Simply Delicious Fried Chicken Sandwich Recipe

Brine/Marinate

Pat chicken thighs dry. In a shallow bowl or zip-top bag combine buttermilk and 1 tsp hot sauce (if using). Submerge the chicken in the buttermilk, cover, and refrigerate at least 1 hour and up to 6 hours. This tenderizes and flavors the chicken.

Prepare Dredge

In a wide shallow dish whisk together flour, cornstarch, 1.5 tsp kosher salt, 1 tsp black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Make sure mixture is well combined for even coating.

Dredge Chicken

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the surface to form a thick coating. For an extra-crisp crust, dip the dredged chicken back into the remaining buttermilk briefly and dredge again in the flour mixture.

Heat Oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 2-3 cups). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the flour mixture into the oil — it should sizzle immediately and float.

Fry Chicken

Carefully place coated chicken pieces into the hot oil, leaving space between pieces. Fry in batches to avoid crowding. Fry until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (about 6-8 minutes per side depending on thickness). Turn once halfway through to brown evenly. Adjust heat as needed to maintain oil temperature around 325–350°F.

Drain Rest

Transfer fried chicken to a wire rack set over a sheet pan lined with paper towels to drain and keep crisp. Let rest 5 minutes before saucing.

In a small saucepan combine 1/2 cup BBQ sauce, 2 tbsp honey, 1 tsp apple cider vinegar, and 1/2 tsp hot sauce (if using). Heat over low heat, stirring occasionally, until warmed through and slightly glossy, about 3-4 minutes. Taste and adjust honey or vinegar to balance sweetness and tang. Remove from heat and set aside.

When slightly cooled, brush or toss each fried chicken piece in 2-3 tbsp of the warm honey BBQ sauce to coat lightly. Reserve additional sauce for serving if desired.

In a medium bowl combine shredded green cabbage, red cabbage, and shredded carrot.

In a separate small bowl whisk together 1/4 cup mayonnaise, 2 tbsp Greek yogurt, 1 tsp apple cider vinegar, 1/2 tsp Dijon mustard, 1 tsp honey, 1/4 tsp celery seed, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp lemon juice if using. Whisk until smooth and creamy.

Pour dressing over the shredded vegetables and toss until evenly coated. Let the slaw rest refrigerated at least 15 minutes to meld flavors. Taste and adjust seasoning before assembly.

Toast buns: Spread 1/2 tbsp butter on each cut side of the brioche buns. Heat a skillet over medium heat and toast buttered sides until golden, about 1-2 minutes. Keep warm.

Season tomato: Arrange heirloom tomato slices on a plate, sprinkle each side with a pinch (about 1/8 tsp) of salt and 1/8 tsp black pepper.

Build sandwich: Place the toasted bottom bun on a plate. Add a generous spoonful of coastal coleslaw (about 1/4 to 1/3 cup). Top with a honey-BBQ coated fried chicken thigh. Add 2 pickle slices if using and 2-3 slices of seasoned heirloom tomato. Spoon additional honey BBQ sauce over the tomato if desired. Cap with the top bun.

Serve: Serve immediately while the chicken is hot and the bun is crisp. Offer extra BBQ sauce on the side. Makes 2 sandwiches.