Fried Buttermilk-brined Chicken Sandwich Recipe

1. Prepare brine

In a large bowl, whisk together the buttermilk, 2 tablespoons kosher salt, 1 tablespoon sugar, garlic powder, smoked paprika and hot sauce (if using).

2. Trim the chicken of excess fat. Place chicken in a zip-top bag or nonreactive container and pour the buttermilk brine over it, making sure pieces are fully submerged. Refrigerate for at least 4 hours and up to 24 hours (overnight yields best flavor).

3. Set up dredging station

In a shallow bowl or rimmed plate, whisk together flour, cornstarch, baking powder, 2 teaspoons kosher salt, black pepper, garlic powder, onion powder and cayenne. In a second shallow bowl, whisk eggs with milk until combined.

4. Dredge the chicken

Remove chicken from brine, letting excess drip off. Working one piece at a time, coat chicken in the seasoned flour, then dip into the egg wash, then back into the flour mixture, pressing to form an even, thick coat. For extra crispness, double-dip: after the second flour coat, let rest on a rack for 10 minutes.

5. Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches (~1 L). Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test with a small pinch of flour; it should sizzle steadily.

6. Fry the chicken

Fry chicken pieces in batches without crowding, 6–9 minutes per side depending on thickness (thighs take longer), until golden brown and internal temperature reaches 165°F (74°C). Maintain oil temperature near 325–350°F by adjusting heat. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while remaining batches fry.

7. Make chipotle mayo

In a small bowl, combine mayonnaise, adobo chipotle paste, lime juice and honey. Taste and adjust spice or acidity. Refrigerate until assembly.

8. Prepare sweet butter pickles

If using store-bought sweet dill pickle slices, drain and pat dry. For extra sweet pickle flavor, toss slices with 2 teaspoons pickling liquid and a pinch of sugar; let macerate 10–15 minutes.

9. Combine slaw vegetables

In a large bowl, combine shredded green cabbage, red cabbage, carrot, red onion and chopped cilantro.

10. In a small bowl, whisk together apple cider vinegar, 3 tablespoons mayonnaise, honey (or sugar), 1/2 teaspoon kosher salt and black pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate for at least 15 minutes to meld flavors; taste and adjust seasoning before assembly.

11. Toast rolls

Split brioche rolls and spread the insides lightly with softened unsalted butter. Heat a skillet over medium heat and toast cut sides until golden, about 1–2 minutes. Optionally brush toasted tops with a little salted butter for shine.

12. Assemble sandwiches

Spread 1–2 tablespoons chipotle mayo on the bottom half of each toasted roll. Place a piece of fried chicken on top, add 2–3 tablespoons vegetable slaw, and top with 2–3 sweet pickle slices. Finish with additional chipotle mayo on the top bun if desired. Serve immediately.

13. Prep fries

Preheat oven to 425°F (220°C) if baking, or heat oil for frying to 350°F (175°C) if deep-frying. Pat cut sweet potatoes very dry with a towel. Toss in a large bowl with cornstarch to lightly coat, then add olive oil, paprika, 1 teaspoon kosher salt and black pepper and toss to combine.

14. If baking: spread fries in a single layer on a parchment-lined baking sheet (use two sheets to avoid crowding). Bake 20–30 minutes, flipping halfway, until edges are crisp and browned. If frying: fry in batches 3–5 minutes until crisp, drain on paper towels and season immediately. Keep warm and serve alongside sandwiches.