Fried Chicken Sandwich Recipe

Pound and portion

Trim excess fat from chicken thighs and, if very thick, gently flatten to an even thickness about 1/2 inch by pounding between plastic wrap or placing in a zip-top bag and pressing with a rolling pin. This promotes even cooking.

Place the chicken thighs in a bowl or zip-top bag. Add buttermilk, hot sauce, and 1 tsp kosher salt. Turn to coat completely. Cover and refrigerate for at least 1 hour and up to 8 hours. The buttermilk tenderizes and the hot sauce adds flavor.

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, ground black pepper, cayenne pepper, baking powder, and 1 tsp kosher salt until evenly combined. Set aside.

In a separate bowl beat the egg with 2 tablespoons milk until smooth. This will be used as a binder between the wet marinade and dry flour for a thicker, crispier crust.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1/2 inch (roughly 3/4 to 1 cup depending on pan). Heat oil over medium-high heat until it reaches 350°F (175°C) or a small drop of batter sizzles immediately and browns gently. Maintain temperature between 325–350°F during frying.

Remove one piece of chicken from the buttermilk, letting excess drip but do not shake off completely. Dip into the beaten egg mixture, then press into the dry flour mixture, coating thoroughly and pressing the flour onto edges. For an extra crunchy crust, double-dip: return coated piece to the egg briefly and then re-coat in flour. Set coated pieces on a wire rack while you finish coating the rest.

When oil is hot, carefully add chicken pieces, leaving space between pieces (work in batches if needed). Fry until deep golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 5–7 minutes per side depending on thickness. Flip once halfway through. Adjust heat to keep oil between 325–350°F.

Remove fried chicken to a wire rack set over a baking sheet and tent loosely with foil. Rest 5 minutes to let juices redistribute and crust stay crisp.

While chicken rests, heat a small skillet over medium heat. Spread softened butter on cut sides of buns and toast cut-side down until golden, about 1–2 minutes. Remove from heat.

Spread 1 tablespoon mayonnaise on each bottom bun. Place a lettuce leaf (if using) on the mayo, then set a fried chicken piece on top. Add 2 pickle slices per sandwich (or arrange to taste). Spoon remaining mayonnaise on top bun or spread directly on top chicken and close sandwich.

Serve immediately while chicken is hot and crusty. Provide extra napkins — this sandwich is best eaten hot and slightly messy.