The Reggie Recipe

Prep and brine

Trim chicken into cutlets if using breasts so pieces are about even thickness. In a bowl combine buttermilk and hot sauce. Add chicken, cover, and refrigerate 30 minutes to 2 hours (minimum 30 minutes) to tenderize and flavor.

Prepare dredge

In a shallow dish whisk together 1 1/4 cups flour, 1/4 cup cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder and 1/2 tsp onion powder until fully combined.

Heat oil

Pour about 1"–1 1/2" of vegetable oil into a heavy skillet or Dutch oven (roughly 1 cup for a small skillet). Heat over medium-high until oil reaches 350°F (175°C) or a piece of dredge sizzles immediately.

Dredge and fry

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere. Shake off excess. Fry in batches without overcrowding, 3–5 minutes per side for thin cutlets (longer for thicker pieces), until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.

While chicken rests, cook bacon in a skillet over medium heat until crisp, 8–12 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain. When cool enough to handle, roughly chop or leave whole based on sandwich preference. Reserve 1 tablespoon bacon fat and discard excess or save for gravy flavoring.

Make roux

In a medium saucepan melt 3 tablespoons unsalted butter over medium heat. If using reserved bacon fat or sausage drippings, add 1 tablespoon now for extra flavor. Whisk in 3 tablespoons flour and cook, whisking constantly, 1–2 minutes until fragrant and lightly golden but not browned.

Finish gravy

Gradually whisk in 2 cups whole milk until smooth. Increase heat to medium-high and bring to a gentle simmer, whisking, until thickened, 4–6 minutes. Reduce heat to low and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm; if gravy thickens too much, thin with a splash of milk.

Optional: sausage gravy variation

If you prefer sausage gravy, cook 6 oz bulk breakfast sausage in the skillet first, break into small pieces; remove excess fat leaving about 2 tablespoons along with cooked sausage bits. Make the roux in the same pan, then continue as above, stirring the cooked sausage back into the finished gravy.

Toast buns: spread softened butter on cut sides of 4 buns. Heat a skillet over medium and toast buns cut-side down until golden, 1–2 minutes.

Assemble sandwiches: place a fried chicken piece on the bottom bun, add 1–2 slices (or pieces) of cooked bacon, sprinkle about 1/4 cup shredded Tillamook sharp cheddar over the hot chicken so it begins to melt. Spoon 3–4 tablespoons of warm country gravy over the cheese and bacon (or serve gravy on the side for dipping). Top with bun. Repeat for remaining sandwiches.

Garnish and serve: optionally garnish gravy with toasted sage or chopped chives. Serve immediately while chicken is hot and gravy is warm.