Fried Chicken Sandwich Recipe

Marinate

Trim chicken thighs to roughly even thickness (flatten slightly if needed). In a bowl, combine buttermilk and 1 tablespoon hot sauce. Submerge chicken, cover, and refrigerate for at least 1 hour or up to 4 hours to tenderize and flavor.

Seasoned Flour

In a large shallow bowl or baking dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1.5 tsp salt, and 0.75 tsp black pepper. In a separate shallow bowl, beat the egg with 1/4 cup milk.

Dredge

Remove chicken from marinade, letting excess drip off. One piece at a time: coat in the seasoned flour, then dip in the egg wash, then return to the flour for a double-dredge. Press the flour onto the chicken to build a thick crust. Let coated pieces rest on a wire rack for 10 minutes so crust adheres.

Fry

In a heavy skillet or Dutch oven, pour oil to a 1.5-inch depth and heat to 350°F (175°C). Carefully add chicken, without crowding—work in batches if needed. Fry until golden brown and internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if necessary.

Whisk together mayonnaise, Crystal hot sauce, lemon juice, minced garlic, 1/2 tsp honey, 1/8 tsp salt, and 1/8 tsp black pepper in a small bowl until smooth. Taste and adjust hot sauce or honey to balance heat and sweetness. Refrigerate until assembly.

In a medium bowl combine green cabbage, red cabbage, and carrot. In a separate small bowl whisk together 1/4 cup mayonnaise, apple cider vinegar, 1 tsp honey, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Pour dressing over vegetables and toss until evenly coated. Let sit 10–15 minutes for flavors to marry. Adjust seasoning if needed.

Toast Buns

Melt butter in a skillet over medium heat. Split buns and toast cut sides until golden, about 1–2 minutes. Keep warm.

Cook Fries

Prepare fries according to package instructions or deep-fry/oven-roast fresh fries until crisp. Season with 1 tsp salt and keep warm.

Build Sandwiches

Spread a generous tablespoon of Crystal hot sauce aioli on the bottom bun. Place a fried chicken thigh on the aioli, add 3–4 dill pickle slices, a heaping 1/3 cup coleslaw, and drizzle about 1/2 tsp honey over the slaw. Top with the bun crown spread with a thin layer of aioli if desired. Serve immediately with fries.