Chicken Sandwich Recipe

Pound and brine

If breasts are thick, place each between plastic wrap and pound to an even 1/2–3/4 inch thickness. Season the chicken with 1 tsp kosher salt and 1 tsp black pepper. Place chicken in a bowl or zip-top bag with the buttermilk, smoked paprika and garlic powder. Refrigerate and marinate for at least 1 hour and up to 6 hours.

Mix dry dredge

In a shallow bowl or wide rimmed tray combine the all-purpose flour, cornstarch, baking powder, 1 tsp salt, 1 tsp black pepper, cayenne pepper and onion powder. Stir or whisk to evenly distribute spices.

Dredge chicken

Remove one piece of chicken from the buttermilk, letting excess drip off. Press it firmly into the flour mixture to coat completely, shaking off excess. For an extra-crispy double coating: return the coated piece to the buttermilk briefly (10–15 seconds) then coat again in the flour mixture. Place coated pieces on a rack for 10 minutes to set the crust while you heat the oil.

Heat oil

Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 1 liter). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Fry chicken

Fry chicken in batches to avoid crowding. Gently lower the breaded pieces into the oil. Fry for 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total frying time will be about 6–8 minutes depending on thickness. Transfer to a wire rack set over a baking sheet to drain and rest for 5 minutes.

Toast buns

While chicken rests, split buns and spread 1/2 tablespoon unsalted butter on cut sides. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes.

Prepare sauce

Mix mayonnaise and mustard in a small bowl. If using hot sauce and honey, whisk them into half the mayo mixture to make a spicy-sweet spread and reserve the remaining mayo-mustard as a milder option.

Slice tomato

Slice the tomato into 4 medium-thick slices. Season lightly with a pinch of salt if desired.

Assemble sandwiches

Spread about 1 tablespoon of sauce (spicy or mild) on the bottom bun. Place 2 leaves of lettuce, then the fried chicken breast. Top the chicken with 4 pickle slices and 2 tomato slices. Spread a little sauce on the top bun and close the sandwich. Repeat for the second sandwich.

If you want a saucier sandwich, drizzle additional hot sauce or honey over the chicken before adding pickles. Serve immediately while the chicken is hot and the crust is crisp.