Fried Chicken Sandwich Recipe

Trim and pound

Trim excess fat from chicken thighs and place each between two pieces of plastic wrap. Gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch. This ensures even cooking and tender texture.

Marinate

In a shallow bowl or zip-top bag combine buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Add the pounded chicken, ensuring pieces are submerged. Marinate in the refrigerator for at least 2 hours and up to overnight. The buttermilk tenderizes and seasons the meat.

Mix dry ingredients

In a wide, shallow dish whisk together flour, cornstarch, 2 tsp salt, garlic powder, onion powder, smoked paprika, cayenne, and 1 tsp black pepper until evenly combined.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip off but do not pat completely dry. One piece at a time, press chicken firmly into the flour mixture to form an even, well-adhered coating. For an extra-crispy double layer, return the coated chicken briefly to the buttermilk (or a beaten egg if preferred) then press into the flour mixture again. Place coated pieces on a wire rack and let rest for 10–15 minutes to set the crust.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough to partially submerge the chicken). Heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily and brown slowly.

Fry chicken

Carefully lower chicken pieces into the hot oil, working in batches so pieces aren't crowded. Fry until golden-brown and crisp, about 4–6 minutes per side depending on thickness. Use a thermometer to check for doneness — internal temperature should read 165°F (74°C). Transfer fried chicken to a wire rack set over a sheet pan (not paper towels) to keep crust crisp. Let rest 3–5 minutes.

Adjust temperature as needed

If the crust browns too quickly, lower the heat slightly; if oil temperature drops too much between batches, allow it to return to 350°F before adding more chicken.

Toast buns

Heat a skillet over medium. Spread softened butter on cut sides of brioche buns and toast buttered sides in the skillet until golden brown, about 1–2 minutes. Remove from heat.

Make sauce

In a small bowl combine mayonnaise, mustard, and optional 1 tsp sugar for a touch of sweetness. Stir until smooth. If you prefer spicy, use the prepared spicy mayo instead or mix hot sauce into the mayo to taste.

Assemble sandwiches

Spread a generous tablespoon (or more to taste) of the mayo mixture on both top and bottom buns. On the bottom bun place a leaf of lettuce, then one fried chicken piece. Top the chicken with 3 pickle slices (or more to taste), and optional coleslaw if using. Cap with the top bun and serve immediately so the crust remains crisp.

Serve each sandwich hot with your choice of side (fries, chips, or pickles). If preparing ahead, keep fried chicken warm on a wire rack in a low oven (200°F/95°C) for up to 20 minutes, but assemble sandwiches just before serving to avoid sogginess.