Delicious Fried Chicken Sandwich Recipe

Marinate

Trim and slightly flatten the chicken thighs to an even 1/2-inch thickness. Place chicken in a bowl or zip-top bag and combine with buttermilk and 1 tablespoon hot sauce (if using). Cover and refrigerate for at least 1 hour, preferably 3–4 hours. This tenderizes and flavors the meat.

Prepare dredge

In a shallow dish, whisk together flour, cornstarch, 1 1/2 tsp kosher salt, 1 tsp black pepper, smoked paprika, garlic powder, onion powder, and cayenne (if using). In a second shallow bowl, beat the 2 eggs.

Dredge the chicken

Remove each thigh from the buttermilk, letting excess drip off. First dip in the beaten eggs, then press firmly into the seasoned flour mixture to coat completely. For extra-crispy coating, double-dip: return coated pieces briefly to the egg, then to the flour again. Place on a wire rack while you heat the oil.

Heat oil & fry

Pour vegetable oil into a heavy skillet or cast-iron pan to reach about 1/3 inch depth (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small pinch of flour sizzles on contact. Fry chicken pieces in batches (do not crowd) 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature between 325–350°F. Transfer fried chicken to a wire rack set over a baking sheet and let rest 4–5 minutes.

In a small saucepan or microwave-safe bowl, combine 1/2 cup BBQ sauce, 2 tablespoons honey, 1 teaspoon apple cider vinegar and 1/2 teaspoon hot sauce (if using). Warm gently over low heat (or microwave in 15-second bursts), stirring until combined and glossy, about 2–3 minutes. Taste and adjust sweetness or acidity. Keep warm or set aside.

When chicken is rested, brush both sides lightly with the warm honey BBQ sauce (reserve some sauce for serving).

In a medium bowl combine shredded green and red cabbage and shredded carrot. In a smaller bowl whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Toss dressing with the cabbage mixture until evenly coated. Taste and adjust seasoning. Refrigerate until ready to assemble. (Can be made up to 4 hours ahead.)

Toast buns: heat a skillet over medium, spread 1/2 tablespoon softened butter on each cut side of buns and toast, buttered-side down, 1–2 minutes until golden.

Layer the sandwich: place bottom bun on a plate, add a generous spoonful of coleslaw, place a fried chicken thigh on top, brush the top of the chicken with additional honey BBQ sauce, add 2–3 slices of heirloom tomato and several pickle slices, then crown with the top bun. Serve immediately with remaining sauce on the side.