk (or a beaten egg if preferred) and press into the flour mixture again.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles on contact.

Fry chicken

Carefully add the breaded chicken to the hot oil, cook in batches if needed without crowding. Fry until golden brown and an internal temperature of 165°F (74°C) is reached, about 4–6 minutes per side depending on thickness. Adjust heat to maintain oil temperature. Transfer to a wire rack set over a baking sheet and let rest 5 minutes to stay crisp.

Toast buns

Spread butter on cut sides of the buns. Toast cut-side down in a skillet over medium heat until golden and lightly crisp, about 1–2 minutes.

Spread mayonnaise on the top and/or bottom buns. Place a lettuce leaf on the bottom bun, then the fried chicken. Top with sliced pickles, add remaining mayonnaise if desired, then close with the top bun.

Serve immediately while chicken is hot and crisp. Optionally serve with fries or a side salad.