Fried Chicken Sandwich Recipe

In a large bowl whisk together 2 cups buttermilk, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon smoked paprika until combined.

Trim excess fat from 4 boneless skinless chicken thighs and, if very thick, gently pound to an even 3/4-inch thickness. Submerge the thighs in the buttermilk mixture, cover and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

Prepare dry and wet breading stations

In a shallow dish combine 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1 1/2 tablespoons kosher salt and 1 teaspoon black pepper; mix thoroughly. In a second shallow bowl whisk together 2 eggs and 1/2 cup whole milk.

Dredge the chicken

Remove marinated thighs from the fridge and allow excess buttermilk to drip off. One piece at a time: coat the chicken in the flour mixture, dip into the egg-milk wash, then return to the flour mixture pressing to adhere a thick, even coating. Set breaded pieces on a wire rack and let rest 10 minutes to set the crust.

Heat oil

Pour neutral oil into a heavy skillet or Dutch oven to come about 1/2 inch up the sides (about 1 cup depending on pan). Heat over medium-high until the oil registers 350°F (175°C) or a small pinch of flour sizzles and browns within 5–6 seconds.

Fry the chicken

Fry the breaded thighs in batches (do not overcrowd) for 4–6 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Maintain oil temperature around 325–350°F by adjusting heat as needed. Transfer cooked pieces to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while remaining pieces cook.

Whisk together 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 teaspoon fresh lime juice, 1/2 teaspoon honey and 1/4 teaspoon kosher salt in a small bowl. Taste and adjust heat or sweetness to preference. Refrigerate until assembly.

In a medium bowl combine 2 cups finely shredded green cabbage, 1 cup red cabbage, 1/2 cup grated carrot and 1/2 cup sweet pickle relish.

In a small bowl whisk 3 tablespoons mayonnaise, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until smooth. Pour the dressing over the cabbage mixture and toss to coat evenly. Refrigerate at least 15 minutes to let flavors meld; stir again before using.

Butter cut sides of 4 brioche buns with the softened butter. Toast buns in a dry skillet over medium heat, or under a broiler, until golden and lightly crisp, about 1–2 minutes per side. Keep warm.

Spread about 1 tablespoon sriracha mayo on the top and bottom of each toasted bun. Place a fried chicken thigh on the bottom bun, top with 1/4 to 1/2 cup sweet relish slaw, add 2 pickle slices if using, then crown with the top bun.

Serve

Serve sandwiches immediately while chicken is hot and crust is crisp. Leftover sriracha mayo and slaw can be refrigerated for up to 3 days.